The Shannon's simple storage and clever processing

To ensure the best quality and long-term preservation of camphor tree buds, proper storage and processing methods are essential. The initial selection of buds should be done when they are purple in color, soft to the touch, free from fresh stalks, and full of fragrance. Harvesting is best done using a glutinous rice pod, either before or after rainfall. The citron shoots should not exceed 10–15 cm in height and are ideally harvested in the morning or evening. After harvesting, the buds should be cooled down in a shaded area and dried to remove any surface moisture. For quick-freezing storage, fully dried citron buds (without washing to protect the stems and leaves) should be tied into small bundles of approximately 0.5 kg each. Place them in a sealed bag and freeze immediately for optimal results. This method can preserve the buds until the following spring, and they can be used directly with cold water. The water-scalding method involves placing freshly harvested fragrant clams into hot water around 85°C without washing. They are then heated gently, frequently turned, and cooked until slightly green. After draining and drying, they are packed into half-pound bags, freeze-dried, and stored for up to the next year. For salted storage, fresh buds are rinsed, dried, and layered in a cylinder with salt between each layer. After pickling, the cylinder is turned regularly to ensure even salting. Once the buds have absorbed enough salt and become moist and soft, they are spread on a mat and dried under the sun for 1–2 days. A small amount of accumulated brine and rice vinegar is sprayed to enhance flavor and texture. After drying, they are packed and sealed for long-term use. For spicy taro buds, two axillary buds or scattered leaves are washed, dried, and cut into small pieces. Salt is added in three stages, and the mixture is stirred daily to prevent discoloration. Spices such as red pepper or ginger are added as flavorings. After pickling, the product can be consumed within a week, or stored longer by drying and re-salting. For oil-flavored oysters, fresh buds are cut into small pieces, salted, and marinated for two days. After drying, they are fried in vegetable oil until crispy and stored in sealed containers. These can be eaten alone or used as a seasoning. For citron powder, buds from the third harvest, along with young leaves and tender bark, are cleaned, dried, and soaked in a 20% saline solution to kill bacteria. After drying, they are ground and sifted, then sealed for use as a seasoning. For a sweet squid snack, tender green leaves are selected, washed, and pickled in brine. They are then coated in a batter and deep-fried to create a crispy, flavorful snack known as "Hong Kong carp." Lastly, for citron oil, old leaves, hard stems, and branches are chopped, boiled, and filtered. The resulting liquid is mixed with salt and stored for use as a seasoning or soup base. These traditional techniques, developed by the Nanzhang Agricultural Technology Station in Rencheng District, Jining City, Shandong Province, reflect the rich culinary heritage and resourcefulness of local farmers in preserving and enhancing the unique flavors of camphor tree buds.

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