(1) sweet and sour pickling. It is prepared by mixing white sugar, white vinegar or citric acid, salt and boiled water into a sweet and sour juice, blanching the juice after knife treatment, cooling it with cold boiled water, adding it into the sweet and sour juice, salting it for several hours, and then serving it on a plate. Its products are characterized by beautiful color, crisp texture, sweet and sour taste and refreshing.

(2) drunken salting. It is a pickling method with wine, onion, refined salt and pepper as the main pickling seasoning. First, the pickled raw materials are starved in clear water, so that they can spit out ascites, empty the impurities in the abdomen, drain the water, put them into the jar, then mix the seasoning into the jar and marinate for three to seven days. Its dishes are golden, mellow and tender.

(3) drunk and pickled. It is a pickling method with refined salt, fragrant grains and red grains as the main condiments. Its operation is to cook or steam the main ingredients first, then change the knife after cooling, and marinate them for three to four hours. Some of them mix the marinade with the main ingredients, steam them in a cage, take them out and cool them, and make them into dishes. The marinated wine is fresh, mellow and delicious.

Pickled vegetables can use a variety of raw materials, such as white radish, carrot, cucumber, lettuce, garlic moss, lotus white, pepper and so on.