The Tonggu bamboo shoot squeezing technique (a municipal intangible cultural heritage protection project) is an essential skill for rural residents. It is made from pollution-free, green and healthy spring bamboo shoots from deep in the mountains. The prepared dried bamboo shoots become a delicacy after processing, which is crisp and refreshing, nutritionally balanced and rich in taste. The squeezed bamboo shoots can also become a unique Tonggu specialty after packaging.