Foreign guests who come to Suqian always try to bring a little spiced kohlrabi, a specialty of Suqian, which was included in the famous dishes menu of China when they left. This spiced kohlrabi is native to China. It will be easy to learn at first sight, and it will be fine as soon as you learn. The method is as follows: grinding, scraping and washing the spicy pimple (kohlrabi), then soaking it in salt water for more than half a year, taking it out and cutting it into four, six or eight petals, cutting off the bottom, connecting the tops, drying it in the sun for one day like a complete spicy pimple, and airing it in the house for more than ten days until it is dry but not wet and smooth. Spiced kohlrabi, the key is "spiced". It is said to be spiced, but there are actually ten flavors, such as pepper, star anise, dried tangerine peel, anise, fennel and so on. The last process is easier said than done:-Put the semi-finished spicy pimples on a chopping board or a cauldron, then sprinkle all the spiced ingredients and rub them around, then rub the spicy pimples one by one, one by one, and rub the spiced ingredients from the inside out again and again until they are cooked. Rubbed spicy pimples don't taste good for a while, and they have to be put in a jar to seal their mouths. Only in the first half of the year will it be delicious, crisp, continuous, spicy and salty. If you eat a little, your appetite will increase greatly.