1. Wash the fresh mustard, remove the old leaves, put it in a cool place to wither, then rub it in a dish with proper amount of salt and hands, and then put it in a porcelain jar (or porcelain bowl) and cover it tightly to avoid air leakage.

2. 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, thick and thick, with buds at the top, which looks like autumn grapes and is 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, I took it out and dried it. It turned into a golden yellow and salty prune.

Moldy dried vegetables are different from dried mustard, dried oil and dried cabbage. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them. It is oily yellow-black, fragrant, and has the functions of relieving summer-heat, clearing viscera, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Shaoxing residents will burn dried vegetables every hot summer, which is inexhaustible. As for "Dried vegetables and cut meat", it is a Shaoxing specialty and has been included in the China menu.