When it comes to pickles, Chaoshan people are most familiar with it. As the saying goes, "there are three treasures in Chaoshan, fish sauce, pickles and pickles", which all occupy an important position on the table of Chaoshan people. How do ordinary families pickle pickles? 1, firstly, cut the Chinese cabbage and mustard into small pieces, wash them, drain the water, and marinate them with strong salt for 24 hours, which can not only remove the water in the mustard, but also disinfect and kill some harmful bacteria; 2, pour out the salt water, add cold water, a little sugar, add chopped Nanjiang, let all the mustard soak and cover; 3, fermentation, generally 15-20 days. Fermented pickles have faded and become golden and shiny, but they taste salty and crisp. Pickled pickles are one of the strongest taste memories and taste bud preferences of every Chaoshan people. Every time I go home, I will eat pickles pickled by my mother, which is fresh in my memory and memorable.