The ways to eat prunes are: braised pork with prunes, steamed chicken wings with prunes, steamed buns with prunes, fried pancakes with prunes, fried potatoes with prunes, fried snakehead with prunes, fried meat pies with prunes, fried bamboo shoots with prunes, fried vermicelli with prunes, and braised belly with prunes.

Dried prunes belong to Zhejiang cuisine and Cantonese cuisine, and the common cooking methods are steaming, braising and making soup.

Dried plums and bamboo shoots are boiled together, which is called dried vegetable bamboo shoots and is especially suitable for making soup.

"Dried plum meat" is a typical Shao-style dish on China menu. Meat tastes crisp but not greasy, while dried prunes taste fresh but not salty.

Dried plum practice:

1. Clean the harvested fresh vegetables, dry them in the sun for about 5 days, and store them in a cool and ventilated place for 4-5 days.

2. When the leaves turn yellow-green and soft, cut the dry leaves into silk.

3. Put the shredded dried vegetables into the basin, sprinkle with salt and rub with your hands. When some vegetable juices ooze, put them in the clay pot.

4. Seal the casserole with shredded vegetables and store it in a cool place.

5. After pickling for half a month, you can find the lid of the earthenware pot and take out the finished dried prunes to eat. At this time, the vegetable line will become dried plum, golden in color and sour in salt.