Three pickles and three squeezes means, one pickle and one squeeze, to squeeze the keel: pile the newly pickled jadeite heads into a dragon shape, and squeeze the vegetable core to make the core tough and chewy. Two pickles, two presses, dragon marrow press: The pickled mustard must be pressed with a bamboo machine until layers of dragon scale patterns appear in the core. The secret natural fragrance is added to make the flavor naturally penetrate into the bones and marrow. Three pickles and three squeezes, squeezed ambergris: The pickled mustard is pressed again to squeeze out the wonderful taste of fresh, fragrant, tender and crispy.