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Spring bamboo shoots are full of flavor and can be divided into sections to make delicious bamboo shoots. The lower, slightly harder part can be stewed and eaten, which is chewy and tasty; the middle part can be stir-fried; and the tender bamboo shoot tips on the upper part can be eaten cold. Although spring bamboo shoots are delicious, they contain a lot of oxalic acid, so they must be boiled for about 10 minutes before formal cooking. This can remove more oxalic acid and not feel astringent when eaten.
