Different kinds of pickles use different raw materials. Most of them use local materials, some places use mustard greens, some places use cabbage, some places use radishes, some places also use other dishes to pickle, and some places use prunes.
Introduction of pickles in different places
Beijing's water bumps, Tianjin's winter vegetables, and Baoding's spring are not old. Baoding has three treasures: iron ball, flour paste and youth. The spring in Suzhou is not old, but it is pickled with tiny radish with tassels. After pickled, the long tassels are still green, extremely tender, slightly sweet, delicious and well named. Baoding's spring is not always like this.
Pickled potherb mustard has both north and south. Shanghai people like to eat shredded pork noodles with pickles and snow bamboo shoots soup. The leek flower in Qujing, Yunnan has excellent flavor. The main ingredient of Qujing leek flower is actually finely cut and dried shredded radish, which is different from Beijing leek flower as a seasoning for eating instant-boiled mutton. There is rock sugar acid in Guizhou, which is made of mustard, fermented grains and chili pepper.
There are many kinds of pickles in Sichuan, and it is said that it is better to pickle them with crude salt from Zigong well. Marketing the whole country, as far away as overseas, can be called the king of pickles, should be mustard tuber. Korean spicy food can also be regarded as pickles. Yanbian's pickled bracken is occasionally sold in Beijing, but many people don't know it. Fujian's yellow radish is very famous, but unfortunately it has never been eaten. Every autumn and early winter in Fujian, most people pickle dried radish.