Winter dishes were processed in Qingxian during Hongzhi period of Ming Dynasty and produced during Kangxi period of Qing Dynasty. Qing County Records of the Republic of China recorded that "winter vegetables and Chinese cabbage were cut into cubes, mixed with salt and garlic in wet and dry conditions, and sealed in a magnetic crock. Fujian and Guangdong merchants transported and sold Siam (now Thailand) and Osaka (Japan). 193 1 year, winter vegetables, as a unique food side dish in Zhili, won the "quality award" at the commodity fair held in Paris, France. 1975, Qingxian foreign trade company resumed the establishment of the winter vegetable factory. " "Xiao Fang Niu" brand winter vegetables are named "Hebei Winter Vegetables", which are exported overseas as the traditional products of Hebei province to earn foreign exchange. Winter dishes are the seasoning for cooking soup and can also be used as side dishes. Winter vegetables have the functions of removing fishy smell, relieving fatigue, stimulating appetite, resolving phlegm and eliminating epidemic diseases. Winter vegetables do not use any additives and preservatives in the pickling process, but they are not frozen in winter and do not rot in summer, so they are green foods. According to the determination of scientific research departments, winter vegetables contain vitamins, amino acids and other nutrients, which have special anti-cancer and anti-aging effects after long-term consumption. The winter vegetable factory under Qingxian Foreign Trade Food Co., Ltd. is one of the largest winter vegetable export enterprises in China. 20 12 was awarded the famous trademark of Hebei province.