Cuihua Sauerkraut. Sauerkraut is a common dish that people in Northeast China like to eat in winter.

White meat blood sausage, sauerkraut, pancetta, pork blood sausage, etc., the annual pig chowder, sauerkraut, pancetta, blood sausage, intestines and belly, etc. are more famous. It is also a restaurant signature dish.

Sichuan white meat, stewed bones, stewed vermicelli, fried cummin powder, dumplings, steamed buns, sauerkraut brine, etc., as long as there is a combination of meat (fat and thin with) are delicious.

Expanded information:

Cuihua sauerkraut, from the hometown of Cuihua - China's top ten most beautiful flavor of the hometown of - -Langxiang. Cuihua Group headquarters base is located at the southern foot of the Xiaoxinganling Monkey Mountain, surrounded by mountains, bubbling springs, hazy mist, like a fairyland. Located at latitude 46 degrees 7 minutes north, it belongs to the highest latitude black soil belt in China. The permafrost layer is 195 centimeters deep.

The average annual temperature is 0.36 ° c, the very low temperature is -44.9 ° c. Such geographic advantages allow Cuihua sauerkraut to maintain a stable quality, flavor, acidity, crispness, resistance to stewing and shelf life of the state of the high-cold and low-temperature fermentation, which provides a very good quality Cuihua kimchi production and processing environment and maintains the flavor of its characteristics.