one of the four famous pickles in Sichuan province. It has a long history and enjoyed great fame during Jiaqing period. It is made from the tender tip of arrow stem vegetable by traditional technology. Because production and processing are all in winter, it is named "winter dish". The product is dark brown, crisp and tender, glossy and oily, moderately salty, delicious and fragrant. The longer it is preserved, the higher the taste. The aging period is two, three and five years. It is not only delicious in color and fragrance, but also rich in nutrition. It is rich in amino acids, lactic acid, protein, vitamins and various trace elements, and has the effects of stimulating appetite, invigorating spleen, stimulating appetite and enhancing human function.