Back in the day, frugal Hakka residents developed all sorts of tasty, pickled foods that could be preserved for a long time. They took advantage of the fruits and vegetables found in their surroundings throughout the year and created a myriad of dishes and snacks. In Kaohsiung and Hsinchu, farmers continue the tradition by making pickled mustard greens and dried cabbage. They are not just preserving food but also maintaining the legacy of their ancestors.