Chongqing Pickles

Chongqing Pickles

　　"Hey, miss, give us a bowl of pickles!" Whether dining at a restaurant or enjoying hotpot, you’ll often hear patrons asking the staff for pickles.

　　 For the people of Chongqing, pickles are not just a simple side dish—they’re an emotional attachment, a deep-seated feeling, and even a reflection of the Bashu culinary culture. In Chongqing, almost everyone has the habit of eating pickles, and nearly every household preserves their own batch.

　　 Making pickles is low-cost and the process is very simple. Start by preparing a jar of brine. Wash the vegetables you want to pickle, let them dry, then place them in the brine to ferment. They can be ready to eat in as little as one or two days, or up to three to five days. There are no strict rules on what vegetables to use—you can freely choose based on your preference. From radishes and cabbage to mustard stems, from young ginger and chili peppers to cucumbers, whatever you like will do.

　　 Pickles may not be delicacies fit for a fine banquet, but they are beloved by the people of Chongqing for their convenience and delicious taste. There are many ways to enjoy pickles: if you prefer the natural flavor, just take them out of the jar, chop them up, and you’re good to go. If you want a stronger flavor, you can also add chili oil, along with sesame oil, MSG, and sugar—the taste becomes even better.

　　 Pickles can be eaten on their own as a side dish that whets your appetite, or they can be used as an ingredient in cooking. Spicy shredded pork, home-style eel, spicy chicken… which of these famous Chongqing dishes could do without pickles? When pickles ferment in the jar for a long time, they become soft and tangy—that’s what we call suan cai (sour pickles). In Chongqing, sour pickles are also very popular among locals. Forget about famous dishes like sour pickle duck or sour pickle fish—even a simple bowl of sour pickle vermicelli soup is enough to make your mouth water.

　　 A friend visiting from out of town, I took him to try Chongqing hotpot. At the end of the meal, I ordered a bowl of authentic Chongqing pickles. Without a word, my friend polished off three big bowls of rice. When I asked him how the pickles were, he let out a contented burp, gave me a thumbs-up, and said the Chongqing phrase he had just learned: "Ba shi can le!" (So darn good!) Need I say more? Chongqing pickles are amazing—everyone in the world knows it by now.