Wang Zengqi once said in "Pickles and Culture" that there are probably not many places where pickles can't be found in China. Pickles in different places have their own characteristics, but they are different from each other. Beijing's water bumps, Tianjin's winter vegetables and Baoding's spring are not old.
Guangdong, on the other hand, also has its own unique pickled vegetables. These pickled vegetables sealed in jars have always been a rare delicacy on the table of Cantonese people. Many dishes, because of its addition, the flavor of the dishes has been fully mobilized. The unique salty fragrance is appetizing and appetizing, and even two bowls of rice should be eaten.
Chinese cooking
Pickled vegetables, also known as kohlrabi, are common pickles in the Pearl River Delta, Hong Kong and Macao. They can be made into pickled meat patties, steamed fish with pickled vegetables and other dishes, or served as pickles alone. Among the Chinese circles in the Pearl River Delta region, even in China and all over the world, the lotus pond in Guangdong is the most famous.
In Chinese cuisine, it is very common to wash dishes, mostly in Guangdong cuisine, Hunan cuisine and Shandong cuisine, and occasionally in Sichuan cuisine ("washing dishes" often mentioned in Sichuan cuisine and "washing dishes" in Guangdong are different). The Jin Dynasty's Guangzhou Ji recorded the cultivation of turnips, while the Tang Dynasty's Liu Yao's Ling Biao Lu Yi recorded the processing of pickled vegetables as a gift. Based on this, it can be inferred that Guangdong has been planting pickled vegetables for at least 1000 years.