Guixi Nai Cai [Jiangxi Guixi Specialty]

What is Guixi Nai Cai? Authentic Guixi specialty in Jiangxi: Guixi Nai Cai

Content summary:Do you want to know what Guixi Nai Cai is? This article is a detailed introduction toGuixi specialty in Jiangxi Province - Guixi Nai Cai. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guixi Nai Cai. The full text takes about 6 minutes to read, mainly including the basic introduction of Guixi Nai Cai and its nutritional value? What are the product features of Guixi Nai Cai? How did the history of Guixi Nai Cai come about? The production method of Guixi Nai Cai and the awards and honors of Guixi Nai Cai

Introduction to Guixi Nai Cai

Guixi Nai Cai originated from the Taoist holy land of Longhu Mountain, and is known as "Longhu Mountain Taoist Cuisine". It is one of the traditional Han dishes in Guixi, Jiangxi. Many Taoist believers from Southeast Asia, Taiwan, and Hong Kong came to Longhu Mountain to taste Nai Cai and said, "Beijing Province is famous, the only one." From then on, Nai Cai became a tribute to the emperor. So it is also called 'Gongcai'

Secondly, it has the function of detoxification and detumescence, which can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in the treatment of infectious diseases. There is also an appetizing and digestive effect, because mustard greens have a special freshness and aroma after being pickled, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to stimulate appetite and help digestion

This dish combines freshness, aroma, crispness, tenderness, saltiness, and spiciness, containing various digestive enzymes, amino acids, vitamins, and trace elements. It has the functions of invigorating the spleen, stimulating appetite, helping digestion, sweating and dispelling cold, preventing motion sickness and vomiting, treating and preventing colds, etc. It is a great treat for entertaining guests and VIPs, as well as a delicious food that is easy to carry during business trips and meals. It is also an ideal auxiliary ingredient for cooking (fish, duck, flour, noodles, etc.)

How did the history of Guixi Nai Cai come about

The main raw material for pickled vegetables is mustard greens. Choosing mustard greens is certainly wise, because mustard greens are easy to store, have solid meat, and are resistant to pressure and squeezing. However, after pickling, no one can call it pickled mustard greens for no reason, at most it is pickled mustard greens! And the word 'nai' means' press' in the dictionary. However, there was no hint of 'pressing' during the entire process of making the pickled vegetables. A young man from Guixi, Jiangxi, said that in his hometown, they called rubbing clothes "nai cai". Does nai cai mean "rubbing vegetables"? Looking back at the entire process of making pickled vegetables, kneading is the most laborious, scientific, and time-consuming. Therefore, calling this pickled vegetable "pickled vegetable" after making it is truly wonderful

The method of making Guixi pickled vegetables

Every spring when the flowers bloom, the farmers wash and sun dry the remaining mustard greens before slicing the hearts and stems into sections. Add an appropriate amount of chili, ginger, garlic, salt, monosodium glutamate, taro slices, fresh bamboo shoots, etc. After mixing well, rub and knead vigorously with your hands until the mustard greens ooze juice. Then fill one handful into a prepared clay pot, squeeze and press with a wooden stick, and finally seal with white sugar. It's easy to say, but when it comes to actual production, each process needs to be controlled to a certain degree. For example, if mustard greens are sun dried too much, they may appear dry and tough to eat, but not crispy; Mustard greens that are damp and have too much moisture can easily turn sour after sealing. Improper or over mixed ingredients can alter the taste of the pickled vegetables, resulting in a lack of fusion between freshness, aroma, crispness, tenderness, saltiness, and spiciness

Awards and honors of Guixi Nai Cai

Guixi Nai Cai has won various honors and has been awarded titles such as "Most Popular Product" at the Jiangxi New Technology and New Product Trade Fair, "Jiangxi New Product", "Jiangxi Excellent New Product", "Yingtan Science and Technology Progress Award", and "Spark Award" for the Jiangxi Spark Program project