Longjiao Pickled vegetables [Hunan Linxiang specialty]

What is Longjiao Pickled vegetables? Authentic Hunan Linxiang specialty: Longjiao Pickled vegetables

Content abstract:Want to know what Longjiao Pickled vegetables is? This article is a special article that introduces in detail the specialty of Hunan Linxiang Longjiao Pickled vegetables. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Longjiao Pickled vegetables. It takes about 15 minutes to read the full text, mainly including the basic introduction of Longjiao Pickled vegetables and what is the nutritional value of Longjiao Pickled vegetables? What are the characteristics of Longjiao Pickled vegetables? How did the history of Longjiao Pickled vegetables come from? The award-winning honor of Longjiao Pickled vegetables

Basic Introduction of Longjiao Pickled vegetables

Main raw materials of Longjiao Pickled vegetables: mustard tuber and radish. Nutritional ingredients: rich in vitamin B1, glutamic acid and trace elements such as iron, zinc, manganese, etc. According to textual research, Longjiao Mountain is the birthplace of Yao culture, located in the southeast of Linxiang City, Hunan Province. It has always been the main production area of Pickled vegetables, and is famous for its rich Longjiao Pickled vegetables. Longjiao Mountain in Linxiang is a branch of Mufu Mountain, with a forest area of 105000 acres and a highest peak of 1261.1 meters above sea level. The mountain is steep, with deep ravines and long caves winding for hundreds of miles, making it a refuge and paradise. The Yao people have left breathtaking cultural relics here. The ideal home of the Yao ethnic group, "Qianjiadong," which was raised in seclusion and unknown to the people, was originally located in Linxiang, Hunan. There are a large number of stone tools and planting species left behind, and every household in the Longjiao Mountains has a traditional habit of pickling vegetables. Longjiao Mountain ranges up and down in Linxiang. Longjiao water source has become the drinking water source of Linxiang City, not only benefiting Linxiang City, but also radiating to the surrounding counties. Longjiao Pickled vegetables are a continuation of these brilliant historical cultures

II. Geographical Features of Production Area

This area is located in the northeast of Hunan Province, on the south bank of the middle reaches of the Yangtze River, at latitude 29 ° 10 ′~29 ° 52 ′ N and longitude 113 ° 15 ′~113 ° 45 ′ E. Located in the northern subtropical climate zone, it belongs to the subtropical monsoon humid climate, with a mild and humid climate, abundant rainfall, and distinct four seasons. Spring is warm, humid, and rainy, often characterized by continuous spring rain and sparse linen rain. There is no scorching heat in summer, but the south wind blows vigorously. Autumn is cool with occasional light rain. Winter is cold and humid without severe cold, with an average temperature of less than or equal to 0 ℃, no more than 5 days per year, sunny weather, and occasional light rain. This climate condition is very suitable for the growth of crops, vegetables and beans, and also provides a natural environment for the fermentation of Pickled vegetables

Due to long-term natural and human factors, the red soil and yellow brown soil in the planned protected area have deep soil layers, abundant nutrients, acidic and weakly acidic, high organic content, and are very conducive to the growth of vegetables such as pickled vegetables and radishes. The soil is rich in nutrients and levels of 31.5 g/kg organic matter, 17 mg/kg available phosphorus, 69 mg/kg available potassium, 2.0 g/kg total nitrogen, and 189 mg/kg alkaline hydrolyzed nitrogen, which is particularly beneficial for planting vegetables and other plants. The fresh vegetable raw materials and the traditional technology under the specific environment make Longjiao Pickled vegetables fresh and crisp with unique flavor

The unique environment and climate of Longjiao Mountain and the flexibility of Longjiao water system create the unique taste of Longjiao Pickled vegetables

What is the nutritional value of Longjiao Pickled vegetables

Pickled vegetables contain lactic acid bacteria and other healthy substances, and have special fragrance. They are popular dishes all the year round

Pickled vegetables will produce lactic acid bacteria in the fermentation process, which is good for children, middle-aged and elderly people to help digestion and regulate gastrointestinal function. It's still a great appetizer

The production process of Pickled vegetables is very strict. If irresponsible enterprises cannot strictly control the production process, Pickled vegetables are prone to produce nitrite, which is not conducive to health

Pickled vegetables is one of many delicious foods, so when we choose Pickled vegetables, we must choose the products of formal enterprises

What are the characteristics of Longjiao Pickled vegetables<47. Rich in vitamin B1, glutamic acid, and trace elements such as iron, zinc, and manganese<49

