Dingnan Hakka Pickled Cabbage Making Technique (the third provincial level batch) "Dingnan Hakka Pickled Cabbage (commonly known as 'Scab Cabbage') Making Technique" began in the Southern Song Dynasty. Due to the climate factors in Dingnan, the locals like to eat alkaline rice products, and Dingnan Hakka Pickled Cabbage has the characteristics of appetizing, digestion, thirst quenching, cheap and delicious, economical and affordable value, so it can play an acid-base neutralization role in the human stomach and intestines, which is beneficial to health. Therefore, Hakka Pickled Cabbage has long become the main snack for the three meals a day of the Hakka people in Dingnan. This production technique has been passed down from ancestors for more than 800 years and has long become a local folk custom. The Dingnan Hakka Sour Cabbage King, which is now sold far and wide to Jiangxi, Guangdong, Fujian, Hong Kong, Macao, Taiwan and other regions, is made by pouring Dingnan Hakka sauerkraut into a pot, adding an appropriate amount of high-grade vegetable edible oil, tea oil, and a proper amount of salt, minced garlic, chili, a little sucrose, spices, etc. in proportion, and stir-frying it over a low heat until it achieves the characteristics of golden color, fragrant aroma, pure sour taste, and crisp taste. The "Dingnan Hakka Sour Cabbage King" is then successfully made, and then it is packaged, boxed, and sold everywhere.