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I was going to ask if it was the canned stuff, until I saw you're in China. I assume you're getting the fresh stuff then?

Tough to get anything but canned over here in North America. I hear Yucca is also very popular with some plecos, especially panaque.

Yes it's fresh

This is the first time i heard anyone feed bamboo shoots to their pleco.By the look of the first photo,they must love the stuff.The chinese supermarket near where i live have whole bamboo shoots in cans that have not been sliced,will buy this next time i`m there and try and feed some to my fish.Great photos of the L200 by the way

you can grow bamboo species easily in western europe, most good garden centres will stock some of the fast growing species that will produce loads of young clums throughout the growing season, I would recomend looking for Fargesia spp; for small clums up to an inch in diameter and if you want big thick 2-3 inch clums go for Phylostachys spp

beautifully coloured fish!

I'm glad to see another Chinese here!
They really like bamboo shoots.But it's difficult to get fresh bamboo shoots at Dalian.

what exactly is "Yucca"?

Blackhawker wrote:what exactly is "Yucca"?

I think in this case, it's referring to Cassava, a root-vegetable from South America, rather than some of the other meanings of this word - but I'm not entirely sure.

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Mats

You're correct Mats, I misspelled it, but I ate lots of it in Venenzuela when I was working over there. Starchy tuber much like potato: http://en.wikipedia.org/wiki/Cassava

According to the wikipedia site, improperly prepared/raw Cassava has cyanide in it. Uhh... is it safe to feed plecos with it then?

Food use processing and toxicity

Cassava root, peeled.Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin. These are decomposed by linamarase, a naturally occurring enzyme in cassava, liberating hydrogen cyanide (HCN).[17] Cassava varieties are often categorized as either "sweet" or "bitter", signifying the absence or presence of toxic levels of cyanogenic glucosides. The so-called "sweet" (actually "not bitter") cultivars can produce as little as 20 milligrams of cyanide (CN) per kilogram of fresh roots, whereas "bitter" ones may produce more than 50 times as much (1 g/kg). Cassavas grown during drought are especially high in these toxins.[18][19] A dose 40 mg of pure cassava cyanogenic glucoside is sufficient to kill a cow. It can also cause severe calcific pancreatitis in humans, leading to chronic pancreatitis.

Yep, you can't eat it raw. I always ate it boiled or steamed.