Food Development of Yibin Brussels Sprouts

Yibin Brussels sprouts in the long-term development process, in the origin of the natural environment and human factors **** the same influence, and gradually formed its own unique flavor: fragrant, sweet, crispy, tender, fresh, and can be handed down from generation to generation to become a household name in Sichuan's traditional pickled vegetables.

First of all, the processing raw material of Yibin Brussels sprouts, Erping Pile, as the local endemic variety of Yibin, Sichuan, belongs to the small-leaved mustard category, and the roots are tender and elastic after maturity, which is the best raw material for Yibin Brussels sprouts.

Secondly, the climate of Yibin belongs to the mid-subtropical humid monsoon climate, which is mild and humid all year round. The air and soil environment is rich in microorganisms suitable for pickling and fermentation. These large numbers of beneficial microorganisms produce the unique flavor of Yibin sprouts during the pickling and fermentation process of the sprouts. This reminds us of another famous specialty of Yibin, Wuliangye, which has a similar flavor.

During the long history of Yibin Brussels sprouts, a unique processing technology has been formed. According to information records, in the Qing Dynasty Guangxu years, Xuzhou (the old name of Yibin) farmers in the suburbs of the leaf dissected silk, drying moderate, mixed with salt, brown sugar, and then add spices prepared altar curing and storage into.