The dried bamboo shoots in Tianmu Mountain are mainly stalagmites, and wild green bamboo shoots and red bamboo shoots can also be made. Generally speaking, depressed mining starts from the edge of "long summer", with a prosperous period in the middle and ends within one month. Cut the fresh bamboo shoots into sharp points with a knife, peel off the shells, remove the old man, put the bamboo shoots in a pot and cook them, adding no more than 3 kg of salt per 100 kg of bamboo shoots for 3 to 5 hours, take them out, drain the salt water, spread them out, and slowly bake them on a baking oven with charcoal fire, with the appropriate temperature of 40℃ ~ 60℃, and turn them frequently. The bamboo shoots baked at one time are green and Huang Liang in color, which is easy to preserve. This is a blank, also known as a straight point. Soak the straight tip in boiled salt water with the content of 10% until it softens, cut off the bamboo shoot tip and air dry until it is cooked. The remaining bamboo shoots are kneaded by hand, kneaded into balls, baked, and hammered into oblate shapes with wooden hammers to make them flat tips. Plump and stout bamboo shoots are called "fat stand", smaller ones are called "bald stand" and thinner ones are called "small stand", but tenderness and color are the main quality standards.