Pickled Daylily Buds

Pickled Daylily Buds

　　Daylily buds are a specialty of Huaiyang County in this region, and pickled daylily buds are unique to this county. The history of pickling daylily buds in Huaiyang County dates back to 136 BC. At that time, Emperor Wu of Han appointed Ji An as the magistrate of Huaiyang, and the chef Sun Tongjun salted the daylily buds for over ten days before brewing them in sweet bean paste for several months to create “Liquefied Golden Needles.” This dish has a crisp and tender texture upon eating, with a rich brew aroma, lingering ester fragrance, and a flavor that is sweet with a hint of salt and salty with a touch of sweetness—delicious overall. He also kindly passed on the recipe to several brew sauce workshops, which helped popularize the dish. Today, after the establishment of the Huaiyang County Brewing Factory, brewing technicians have strictly followed traditional processes such as selecting the buds, washing, pickling, turning, blending salt, and brewing. They operate meticulously and scientifically blend ingredients, elevating Liquefied Golden Needles to new heights while retaining its traditional flavors and developing its own distinctive taste. In 1983 and 1985, the product was awarded the title of High-Quality Product in the Provincial Industry, and in 1986, it received the Provincial High-Quality Food Honor Certificate. The product sells well across the country. (Zhoukou)