Han nationality's special dishes belong to Sichuan cuisine. It can be made all year round, but the climate and environment are very particular when it is made. It is a regular side dish for living at home and a well-known table dish in China and Sichuan.

The production history of Sichuan pickles is one or two thousand years. According to textual research, kimchi was called Shi in ancient times, and it was recorded in Zhou Li that there was a pickle jar in the Three Kingdoms period, and Qi Min Yao Shu in the Northern Wei Dynasty recorded the method of making sauerkraut with Chinese cabbage. In Sichuan, a land of abundance, after the long-term practice of housewives, the technology of making kimchi has gradually improved, forming the present Sichuan kimchi.

Classification of Sichuan sauerkraut

Sichuan pickles can be divided into two types according to their uses: seasoning dishes and appetizers-seasoning dishes can be used as seasonings for cooking dishes, such as pickled peppers (lantern peppers, wild peppers), pickled ginger and pickled garlic; The next meal can be accompanied by rice and porridge, such as radish, celery sticks, cabbage, Ye Er and so on.

Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the brewing time-boiled vegetables are also called "bath vegetables", which means that they can be made in kimchi water for one or two days, and they need to be soaked and soaked for a long time, such as radish peels, lettuce strips, leaves and so on; As for deep-water dishes, as the name implies, they are those that can stay in kimchi water often, such as ginger, garlic, pickled peppers, and heart beauty.