Guangyuan Pickled Vegetables

Guangyuan Pickled Vegetables

　　Guangyuan Pickled Vegetables are a famous specialty of Guangyuan City in Sichuan Province. The people of Guangyuan strictly define and distinguish between pickled vegetables and soaked pickled vegetables. Guangyuan Pickled Vegetables differ greatly in production techniques from soaked pickled vegetables, and the finished product is characterized by a savory, salty, sour, and fragrant taste, with the benefits of stimulating appetite and aiding digestion.

　　Nowadays, there are many types of pickled vegetables in China, yet few people know about Guangyuan Pickled Vegetables. Locally in Guangyuan, pickled vegetables and soaked pickled vegetables are strictly defined and distinguished. The earliest to appear in Guangyuan were pickled vegetables, while soaked pickled vegetables were introduced from elsewhere. Guangyuan Pickled Vegetables differ greatly in production techniques from soaked pickled vegetables. Guangyuan Pickled Vegetables use rape leaves as the main ingredient, though other types of greens can also be used. The selected rape leaves are cut into sections with a knife, rinsed with clean water, then briefly blanched in boiling water until about 50% cooked. Excess water is drained, and the leaves are placed in a jar, with some sour brine added on top. After soaking overnight, they are ready to eat. They can be stir-fried, served cold, or even added directly to congee — all great options. XBV

　　The specific method for making Guangyuan Pickled Vegetables:

　　1. Harvesting the leaves. Go to the vegetable field around 8–9 a.m. to pick leafy greens such as napa cabbage (make sure to choose green leaves), rape leaves, or radish leaves. Vegetables picked at this time are especially fresh, which results in better flavor.

　　2. Washing and chopping. Wash the harvested greens leaf by leaf with well water, then chop them finely with a kitchen knife into small pieces about 1 cm square. XBV

　　3. Blanching the leaves. Boil water in a large pot, let it cool to 80–85°C, then immediately put the leaves into the water and blanch for one minute. Remove, drain, and place them in a ceramic jar. XBV

　　4. Add an appropriate amount of rice soup every morning. Do this for about seven days, after which they will be ready to eat.

　　Ways to eat Guangyuan Pickled Vegetables:

　　You can use them in dishes such as fried pickled vegetable rice, pickled vegetable fish, pickled vegetable noodles, pickled vegetable congee, or as a side ingredient in various recipes.