扁尖,又名扁尖笋、天目笋干,是以竹的茅或嫩鞭为原料,经盐水煮笋、炭火烘焙后制成的烹饪原料。其肉质脆嫩,鲜美爽口,因便于贮藏、运输,故四季有售。扁尖入馔,由来已久。《临安县志》载,明正德年间,市肆已有供应,至今已逾400多年。扁尖为我国南方特产,素以“清鲜盖世”、“甲于果蔬”著称。就其品质而言,以肉厚质嫩、绿中透黄,闻有清香,无粗老纤维者为佳。浙江天日山区出产的为其代表,质量最好。选购扁尖时要求色青翠而微带土黄,无老根,表面泛有 Flat tip, also known as flat-tip bamboo shoots, Shimotun bamboo shoots, bamboo or tender whip as the raw material, the salt water boiled bamboo shoots, charcoal baked cooking ingredients. Its fleshy crisp, tasty and refreshing, because of ease of storage, transportation, it is sold for four seasons. Flattened into the food, a long time. “Lin’an County,” set forth in the Ming and Qing dynasties, the city has been the supply has so far been more than 400 years. Flat tip for the southern specialty of our country, known as “Fresh world ”, “A in fruits and vegetables ” is known. In terms of its quality, thick and tender meat, green and yellow, smell fragrance, no coarse fiber is better. Zhejiang Nisshin Mountain produced for its representative, the best quality. When buying flat tip requires color green and microstrip yellow, no old roots, the surface pan