Chaoshan pickles are a delicious local dish that belongs to the Cantonese cuisine.

After harvesting the late rice in about October of the lunar calendar, the Chaoshan people plant the unique local mustard seedlings in the land vacated by the rice planting. It is harvested around the time of the Chinese New Year. This mature mustard, quite peculiar, not only large, large up to 10 pounds, 8 pounds, small also has 1 catty more than, and only in the heart of the top of a few, thin green leaves, the rest are like alabaster like fat leaves. Remove the few green leaves above it, is the round, fat white mustard heart, Chaoshan people called "big vegetable buds", the most suitable for pickling.

The traditional method of pickling is to remove the green leaves of the mustard heart washed, dried, slightly sunburned, cut in half, one by one in a large wooden pot rather than a plastic pot, coated with local sea salt and kneaded so that it seeps, and then neatly yard in a ceramic rather than plastic tank, evenly sprinkled with an appropriate amount of ginger, sugar, and sealed with a lid. After a number of days, open the lid, the heart of large vegetables become soft, turn green. At this point, although not yet fully marinated, but also can start to eat, very crisp, slightly less is slightly astringent flavor. Transfer the mustard hearts from the vat to smaller clay pots and seal them. After a few days, open the lid and a fresh aroma hits your nose. Reach out and take a petal out, mustard heart is already golden yellow, very nice, this is the authentic Chaozhou pickles.