Drunken winter bamboo shoots

"Drunken winter bamboo shoots" have a long history in Jiangsu and Zhejiang provinces and have a history of thousands of years. During the Spring and Autumn Period, people soaked bamboo shoots in wine in order to maintain their freshness for a long time. Later, they discovered that if they were simply seasoned when eating, the taste was very delicious. Therefore, they were deeply loved by people in Jiangnan and have been passed down to this day.
The dish "Drunken Winter Bamboo Shoots" traditionally uses only rice wine, salt and sugar, and the recipe is very simple. Later, improvements were made. In some places, some fragrant grains were put into it to enhance the flavor, and in others, wine was added to it to fire it, so that the bamboo shoots tasted more unique.
Today, this dish is made by marinating. It tastes very mellow and very delicious. The specific methods are as follows;