Wudingfu Pickles

Wudingfu Pickles

　　The history of pickle-making in Huimin County dates back a long time, flourishing in the Ming Dynasty and reaching its peak in the Qing Dynasty. By the mid-Qing Dynasty, it had become a local specialty, renowned far and wide. Both locals visiting relatives and friends, and merchants from other regions would bring several baskets of “Wudingfu pickled vegetables” as gifts to share with their loved ones. Wudingfu pickles, also known as Wudingfu pickled vegetables. As Huimin was the seat of the prefecture, in the 12th year of the Yongzheng reign of the Qing Dynasty (1734), the prefecture was elevated to a fu (prefecture-level administrative division), hence the name “Wudingfu pickled vegetables.” As a commercial product, gift, and tribute item, Wudingfu pickled vegetables gained widespread popularity. Having once been offered as a tribute to the imperial court, it earned the esteemed title of “Tribute Pickled Vegetables.” Since the founding of the People’s Republic of China, especially after the reform and opening-up, Wudingfu pickles have achieved significant development while inheriting traditional craftsmanship. By integrating modern techniques, a unique variety of Wudingfu pickles has been developed, and a series of time-honored brands have been launched, forming four major categories with over 50 varieties: sweet and sour, pickled, soaked, and soy products. The products sell well in both domestic and international markets. Over the years, Wudingfu pickles have continuously won provincial and ministerial-level awards for excellence. In 1988, they received a bronze medal at the first National Food Expo, were granted the title of “China Time-Honored Brand” by the Ministry of Commerce, and were recognized as “Shandong Traditional Famous & Specialty Products,” “Shandong Market Bestsellers,” “Shandong Time-Honored Brand,” and “Shandong Famous Trademark,” among other honors.

　　Source: Shandong Provincial Information Network