Fuzhou people like to cook with spoiled food, such as spoiled fish, spoiled meat and spoiled eel. In fact, bad food should also be made of bad food. The famous bad food is Minqing.

There are three treasures in Minqing: rotten vegetables, dried vermicelli and olives, which shows the importance of rotten vegetables to Minqing. General use refers to the local culture in Cai Jie, that is, 70% of it is dried in the scorching sun, mixed with edible salt in glutinous rice distiller's grains, fermented according to traditional techniques, aged and pickled in wine tanks.

Min Qing ruined vegetables, which is a must. It is sweet and sour, invigorating the spleen, appetizing and opening the spleen. Not only is it cooked by yourself, but it is also very good with different ingredients. It's simple and easy to do. Every household uses it as a superior seasoning for fried noodles, mixed powder, stewed pig's trotters and fish head soup, especially for cooking soup with waste vegetables, which adds a childhood flavor without adding other seasonings.

As a traditional characteristic product of Minqing, there is also a story about the origin of bad food. There is a white stone mountain around Liudu in Minqing. In view of the peculiar terrain, ancient trees and jungles, wild animals and birds, especially mountain monkeys, and crop gardens are often destroyed, prompting people to panic all day long. In order to get rid of naughty the Monkey King, we made special tools, such as animal traps and monkey drivers. One day, we released a monkey, but it ran away at once. The little monkey is very vindictive. That night, he attracted a group of monkeys and ate vegetables in the garden of China Everbright Bank. When the leftovers were left, he put the unnecessary vegetables on the top of the cliff to dry, then cleaned them with tree skills and mud and hid them in bamboo. The surface was covered with yellow mud and covered with messy grass.

Later, everyone found pickled sauerkraut hidden in bamboo, which was very beautiful after tasting. They were deeply inspired and improved the processing technology to make pickled sauerkraut more delicious. This is the origin of bad vegetables in Fujian. Pay great attention to the process of making bad vegetables, from the drying of vegetables, the selection of bad vegetables, the collocation of salt, to the method of rubbing and binding wine jars and edible salt on vegetables, and put them in jars and seal them. Since ancient times, there has been a set of detailed and standardized steps.

Here, especially after the altar is sealed, it is poured into wood ashes, and it is best to throw it out in the kitchen stove immediately. Because of the dryness and moisture absorption of this ash, the quality of spoiled food will be top-notch after six or seven months, and the fragrance will be fragrant and widely circulated, and spoiled food will come out.

After testing, waste vegetables in Minqing contain rich and colorful nutrients such as protein, carbohydrates, dietary fiber, lactic acid bacteria, calcium, iron and phosphorus. Minqing waste vegetables have the characteristics of strong fragrance, removing fishy smell and increasing appetite, and are often widely used as seasonings to enhance fragrance and freshness in cooking, especially the nourishing soup made from them, which has a unique flavor. Common dishes cooked with waste vegetables in Minqing include: stewed taro with waste vegetables, stewed bamboo shoots with waste vegetables, dry-mixed noodles with waste vegetables, and fried pork belly bamboo shoots with waste vegetables.