What are the common pickles

Squash is a lot of people are more like a small dish, especially when eating congee a good companion, there are many types of squash, Chongqing Fuling squash is the most famous. Fuling squash was founded in 1898, in 1970, held in France, the world of soy sauce dishes will be judged, China's Fuling squash and German sweet and sour kale, European cucumber and called the world's three famous pickles. The raw materials of Fuling pickles are made from the green beetroot of the fixed areas along the Yangtze River, dried and processed with salt, chili peppers and auxiliary spices through 10 complicated procedures, which makes them crispy, fresh and tasty.

Sichuan kimchi

Sichuan kimchi, also known as pickled sauerkraut, is categorized into two types: seasoning dishes and rice dishes. Seasoning dishes are made with chili peppers, ginger, garlic and other side dishes, while rice dishes are mostly made with ready-to-eat ingredients such as radish, bok choy and cabbage. The ingredients of Sichuan kimchi are not limited to vegetables, but meat dishes such as chicken claws and pig's ear can also be made into kimchi. The most important ingredient of Sichuan kimchi is kimchi water, which is made of kimchi salt, peppercorns, water, and can be flavored with young ginger, green garlic, garlic, and garlic clover. Sichuan kimchi taste salty and sour, crunchy texture, appetizing and refreshing, sober and greasy, can be made all year round. 2010, Sichuan kimchi successfully declared as a national protected product of geographical indications. The protected area covers 144 counties in 21 cities (states) in Sichuan, with a protected area of 20 million hectares.

Northeastern sauerkraut

Sauerkraut is one of the most distinctive foods in Northeast China, and there are two indispensable things in the Northeastern people's home, one is the sauerkraut tank, and the other is the big stone used for pickling sauerkraut. In rural areas, there are even cellars for storing sauerkraut. Northeastern sauerkraut is usually made in the winter, with local cabbage to fill the sauerkraut jar, adding salt in the middle, pouring hot water to isolate the air, and natural fermentation for a month after becoming. The taste is crisp and tender. Bright color, rich in lactic acid, can enhance appetite and promote digestion.