Why is Meishan called the hometown of pickles?

Meishan is called the hometown of kimchi because almost every household in Dongpo's hometown has cooked kimchi since ancient times.

Dongpo pickle is a special product of Dongpo District, Meishan City, Sichuan Province, and a symbolic product of chinese national geography. Dongpo pickles are ruddy and bright in color, spicy, sweet and sour, fresh and fragrant, crisp and tender in texture, salty and palatable, tough and chewy, crisp in entrance and long in aftertaste.

From June 5438 to February 2009, the former General Administration of Quality Supervision, Inspection and Quarantine officially approved "Dongpo pickles" as a geographical indication protection product.

Dongpo pickles have been cooked in Dongpo 1500 years. Since ancient times, almost every household in Dongpo's hometown has cooked pickles. Therefore, Dongpo District is called "the hometown of pickles in China".

1980- 1990, Dongpo pickles began to be produced by people in factories.

In the headline year of 2005, Dongpo District took the lead in proposing to build "the hometown of kimchi in China", and Dongpo kimchi participated in the national market competition as a whole for the first time.

In 2009, Meishan Municipal Party Committee and Municipal Government issued the Decision on Vigorously Promoting the Development of Kimchi Industry, and put forward the development goal of Kimchi Industry.

Matters needing attention in Dongpo pickle:

By the end of 20 17, there were 460,000 mu of kimchi raw material bases and 64 kimchi enterprises in Dongpo District of Meishan City. In 20 17 years, 65.438+0.7 million tons of pickled vegetables were processed, with an output value of 65.438+0.65 billion yuan. Dongpo kimchi has been exported to more than 70 countries and regions such as the United States, Canada, South Korea and Japan.

Dongpo pickles need raw materials: vegetables should be free from decay and deterioration, and the organization should be close. Except leafy vegetables that need to be sun-dried and pretreated technically, they should be soaked in containers within 48 hours after harvesting, and raw materials harvested in summer should be soaked in containers within 24 hours.