Since there are many native vegetables in our country, salt was produced and applied very early, pottery was invented in the Neolithic Age, and koji-making was mastered in BC. Therefore, the history of making salted pickles in my country is very long. from before the Zhou Dynasty. The word "菹" in ancient books refers to the rough cutting of food with a knife, and also refers to the sauerkraut, kimchi or vegetables seasoned with meat sauce after such cutting. After the Han Dynasty, the word "菹" was generally referred to as vegetables pickled with salt, vinegar and sauce products. In 1971, the fermented bean curd ginger unearthed from the tomb of the Western Han Dynasty in Mawangdui, Changsha, Hunan Province is the earliest physical evidence discovered in my country so far, and the pickle with the longest storage in the world. The seasonings for making pickles in my country mainly include salt, sauce, distiller's grains, soy sauce, sugar, vinegar, honey, shrimp oil, fish sauce, etc. In the book "Qi Min Yao Shu" written by Jia Sixie of the Northern Wei Dynasty, there are dozens of kinds of "scallions" recorded, most of which are salt and vinegar products, which are extremely important historical materials in the history of pickle craftsmanship. In the Ming and Qing dynasties, the level of pickled vegetables reached the highest point, and the varieties were extremely rich. This is the unique contribution of the Chinese people to the human dietary civilization. Today's pickled vegetables are produced in many places, all over the country, and they are all distinctive and well-known products at home and abroad. "Zhou Li. Tianguan. Shiren" Zheng Xuan's Note: "Leek, Jing, Mao, Sunflower, Celery, Mushroom, Bamboo... Wherever the sauce is mixed, it is finely chopped and neat, the whole thing is If the scorpion is the scorpion". "Shuowen": "Dan is also a vegetable." Liang Zongyan of the Southern Dynasties "Jing Chu Sui Ji": "In the mid-winter moon, pick frosted turnips, sunflowers and other miscellaneous vegetables, dry them, and make them dry salt." Yuan Mei of the Qing Dynasty "Suiyuan Food List": "The pickled winter vegetables and yellow sprouts are light and delicious, but salty and unpleasant. However, if you want to keep them for a long time, you must use salt. You often pickle a large jar and open it at three times. Although the upper part stinks, the lower part of The half-cut fragrance is unusually beautiful, and the color is as white as jade."