Nanchong Winter Cuisine [Sichuan Nanchong Specialty]

What is Nanchong winter cuisine? Authentic Sichuan Nanchong Specialty: Nanchong Winter Cuisine

Summary:Do you want to know what Nanchong Winter Cuisine is? This article is a detailed introduction to the special product of Nanchong, Sichuan Province - Nanchong Winter Cuisine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nanchong Winter Cuisine. The full text takes about 5 minutes to read, mainly including the basic introduction of Nanchong Winter Cuisine and the product characteristics of Nanchong Winter Cuisine? How did the history of Nanchong winter cuisine come about? The production method of Nanchong winter vegetables, etc

Basic Introduction to Nanchong Winter Cuisine

Nanchong Winter Cuisine is renowned throughout the country and is one of the four famous dishes in Sichuan. Nanchong winter vegetables are made from mustard greens as raw materials and spices such as Sichuan peppercorns and star anise as auxiliary materials. They undergo 20 processes and take 1-3 years to process. It can be used as a small dish on the dining table or as a seasoning for cooking. The famous Sichuan dishes, such as braised pork with winter vegetables and Dandan noodles with winter vegetables, all use Nanchong winter vegetables as their main raw materials

Nanchong winter vegetables are evenly shaped, brown black, oily, and glossy; It has the unique sauce and spicy aroma of Nanchong winter vegetables, with a strong aroma; The taste is delicious, the texture is crispy and tender, and the saltiness is just right for the palate. Rich in amino acids, lactic acid, protein, vitamins, and various trace elements. It has the effects of stimulating appetite, strengthening the spleen, increasing appetite, and enhancing human body functions

Method of making Nanchong winter vegetables

1. Raw materials: The selected mustard greens include arrowhead vegetables, leafy vegetables, and miscellaneous vegetables. Especially arrowhead vegetables are tender and crispy, with a strong flavor and aroma

2. Drying: November to January of the following year is the season for harvesting winter vegetables. After harvesting, the vegetables are placed on a rack and dried. The sun should be exposed for more than ten days until the outer leaves turn yellow and the heart of the vegetables shrinks

3. Stripping, cutting and tidying: Cut off the ends of the dried mustard greens. Approximately 10-12 pounds of fresh vegetables can be sorted into high-quality winter ingredients after drying for every 100 pounds<4. Rub vegetables: Use 13% salt and knead until the vegetables become soft

5. Marination: Generally, pickling is done in a vegetable pool. Pour the kneaded vegetables into the pool, spread them flat and press them tightly. After filling, sprinkle a layer of salt on the vegetable surface, lay a bamboo mat on top, and compact it with stones. After one month, flip the pond and remove the vegetables from the pond. Stack them in a reed mat and add 1-2 liang of Sichuan peppercorns, then press them tightly. Fill it up and press it with stones. After one month, mix it well with the prepared spice powder. Preparation of spice powder: 4 taels of Sichuan pepper, 0.5 taels of Chinese pine, 1 taels of Chinese fennel, 2 taels of star anise, 1 taels of cinnamon, 0.5 taels of Shan Nai, 2 taels of tangerine peel, and 0.5 taels of Bai Zhi

6. Jar filling: Mix evenly with the spice powder, layer by layer, and fill each layer tightly without any gaps. After filling, tie the jar tightly with dried old vegetable leaves that have been marinated with salt, and then tie it with plastic film or seal it with clay. After sealing, place the jar in sunlight to increase the temperature inside, allowing the microorganisms attached to the winter vegetables to ferment, decompose proteins, and convert and esterify various substances. Generally, it takes 2-3 months to make