Dried plum is the pickled pickles, natural wind blowing drying into a dry dish. Plum dry vegetables on the selection of materials with more than coarse stalks and large leaves of mustard, pickled air-dried into the yellow color of the plum dishes, the flavor itself is not strong enough, not to mention the Sichuan people do dishes, but also have to blanch the plum dishes, but also to make that savory flavor loss of the half.

Shaoxing, Zhejiang, Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places called Meidanchuai, Taizhou, Zhejiang, said dried vegetables =, Meizhou, Guangdong, said Meidanchuai. There are dried mustard, dried rape, dried cabbage, dried cabbage, dried winter vegetables, dried potherb mustard, mostly homemade. The practice is to make the leaves dry, pile yellow, and then add salt pickling, and finally sun-dried altar.

Dried mustard greens are oily and black, with a mellow flavor, and resistant to storage. Vegetable material mainly has big leaf mustard, flower leaf mustard and potherb mustard 3 varieties. Mustard contains thioglucoside, protein and minerals. Thioglucoside after hydrolysis produces volatile mustard oil, protein decomposition produces amino acids, so the processed pickles have a unique aroma and flavor.