Sprouting vegetables

Sprouting vegetables

　　Also known as "Xuyi sprouting vegetables," they are one of the four famous pickled vegetables in Sichuan, alongside "Fuling pickled mustard tuber," "Nanchong winter vegetables," and "Neijiang large-headed mustard." First created in the mid-Qing Dynasty's Daoguang era (around 1838), they are made by shredding fresh green vegetables, air-drying them until the remaining leaves gradually wither, and then pickling them with seasonings. Their main characteristics are fragrance, crispness, sweetness, tenderness, and a delicious, palatable taste. Commonly used as a seasoning for foods such as crispy duck, "shaobai" (braised pork), and "ranmian" (noodles with spicy oil), they can also be incorporated into other meat and vegetable dishes, and are an indispensable ingredient in soups. Before liberation, the "Five-Spice Sprouting Vegetables" produced by "Yang Hongxing Sauce Garden" were exported as far as Kunming, Hong Kong, Macau, and Southeast Asia. Yibin sprouting vegetables were rated as a Sichuan Provincial Quality Product in 1982 and a National Quality Product in 1985. In recent years, the finely processed "broken rice sprouting vegetables" have gained widespread popularity among consumers for their superior quality and convenience. (Yibin)