Dried plums are dark in oil, mellow in taste and storable. There are three main varieties of vegetable raw materials: mustard, mosaic mustard and potherb. Mustard contains glucosinolates, protein and minerals. Hydrolysis of glucosinolates produces volatile mustard oil, and protein decomposes to produce amino acids. The processed pickles have unique fragrance and delicious taste. During the processing, the harvested fresh vegetables are usually sorted, cleaned and dried by 1 day, and stored in a cool and ventilated place for 4-5 days. The pile height should not exceed 50 cm, and the vegetables should be turned up and down once a day to prevent the pile from deteriorating due to heat. After stacking into yellow-green, it is made of 3 kg salt per 100 kg of fresh vegetables, desalting layer by layer, and stepping on each row of vegetables once until vegetable juice is obtained. If there is not much vegetable juice, you can step on it again the next day until the juice comes out. Pickled vegetables are frothy, cooked and fresh, and put in a jar to dry. The fresh pickled pickles that have not been dried in the sun are Huang Liang in color, mellow in taste and fresh in quality, containing 0. 15% of amino acids, 0.34% of total sugar and 0.25% of total nitrogen. Every100g contains 250mg of calcium, 3 1 mg of phosphorus, 3. 1 mg of iron and 0.04mg of vitamin B. The dried plum sauce is brown and has a unique dried vegetable flavor. Pickled whole mustard is called "long-hanging dried vegetables", and chopped and dried with it is called "short-hanging dried vegetables". Dried moldy vegetables are often used for steaming, stewing in oil and cooking soup, which can relieve summer heat, clear dirt and stimulate appetite. Dried plum meat is a typical Shao style dish.