These are superb, the spring bamboo is my favourite and cooking them is easy. After cooking you can eat them according to your own habit. I often cut them into quarters or slice them thinly for salad. I always suggest to cut them lengthways to give the crunchy texture fresh bamboo always has.

-Cut off the tough root end and peel back some of the tough outer skins.
-Cut tip very off or leave it as is.
-Place the bamboo shoots in a pot of water together with rice bran, one hot pepper, or water from
washed rice.
-Bring to a rolling boil then reduce heat and boil for 90 minutes.
-The remaining outer skin should now peel off easily.