Taihe Pickles

Taihe Pickles

Taihe Pickles is a geographical indication certification trademark.

　　Pickles are the standout among Taihe's preserved foods, with sweet-and-sour radish being the most famous. The sweet-and-sour radish features a unique blend of ingredients and is a traditional local product of Taihe. It combines sweetness, sourness, spiciness, freshness, and crispness in one bite, leaving a long-lasting aftertaste. It also aids in stimulating saliva and appetite, as well as aiding digestion, making it irresistibly appealing — “making your mouth water before you even take a bite, and leaving you wanting more after you do.” In addition, there are over 20 varieties including pickled shallots, pickled radish, assorted pickles, and multi-flavor pickles. In 1985, at the National Light Industry System Food Seasoning Technology Collaboration Conference held in Jining, Shandong, Taihe Pickles were recognized as a uniquely domestic traditional product. In 1986, assorted pickles and multi-flavor pickles were awarded the title of Jiangxi Province Quality Products. In 1987, sweet-and-sour radish received the Provincial Quality Product title, while assorted pickles were honored with the Light Industry Ministry Quality Product title. The products are sold throughout the province as well as in Jiangsu, Zhejiang, Guangdong, Shenzhen, and other regions. Pickled shallots and pickles have entered the markets of Hong Kong and Japan.

　　Taihe Pickles are a traditional specialty of Taihe County in the region. Made from local farm produce and seasoned with five-spice, licorice, ginger, garlic, vinegar, chili sauce, and other ingredients, they are meticulously processed using specific techniques. The main products include over twenty varieties such as assorted pickles, multi-flavor pickles, sweet-and-sour radish, sweet early melon, sweet calamus, pickled early melon, and sweet garlic. Production has expanded from 200 tons in 1985 to the current 1,000 tons. Each variety of pickle boasts a unique flavor, characterized by being fragrant, sweet, sour, spicy, fresh, and crisp. They help stimulate saliva and appetite, aid digestion, and enhance the desire to eat, making them a delightful addition to meals. In 1986, they were awarded the Jiangxi Province Quality Product Prize.

　　　　Pickled Melon: Carefully fermented from tender bamboo shoots (also known as early melon) and cucumbers that are bright green, thick-fleshed, thin-skinned, crisp, tender, and sweet. Other products in this category include pickled ginger, pickled melon seeds, shredded pickled radish, pickled chili peppers, broad bean paste, and multi-flavor sauces.　

　　　　Assorted Pickles: Made by mixing finely shredded white radish, ginger strips, chili peppers, and various other pickled vegetables. The finished product must be neatly arranged, visually appealing, and pleasantly crisp to eat.　

　　　　Sweet-and-Sour Radish: Made from round, solid, thin-skinned, late-harvested paddy field radishes. They are pickled, sun-dried, then sweetened with sugar and seasoned with chili powder to create a finished product that is fresh, tender, sour, and sweet.　

　　　　Sweet-and-Sour Chili Peppers: Made from fresh, tender chili peppers that are long, large, thick-fleshed, and free of insect damage. They are pickled, sun-dried, then seasoned with sugar and sauce. The finished product is green-colored, juicy, and has a mildly spicy sweet-and-sour taste.