Nanchong winter cuisine is one of the four famous dishes in China and Sichuan. Nanchong winter vegetable production and processing has a long history, which has been 225 years. There is such a record in Nanchong County Records: "During the Jiaqing period of Qing Dynasty (1796 to 1820), winter dishes were sold in Shunqing." "During the Daoguang period (182 1 to 1850), Zhang Dexing, a native of the county, was famous for running Dexing old sauce garden store in the county and making winter dishes." 198 1 year, Nanchong winter vegetables won the "four dishes" appraisal meeting in Sichuan province, and won the first place in the province for its luster, oil, crispness, fragrance and taste. Nanchong winter vegetables, Fuling mustard tuber, Yibin sprouts and Neijiang kohlrabi are also called "four famous dishes" in Sichuan.

Nanchong winter vegetable is made of mustard as raw material and spices such as pepper and star anise as auxiliary materials. After 20 processes, it took 1-3 years to process. It can be used as a side dish on the table or as a seasoning for cooking. Dandan Noodles, a famous winter dish in Sichuan cuisine, takes Nanchong winter dish as the main raw material.

Nanchong Caicai is even in winter, brown and black, shiny and shiny; It has the unique sauce flavor and spicy taste of Nanchong winter vegetables, and the aroma is rich; It is delicious, crisp and salty. Rich in amino acids, lactic acid, protein, vitamins and various trace elements. Has effects in stimulating appetite, invigorating spleen, stimulating appetite, and enhancing human body function.