Sprouted vegetable

Sprouted vegetable

　　　　Also known as "Xufu Sprouted Vegetable," it is one of the four famous preserved vegetables of Sichuan, alongside "Fuling Pickled Mustard Tuber," "Nanchong Winter Vegetable," and "Neijiang Big Head Mustard." It was first created in the middle of the Qing Dynasty's Daoguang era (around 1838). Made by shredding fresh green vegetables, air-drying them until the remaining leaves are slightly withered, and then pickling them with seasonings, it is mainly characterized by being fragrant, crisp, sweet, tender, and delicious. It is commonly used as a condiment for dishes such as crispy roast duck, "Shaobai" (steamed pork with preserved vegetables), and "Ranmian" (noodles with spicy sauce), and can also be used in other meat and vegetable dishes. It is an indispensable ingredient in soups as well. Before liberation, the "Five-Spice Sprouted Vegetable" produced by "Yang Hongxing Sauce Garden" was exported as far as Kunming, Hong Kong, Macau, and Southeast Asia. Yibin sprouted vegetable was named a Sichuan Provincial Quality Product in 1982 and a National Quality Product in 1985. In recent years, the finely processed "Broken Rice Sprouted Vegetable," with its premium quality and convenience, has become highly popular among consumers.

　　( Yibin )