Pickling: Soak the melon slices in lime water slurry (5 decimeters, 1 minute lime) for about 20 minutes. Its main functions are: (1) keep the original state, so that the melon meat will not be soft and rotten; (2) Tight organization, which makes the melon fleshy and crisp; (3) anticorrosion. However, the lime water should not be too thick. If the ash content exceeds 35%, it will make the wax gourd meat hard and yellow, which will affect the taste. However, the concentration is not enough to achieve the purpose of crispness, and it is generally appropriate to use thick milk.

Rinsing and bleaching: after picking up the melon slices in lime water, put them in a container where clear water can flow for a day and night to completely bleach the lime. In rural areas, it is usually washed in a rapids river.

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