Pickled Mustard Tuber
Pickled mustard greens are a variety of mustard plant, which is often used to make pickled vegetables. The fleshy stem pith is the raw material for Chongqing pickled mustard greens. Cooked mustard greens with seasonings are very delicious; the broth after cooking has a chicken soup-like flavor. Pickled mustard greens are tender and crisp. It is an excellent stem-type mustard green, also known as fresh mustard head. Fresh mustard heads can also be used as a small dish, stir-fried with meat or in soup, but they are more often used for pickling. It has a crisp texture, delicious flavor, and is rich in nutrients. It has a special flavor, a unique sour and salty taste, and is crisp and refreshing. It contains abundant proteins, carotene, dietary fiber, minerals, and 17 kinds of free amino acids such as glutamic acid, aspartic acid, and propionic acid, all essential to the human body. Pickled mustard greens can be used as a side dish, stir-fried, or in soup.
Legend.Pickled mustard greens first appeared in Fuling, Chongqing in 1898. According to the original Fuling Prefecture Chronicle, "Fuzhou Wang Hui Zhi", in 1898 (the 24th year of Guangxu in the Qing Dynasty), Qiu Shou'an, a businessman in the suburbs of Fuling County (now Ximo Road in Fuling District), air-dried and dehydrated Fuling mustard greens, added salt to pickle them, pressed them to remove the brine (salt water), added spices, and stored them in earthenware jars. That year, he sent a jar to his younger brother Qiu Hanzhang, who ran the "Rongshengchang" sauce shop in Yichang, Hubei. At a banquet, Qiu Hanzhang had guests taste the pickled mustard greens. The guests found it very delicious, with a flavor that was "tender, crisp, fresh, and fragrant," surpassing any other pickled vegetable. They competed to place orders. In 1899, Qiu Shou'an set up a workshop to process and expand production, and named it "Zha Cai" (meaning "pickled vegetable" in reference to the processing method) based on its processing process. This is the origin of the name "Fuling Pickled Mustard Greens".
Value: It has nutritional and edible value.
Nutrition.It contains protein, fat, carbohydrates, dietary fiber, carotene, vitamins A, C, and E, minerals such as calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese, and iodine, and various amino acids such as glutamic acid, aspartic acid, and propionic acid. Edible uses: Fresh mustard heads can be used as a small dish, stir-fried with meat, or in soup. Pickled mustard greens have a fresh and delicious flavor, are rich in nutrients, with a unique sour and salty taste, and a crisp and refreshing texture. They can be used as a side dish, stir-fried, in soup, in cold dishes, as a condiment, a cooking ingredient, as travel food, or as a snack.
Company telephone (fax)
Email:fdmfsy@163.com
PC: 408216
Address: 8, Linjiang Road, Gaojia Town, Fengdu County, Chongqing
mobile phone website
