1. Canned slightly salted vegetables-fresh or well refrigerated vegetable are prepared at right ripeness, then are processed, pre-cooked and rinsed (or not pre-cooked), sorted and packed into cans and added with dilute salt or sugar salt mixture (or boiling water or vegetable juice). This manufacturing process is for the canned vegetalbe  such as green bean, fresh bamboo shoots and mushrooms, etc.

2. Canned vegetables in vinegar-canned products made of fresh and tender vegetables or salted vegetables, processed and trimmed, cut into pieces and canned, and then added with spices, acetic acid and salt in mixture. This manufacturing process is for the canned vegetable  such as sour cucumber, sweet and sour buckwheat tins, etc.

3. Canned seasoned vegetables-canned products made from fresh vegetables and other minor ingredients. The selected materials are sliced (diced), processed and cooked (Fried or not Fried) and then filled into cans. This manufacturing process is for the products such as braised bamboo shoots and canned cocktail, etc.

4. Canned vegetables with salting (sauce) -canned products made of fresh vegetables that are cut (sliced)(or pickled), and added with sugar, salt, monosodium glutamate and other soup (or sauce), and then filled into tins or cans. This manufacturing process is for the products such as preserved cabbage, canned coriander heart, etc.