1, raw materials of sour papaya: 2 kg of papaya, 0/50g of sugar, 250g of white vinegar, 0/00g of salt and 50g of green pepper. Method: Choose green papaya, peel and crush, remove the pulp, cut into thick slices, or cut into filaments, knead with salt, remove astringency and soften, chop green pepper, mix well with wax gourd, add white vinegar to marinate for one hour, filter off vinegar water, add white sugar and wax gourd and mix well until white sugar dissolves. Features: sour, sweet, salty, spicy and crisp.

2. Pickled cucumber raw materials: 2.5 kilograms of fresh cucumber, 300 grams of pepper, 0/50 grams of salt/kloc, 200 grams of vinegar, and an appropriate amount of Sanhua wine. Methods: Clean fresh cucumber, cut it in half, slice it with an oblique knife, take it out with boiling water, drain it and put it in a jar. Add salt, pepper, wine, vinegar and so on. Add boiling water to dry, and it is advisable to immerse cucumber in water. Marinate for two days, white skin will appear in the basin, and then take it out for consumption. Features: fresh and smooth, sweet in acid, spicy in sweet, appetizing and delicious.

3, sour radish raw materials: 2.5 kilograms of radish, 500 grams of white vinegar, 200 grams of sugar, salt and pepper. Method: Wash and dry fresh radish, cut the reverse side, or cut it into round pieces. Slices are cut with an oblique knife. Add some salt and knead until soft, and put it in a jar or box. Boil white sugar with water, let it cool, add white vinegar and stir well. Pour into a vat or box filled with radish, add pepper at the same time, cover and seal. It's best to eat it in a day or two. Features: white color, soft and crisp, sweet and sour.