Another good spring, another year of bamboo shoots! For this kind of food material that can only be available in a specific season, it will always give people a sense of treasure. Treat each other in time, fleeting. If we meet again, we will have a cycle of cold and summer.


300g spring bamboo shoots
80g Bacon
200g River clam meat
100g thousand knot
Appropriate amount of onion and ginger
Proper cooking wine
Proper amount of salt


Step 1
Cut the bacon into thin slices and soak it in water for 40 minutes to remove the saltiness( Salted meat is only for the sake of freshness. It doesn't need to be put too much. But the salted meat must be soaked in water to remove the saltiness, otherwise the soup will be too salty.)

Step 2
Boil the water in the pot, pour an appropriate amount of cooking wine, add clam meat and blanch water for 2-3 minutes( Pry the mussel with a knife, take the mussel meat, remove the gills and intestines, gently squeeze the mussel meat along the mussel body to the hole where the intestines are cut off, and wash the residual sediment. The best way is to let the master selling mussels handle it on his behalf.)

Step 3
Take out the clam meat, cut it quickly and set aside.

Step 4
Peel the spring bamboo shoots, cut off the old roots, and then slice them.

Step 5
Boil the water in the pot, add a little salt, and blanch the bamboo shoots for 2 minutes to remove the astringency of the bamboo shoots.

Step 6
Put the boiled bamboo shoots into the pot and add an appropriate amount of water( It's best to add enough water at one time. If you want to add water halfway, add hot water.)

Step 7
Then add bacon, clam meat, onion and ginger. Bring to a boil and turn to low heat for 20 minutes( If you are not in a hurry, the stewing time can be longer, so that the soup will be more delicious.)

Step 8
Add a thousand knots( Qianzhangjie is a traditional bean food, which is common in Jiangnan area. It is a common food for Chinese families to cut a thin piece of tofu skin into strips and tie a knot by hand.)

Step 9
Cook slowly over low heat for about 10 minutes( The salted meat itself has a salty taste. If you feel that the salty taste is not enough, you can add an appropriate amount of salt.)

Step 10
The color of the soup gradually becomes white. During the stewing process, there will be normal water loss. Concentration is the essence, but the whole lid must be covered to reduce the loss.

Step 11
After loading, sprinkle a little scallion color. The soup is white, juicy and delicious. How can you miss the taste of bamboo shoots that you see once a year in spring.