The time when sweet potatoes and radishes were the staple food and main course has become history. Eat once in a while, mostly for the purpose of early adopters and nutritional needs, not for eating. The skillful craftsmen in Qixian refined sweet potatoes into mashed sweet potatoes and pickled radishes into pickled carrots, which were quite different in taste. Anyone who has been to Qixian County and eaten these local flavors all admire the ingenuity of the Qi people.
The sauce carrot in Qixian county is a must. To put it simply, take the first carrot, wash it, peel it and marinate it in flour paste for two months. Then take out the radish, roll it in a flour bag, and put the radish with flour back in the sauce. The pickled radish meat is tender, crisp, sweet and salty. Its color is as bright as red agate. It is said that the reason why the sauce carrots in Qixian County are delicious is mainly the carrots themselves. Carrots have large xylem and yellow-red core. The xylem of carrot in Qixian county is small, and its appearance is spindle-shaped, purple-red, from core red to skin.
Because of the different varieties of carrots, there is a local legend: in ancient times, there was a young man named Mo Chun who sold pickles in Qixian County, and a young man named Wu Po who planted carrots. One grows radishes and the other pickled radishes. They have a deep friendship. Just like brothers, no one can live without anyone. One day, Wu Po died of a sudden illness. Mochun was in great pain and cried in front of the grave for three days and nights. On the third night, Guanyin came down from the South China Sea, zoned two acres of land with gold hairpin, and told Mo Chun to cultivate carefully. Mochun resisted grief and did as Guanyin said. As a result, the carrots are bright red, which is completely different from carrots in other places. The two acres of land set aside by Jin Chai are Dongpo dock, Xipo dock and Qianpo dock in the northeast of Qixian County.
Later, some people tried to introduce carrot varieties in this area, but no matter how carefully cultivated, the carrots planted were still not the taste of the original varieties; This is probably because the water, soil and climate are different from those in Powu Village.
Sauced carrot is not only a favorite side dish in people's daily life, but also a delicious dish to entertain guests at banquets. At the same time, it is also a good gift for relatives and friends.
If you travel to the Central Plains, it would be a pity not to taste the sweet potato mud and pickled carrots in Qixian with the local flavor of the Central Plains.
Allusion: According to legend, this pickles was built in Jiaqing period of Qing Dynasty, with a production history of 170 years. At that time, there were many workshops for pickling carrots and pickles in Zhaxian county, but the "Wu family" was the most famous one. According to legend, the Wu family was the first person who could pickle this kind of pickles, and had four sons. The first three sons are all smart and capable, but the fourth son is lame and stupid. Wu Xian was afraid that his fourth son would not be able to make a living a hundred years later, so he only passed on the frying method of salt in the sweet noodle sauce of pickled carrots to his fourth son. After the death of the old man, the eldest brother, youngest son and children should ask their youngest son to fry salt, otherwise their sweet noodle sauce will not be made and the pickled carrots will not be preserved well. Although Laosi is physically disabled, his life problems will be guaranteed because of his unique skills of frying salt. Up to now, there is still a proverb circulating in Qixian County: "There are millions at home, so it is better to have a skill."
Features: bright red color, delicate and oily texture, salty and sweet taste, strong sauce flavor, crisp and delicious taste and unique flavor.
Technology: The pickling technology of carrot in Qixian sauce is not complicated. This pickled carrot is made from carrots produced in Dongpowu, Xipowu and Houpowu villages. After strict selection, washing and peeling, cutting off the top and tail, and pickling in a sauce jar for two months. Then take it out and put it in a noodle bag, and then put it in a sauce jar to continue pickling. Pickling pickles takes half a year. The pickled carrot sauce is transparent, tender and crisp, salty and sweet, and unique.
Award-winning situation: 1982 was rated as a high-quality product by Henan province; 1983 was rated as a quality product by the Ministry of Commerce.