Pickled pickles, naturally dried, become dried plums. Dried plums are mostly made of mustard with thick stems and big leaves. After curing and air-drying Cheng Mei, the color is yellow and the taste is not rich enough. Moreover, Sichuan people have to blanch dried plums before cooking, which makes the salty flavor lose more than half.

People in Zhejiang are reluctant to blanch dried plums or even wash them carefully, for fear of losing the delicacy of dried plums. Mustard mustard, which is used to pickle dried plums, is a cultivated variety of mustard. Zhejiang people also call it "nine-headed mustard", with slender stems and extremely fresh taste. Even the marinade left after pickled vegetables is regarded by Zhejiang people as a necessary "liquid monosodium glutamate" in the kitchen.

Extended data

Hangzhou people near the lake eat Longjing lobster and West Lake vinegar fish, while coastal Ningbo, Taizhou and Wenzhou eat raw seafood as a common occurrence. Even inland areas have Hua Kai moss, Jinhua ham and Lin 'an bamboo shoots ... It seems that every small county has one or two "high-grade ingredients".

However, every "Zhejiang stomach", no matter how many delicacies, wines and delicacies it contains, will always be captured by a plate of dark, thick and ugly prunes at home. Not everyone in Jinhua has eaten Jinhua ham, but almost everyone in Zhejiang has eaten prunes.

Although dried plums are black, they are snacks in Zhejiang and Bai Yueguang. Just as Cantonese always say that "soy sauce will turn black", every mother in Zhejiang used to scare her children that "eating too much dried plums will turn black when they grow up", but when the wanderers leave their hometown, their bags will be full of cans of dried plums.