Cai Xiang, a calligrapher in the Song Dynasty, introduced several processing techniques of litchi in Litchi Book.

Cai Xiang, a calligrapher in Song Dynasty, introduced three processing techniques of litchi. One is red salt, "soak Buddha mulberry flowers in salt plum brine to make red slurry, and pour litchi stains on it." Dry in the sun, red and sweet, not bug for three or four years. ""but there is absolutely no positive taste. " The second is to bask in the sun, with "drying in the hot sun until hard, sealed in the animal urn for a hundred days, that is, sweating." "The third is honey frying", in which raw litchi is peeled, the pulp is squeezed out, and then cooked with honey. "