Chicken claw vegetable
Some delicious foods will only appear briefly in spring, and that is wild vegetables. Fresh and tender wild vegetables have always been the darling of the table. This season, there is a dish called chicken feet in Jinggu, which is very popular among local people.
In recent years, due to the improvement of people's living standards and the enhancement of health awareness, wild vegetables have become the new favorite of the public dining table for their crispy, delicious, nutritious and pollution-free characteristics.
Chicken feet grow very well in spring and can only be eaten in spring. The newly sprouted leaves are green and shaped a bit like chicken feet. It comes down with a gentle pinch and feels very tender. In Jinggu, the most classic way to eat chicken feet is to make kimchi, which is more unique than other kimchi.
The method of soaking chicken feet vegetables is also super simple. Pick out the fresh and tender leaf buds, wash them with clear water, drain them for later use, then soak them in light salt water for ten and a half months, and you can eat them on the altar. Mix millet spicy, bean paste, minced garlic, coriander, monosodium glutamate and other condiments before eating, which is a spicy and delicious Jinggu pickle.