Sesame-flavored coriander

Sesame-flavored coriander

　　Sesame-flavored coriander, also known as “five-spice coriander,” is primarily made from tall-stemmed Chinese cabbage with long stalks, short leaves, sturdy and tender white leaves. It is combined with an appropriate amount of fine salt, five-spice powder, minced garlic cloves, chili powder, roasted black sesame seeds, cooked vegetable oil, and a small amount of preservative. Using traditional techniques, it is produced through seven steps: sun-drying, washing, cutting, dehydration, salting, seasoning, and sealing. It is fresh, fragrant, tender, crispy, refreshing and appetizing, with a unique flavor.

Technique: The pickling method of Wuhu sesame-flavored coriander is both particular and simple, essentially following the technique formed in the mid-Qing Dynasty. According to the Qing dynasty’s Li Huanan’s book *Xing Yuan Lu*, the pickling method at that time was: for every ten pounds of cabbage, use six taels and four qian of finely ground clean salt. First, separate each leaf of the cabbage, tear the thicker parts of the stems or initially cut them into inch-long pieces, and sun-dry them until they are about 60–70% dry before adding the salt. Knead until the cabbage wilts and becomes very soft, then mix in Sichuan peppercorns, fennel, and shredded dried tangerine peel. Place it in a jar, tightly seal the opening with straw to prevent any air leakage. Store it evenly and upright, and it will be ready to eat in a month.