I like handwritten newspaper materials in my hometown of Fuling.

Among pickles with various names and tastes in China, Fuling mustard tuber is the best. It is famous at home and abroad because of its appearance like jasper and red as agate, its special flavor of freshness, fragrance, tenderness and crispness, as well as its rich nutrition, convenience, palatability, storage resistance and cooking resistance. It is also famous for its many uses, such as serving as a dining table and flavoring tea. It is also known as the world's three famous pickles with pickled cucumbers in Europe and sweet and sour cabbage. It is also one of the three famous dishes (mustard tuber, Osmunda japonica and bamboo shoots) exported from China. Fuling District is known as the hometown of mustard tuber in China because it is the birthplace and concentrated production area of mustard tuber.

Pickled mustard tuber is a pickle food made from the tumor stem of a vegetable cultivation plant called stem tumor mustard (commonly known as vegetable head) through special processing and pickling. The soil and climate conditions in eastern Sichuan are most suitable for the growth of stem tumor mustard, and the stem tumor formed is particularly fat and tender. The natural environment in the processing process is also unique. It can be dehydrated in the open air under the slight blowing of natural wind and pickled at a suitable temperature. Coupled with a set of unique processing technology accumulated for a long time, the rich nutrients of the tumor stem can be maintained and reasonably transformed, and it presents a unique taste.

/kloc-at the beginning of the 8th century, mustard tuber was planted along the river in Fuling, and it was made into mustard tuber in the 24th year of Guangxu in Qing Dynasty (1898). The following year, Qiu Shouan, a native of Fuling, began to carry out mass commercial processing and put it on the market, but it was still in an exclusive state until the late Qing Dynasty and did not spread rapidly until the early Republic of China. In the 1920s, a big industry was formed, which lasted for more than one hundred years.

It's not easy to make a kimchi food with an ugly head. It's famous all over the world, both at home and abroad. On the one hand, it depends on its own qualifications, on the other hand, it is due to its profound cultural heritage.

Legend has it that Akita and Huang Cai live in a place called Gaohuayan near the Yangtze River in Fuling. The spiced pickles made by Huang Cai with green vegetable heads are very delicious. There was a local rich man, Yin Shililang, who held a brewing period and had to order Huang Cai to make 120 bowls of five parsley in 00 days. But five coriander can't be made in ten and a half months. You must dehydrate the fresh vegetables first. The Akita couple stayed up all night for this. At dawn, Huang Cai suddenly remembered the method of squeezing the water in the dumpling paste in his pocket with stones when pushing the dumpling powder in the New Year. Can the water in pickles be squeezed dry like this? After several experiments, the Akita couple finally succeeded. Since then, the name "mustard tuber" has spread from the Qiu family courtyard.

Whether this legend is reliable or not has not been verified. However, in the Guangxu period of Qing Dynasty, Qiu Shouan's small workshop first used boxes to drain the water of pickles to make finished products, and then made mustard tuber in this way, which is a verifiable fact. Regardless of legend or fact, mustard tuber represents diligence and wisdom, which should be its main connotation.

First of all, the top-grade Fuling mustard tuber should have good green vegetable heads. The head of green vegetables should be moderate in size, crisp and tender, moderate in moisture, slightly sweet in taste, not bitter or astringent. This is related to soil and climate. Fuling, Nanchuan, Fengdu and Pingba, valley and hilly areas in Luo Qi are rich in high-quality vegetables. Followed by dehydration, the legendary drainage practice has not been carried out on a large scale. Generally, Fuling mustard tuber is dehydrated by wind, that is, after the head of the mustard tuber cramps, it is strung together with thin strips and hung on branches or specially built shelves. Every spring, the vegetable heads in Longtan, Ma Wu, Lidu, Shilin, Miao Xin, Qingxi, Yum, Zhenxi, Nantuo and Mingyu in Nanchuan are dressed like pearls in Fuling, which is spectacular.

After wind dehydration, put it into a pool for salt dehydration, canning and sealing. During refining, the roughly processed green vegetable heads are desalted, cut into various shapes, and then mixed with various required condiments to make the finished mustard tuber, or sealed in a small jar, or bagged, canned and bottled. In short, it should be isolated from the air.

Fuling mustard tuber became famous very early and is one of the three famous pickles in the world.