Plum cabbage is also called dried plum cabbage, moldy dried cabbage. It is generally used mustard, not yet moss cabbage and oilseed rape pickled and sun-dried into, which has mustard as the main. In Shaoxing, whenever spring returns to the earth, wind and sunshine, is the pickled dried mustard season. People planted in front of the house, the river ditch along the mustard, a plant cut down to the ground, and then apportioned to the nearest corner of the field or the open space in front of the house on the sun for a day or two, and then washed and dried on bamboo poles until dry, and then piled up in the air on the table, so that the dish to maintain the temperature at 15 degrees Celsius or so, a few days after the turn over once. When the mustard heap of color from turquoise to slightly yellow, you can pickle. Pickled vegetables color and turn green, and then squeeze the brine, sun-dried, it will become yellow and red moldy dried vegetables. At this time the moldy dried vegetables are generally not eaten, but like Shaoxing old wine, after a period of sealed storage, eat up and fresh and fragrant. Of course, pickled dried vegetables to get the law, know the skills of those made of dried vegetables rich in amino acids, the taste of the dish is pure and delicious.

Shaoxing mold dried vegetables, if the shape to points, can be divided into long dry vegetables and short dry vegetables, long dry vegetables is the whole plant or picking vegetable heart production, short dry vegetables is more peeled mustard leaves production; if the species to points, can be divided into three categories of dried cabbage, dried oilseed rape and dried mustard, of which the dried mustard for the best. Mustard can be divided into big leaf mustard, iron stalk mustard, pig's blood mustard and hundred brain mustard and other varieties, of which the hundred brain mustard is the best. Usually a mature 100 brain mustard, the heart of the vegetable to reach twenty or thirty, the quality in the green, the sun into the dry vegetables the more steam the softer.

Shaoxing farmer's long dried vegetables have a special way of eating, is the whole child tied in the rice wok steaming, steaming ink black fragrance. When you eat, take a dried vegetable in one hand, one hand pick rice, eat up a lot of flavor. In the past, all the farmers and craftsmen who went out to work, most of them like to take the steamed dried vegetables in the rice basket, a convenient way to carry, and the second to the rice mouth.

Molded dried vegetables taste delicious, is a traditional specialty of Shaoxing, with which to cook bamboo shoots, fish, stewed chicken, steamed tofu, all taste. If the moldy dried vegetables and light bamboo shoots, after processing, it is called dry vegetables bamboo shoots. Of course, the most famous to be stewed meat with moldy dried vegetables, this dish consists of moldy dried vegetables and pork, with wine, sugar and other condiments, first stewed and then steamed into. After the dish color black, slightly sweet, meat color red, fat and not greasy, nowadays some restaurants in this dish is very popular with customers, some foreign tourists also like to buy a few packages to take home to taste some.