Dried mushrooms, also known as dried black vegetables, are traditional dishes of the Han nationality in Shaoxing, Zhejiang Province, and are also famous specialties of Shaoxing. Production has a long history, mainly produced in Shaoxing, Cixi, Yuyao, Xiaoshan, Tongxiang and Huiyang, Guangdong. Zhejiang producers use thin leaves, broad-leaved wild vegetables or nine-headed mustard to pickle. Guangdong producers pickled mustard varieties, but also pickled radish leaves or mustard leaves, but the quality is poor and bitter. In addition, Jiangsu, Anhui, Fujian and other places are also produced.

The origin of dried mushrooms:

Once upon a time, there was a very clever girl named Pei Hong. Because her family is poor, she has been a maid in a rich family named Zhang since she was a child. But the rich man surnamed Zhang is very stingy, and all he gives to the maids and long-term workers is yellow vegetables and rotten leaves. Pei Hong secretly salted the leaves with salt, which really made the dishes delicious. Until one day, the rich man found out. The rich find it strange. He took it and tasted it. Although unusual, he still asked Pei Hong to make him a bowl and send it to him immediately. Pei braised a big bowl of rotten vegetables without salt and sent them to the rich man's table. The rich man tasted it, bitter and salty. He immediately became angry from embarrassment, swearing, picked up the bowl of rotten vegetables and hit Pei Hong on the head. Pei Hong couldn't hide, and the bowl just hit his temple. Pei Hong bled to death. When the long-term workers heard the news, they were furious, swarmed and killed the rich man. Later, in memory of Pei Hong, people called this pickle Pei Hong Cai. People in Guzhen pronounce Peihong the same as Petty, so they keep calling it down. The correct name should be mustard, mustard tuber and potherb mustard.