Pickles, known as pickles in ancient times, are a long-lasting wonder in Chinese food culture, whose historical origins can be traced back to thousands of years, closely connected with people's livelihood, and carry profound cultural connotations and national wisdom.
"The Book of Poetry: Daya" has clouds: although it does not directly mention pickled vegetables, the meaning of "picking" and "hiding" is exactly in line with the wisdom of life that the ancestors collected wild vegetables and salted them in case of emergency. Salt, known as the "king of flavors" since ancient times, is combined with vegetables to extend the shelf life of food and give vegetables a different flavor, which is the beginning of the birth of pickles.
During the Ming and Qing dynasties, with the emergence of scientific and technological works such as "Tiangong Kaiwu", the pickling technology was more systematic and scientific, and the types and production processes of pickles were also rich and diverse, such as the sour and refreshing Sichuan pickles, the mellow sauerkraut in Northeast China, and the delicacy of Huizhou pickles, all of which were representatives of local characteristics, which not only met the needs of the people's tastes, but also became a symbol of regional culture, carrying the historical memory and customs of the water and soil.
As for the history of pickled vegetables, it is necessary to mention the "Historical Records: The Biography of Goods and Colonies": Jiang Taigong sealed Qi, used the rich local sea salt resources, developed fisheries and salt industry, and promoted the rise of salted food, and the application of pickles as a by-product of salt industry indirectly promoted the development of the ancient economy, reflecting the survival philosophy of the ancients according to local conditions and making the best use of things.
Although pickles are small, they contain the profound historical and cultural heritage and life philosophy of the Chinese nation. From ancient times to the present, it is not only an ordinary thing on the table, but also a bridge connecting the past and the present, integrating nature and humanity, with its unique taste, telling the story of generations and conveying the timeless wisdom and cultural charm of life. Today, I'm going to talk to you about mustard!
1: Fuling mustard, originated from Fuling District, Chongqing City, China, is a local pickled food with a long history, known as one of the "three famous pickles in the world". Its production process is unique, the flavor is excellent, and it is deeply loved by diners at home and abroad.
The main raw material of Fuling mustard is green cabbage, which is processed through multiple processes such as careful selection, cutting, pickling, dehydration, and mixing.
Fuling mustard is known for its uniqueness. The salt, chili, pepper and other seasonings added in the pickling process make the mustard add numb, spicy and fragrant compound taste on the basis of saltiness and freshness, which can be eaten directly, or used as a side dish or cooking ingredient, which can greatly enhance the flavor level of the dish. Its unique sour and spicy taste is especially suitable as an appetizer to stimulate the appetite.
2: Dayi mustard, originated from Dayi County, Chengdu City, Sichuan Province, is a special agricultural product in the region and enjoys a good reputation.
Dayi mustard is usually in the form of strips or granules, and after careful processing, the color is distinct, and the natural green color of the raw material is retained. Its texture is crisp and tender, and through the precise pickling and dehydration process, it not only maintains the original fiber of the vegetables, but also gives a unique taste experience.
The taste of Dayi mustard is known for its freshness, fragrantness, crispiness and tenderness, with moderate saltiness, natural vegetable aroma and pickled unique flavor. In the pickling process, it skillfully combines edible salt, white sugar and other ingredients, so that the mustard reveals a hint of sweetness in the salty and fresh.
3: Xiapu mustard, originated from Xiapu County, Fujian Province, is one of the three major mustard production bases in China.
Kasumigaura mustard is mostly presented in morphology. Thanks to the fine planting technology and post-processing, the mustard is large, and some can reach 3.5 catties, which is quite rare in similar products. Its clean finish and attractive color after pickling reflect the high quality standards in terms of both direct look and feel.
Kasumigaura mustard is known for its uniqueness. Its pickling process is exquisite, adding the right amount of salt and other seasonings, such as chili pepper, Sichuan pepper, etc., so that the finished product not only retains the crispness of the mustard itself, but also incorporates the complex flavor of spicy and fragrant, which is very suitable as an appetizer or cooking adjunct, which can greatly enrich the taste of the dish.
4: Yuyao mustard, originated from Yuyao City, Zhejiang Province, has a glorious development history of more than half a century, and is a treasure and iconic specialty of local agriculture.
Yuyao mustard is made of mustard for stems, and after careful selection and processing, the finished products have a variety of forms, such as silk, slices, and dices. It is more convenient for long-term storage.
Yuyao mustard is known for its uniqueness, which combines traditional pickling techniques with modern seasoning concepts. While retaining the original fragrance of mustard greens, it is cleverly matched with salt, chili pepper, pepper and other seasonings to form a kind of side dish that is not only suitable for daily meals, but also a secret weapon to enhance the flavor of cooking, which is endlessly memorable.
5: Yuquan mustard, originated from Wanzhou District, Chongqing, is a well-known mustard brand in southwest China, and its history, shape and taste show the unique charm of Chongqing mustard.
Yuquan mustard is delicate and diverse in form, with common strips and flakes, as well as granular and filamentous forms for different consumption scenarios. Each form strives to be perfectly displayed, either golden and attractive, or maintain the natural greenness of vegetables, giving people a double enjoyment of sight and taste.
Uosen mustard is famous for its unique four uniques. In the pickling process, the salt ratio is strictly controlled, and special spices, such as chili pepper and Sichuan pepper, are skillfully blended, so that the aftertaste is long. This unique taste can not only meet the public's expectations for traditional mustard, but also stimulate diners' desire to explore novel tastes, making it an ideal companion for meals, noodles and stir-fries.
6: Haining Xieqiao mustard, originated from Xieqiao Town, Haining City, Zhejiang Province, is a major characteristic agricultural product in the region, with its unique flavor and production technology in the south of the Yangtze River.
Haining Xieqiao mustard pursues exquisite and beautiful in form, and the common forms of different cutting such as silk, slices, and dices are common to meet different edible needs. In addition, this is due to the strict selection of materials and the delicate processing process. Each mustard is carefully selected before pickling to ensure the high quality of the final product.
The taste characteristics of Xieqiao mustard are fresh, fragrant, crisp and tender, which perfectly balances the saltiness and freshness with the natural sweetness of vegetables. In the pickling process, in addition to the indispensable salt, special seasonings, such as chili, pepper, sugar, etc., will be added, making it very suitable for the taste preferences of Jiangnan people.
7: Tongxiang mustard, produced in Tongxiang City, Zhejiang Province, is a local traditional characteristic agricultural product.
Tongxiang mustard pursues diversification in form to meet different market needs. The common ones are strips, flakes, dices, etc., each of which is designed to maximize the natural texture and texture of the mustard. After careful pickling and processing, the freshness of the vegetables is preserved, and it is also convenient for consumers to choose according to different cooking needs.
The taste of Tongxiang mustard combines the characteristics of freshness, fragrance, crispiness and tenderness, and its uniqueness lies in the clever balance of seasoning. On the basis of traditional salting, sugar, chili, pepper and other seasonings are moderately added, so that the mustard has a hint of sweetness in the saltiness and freshness, as well as a slight spicy feeling. This unique taste makes Tongxiang mustard a popular hors d'oeuvres on the table, and can also be used as an adjunct to enhance the flavor and add depth to the dish.
Okay, that's it for today, I'm Fengyan Shilu. In a complex and ever-changing world, we must stick to our beliefs and dreams, move forward bravely, not afraid of difficulties and setbacks, strive to pursue ideals and goals, and write wonderful life stories for ourselves. After the baptism of wind and rain, you can enjoy the beauty of the rainbow. Come on, stranger......
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