Baise Cucumber Peel

Baise Cucumber Peel

　　Baise sun-dried cucumber peel is listed among the “Top Ten Local Snacks” of Baise Hakka cuisine. It is a traditional, natural food product known for its crisp and tender texture, adjustable saltiness, versatile serving methods, authentic cucumber flavor, and refreshing, appetizing taste. It is a standout dish in Baise Hakka cuisine and is highly favored by diners both locally and beyond. The production process of cucumber peel is simple, using only raw salt as the sole ingredient. Leveraging traditional secret seasoning formulas, pickling techniques, and sun-drying methods, the general production procedure involves using locally grown cucumbers as the raw material. First, fresh cucumbers are washed clean with water, then cut in half lengthwise. They are sun-dried for half a day until softened, then placed in barrels and pickled with raw salt at a ratio of 2 kilograms of salt per 50 kilograms of cucumbers. A heavy stone is used to press them overnight. After that, they are laid out on rooftops or the ground to dry in the sun for half a day. The final product weighs only 30–60% of the original cucumbers. The sun-dried cucumber peel made from local Baise cucumbers enjoys fame both within and outside the region, becoming a much-sought-after “pickled favorite” among merchants everywhere.