In the past, every year after the beginning of spring, when the squash in the ground was ripe, my mother would cut the squash back, remove the leaves on top, peel off the tendons at the bottom and then wash it. Then, she used the scratched pieces of scorn as a string, threaded it up and hung it under the eaves of the house, letting it naturally remove the water, and then started to make pickles when it was slightly shriveled up in the sun.

First, use a knife to cut into thin strips, about half the thickness of a small thumb. Then sprinkle them with chili powder and salt, mix well, and pack them into an altar, compacting the squash as you do so as to leave as little air as possible in them.

Another way to do it is to chop the squash back, remove the leaves and stems, wash it, cut it into strips and then dry it in the sun, then mix it with salt and chili pepper, and fill the altar. When it is filled to the brim, the altar is turned upside down and fastened to a container with water, so as to prevent leakage, because a leaky altar will not be good for making pickles. Replace the water in the container every half month so that the pickles are ready.

Mother would also use radish to make pickles in winter, and the practice was similar to that of squash. Although the practice of pickles looks simple, but the sun pickles link to master the degree, if the sun is too dry, do out of the pickles difficult to chew; too wet and easy to bad, only moderate moisture can be.

In fact, the pickles can also make a pattern, such as the mother commonly used pickles fried back to the pot of meat, and pickles, egg noodles, pickle soup, and so on. Among them, the salted vegetables back to the pot meat is my favorite, under the thin rice is particularly delicious.

Salted vegetables can be considered a kind of Chinese culture. The West does not seem to have pickles. "Western kimchi" doesn't qualify as pickles. Japan has pickles, but I don't know if they're as prevalent in China. "Before the Cultural Revolution, the Fujian Daily published a story about monkeys pickling pickles, and an overseas reporter from the Xinhua News Agency used this material to write a special article for the outside world: "Can monkeys pickle pickles?" He was criticized for his "bourgeois journalistic viewpoint". Why is this a bourgeois journalistic point of view? The fact that monkeys pickle, presumably from humans, proves that pickles are extremely common in China. There are probably not many places in China that don't produce pickles.

Pickled pickles pickled pickles around the pickles have their own characteristics, not the same as each other. Beijing's water pimples, Tianjin's jin dong cai, and Baoding's chun bu lao. "Baoding has three treasures: iron ball, noodle sauce, spring not old". Suzhou's Chun Bu Lao, is a very small radish with tassels pickled, pickled into the inch-long tassels are still turquoise, extremely tender, slightly sweet, delicious, and well named. Baoding's spring is not old think so. Zhou Zuoren once said that his hometown often eat salty salted fish and salty salted vegetables. Lu Xun's "Stormy Weather" writes of steamed, blackened dried vegetables that are very tempting. Pickled potherb mustard is found in both the north and the south. Shanghainese love salted vegetables with shredded pork noodles and snow shoots soup. The leek flower of Qujing in Yunnan has an excellent flavor. The main ingredient in Qujing leek flower is actually finely chopped and dried radish shreds, unlike the leek flower used as a seasoning for shabu-shabu in Beijing. In Guizhou, there is ice-sugar sour, which is made by pickling mustard greens with mash and chili. There are many kinds of pickles in Sichuan, and it is said that they are best pickled with coarse salt from the wells of Zigong. Marketing nationwide, as far as overseas, known as the king of pickles, should be counted as mustard greens. North Korea spicy vegetables can also be considered pickles. Yanbian pickled ferns occasionally sold in Beijing, many people do not know. Fujian's yellow radish is very famous, but unfortunately have never eaten. In Fujian, at the end of fall and beginning of winter, most people pickle dried radish. To store apprenticeship, to "eat three years of dried radish rice", said its lack of oil and water.

Famous Chaoshan pickles, known as golden crystal, sweet and sour crisp, mellow and crisp, unique flavor and mouth-watering, reputation at home and abroad market, widely favored by the Chaozhou people at home and abroad. Chaoshan pickles main place of origin Shantou Renhe Street, Tuopu, Lianshang, Wantou, Didu, Batou and other towns as one of the three treasures of Chaoshan, Chaoshan pickles, Chaoshan pickles are also tens of millions of compatriots in Chaoshan at home and abroad homesickness, New Year's gift must have. The unique Chaoshan specialty, "fish and meat in the rice is not as good as a mouthful of pickles", which is also a charm of traditional culture. China's savory dishes more than enough, this can not be loaded.