Introduction of altar dishes

Pot dish is an ancient traditional method of making kimchi of Han nationality, which is popular in Zhejiang, Hunan and Sichuan. Pickles pickled in jars are crisp, salty, spicy, sour and sweet, rich in nutrition and easy to stimulate appetite. Pot dishes originated in ancient times, and fresh vegetables were sealed in clay pots for emergencies. After thousands of years of oral teaching and innovation, jar food has developed into a local specialty with unique flavor and diverse varieties. Different from pickles, pickles and other pickles, jar dishes stand out. The older the jar, the more fragrant the dish is. The newly installed jar must undergo strict technical treatment before it can be used Not only can all vegetables be made into jar dishes, but they are also full of tricks. Take radish as an example, there are dozens of categories such as pickled radish, bean curd radish, salted radish and sweet and sour radish. Each kind has a different flavor, but it is a good food for porridge, bibimbap and wine.