There are three processes for pickling pickled melon. The first is to make bean paste. Take five or six kilograms of flour and mix it into a dough, add more than a kilogram of beaten cooked watercress, mix well, stir, and steam them in a steamer. Then knead the cooked dough finely, cut it into small squares, put them in a small plaque, cover them with wheat straw, and let them ferment. After about half a month, mold grew around the small dough and turned into a yellowish color. Put the yellow soybeans outside to dry for a day or two, then put them in a sauce jar with light salt water (the water should be boiling water, add three to four pounds of boiled water and two ounces of salt to one pound of soybean yellow). Put the sauce jar in the sun to dry for two days. After three days, crush the soybean yellow with your hands. After six or seven days, the soybean yellow will become doubanjiang. The second is to make melons. Cut the raw melon open, take out the melon seeds, cut off the buttocks, wash them all and put them in a vat for pickling. Pickle them at night and dry them in the daytime, mainly to remove some water. After two or three days, they will become melon pieces. Finally, the melon pieces are soaked in the sauce and marinated, and they can be eaten after four or five days. It is best to pickle the pickled melons in Dafutian. The pickled pickled melons will be sweet, crisp and tender, and can be used as a condiment for porridge to increase appetite.