Bamboo Shoot Soup
Bamboo shoots
Fu Tsai (pickled mustard greens)
Vegan fish balls
Shiitake mushrooms

Stewed Bamboo Shoots
Wheat gluten (bran dough)
Carrot
Shiitake mushrooms
Bamboo shoots
Soy sauce
Vegan oyster sauce
Natural vegan seasoning
Five spice powder
Salt

Three Delicacy Bamboo Shoots
Bamboo shoots
Vegan shrimp
Baby corn
Sugar snap peas
Konjac
Mushroom
Sesame oil
Vegan oyster sauce
Natural vegan seasoning
Corn starch
Salt

Bamboo Shoot Salad
Bamboo shoots
Avocado salad

1. Put the bamboo shoots, Fu Tsai (pickled mustard green), and vegan fish balls in a pot an cook them slowly.
2. Saute the shiitake mushroom in hot oil and add in some salt to make the mushroom more fragrant.
3. Put some into the soup.

1. To the remaining sauted mushrooms, add some soy sauce to it.
2. Saute it to release the aroma.
3. Pour some water in.
4. Boil them slowly for 15 minutes.
5. Add in the vegan oyster sauce and some vegan seasoning. Mix well.
6. Let it cook until the water is absorbed.
7. Ready to be served.

1. Fry the mushrooms first until the fragrance comes out.
2. Add some water.
3. Add in the ingredients one after another. But save the sugar snap peas for later.
4. Add in the vegan seasoning a little.
5. Add in some salt.
6. Add in a spoon of vegan oyster sauce.
7. After it comes to a boil, put in the sugar snap peas.
8. Next, thicken it by adding some corn starch and sesame oil.
9. Mix and turn off the stove.
10. Ready to be served.

1. Put the raw bamboo shoots in a pot.
2. Boil them in the water for half a hour.
3. Once the bamboo shoots are cooked, wait until they cool down, and cut them into cubes.
4. Put them into the fridge to make them icy cold.
5. Eat with avocado salad.