The production process of Xiaoyao Apo pickles is strictly in accordance with "four cleanings, three washes, two pickling, two squeezing and one mixing" 23. The first cleaning: the raw materials were harvested in Zhouzhuang in March, and the old leaves and rotten leaves on the cabbage moss were cleaned during the harvesting process. The second cleaning and the first cleaning: the cabbage moss was cleaned and aired for the first time after it arrived at the factory.

One salt and one squeeze: put it in a salt pond for salting, and squeeze out excess water after full salting.

Second pickling: putting into a vacuum fermentation bag for vacuum probiotic fermentation.

Three washes and two washes: the fermented apo vegetables are washed for the first time.

Four washes and three washes: wash grandma's dishes again after the first round of cleaning.

The second squeezing: squeezing the washed Apocynum chinense twice.

First mixing: Chop the cabbage and mix it with other ingredients to adjust the taste.