And Chaoshan pickles and fish sauce are also called "Chaoshan three treasures". Because radish is commonly known as "vegetable head" in Chaoshan, it is called "mustard tuber".

Radish is a beneficial vegetable, which is extremely rich in vitamin B and high in iron. Therefore, dried radish is also the most humble, cheapest and best health food, and its iron content exceeds all foods except day lily.

Production method:

Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, expose it to the sun, enclose it, fill it with a layer of radish and a layer of salt, then cover it, press on a big stone and take it back at night. After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can't squeeze out. Then the salt water in the bamboo mulch film is filtered and boiled, then the dried radish is poured into it for soaking, rubbed once while it is hot, squeezed out with salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year. In this way, it became dried radish with unique flavor.

Product features: salty and crisp, digestion and appetizing.

How to eat: 1, wash and shred, and send rice porridge directly, often for breakfast;

2. As the ingredients of Chaozhou cuisine, such as shrimp slices for soup, it has the reputation of dragon tongue and phoenix tail soup, and is often used to cook with fish or meat;

3. Stir-fry with eggs until they are cake-shaped, that is, the famous Chaoshan dish "preserved eggs".

4, healthy eating, appetizing digestion, and the effect of eliminating fashion.

Now, the preserved vegetables in Chaoshan have been processed and become gifts with local characteristics. Overseas Chinese return to Chaoshan to visit relatives and like to bring pickled vegetables back to their hometown.