Plum cuisine is a traditional dish of Han nationality in Guangdong (Meizhou and Huizhou), and Huizhou is also called "Huizhou Tribute". Golden color, fragrant smell, sweet and refreshing, neither cold, dry, wet nor hot, can be used not only as a single dish, but also as an ingredient to make dishes such as braised pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, and soup with plum vegetables.
Extended data:
Plum cuisine, mainly produced in Meizhou and Huizhou, is said to be a dish sent by Mei Xiangu, so it is called plum cuisine, which is a traditional specialty dish in Guangdong (Meizhou and Huizhou) and belongs to pickled food. Plum vegetable is a product made of fresh plum vegetable by pickling and desalting.
Plum cuisine has a long history and is famous at home and abroad. It is one of the three famous dishes in Lingnan and a famous traditional specialty in Lingnan. Historically, it was called "Huizhou Tribute" as a court food, and an ancient poem described it as "a plum blossom in Huizhou in bud". Huizhou was awarded the title of "the hometown of plum blossoms in China" by the State Council.
The production season of plum vegetables is winter, and it is usually planted and cultivated before the harvest of late rice. Vegetable seedlings last about one month and are planted after the late rice harvest. Most people choose to grow plum vegetables in rice fields with good water conservancy conditions and automatic irrigation. From the beginning of planting, water every day in the first week, water every two days from the second week, and fertilize at intervals. The growth period of plum is about 80 days, and it can be harvested when the stone grows to 10 ~ 15cm.
When harvesting, first cut down the vegetables in the field and dry them for a day, and then use a knife to open the whole dish into a shape with a prominent core and connect them one by one. Sun for another day, then put the vegetables in a cement pool, put a layer of vegetables and a layer of salt, step on them with your feet, and hold them down with big stones. After 3 days, you can take it out and sun it on the grass or sun-dried rice fields. Sun it every morning, collect it at night, and add some salt on the way. When they are 70% dry, they can be eaten golden yellow.
References:
Baidu encyclopedia-meicai