The most authentic minqing rotten vegetables are handmade by people in Yangmao Village, Meicheng Town. The raw material of rotten vegetables in carambola village is called cucumber (mustard). There are two varieties of cucumber: one is short and tender, which is specially eaten as a vegetable; The other is that the branches are thick and tall, which are not delicious to eat, but they are sun-resistant, so they are especially suitable for cooking rotten vegetables. Every process of making rotten vegetables is very particular, from the dryness of melons and vegetables, the choice of distiller's grains and the proportion of salt, to mixing distiller's grains and salt in a certain proportion and putting them on dried melons and vegetables, and even how to tie them into bundles. Moreover, making first-class rotten vegetables is only the first step of the "Long March", and the complicated processes behind it cannot be taken lightly. How to put the tied melons and vegetables into a dry water tank, stack them layer by layer until they are finally sealed, then turn the water tank upside down and put it into wood ash. It will take about six or seven months for the melons and vegetables in the water tank to turn into rotten vegetables. It's best to pour wood ash directly from the stove. This kind of ash plays an important role in the production of fine waste vegetables to a certain extent, because it can absorb water especially. If wood ash can't absorb water, then bad vegetables will rot, which will seriously affect the quality of bad vegetables.
The unpalatable food in Minqing was originally only popular in Southeast Asia, because Chinese overseas Chinese there especially like to eat unpalatable food, but now, the unpalatable food in Minqing has become famous all over the country.
Bad taste is also one of the three treasures of Minqing specialty ~ ~