According to legend, at the end of the Eastern Han Dynasty, Zhuge Liang lived in seclusion in Gulong. Every winter, he dug up the wild vegetables called "vines" and cooked them with cold sauce. Once Zhuge Liang went out to visit relatives and friends. He made a plate of tendrils before he left. When he came home a few days later, he saw that the unfinished tendrils didn't smell, so he tried them. As soon as he ate it, he felt crisp and tender, very delicious, and immediately realized the mystery. Fresh vines can be turned into delicious food after a long period of pickling. So Zhuge Liang is the founder of pickled kohlrabi. Since then, the customs and methods of pickling kohlrabi in Xiangyang have gradually developed and spread to this day. Now it has become a well-known local traditional product.