Edible bamboo shoots, zhú sǔn (竹笋) or simply sǔn (笋), fall into two broad categories: winter and spring shoots. Spring shoots are larger and a bit tougher than winter shoots.

They are a cooling, crunchy high fiber, low calorie food that helps to balance blood sugar and protect he heart. They are a useful weight loss food added to soups or salads or enjoyed with rice dishes.

• Select bamboo shoots that are heavy and firm, with a fresh, firm outer skin. (Only about 2 or 3 kinds of bamboo varieties produce edible shoots, and they are all quite large and come from fairly old bamboos. You could experiment with bamboo shoots from your garden, but you do so at your own risk.)

• Peel the tough outer skin off. Cut off the tough root end.
• Put in a pot with enough of the white rinsing water from when you wash rice to cover. (Alternatively you can use plain water and put in some rice bran, wrapped in a cheesecloth.) Bring to a boil, and simmer for about an hour or more, until it is tender enough to poke a skewer through. (Some books suggest putting a couple of hot chili peppers in the simmering water; this is supposed to increase its sweetness, paradoxically.)

• Let cool in the water; if you try to peel it while it’s still hot, the shoot may split.
• Any remaining outer skin should now peel off easily. You can then proceed and use the bamboo shoot in various dishes. Store in the cooking water until you’re ready to use the bamboo shoots.