A specialty of Laohekou City, Huanggang City, Hubei Province.

According to a search of Gourmet World, Laowu pickled vegetables are a kind of pickled vegetables made from Chinese cabbage. They are a specialty of Laohekou City, Huanggang City, Hubei Province. Its production process has a long history and has unique flavor and nutritional value. The name of Lao Wu pickles comes from the late Qing Dynasty, when a local old man named Wu liked to eat pickles, so he developed a pickling method on his own, which was later called Lao Wu pickles. The production process of Laowu pickles is as follows:

First wash the Chinese cabbage, cut it into pieces, pickle it with salt, pepper, star anise, cinnamon and other spices for a day, then put it in a vat, add soy sauce, Vinegar, sugar and other seasonings are then pressed with heavy objects to seal and ferment. The fermentation time usually takes about three months, during which the vat should be opened regularly and mixed well. The fermented Laowu pickles are reddish-brown in color, crisp in texture, moderately sweet and sour, and fragrant.