Kongming cuisine, commonly known as "pickles" and "Xiangyang kohlrabi" in Xiangyang, was named because the folklore was created by Kongming. Kongmingcai is rich in vitamins, trace elements, sugars and protein. After curing, it becomes a good product with unique flavor. Generally, kohlrabi is processed through the processes of material selection, primary sun-drying, material mixing, secondary sun-drying, feeding, sealing and pickling.