Liangshan Yi pickled Chinese cabbage [Sichuan Liangshan Specialty]

What is Liangshan Yi pickled Chinese cabbage? Authentic Sichuan Liangshan Specialty: Liangshan Yi pickled Chinese cabbage

Content Abstract:Want to know what Liangshan Yi pickled Chinese cabbage is? This is a special article that introduces in detail the specialty of Liangshan in Sichuan -- pickled Chinese cabbage of the Yi people in Liangshan. It was compiled by the editorial team of the China Specialty Website after consulting and collecting relevant information about pickled Chinese cabbage of the Yi people in Liangshan. The full text takes about 5 minutes to read, mainly including the basic introduction of pickled Chinese cabbage of the Yi people in Liangshan, and what is the nutritional value of pickled Chinese cabbage of the Yi people in Liangshan? What are the characteristics of Liangshan Yi pickled Chinese cabbage? How did the history of Liangshan Yi pickled Chinese cabbage come from? Liangshan Yi people's pickled Chinese cabbage production methods

Basic Introduction to pickled Chinese cabbage of Liangshan Yi People

There is a saying in the Yi family: "pickled Chinese cabbage has round roots and cannot be dispensed with without wild vegetables in August and grains in April." In the life of the Yi people, pickled Chinese cabbage is an indispensable food all the year round

The Yi people live at home. Each family has one or several pickled Chinese cabbage jars, and each jar is full of pickled Chinese cabbage. Their pickled Chinese cabbage is divided into wet pickled Chinese cabbage and dry pickled Chinese cabbage. Green vegetables, round roots, radish leaves, etc. can be pickled into pickled Chinese cabbage

What is the nutritional value of Liangshan Yi pickled Chinese cabbage

pickled Chinese cabbage retains the nutrition of the original vegetable to the greatest extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled Chinese cabbage uses a clean and hygienic storage method, it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which can maintain the normal physiological function of the gastrointestinal tract

What are the characteristics of Liangshan Yi pickled Chinese cabbage

The old people said that since the world had the Yi people, the world also had the pickled Chinese cabbage soup. If you don't eat pickled Chinese cabbage, you won't be tough! If you don't drink sour soup, you're not Yi! Where there is pickled Chinese cabbage soup, there will be Yi people! An elder of the Yi nationality who is over 80 years old told the author that the Yi people have always liked to eat pickled Chinese cabbage. Whether it is official families (chieftain Tumu, etc.) or ordinary people, there is no way to leave pickled Chinese cabbage soup. Even if the table is full of wine, meat and rice, if there is not a bowl of pickled soup on the table, it will be tasteless to eat

How did the history of pickled Chinese cabbage of Liangshan Yi people come from

The original prototype of pickled Chinese cabbage can be traced back to the pickled vegetable. The original purpose of pickled Chinese cabbage production is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a house in the middle field, and there are melons in the field. It is the emperor of Potato". According to Xu Shen's "Shuowen Jiezi" of the Eastern Han Dynasty, "Potato dishes are pickled Chinese cabbage", that is, similar to today's pickled Chinese cabbage. It can be seen that pickled Chinese cabbage in China has a long history

How to make pickled Chinese cabbage of the Yi people in Liangshan

The general method for the Yi people to make pickled Chinese cabbage for a short time:

The raw material of pickled Chinese cabbage is green vegetables, which are called "Wona" in the Yi language (most people who study the Yi culture know that the cultural element "Na" plays an important role in the history of the Yi people, and "Na" means black. In the hierarchical culture of the Yi people, black (Na) is generally the most valuable, while the raw material of pickled Chinese cabbage is called "Na", and the significance of its connotation is self-evident! I won't elaborate on the other cultural connotations of this' that 'here, Put the vegetables in the boiling water and gently boil them, then take them out and put them into a container, usually a soil jar or a wooden bucket (the soil jar is called "Wo Ju Zuo" in Yi language, meaning the jar for making pickled Chinese cabbage; the wooden bucket is called "Wo Ju Zou Bu", meaning the bucket for making pickled Chinese cabbage). After that, compact them, pour in the prepared starter sour soup juice to seal the lid, and one day later they will become golden pickled Chinese cabbage