Steamed Salted Vegetables of Changshou

Steamed Salted Vegetables of Changshou

　　The steamed salted vegetables of Changshou Street have an oily, glossy black appearance and a fragrant aroma that entices the senses. When used to steam meat, they lend a delicate and refreshing flavor; when made into soup, they deliver a delicious taste, making them highly popular among locals. The uniqueness of Changshou’s steamed salted vegetables lies in their carefully selected ingredients and meticulous preparation. Only locally grown, large, and tender green vegetables are chosen. During processing, they are first washed, then dried until the moisture evaporates before being chopped, kneaded to squeeze out water from the leaves and stems, with a small amount of refined salt optionally added, and then sun-dried. Once dried, they are steamed in a wooden steamer and then sun-dried again. This process of steaming and sun-drying is repeated three to four times, and in some cases, even up to seven times. Through this, the dry matter in the vegetables is fully caramelized, resulting in a texture that is far superior to ordinary salted vegetables.