Three year old Zhuang bamboos are selected and fired with pine wood at high temperature. The bamboo juice in the bamboo is baked at high temperature and integrated with salt. Bamboo juice is the essence of bamboo and has the effect of heat clearing and detoxification. After the salt is baked at high temperature in the bamboo tube, the bamboo juice is dissolved into salt. After being baked at high temperature above 800 ℃, the bamboo salt is alkaline. Now everyone pays attention to health and needs acid-base balance. The salt in the polluted sea water is acidic and the salt in the ordinary sea is neutral, but the bamboo salt is alkaline, with a PH value of 8-12. Bamboo salt has a relatively light taste, and as more and more people are aware of health, the taste is generally light. Moreover, when cooking with bamboo salt, MSG can be omitted because the bamboo juice in bamboo salt itself has a fresh taste.