Dried plums can be used to cook soup. Dried plums are characterized by oily yellow and black, fragrant smell, relieving summer heat, cleaning internal organs, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Shaoxing residents must cook soup with dried vegetables every summer, which benefits them immensely. As for "Sliced pork with dried plum", it is a distinctive dish in Shaoxing and has been included in the China menu.

Dried plum is a well-known Hakka local dish at home and abroad. In late autumn and early winter, the mustard in the garden is covered with moss. It has a thick thumb and a bud at the top. Shaped like autumn grapes, crisp and tender. At this time, the village woman picked the cabbage (about 5 inches long) and hung it for a few days. When the leaves become soft, put them in a pot, sprinkle with salt and rub them with your hands. When some juice oozes out, put it into a pottery jar, sprinkle salt layer by layer, and seal the jar mouth with mustard leaves or bamboo shoots. After half a month and twenty days, it was taken out and dried in the sun, and it became a dried plum dish with golden color, salty taste and special fragrance.