As they say, “touch for nothing”, it's all about a year and a quarter, but only spring and winter tastes the best. The stinging after the spring is called spring, and the fresh-on-the-market sprouts are fresh and fresh, and nature's best feedback to humanity. The good taste of bamboo has been glorified by a lot of inkmen since ancient times. It's like the famous food-eating and big Wen Hao Soo-Tung Po, which says, "No bamboo, no flesh, no skin, no skin, no pork." And the modern master of books, Wu Chang-suk, has been reading and singing about bamboo in his home town, "The family often tastes eight treasures, not the smell of mountains!" In the spring, there is a wide variety of foods, whether it's cold, fried or stew, which is particularly tender and beautiful. The most well-known methods of eating springs are oil sprouts, spring sprouts, sashimi, etc. However, when cooking springs, care must be taken that, because of the presence of more herbic acid in the bamboo mackerel, it is necessary to remove its odour early. It's a very good taste after it's fragrance. So let's see how it works
