Cai Xiang, a calligrapher in the Song Dynasty, introduced three processing techniques of litchi. One is red salt, "soak Buddha mulberry flowers in salt plum brine as red pulp, and pour litchi stains on it." Exposed to dryness, the color is red and sweet, and it does not bug for three or four years. " "However, there is absolutely no positive taste". The second is to bask in the sun, using "dry it in the hot sun until it is hard, and seal it in the urn of livestock for a hundred days, which is called sweating." The third is honey frying, "peel raw litchi, squeeze out its pulp, and then cook it with honey."