Liang Chiung-pai notes that not only do pickled veggies keep well for a long time, they come in many flavors, covering the gamut from sour and salty to sweet and hot; they also help relieve that bloated feeling. Available to both rich and poor alike, and appropriate for both holidays and ordinary meals, these little appetizers are eminently suited to accompany fine cuisine.
梁瓊白認為，醃漬菜不僅能夠長時間保存，有酸、鹹、甜、辣各種口味，且具去油解膩的特性，是個不分貧富、日常年節兩相宜的角色，非常適合做為搭配珍饈的開胃小品。