Dried plums are the finished products that stem, leaf, mustard or wild vegetables are pickled and fermented, and then dried. Dried plum is a local dish of Hakka people. In late autumn and early winter, the mustard in the garden is covered with moss, with thick thumbs and buds at the top, like autumn grapes, crisp and tender. At this time, pick the cabbage and air it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt and rub them with your hands. When vegetable juice oozes, put it into a pottery urn, sprinkle a layer of salt, and seal the urn with mustard leaves or bamboo shoots. After ten days and a half, it was taken out and dried in the sun, and it became a golden, salty and delicious dried plum dish.