The sprouts themselves are cured with the young stems of mustard rows into silk, divided into salty and sweet two kinds. Salty sprouts produced in Sichuan Nanxi, Luzhou, Chongqing Yongchuan; sweet sprouts produced in Sichuan Yibin, the ancient name of "Xufu sprouts", now sold in Sichuan and Beijing, Tianjin, Shanghai and other places. Sichuan is mostly savory, auxiliary fried meat foam, etc., because of the salty and popular.
And crushed rice sprouts is a flavorful Chinese dish, a specialty of Yibin, Sichuan, has a long history. Yibin Brussels sprouts in the long-term development process, in the origin of the natural environment and the human environment factors **** the same influence, gradually formed its own unique flavor: fragrant, sweet, crisp, tender, fresh, and from generation to generation to become a household name in Sichuan's traditional pickles. The processing raw material of crushed rice sprouts, two flat pile as the local endemic varieties of Sichuan Yibin City, belongs to the small-leaved mustard class, the mature root is tender and elastic, the best raw material for crushed rice sprouts.