1. Pickled melon is made by cutting the melon in half longitudinally, digging out the seeds in the middle, and then pickling. Light green without sunlight, darker than wax gourd, tastes like immature hard melon.

2. Pickled melons are pickles that are often dried on corrugated eaves and squares. The method is to dry the pickled melon in the sun, and the melon is golden yellow, and after cleaning. Finally, marinate with a special sauce containing soy sauce, soy sauce, miso and other ingredients. With classic ancient flavor, it is often used to stew melon meat, stew meat or steam mandarin fish and make local chicken.

3, pickles. Cut 80 ~ 100 cm long wax gourd into 1 circle, peel and remove seeds, cut it into 3 or 4 equal parts, and put it into fermentation barrel. Usually, it is pickled first, and then fermented with clear sauce containing soy sauce and fermenting bacteria 1 ~ 2 weeks. The taste will become soft and rotten, and it can be flavored and eaten after fermentation.

4. Chinese cabbage. Peel the stem of cauliflower, cut it into rectangles or squares, and then marinate it with salt and soy sauce. Usually it will be seasoned to spicy taste, which is crisp and similar to cucumber. The cabbage hearts sold in pickles shops are generally green, which is different from the brown color of canned food sold in the market because of the heating process.