"The couple slept together, spreading their buttocks and smelling the salt." This is a guessing game I often played when I was a kid. This is kohlrabi, because when you buy it, you need to open it from the middle and smell how well it is pickled. I immediately felt that I had found someone who truly understood the taste. It was not the same praise for delicacies from the mountains and seas, but the same understanding of the kohlrabi, which was almost lost among the people. So I immediately declared that I would get him this bite, and immediately called my sister Mou Hongyan from my hometown to courier kohlrabi from the Wuling Mountains in the Southwest to Shenyang, Liaoning, to satisfy brother Yixiu's love-hungry craving. Kohlrabi, whose ID card name is turnip, and nicknames include mustard knot, jade root, stachys, etc., is one of the specialty vegetables native to my country. It belongs to the cruciferous family and is grown throughout the country. It is mostly used as pickled dishes. And the pickling methods vary from place to place, and the taste also varies greatly.