1, the first preservation method: the fresh bamboo shoots are tied into small handfuls of about a catty, and then wrapped in newspaper (my mother said that they used to use yellow paper or rough toilet paper), and the bamboo shoots cannot be exposed at both ends. Then put it in a cardboard box and cover it with some newspapers. This preservation not only keeps the wind away, but also keeps the moisture of bamboo shoots. The drying effect of newspapers makes bamboo shoots not easy to rot and deteriorate, and the taste of bamboo shoots is still delicious after being stored for about ten days.

2. The second preservation method: after the small bamboo shoots are shelled, put them in the eye water and blanch them again (eye water refers to the time when the water bubbles before it is ready to boil). Don't use boiled water, or it will be boiled too thoroughly, and the taste will not be crisp after storage. Blanch it for two minutes and pick it up immediately. Then put the small bamboo shoots in a sealed bag, put in a proper amount of mineral water (about150g for one catty of bamboo shoots), seal them and put them in the refrigerator for strong freezing preservation. Putting mineral water in the sealed bag makes the bamboo shoots keep their original moisture and crisp and delicious taste.