Pickled dried radish. Dried vegetables are produced in Chaozhou City, Guangdong Province, and are known as the three treasures of Chaoshan together with Chaozhou pickles and fish sauce. The name is derived from the fact that radish is commonly known as "choy tau" (菜头) in Guangdong, and "脯" (脯) means "dried meat" in Chaoshanese, hence the name "菜脯". The general practice is to put fresh radish in the sun, take it back in the evening, sprinkle salt on its surface and compact it with stones, repeat the previous steps every other day until the radish is dried up and the skin is wrinkled, put it into a clean urn and compact it, seal it with yellow mud, and take it out half a year later to make it. Dried vegetables dark yellow color, taste salty and sweet, have the effect of digestion and appetizing, can be used for cooking poultry, meat, seafood, common dishes are dried vegetables fried eggs, dried vegetables, winter melon crab soup, dried vegetables stewed eel.