2. Add a proper amount of salt to the dried radish and knead it until it becomes soft.

3. Then add Chili powder, and knead the spiced powder repeatedly until the seasoning is even.

4. Put the dried radish into a fresh-keeping box and seal it for half a month. When eating, pour vinegar and sesame oil.

5. Dried radish: refers to dried radish, which is a unique and easy-to-preserve dried vegetable loved by the domestic public. Rich in vitamin B, the iron content is higher than other foods except day lily. Dried radish is called preserved vegetable in Chaoshan, which is salty and crispy, promoting digestion and appetizing. It is also called Chaoshan Sanbao together with Chaoshan pickles and fish sauce. Shanghang dried radish is golden in color, tender in skin and crisp in meat, sweet in flavor and beautiful, and enjoys a good reputation in the early Ming Dynasty.

6. Dried radish is usually made around the winter solstice, and it has to go through three processes of "drying, salting and hiding". Pull out the radish, wash it, expose it to the sun, then surround it with salt, fill it with a layer of radish and a layer of salt, then cover it, then press on a big stone and take it back at night.