Qianfo kimchi [Sichuan Langzhong specialty]

What is Qianfo kimchi? Authentic Sichuan Langzhong specialty: Thousand Buddha kimchi

Content summary:Do you want to know what Thousand Buddha kimchi is? This article is a detailed introduction to the specialty of Sichuan Langzhong - Qianfo kimchi. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Qianfo kimchi. The full text takes about 5 minutes to read, mainly including the basic introduction of Qianfo kimchi and its nutritional value? What are the product characteristics of Qianfo kimchi? How did the history of Qianfo kimchi come about? The production method of Qianfo kimchi, etc

Basic introduction of Qianfo kimchi

Qianfo Town is located 65 kilometers east of the ancient city of Langzhong, with no industrial pollution, beautiful mountains and clear waters, and is known as the "Little Baoning". Qianfo kimchi has a long history and is made by folk people through years of practice using ancestral secret formulas and traditional handicrafts. It does not add any food additives and has a mellow and delicious taste with an endless aftertaste. It has the functions of appetizing and invigorating the spleen, enhancing appetite, and has health, beauty, and cold prevention effects. It is an ideal food for family meals and gifts to friends and family

What is the nutritional value of Qianfo kimchi

The main ingredients of kimchi are various vegetables, which are rich in vitamins, calcium, iron, phosphorus and other minerals. Among them, legumes also contain abundant total protein. During the soaking process, the temperature of the vegetables is kept at room temperature, and the vitamin C and B vitamins in the vegetables are not destroyed. Therefore, compared to stir frying, what are the product characteristics of Qianfo kimchi

How did the history of Qianfo kimchi come about

The method of making Thousand Buddha kimchi

In Sichuan cuisine, any dish with a fishy smell will be seasoned with pickled chili and ginger. If kimchi is not authentic, then Sichuan cuisine is definitely not authentic. Add green peppers (which are the kind of strong, dark green chili peppers that are very spicy and used for seasoning) and ginger to enhance the flavor of the dish. And these two dishes need to be kept in the jar all the time, as they have a flavor enhancing effect. After 2-3 days, you can pay close attention to observe whether there are bubbles forming around the green pepper. At the beginning, there are one or two very small bubbles, which are almost invisible without careful observation. If there are bubbles, even just one bubble, it means fermentation is normal. After the green pepper turns completely yellow, let it sit for another 2 to 3 days, and it will be ready