1, Jingdong vegetable: cabbage removed yellow gang old leaves, cut into thin strips about a centimeter wide in the sun, every hundred grams of raw material dehydration to twelve to twenty grams, and then according to the dry vegetables per hundred grams of salt added six grams, fully rubbed into the altar, tightly sealed, and then after two or three days according to each one hundred grams of pickles to add ten to twenty grams of garlic into the altar tightly sealed. It can be matured and eaten in the following spring. The finished product is golden yellow, with a sweet flavor, quite popular with the masses,

2, Jin winter vegetables (also known as meat winter vegetables) produced in Hebei Province, Cangzhou and Tianjin City area. It is the cabbage cut into small pieces, sun to half-dry, every 100 kilograms of salt 12 kilograms, fully kneaded, into the cylinder compaction, sprinkle covered with salt, seal the cylinder for 2 to 3 days, and then take out the vegetables, every 100 kilograms of vegetable blanks and then add 10 to 20 kilograms of garlic slime, installed cylinder hair drunk to the next spring is into. Because of the addition of garlic, it is also known as "meat winter vegetables".

3, Sichuan winter vegetables are mainly produced in Sichuan Nanchong, Zizhong, founded about 200 years of history, is one of the specialties of Sichuan pickles, best-selling domestic cities. The method is: the mustard class arrow pole, green cabbage moss (17 ~ 20 cm high when) pick back cut into several pieces, drying soft. Every 100 kilograms dry to 20 kilograms, cut off the tender tip, every 100 kilograms first 11 kilograms of salt pickle. Rub once a day from the next day, *** rubbed 5 to 6 times, to be hair oil light, put around the Tun, and add spices turned several times. Half a month or so into the altar pressure, sealed with old leaves and soil, inverted to allow exposure to the sun for 6 to 7 months or a year, to be moistened on the head of the mud, the dish is ripe. Every year in the eighth month of the lunar calendar to clean up and turn the altar once. After two or three years of full maturity to sell. Each 100 kilograms of winter vegetables with spices for half broken pepper 200 to 300 grams, anise 250 grams, 100 grams of fennel, in addition to the skin 100 grams of incense pine 50 grams.