Bamboo shoots have a long history of consumption in China. In 1066 BC, before his death, King Cheng of Zhou ordered Zhao Gong and Bi Gong to lead the princes to support King Kang on his ascension to the throne. On that day, he entertained King Kang with a bamboo shoots mat. There is a saying in Shang Shu·Gu Ming" that "a heavy bamboo shoots mat was laid" Records show that the bamboo shoot banquet was quite grand at that time. There is a record in the Book of Songs from the early Western Zhou Dynasty to the Spring and Autumn Period: "Add beans to make bamboo shoots (zū) and fish mince (hǎi)." This shows that the Chinese people have been eating bamboo shoots for 2,500 to 3,000 years. 

In the Song Dynasty, the processing of bamboo shoots had further developed, and the eating methods of bamboo shoots were also studied, such as Ten Rhymes of Eating Bamboo Shoots" by Huang Tingjian of the Song Dynasty, which shows that bamboo shoots can be cooked with meat, fish and various vegetables. In the Yuan, Ming and Qing dynasties, the processing level of bamboo shoots continued to improve. For example, the method of processing dried bamboo shoots in the Ming Dynasty: "For each 100 jin of bamboo shoots, use 5 jin of salt and a small bucket of water. Salt them for a long time, take them out and twist them dry, use halogen to clarify them, boil the bamboo shoots to make them hot, take them out and press them to dry. When eating, soak it in water and boil it with bamboo shoots. This method was still used in the Qing Dynasty and the Republic of China, and was further developed [8]. During the late Jin Dynasty in China, bamboo shoot cultivation technology gradually improved, and related written records gradually appeared. Dai Kaizhi made a preliminary research summary on folk edible bamboo shoots and wrote the book "Bamboo Shoots, which became the worlds earliest monograph on bamboo shoots. At that time, there was a salt-dried bamboo shoot processing method . 

Bamboo shoots are also widely cultivated in India and have always been a part of the Indian diet, especially in the states of Assam, Nagaland and Tripura. Medicinal Uses Recorded In the traditional medicine of South Asian countries, bamboo shoots are used to treat conditions such as high blood pressure, sweating, and paralysis.

 

People in northeastern India often use bamboo shoots to prevent and treat high blood pressure and cardiovascular diseases; in the traditional Ayurveda system, bamboo shoots contain a siliceous condensation substance, which is found in Indo-Persia and Tibet. In the medical system, it is considered a good product for treating respiratory diseases. In the Java Island region of Indonesia, the sap inside the bamboo is used to treat jaundice. Additionally, in China, bamboo shoots are used to treat disease infections. Its juice has protease activity, which is beneficial to the digestion of protein. The soup after boiling bamboo shoots can clean wounds.