Kimchi has long occupied a place in Sichuan cuisine recipes, and Chengdu's delicious kimchi and newly-developed kimchi are very famous. Kimchi in Chengdu ordinary people's homes will make a number of tricks like magic, "soaking" many tricks: ginger, garlic, sea pepper, cucumber, bitter gourd, cowpea, eggplant, cabbage gang, radish pipi, baby green vegetables ... Chengdu Plain is rich in vegetables, and there are many varieties all year round. Everything that can be soaked will be stuffed into kimchi jars by Chengdu people. At every family's dinner table, there must be a dish of kimchi for dinner. This pickle is also very particular. Radish Pipi is only soaked for one night, and it is called "Bathing Pickle". It is crispy and spicy with red pepper and monosodium glutamate and white sugar. This is the only way to send meals. In hot weather, cook a bowl of sauerkraut vermicelli soup to quench thirst and clear the heat. There are many ways to eat this pickle, and there are many benefits. Chengdu people understand it, so there is no need to repeat it here.

Just saying that this "cannon hits four doors" can also show the innate humor and optimism of Chengdu people in the hard years of "three months without knowing the taste of meat". At that time, Chengdu people lived in more than ten courtyards. When eating, every family moved the square table to the dam. Hehe, there were pickles on this table and pickles on that table. Picking up their rice bowls, they smiled at each other across the table and said, "Today, it's all' four shots', and the intestines are rusty ..." The dolls dreamed of eating Sichuan style stew pork, hitting "sumptuous food", and hated the day of "four shots".