Also known as "Xufu sprouts", it is one of the four largest pickled vegetables in Sichuan, which is as famous as "Fuling mustard tuber", "Nanchong winter vegetable" and "Neijiang kohlrabi". Founded in the Guangxu period of Qing Dynasty (about 1838), it was made by shredding fresh vegetables, drying them in the sun until the remaining leaves gradually withered, and then pickling them with seasonings. Its main characteristics are fragrant, crisp, sweet, tender and beautiful. It is often used as food seasoning for crispy duck, braised pork and burning noodles. It can also be made into other vegetarian dishes, which is an indispensable ingredient for soup. Before liberation, spiced sprouts produced by Yang Hongxing Sauce Garden were exported to Kunming, Hong Kong, Macao and Southeast Asia. Yibin sprouts 1982 were rated as high-quality products in Sichuan province and 1985 as national high-quality products. In recent years, finely processed "broken rice buds" are deeply loved by the masses for their high quality, convenience and solemnity.

(Yibin)