"As you go west from Nanyang, every family has sauerkraut." Neixiang sauerkraut is different from Sichuan sauerkraut and the sauerkraut used in "sauerkraut fish". It is made in a unique way and has a unique taste. When making, first wash the vegetables (top with sweet potato leaves, radish seedlings, xuelihong, and woju), cook them until they are about seven or eight years old, then put them in a jar or basin and compact them with stones, then add cooking water, and do not cook them. Let the vegetables come out of the water, and then soak them for five to seven days before they are ready to eat. It will be faster if you use the sauerkraut in front to "penetrate" them. Neixiang sauerkraut is available in almost every household. It has a pure sour taste that you won’t get tired of eating for a long time. It is appetizing, relieves internal heat and relieves fatigue. It can be eaten cold, made into soup, noodles and steamed buns. The strange thing is that this simple brewing method of Neixiang sauerkraut will never turn sour again once it leaves the local soil and water. It would be a pity not to have a good meal of sauerkraut when visiting the inner country.