1, steaming method: cut bamboo shoots into two halves into the pot, steaming to five mature. Take it out and put it in a basket to ventilate, it can keep fresh for ten to fifteen days.

2, sand method: put seven to ten centimeters of wet river sand in a barrel or cardboard box, put the bamboo shoots head up into the sand. Then spread a layer of seven to ten centimeters of river sand, the top of the shoots completely covered. Place in a cool place to ventilate, can be stored for thirty to fifty days.

3, sealing method: the bamboo shoots cleaned and placed in the altar, sealed with two layers of plastic film or plastic bags. Can be stored for twenty to thirty days.

4, salt water immersion method: the bamboo shoots placed in a pickle jar, and submerged in thick salt water, can be stored for two months. When used, wash with water and then can be eaten.

5, stove fire simmering storage method: the asparagus with shells buried in the fire simmering, take out and placed in a cool damp place. Can be stored thirty-five to forty-five days. When eating, wash with water, remove the bitter flavor can be.