1, Laotan sauerkraut, called Shi in ancient times, now has its name. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail the various methods that our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut.

Needless to say, there are thousands of kinds of pickles in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia and Inner Mongolia. On the map of China, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count many areas in the south that like to eat sauerkraut, this magical "sauerkraut belt" will be extended and more spectacular. Wei Huaxia, sauerkraut is everywhere to raise people, to raise the ancient and to raise the present.