How did the history of Longjiao Pickled vegetables come from

Longjiao Pickled vegetables got its name from Longjiao Mountain, mainly including pickles and radishes. According to textual research, Longjiao Mountain is the birthplace of Yao culture, located in the southeast of Linxiang City, Hunan Province. It has always been the main production area of Pickled vegetables, and is famous for its rich Longjiao Pickled vegetables. Longjiao Mountain in Linxiang is a branch of Mufu Mountain, with a forest area of 105000 acres and a highest peak of 1261.1 meters above sea level. The mountain is steep, with deep ravines and long caves winding for hundreds of miles, making it a refuge and paradise. The Yao people have left breathtaking cultural relics here. The ideal home of the Yao ethnic group, "Qianjiadong," which was raised in seclusion and unknown to the people, was originally located in Linxiang, Hunan. There are a large number of stone tools and planting species left behind, and every household in the Longjiao Mountains has a traditional habit of pickling vegetables. Longjiao Mountain ranges up and down in Linxiang. Longjiao water source has become the drinking water source of Linxiang City, not only benefiting Linxiang City, but also radiating to the surrounding counties. Longjiao Pickled vegetables are a continuation of these brilliant historical cultures<55. Upon closer inquiry, it turned out that this place was indeed rich in resources. However, in late spring and early summer, it was the time when there was a shortage of green and yellow crops. Winter crops had already declined, and spring crops had not yet grown, leaving people with nowhere to eat. After understanding the situation, the Shennong family found a cave in the mountains and temporarily settled down. They worked with the villagers from sunrise to sunset, planting a large amount of grains and vegetables. When the harvest was abundant, they taught the villagers to dry and store the grains, and to pick vegetables such as radishes and pickled vegetables, sprinkle salt, and store them tightly in the cave. When the young yellow arrives, opening the cellar to pick up vegetables will bring a strong aroma of sauce and the vegetables will be in good condition. From then on, the villagers will have no food worries. In order to thank Shennong for his kindness, the local villagers called the cave where Shennong lived "Longjiao" and the vegetables obtained by Shennong's cellaring method "Longjiao Pickled vegetables". Since then, every household has stored vegetables that can't be eaten in this way, and the "Longjiao Pickled vegetables" has also been handed down since then<57. The lake here is vast and there are many embankments. Huang Gai trained his navy here. At that time, the military supplies were scarce, and they were both preparing for war and preparing for famine. The soldiers produced a large amount of food and vegetables to meet the needs of the war. To prepare for war, they marinated the vegetables, packed them in earthen jars, sealed them with yellow mud, buried them by the mountain and lake, and after forty-nine days, took them out. The taste of their food opened up, boosting the morale of the soldiers. The Three Kingdoms contended with each other in the name of the real dragon and the emperor, so the army took the dragon as the cellar. This place is also near the Longjiao Mountain, so it is named Longjiao Pickled vegetables

According to currently verifiable information, it can be traced back to the Song Dynasty. Fan Zhiming of the Song Dynasty wrote in his "Record of Yueyang Customs": "Longjiao Mountain is located in the southeast of (Linxiang) County, according to Chongyang County in Ezhou, with Leijia Cave and Shimen Cave, and the mountains are extremely deep. The residents in this area are called the Bird Village, with a language that is different. They make a living by farming the She ethnic group and grind beans and pickles for food. Non market salt tea does not enter the city towns, nor does it have tribute taxes, and the Yao people of Gaishan are also included." Then Song Mazi Yan's "Yueyang Jiazhi" said: "Longjiao Mountain is located north of Baling, and the mountains are extremely steep. There are Lei Cave and Shimen Cave in the mountains, and the Yao people of the mountains live there And eat, plant vegetables and beans, weave clothes by oneself

According to Kangxi's "Linxiang County Annals", Huanggai Lake produces Pickled vegetables, which is called Longjiao and Suigong Jiutan

Longjiao Pickled vegetables started small-scale production before 1949. According to the memories of local old people, in the 21st year of the Republic of China (1932), Chen Sihai, a small businessman in Huanggai Lake, officially established the first Pickled vegetables workshop to produce Pickled vegetables and Fermented bean curd with traditional techniques. In 1943, Chen Wenlin, the eldest son of Chen Sihai, as the second generation descendant, gradually improved the production methods to adapt to workshop style and factory production, and the production process and technology were fixed and formed<65. In 1955, the "Linxiang City Annals" recorded that "in June, Linxiang Pickled vegetables Factory was established, and a public-private partnership was implemented. Longjiao Pickled vegetables and Longjiao Fermented bean curd are the main products." Although the processing technology of Longjiao Pickled vegetables and Fermented bean curd is not particularly complicated, the control of each process is not simple at all. The processing and manufacturing techniques that have been passed down for thousands of years have been included in the "Intangible Cultural Heritage" list for protection by the People's Government of Hunan Province

Honors of Longjiao Pickled vegetables

In 2000, Longjiao Pickled vegetables was awarded the silver medal of the second famous, special and new agricultural and sideline products exposition in Hunan Province

In 2007, Longjiao Pickled vegetables was awarded the "Golden Prize for Best selling Products in the First China Midwest Featured Agricultural Products Fair", and Longjiao Pickled vegetables was awarded the "Certificate of Pollution free Agricultural Products" by the Agricultural Product Safety Center of the Ministry of Agriculture

In 2010, Longjiao Pickled vegetables won the Bronze Award for Excellent Exhibiting Products of the First China Hunan Tourism Commodities Expo in 2010

Longjiao Pickled vegetables has won the gold medal of the fourth and fifth (international) Hunan Agricultural Expo, and the gold medal of the third Hunan Agricultural Expo trade fair