Yangzhou pickles are characterized by rich sauce aroma, moderate sweetness and saltiness, bright color, beautiful shape, freshness, sweetness, crispness and tenderness.

Mainly made from fresh milk cucumbers with more than 30 pieces per catty, which have thin skin, tender meat, green and crispy without any seeds, and no residue like milk; for pickled tooth ginger, young ginger from Zhejiang or Anhui is selected as the material, which is the fattest, tenderest, less fiber, and

Crispy in the mouth; screw vegetables, made from manna seeds, shaped like screws and pagodas, crisp and clear, thin and tender; radish heads, selected from more than 26 radishes every year, small, round and white, must be crispy after pickling

, tender, sweet; assorted vegetables, choose pickles of various colors such as red, yellow, emerald, green, dark and so on, cut into dices, strips, blocks, shreds, slices and other shapes, and assemble into assorted Yangzhou Sanhe and Simei pickles

With a long history and unique craftsmanship, the dishes are shiny and the marinade is clear. The making of Yangzhou pickles has a long history. You can also feel the charm of these special delicacies during the production process.

Yangzhou pickles are a very distinctive snack in Jiangsu. Yangzhou pickles use radish as the main material, the cooking method is mainly pickles, and the taste is sauce-flavored.

Ingredients: 1 Nanjing radish Seasoning: 12 tablespoons of soy sauce, 6 tablespoons of sugar, 1 teaspoon of salt, 2 teaspoons of MSG, 8 tablespoons of water Method: 1. Wash the radish, cut into slices, and drain.

2. Put all the seasonings in the pot and bring to a boil. Put the radish into the blanching water and take it out quickly.

3. Let the seasoning and radish cool separately, then put them together in a sterilized container and refrigerate them. You can eat them after one day.