In Cantonese, bergamot means old fragrant yellow. Because fellow villager Huang is a common candied fruit with the same origin of medicine and food in Guangdong, it is called bergamot. As the name implies, it is called bergamot because of its golden color and slender fruit. Boil the bergamot repeatedly with salt and honey, dry it in the sun, bake it, and marinate it in Weng for many times until the appearance of the bergamot is black and shiny, and the texture is soft and smooth. Preservatives and pigments are not needed to marinate the old fragrant yellow. Chaoshan area has always followed the ancient brewing method, which has achieved the greatest value of old fragrant yellow.