People in Cuong Dat village, Tan Long commune (Yen Son) process dried bamboo shoots.

Ms. Nguyen Thi Thuy from Cuong Dat village, Tan Long commune (Yen Son), who has many years of experience in making dried bamboo shoots, shared that although each region has a different type of bamboo shoots, all are grown naturally.

Around the 6th - 7th lunar month is the time when bamboo shoots are at their best. Bamboo shoot makers also begin processing dried bamboo shoots.

In order for dried bamboo shoots to be preserved for a long time, the processing process is extremely sophisticated. The harvested bamboo shoots will be peeled off the outer layer, picked out, washed, placed in large pots, and boiled for about 3-4 hours.

The boiled bamboo shoots are taken out and cooled before being placed in the oven to dry.

When the dried bamboo shoots turn a bright yellow color, the bamboo shoot maker uses a knife to separate the bamboo shoots, pick them, trim them, and wash them to continue drying for the second time. When the humidity is about 20%, the bamboo shoots will be dried under the sun.

Ms. Nguyen Thi Thuy affirmed that Tuyen Quang dried bamboo shoots ensure the most food safety and hygiene.