Bai Mei was washed, salted with coarse salt and stored in a jar for more than one year. Time and temperature greatly removed the sour feeling of plum, and then sublimated the mellow fragrance of salty, sour, soft and waxy. This is an ancient and natural method, and the industrialization practice of pursuing efficiency will definitely not be adopted now. They like to use various chemical additives to neutralize the acidity of plums to soften the taste. These two tastes are quite different. Salted and sour plums are used to cook fish, roast ribs, stew pig's trotters and even stir-fry cowpeas. They are all good dishes in Chaoshan. They are simple and tasty. Just taste them and you will know.

Salted plums:

Pickled with fresh green plums and salt water, made by ordinary families in Chaoshan. It is a widely used Chaozhou condiment. For example, when cooking raw eel and stewed carp soup, it can be used to remove fishy smell and refresh, which is more mellow and delicious than adding white vinegar. In summer, sugar sour plum soup is still a good drink for clearing away heat and relieving summer heat.

In fact, in Chaoshan, salty sour plum is salty plum, which is the same thing.