The origin of kimchi cannot be verified, at least before the Bronze Age. Kimchi can be regarded as a kind of China culture. Pickles in different places have their own characteristics and are not the same. Beijing's pimples, Tianjin's winter dishes, Baoding's spring is not old. Baoding has three treasures: iron ball, batter and youth. Spring in Suzhou is not old, but it is pickled with radish with tassels. After pickling, the long tassel is still green, extremely tender, slightly sweet, delicious and well-deserved. Spring in Baoding is not always like this. Zhou Zuoren once said that his hometown often eats extremely salty salted fish and extremely salty pickles. The steamed black dried vegetables written in Lu Xun's Storm are very attractive. Pickled potherb mustard is divided into north and south. Shanghainese like to eat shredded pork noodles with pickles and snow bamboo shoots soup. The leek flower in Qujing, Yunnan has excellent flavor. The main ingredient of Qujing leek flower is actually shredded radish, which is different from Beijing leek flower as a seasoning for eating instant-boiled mutton. Guizhou has rock sugar acid, which is made of mustard, fermented grains and peppers. There are many kinds of pickles in Sichuan, and it is said that it is better to pickle with the original salt of Zigong well. Marketing the whole country, as far away as overseas, can be called the king of pickles, should be mustard tuber. Korean spicy food can also be regarded as pickles. Yanbian's pickled bracken is occasionally sold in Beijing, but many people don't know it. Fujian's yellow radish is very famous, but unfortunately it has never been eaten. In Fujian, most people will pickle dried radish every autumn and early winter. The apprentices in the shop have to eat radishes for three years, saying that they are short of oil and water ~