Kumquat pickled with salt is called salty kumquat, which has certain medical effects on sore throat, cough and hoarseness caused by cold. The method is to take four salty kumquat tablets at a time, cut them into small pieces, put them in a cup, and wash them down with boiling water for drinking. This method has the effects of diminishing inflammation, relieving pain and opening sound. Salty kumquat's preparation method is very simple. After picking kumquat (don't tear the skin), wash it and drain it, then put it in the shade and dry it in the shade. After the kumquat skin is wrinkled, it can be pickled. First, put a layer of salt in a large glass bottle or tile container, then put some kumquat, and then sprinkle a layer of salt, so put it layer by layer. After a while, the kumquat can be taken out, soaked in hot boiling water, then dried, and then preserved with salt as before.

After the Spring Festival every year, kumquat is left for a period of time, and some people abandon it. In fact, kumquat not only has a good intention, but also has a good therapeutic effect. We can bring oranges down to make salted whole oranges for dietotherapy. Kumquat is a kind of citrus. Its taste is pungent, sweet and warm, and it has the effects of regulating qi, relieving depression, resolving phlegm and sobering up.

Li Shizhen thinks kumquat can "lower the breath, quickly diaphragmatic, quench thirst, relieve fishy smell and deodorize, especially the skin". Kumquat is rich in vitamin C and vitamin P, so it has a certain medical effect on maintaining vascular function and is one of the beneficial fruits for patients with hypertension and arteriosclerosis. When eating kumquat, wash it with boiling water and eat it with the skin. Because the peel of kumquat contains a lot of vitamin C, if it is removed, it will not only reduce the efficacy, but also lose a lot of natural vitamin C, which will reduce its therapeutic effect.