Shaoxing dried vegetables are dark and moist in color, mellow in taste and resistant to storage. It can be divided into three types: dried cabbage, dried rape and dried mustard, and dried mustard is the best. Dried mustard is the best variety of "Hundred Brain Mustard". "Bainao Mustard" has many kernels and slender stems and leaves, so it can be harvested and tender in time. The dried vegetables cooked in the sun, the darker they are steamed, the softer they are and the more fragrant they are. Before Tomb-Sweeping Day, the Chinese cabbage was dried, tied with small bundles of gold and silver wires, put into a small salted jar, taken out after the marinade dripped, dried and steamed, dried in the sun for many times until the color was bright and fragrant, and finally sealed in a vegetable jar decorated with landscapes outside. According to the memories of the old people who made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by Shaoxing Magistrate and Shanyin County, weighing only one thousand kilograms every year. The altar was sealed in yellow and transported to Beijing by special personnel. It is said that Emperor Qianlong visited Jiangnan six times and came to Shaoxing to taste the dishes and food markets made of tributes. At present, almost all farmers in Shaoxing start from scratch, and every household has a standing stock, which is constant all year round. The annual output of commercial dried vegetables is more than 25 tons, which are exported at home and abroad.

Shaoxing dried vegetables are not only used as side dishes, but also as auxiliary materials for various dishes. They are often used for steaming, braising in oil, cooking soup, roasting bamboo shoots, cooking fish, stewing chicken, steaming tofu and so on. They are delicious and appetizing. In summer, using dried vegetables and a pinch of tender dried bamboo shoots as soup will help quench thirst, relieve summer heat, prevent malnutrition and restore physical strength. Braised pork with dried vegetables is a typical Shao-style dish, which was once written into China menu. This dish consists of dried vegetables and pork belly, accompanied by Shao wine, sugar and other condiments, stewed first and then steamed. The finished dish is dark, slightly sweet, red and bright, fat but not greasy. At present, this dish is very popular with customers in some restaurants, and some foreign tourists also like to buy several bags to take home to taste. Mr. Lu Xun and Premier Zhou Enlai also loved this hometown dish. Braised meat with dried vegetables has also been praised by many international friends. 1972, US President Nixon visited China and came to Hangzhou. At the banquet outside the building in Hangzhou, there was a hometown dish of Premier Zhou, "Braised Meat with Dried Vegetables". Nixon even claimed OK OK 1 after eating it. Wash dried vegetables with cold water before eating, cook them after knife processing, and make them into meat dishes and vegetarian dishes;

2. Cooking can be steamed, fried, roasted or made into soup, and can be accompanied by pork or dried beans, gluten, edamame, shrimp skin, etc. Such as "Fried shredded pork with dried vegetables", "Shrimp soup with dried vegetables" and "Fried edamame with dried vegetables".

3. Dried vegetables are cooked with meat or steamed meat. The taste of vegetables and meat permeates each other, oily but not greasy, fresh, fragrant, waxy and sweet. It's a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as "Roasted Meat with Dried Vegetables" in Shaoxing and "Duck with Dried Vegetables" in Jiande.

4. It can also be boiled and chopped, with minced meat as stuffing, and made into dried vegetable buns or biscuits, which are famous as "dried vegetable biscuits" in Tunxi Old Street, Anhui Province;

5. Chop the dried vegetables and mix them with the tender bamboo shoots after pickling, blanching and sun drying, which is the traditional local product "dried bamboo shoots" or "dried bamboo shoots" in Yuyao, Cixi, Shangyu and Shengzhou, Zhejiang. The flavor and eating method are similar to those of dried vegetables, which can be made into soup, braised in oil and steamed, and can also be used as ingredients for barbecue, duck stew and boiled tofu.