Kimchi can be regarded as a kind of China culture. There seems to be no pickles in the west. "Kimchi" is not kimchi. Kimchi is available in Japan, but I wonder if it is so popular in China. Before the Cultural Revolution, Fujian Daily published a story about monkeys pickling pickles. A reporter from Xinhua News Agency used this material to write a foreign feature: "Can monkeys pickle pickles?" Be criticized as "bourgeois news viewpoint". -Why is this the bourgeois view of news? Monkeys pickled pickles, probably learned from others, can prove that pickles are very common in China. There are probably not many places in China where pickles are not produced. Pickles in different places have their own characteristics and are not the same. Beijing's pimples, Tianjin's winter dishes, Baoding's spring is not old. Baoding has three treasures: iron ball, batter and youth. Spring in Suzhou is not old, but it is pickled with radish with tassels. After pickling, the long tassel is still green, extremely tender, slightly sweet, delicious and well-deserved. Spring in Baoding is not always like this. Zhou Zuoren once said that his hometown often eats extremely salty salted fish and extremely salty pickles. The steamed black dried vegetables written in Lu Xun's Storm are very attractive. Pickled potherb mustard is divided into north and south. Shanghainese like to eat shredded pork noodles with pickles and snow bamboo shoots soup. The leek flower in Qujing, Yunnan has excellent flavor. The main ingredient of Qujing leek flower is actually shredded radish, which is different from Beijing leek flower as a seasoning for eating instant-boiled mutton. Guizhou has rock sugar acid, which is made of mustard, fermented grains and peppers. There are many kinds of pickles in Sichuan, and it is said that it is better to pickle with the original salt of Zigong well. Marketing the whole country, as far away as overseas, can be called the king of pickles, should be mustard tuber. Korean spicy food can also be regarded as pickles. Yanbian's pickled bracken is occasionally sold in Beijing, but many people don't know it. Fujian's yellow radish is very famous, but unfortunately it has never been eaten. In Fujian, most people will pickle dried radish every autumn and early winter. The apprentice in the shop wants to "eat radish for three years", saying that it is short of oil and water. There are too many pickles in China to cook. If someone writes salty menu, it will be a very interesting book.

Dried plum is a well-known Hakka local dish at home and abroad. In late autumn and early winter, the mustard in the garden is covered with moss. It has a thick thumb and a bud at the top. Dried prunes are like grapes in autumn, crisp and tender. At this time, the village woman picked the cabbage (about 5 inches long) and hung it for a few days. When the leaves become soft, put them in a pot, sprinkle with salt and rub them with your hands. When some juice oozes out, put it into a pottery jar, sprinkle salt layer by layer, and seal the jar mouth with mustard leaves or bamboo shoots. After half a month and twenty days, I took it out and dried it. It turned into a golden yellow and salty prune.

This shows that dried plum is a kind of kimchi.