Features: Brown-green color and strong sauce flavor.

Method: Choose the top fresh cucumber with thorns, wash it and put it into the tank. A layer of cucumber and a layer of salt, with heavy stones at the top. Turn the jar every day for 1 week continuously 1 time, and marinate it after1-2 weeks (the salting jar should be placed in a cool and ventilated place to avoid sun exposure and high temperature, so as to prevent cucumber from getting hot and blackening). Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice. Then take out a little pressed water, put it into a cloth bag (2kg per bag), marinate it in yellow sauce, and chop it every morning, noon and evening 1 time. 5 days in spring and winter, and 3 days in summer and autumn. Drain the sauce after taking it out of the tank, put it into the noodle sauce and continue to marinate, and chop it every morning, noon and evening 1 time. 5 days in spring and winter, and 4 days in summer and autumn.