Brief introduction of altar dishes

In a broad sense, altar dishes do not refer to a certain dish in a particular area. Pot dishes generally refer to all kinds of dishes pickled in pots made of ceramics (also glass). Generally speaking, jar dishes are more popular in the south and north. For example, prunes (dried vegetables) in Jiangsu and Zhejiang provinces can also be classified into this category. In some places, it has a different name, such as Xiangxi, which is called Waipocai. But in any case, jar vegetables have to go through a process of curing (or storing) in the jar.

According to the state of the vegetables stored in the jar, the jar vegetables can be divided into two different categories. One is a dry jar dish, and the other is a wet jar dish. The so-called dried jar vegetables, as the name implies, are in a dry state-at that time, the humidity inside may be very different for different kinds of vegetables. Dried plums can be classified in this way. Another kind, the familiar sauerkraut is the wet jar dish. The sour radishes sold on the street also belong to this category.

There is a very important place to pay attention to when cooking jar dishes, to ensure that all the water will not evaporate in the small grooves on the edge of the jar. Because the water in the side trough plays a sealing role, it can prevent the vegetables inside from rotting prematurely. Therefore, it is often necessary to add water to the small pot to ensure the quality of the dishes inside.

Of course, the name of this dish can be a special dish from different places.

For example, Liuyang in Hunan refers to the traditional Liuyang steamed vegetables. It has a strong local flavor and is a delicious meal.