1, sauerkraut
Sauerkraut, mainly found in northeast China and Germany, is also found in southwest China, which is called stone in ancient times. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail various methods of pickling sauerkraut with Chinese cabbage (called fermented grains in ancient times) and other raw materials.
2, pickles
Kimchi is a favorite vegetable in China. It is pickled with salt and other condiments for a certain period of time. They have a strong salty taste and can be preserved for a long time.
3. Kimchi
Pickle, called _ _ in ancient times, refers to a kind of vegetable fermented for long-term preservation, which is the lactic acid fermentation product of vegetables soaked in low-concentration salt solution.
4. Salted eggs
Salted eggs, also known as salted duck eggs and salted duck eggs, are traditional foods in China, and the salted duck eggs produced in Gaoyou, Jiangsu are the most famous.
5.bacon
Bacon generally refers to bacon. Bacon is salted, also called bacon, bacon and bacon. Clean appearance, neat knife work, strong muscles, no mucus on the surface, bright red section color, slightly yellow fat, and inherent flavor of bacon.