Squeeze is a common pickles, belonging to the semi-dry state of non-fermented pickles, usually with the stem with mustard as the raw material pickled, is one of China's famous specialty products. Pressing vegetables in 1898 in Fuling, Sichuan Province, China (now Fuling District, Chongqing City), then known as "Fuling pressing vegetables". Because of its processing needs to be pressed to squeeze out the water in the vegetables, it is called "squash vegetables". This pickle practice has now developed to more than 30 cities and counties in Sichuan Province, Chongqing, Zhejiang, Taiwan and other provinces (municipalities, autonomous regions) also have production.