Plumb vegetables and prunes are different.

Plumb vegetables are a traditional Chinese delicacy. People pick the stems and leaves of some vegetables such as mustard greens and mustard greens, pickle them and dry them in the sun. They belong to the two most famous hometowns of Cixi and Shaoxing. Local specialties.

Another familiar name for plum vegetables is "Huizhou Gongcai". It can be seen that plum vegetables are a local specialty in Huizhou City, Guangdong Province, and the dried plum vegetables we introduce are from Cixi Shaoxing. The local specialties in these two places are very different from the places where plum vegetables are produced, not to mention that plum vegetables are a local delicacy made from dried rapeseed, mustard greens, or rapeseed and potherb mustard.

The production process of pickled vegetables:

When autumn is about to end and winter is about to come, after pulling out the mustard greens in the vegetable field, observe that the thickness is about the size of your thumb. When a flower bud appears on the top, pick the cabbage heart at this time. The appearance at this time is similar to that of autumn chrysanthemum, and the taste is sweet and crisp.

After picking, hang it in the yard to dry for a few days. When the leaves become soft, put them in a prepared clean large pot, sprinkle some salt evenly, and rub it with your hands. Knead until the cabbage and salt are fully mixed.

When the juice of the cabbage seeps out, you can put it into the pottery jar. When putting it, be sure to spread a layer of cabbage sum and a layer of salt on top. Wait until the pottery jar is completely filled. You can seal the mouth of the pottery urn with mustard leaves or bamboo shoot shells, and then let it sit in a cool place for about ten to fifteen days.

Finally, take out the pickled cabbage and dry it in the sun. When it is dried to a golden color, the basically salty, sour and slightly sweet prunes are ready.