Sunsi
Sunsi is a Chinese food product made from bamboo shoots that have undergone lactic acid fermentation. An alternative name for sunsi is sungan, although sungan may also refer to dried bamboo shoots that have not been fermented.
Sunsi are typically made using the winter shoots of the sweet bamboo, which is widely cultivated across southern China. The harvested bamboo shoots are soaked, boiled, fermented, shredded into thin strips, and then dried. A related product made by pickling bamboo shoots is called suansun.
In Okinawan cuisine, sunsi are known as "sunshi" and used in the dish sunshi irichi. In mainland Japanese cuisine, they are called "menma" and are primarily used as a ramen topping. Sunsi were formerly known as "shinachiku" in mainland Japan.