Linhuan Pickled Vegetables

Linhuan Pickled Vegetables

　　Among Linhuan pickled vegetables, the most famous are the Pickled Melon and Fermented Tofu, which are the flagship products of Linhuan pickles. Alongside Kouzi Wine, Linhuan Pickled Melon is hailed as one of the two traditional products of Suixi, boasting a history of over 150 years. Also known as “vegetable-within-vegetable,” the Pickled Melon has a round, tender, fresh, and crisp outer shell, while the inner filling is a richly aromatic pickled vegetable described as having “ten colorful ingredients tilted within, in five or six hues.” When Pan Xiaowu and his son first arrived in Linhuan, they discovered that the local “daughter melons” had great potential for development. After some experimentation, the Pickled Melon was finally created. It became renowned for its unique flavors—fragrant, crisp, tender, and richly pickled. In 1981, at the East China Regional Seasonings Cooperation Conference held in Hangzhou, the Zhi Cheng brand Pickled Melon was voted the best product. In 1985, it was rated as the best seasoning food in China. Products like the Pickled Melon were originally packaged in small bamboo baskets, giving them an old-world charm. These small baskets were specially woven and supplied by farmers from Bo County for packing pickled vegetables. The basket material was finely crafted from split bamboo strips, with a square base and round opening, then coated with pig’s blood, tofu, and paper, and sterilized before being used to hold various pickled items, making them convenient to carry. Each small basket was affixed with a colorful label, and the different pickled vegetable varieties were labeled in gold characters. Then, every four baskets were bundled together with red and green paper cords to complete the packaging. Nowadays, bottles, jars, and plastic bags are used for packaging.

　　Linhuan’s production of preserved foods is deeply traditional and regionally distinctive. Equal in fame to the Pickled Melon is Fermented Tofu, which also has a history of over 100 years. Its production involves intricate techniques and a complex process. It undergoes a series of steps including soybean soaking, grinding, filtering, boiling, coagulating, initial pressing, flattening, re-pressing, cutting, grinding, fermenting, jar-filling, sealing, storage, and final product formation. Naturally fermented and aged, it takes about ten months from embryo to finished product, and is typically released for sale after the cool autumn weather sets in. With tender skin and flesh, delicate texture, rich pickled aroma, well-balanced salty and sour flavors, a translucent and soft yet non-greasy mouthfeel, it possesses the unique taste that fermented tofu should have. Whether during the sweltering heat of summer or the freezing cold of winter, whether you’re relaxing after leisure or returning from hard work, a bite of fermented tofu can stimulate your appetite.

　　In addition to the Pickled Melon and Fermented Tofu, the main products of Linhuan pickled vegetables also include more than 40 varieties such as Eight-Treasure Pickles, Sweet Pickled Melon, Three-Lantern Pickle, Five-Spice Turnip, Pickled Leafy Lettuce, Preserved Pepper, Preserved Catnip, and Sweet Pickled Cucumber.

　　The craftsmanship of Linhuan pickled vegetables is first reflected in its unique water source. The naturally gifted ancient spring water of Linhuan is a major advantage that has made its pickled vegetables famous far and wide. Pickled vegetables made with Linhuan spring water possess an exceptionally delicious and fresh taste. Another aspect of the craftsmanship lies in the unique raw materials. The Linhuan region is covered with ancient river sedimentary deposits of loess-like soil, characterized by erosional accumulation topography. Due to the early deposition, calcium carbonate, which was abundant at the start of the sedimentation process, has been leached to the lower layers during the long soil formation period. As a result, the vegetables grown here possess a more natural essence and unique flavor. Most importantly, the craftsmanship is demonstrated through its unique production methods. Starting with simple techniques, the salted vegetables of Linhuan have evolved significantly, encompassing a variety of pickling styles such as salt-pickled, sauce-pickled, vinegar-pickled, and sugar-pickled.