Bamboo itself contains a lot of water and sugar. If used directly without treatment, the final bamboo slips are easily corroded or eaten by insects. In order to prevent this phenomenon, it is necessary to go through two processes: boiling bamboo and drying bamboo to discharge the sugar and water in bamboo. Ensure the quality of the final bamboo slips.
Boiling bamboo at high temperature: First, special insect-proof herbs such as Kaempferia kaempferia and Zanthoxylum bungeanum should be added to the water.
Bamboo should be put in when the water is at room temperature and then heated by fire. When the water boils to 100℃, keep the temperature, cease fire after two hours, and finally cool naturally.
Roasting bamboo: put the cooked bamboo into a special drying room, dehydrate it at high temperature and dry it to prevent it from rotting.
It takes about a week to dry bamboo, and there is a ceasefire day and night. Finally, the dried bamboo becomes lighter in color, easy to carve and color, and can be preserved for a long time without rotting.
Selecting, cutting, boiling and baking are the most important reasons why bamboo slips can be preserved for thousands of years. Then you can make the following.