Sichuan pickles.

It is not the famous Sichuan-style pork, the famous Mapo tofu, or the wonderful cooking of boiled cabbage.

I'm thinking of this bowl of pickles.

Every family in Sichuan has different pickles.

Outside Bashu

Whether you are a chain Sichuan restaurant all over the world or a large-scale catering enterprise that will be listed soon.

No matter how many names of "traditional Sichuan cuisine", "orthodox Sichuan cuisine" and "classic Sichuan cuisine" are hung on your signboard.

Whether you claim to be a descendant of a famous chef.

As long as the customer wants rice, the waiter will not take the initiative to serve this bowl of red and oily kimchi.

Your Sichuan restaurant is crooked. It's crooked.

Still beautiful.

Sichuan pickle, also known as sauerkraut, is a special dish of the Han nationality and belongs to Sichuan cuisine. It tastes salty and sour, crisp, bright in color, fragrant, appetizing and refreshing, and it is suitable for all ages. It can be made all year round, but it is very particular about climate and environment. It is a regular side dish at home and a famous table dish in China and Sichuan.

A kind of Sichuan cuisine, with sour and salty taste, crisp taste, bright color and fragrant smell, has the functions of appetizing, refreshing, sobering up and relieving boredom. Sichuan pickles can be made all year round, but they are particular about climate and environment. Sichuan pickle is a famous table dish in Sichuan.

I especially like eating, especially snacks. What I miss most so far is kimchi, Sichuan kimchi. In fact, there are many delicious foods in Sichuan, among which Dandan Noodles, husband and wife lung slices, mala Tang, Lai Tangyuan, cold noodles, bean jelly and bean curd are famous all over the country. But my favorite is kimchi.

The advantage of Sichuan pickle is that it can be eaten all year round as long as the jar is well preserved. Unlike pickled vegetables in the northeast, they can only be pickled in winter and eaten at other times. Sichuan pickles should also be kept in jars. It is best to pickle radish and ginger in the first jar and use purple-toothed ginger. If not, put radish. Don't open the jar for a month. If it is winter, the time will be longer. The child's first can of vegetables is the most important, raising cans and water. After raising it, you can add anything you like to it, and there is no limit.