The traditional production process of Kaijiang bean shoots is manual operation, and the stone mill, yellow bucket, cradle and other instruments needed are unique. The raw materials needed to make bean sprouts are mainly local "June Yellow" soybeans, and the content of protein is richer than other soybeans, which is rich in various trace elements beneficial to human health and belongs to the top grade of bean products.

The specific production process includes screening, soaking, beating, beating, extraction molding and drying. Kaijiang bean shoots made by traditional handicraft techniques are suitable for frying, roasting, stewing and other cooking methods, and can be stewed for a long time, with tender, smooth and delicate taste and mellow and delicious taste.

Liang Yuangang, the eighth generation successor of Kaijiang bamboo shoot traditional production technology, founded Kaijiang Green Bamboo Shoot Factory, which carried forward the traditional production technology of Kaijiang bamboo shoots.

Step 1: Screening-Pay attention to the selection of materials for bean seedlings. Generally, "June yellow" or "August yellow" soybeans produced locally in Kaijiang are selected to artificially remove impurities from beans. Step 2: Soak-pour the selected beans into rhubarb barrels and soak them in clear water. The unit of measurement of beans is a "watch", and a "watch" is about four liters (one liter is an old instrument for measuring grain, and one liter is one liter). Step 3: Grinding-Put the soaked beans together with water into a stone mill with a wooden spoon and start grinding. The rotation speed of the stone mill should be moderate, and the slurry should be smooth without obvious particles, and the slurry should be directly put into wooden barrels. Step 4: Pulp-put a piece of filter cloth under the cradle, scoop the ground pulp into the filter cloth and shake the basket. What can flow down from the filter cloth is soybean milk that can make bean sprouts, and bean dregs remain on the filter cloth. Step 5: Burning-pour the filtered soybean milk into a large iron pot, boil it with low fire, take it out after boiling, and put it in wooden barrels. Step 6: Extraction and molding-pour the cooked soybean milk into the pot again, heat it with slow fire, fan the soybean milk in the pot with a cattail fan to make its surface condense into a thin film-like skin, then wrap the skin with a prepared bamboo stick to shape the bean sprouts, and then put the wrapped bean sprouts on a shelf, and so on until the pulp in the pot is extracted. The number of layers wrapped on a bamboo stick depends on the size of the bamboo shoots. Bean seedlings should be covered with at least 10 layer and adzuki bean seedlings should be covered with 3 layers. Step 7: drying-carry the shelf full of bean sprouts outdoors to dry, usually in the sun. If necessary, it can also be baked in the afterfire of the furnace with the carbon residue after extraction and molding, in order to dry the bean seedlings.