Eat raw? ! Southern students looked shocked. That's right! "Since you have come to the Northeast, let's eat it raw. Don't forget to dip in soy sauce." That's a little rough. I can't help it Northeasters are too casual.

When eating at home every day, it is customary to prepare a dish of sauce, dip it directly with chopsticks, eat it with vegetables and dip it with shallots.

The more famous pickles are pickles. The dishes here should be fresh, water and seasonal, and the sauce should be fresh and mellow. In spring and early summer, most of them are wild vegetables, dandelions, small root garlic, thorn buds, bracken and willow buds; Lettuce, Chinese cabbage, cucumber, radish, pepper and shallot in midsummer; Pickled sauerkraut, radish, cabbage and green onions in autumn and winter, as well as big tofu and dried tofu that appear in all seasons.

Many people think pickles are particularly local, but in fact, wild vegetables in spring are not cheap. Early-picked shoots cost tens of dollars a catty, and a pickles costs tens of dollars in winter.

The sauce can be pure soy sauce, fried egg sauce or meat sauce.