Winter Vegetable

Winter vegetable is a kind of semi-dry fermented pickled food, listed as "one of the traditional Chinese famous pickled vegetables", with its golden color, crisp and tender taste, with salty, sour, garlic flavor by the people in the northern region of the popularity.

Winter vegetables commonly used raw materials are cabbage, cabbage, celery, mustard leaves and so on. According to the different regions, winter vegetables can also be divided into Beijing East vegetables, Sichuan winter vegetables, Tianjin winter vegetables and Dazu winter vegetables.

Tianjin winter vegetables origin

Tianjin production of winter vegetables began in the Qing Dynasty, flourished in the beginning of the Civil War, originated in Cangzhou, the rise of the Jinghai. According to legend, in 1401-1425 (Ming Yongle years), more than 30 miles south of Jinghai County, the west bank of the canal Jizhuangzi village, a boatman surnamed Chang occasionally cabbage into the fish basket with salt pickling, pickled cabbage after the crisp and tender, fresh and tasty.

He was inspired by it, and later made a large number of sales, sales are very smooth, known as "Ji Zhuangzi winter vegetables". This is the prototype of Tianjin winter vegetables. Later, there are Cangzhou sauce master moved to Jinghai, Ji Zhuangzi winter vegetables to improve, and formulated "assorted small dishes", the sales trend is more prosperous.