Bao is cooking soup with winter bamboo shoots. The salted pork and bamboo shoots with a half and half proportion will be fried before being simmered in soup stock. The two flavors melt together. Originally, the soup pickles tuk fresh was cooked with spring bamboo shoots. But Bao has instead used Suichang winter bamboo shoot.
It is 20 times as more expensive. In his eyes, the vegetables are common in this bamboo forest.
Every lunar February, the spring bamboo shoot succeeds the winter shoot as the main ingredient for making the soup.