Ciba: Ciba is made by placing cooked glutinous rice in a stone trough and pounding it into a paste with a stone hammer. It is a popular delicacy in some areas of southern China.

Sea pepper: It’s just hot pepper.

Bean sprouts: Yibin sprouts are one of the famous "Four Famous Dishes" in Sichuan. They are a specialty of Yibin and have a long history.

According to available information, "Xuzhou Prefecture Chronicles" written by Jiaqing of the Qing Dynasty.

"Products" records: "Onions, leek, garlic, cabbage, green cabbage, and cyanine are all found in all departments and counties." This shows that green vegetables, the raw material of bean sprouts, were already widely cultivated at that time.

In the long-term development process, Yibin bean sprouts have gradually formed their own unique flavor under the combined influence of the natural environment and human factors of the place of origin: fragrant, sweet, crisp, tender and fresh, and have been passed down from generation to generation as Sichuan's most famous bean sprouts.

A well-known traditional pickle.

First of all, Erpingzhuang, the raw material for processing Yibin sprouts, is a local variety unique to Yibin City, Sichuan. It belongs to the small-leaf mustard family. The mature roots are tender and elastic, making it the best raw material for Yibin sprouts.

Secondly, the climate of Yibin City belongs to the mid-subtropical humid monsoon climate, which is mild and humid all year round.

There are abundant microorganisms suitable for pickling and fermentation in the air and soil environment.

These large amounts of beneficial microorganisms produce the unique flavor of Yibin sprouts during the pickling and fermentation process.

This reminds us of another famous specialty in Yibin City - Wuliangye. The two have similar approaches but similar purposes.

During the long-term development history of Yibin sprouts, a unique set of processing techniques has been formed.

According to records, during the Guangxu period of the Qing Dynasty, farmers in the suburbs of Xuzhou (the old name of Yibin) removed the leaves and shreds of their green vegetables, dried them appropriately, mixed them with salt, brown sugar, and spices, prepared them, and marinated them in jars.

(Next door to our house is the Yibin bean sprouts factory)