Crushed Rice Sprout Pickle

Crushed Rice Sprout Pickle

　　Sichuan specialty — Crushed Rice Sprout Pickle, one of the famous “Four Great Sichuan Dishes,” is a specialty of Yibin with a long history. Over time, under the influence of the local natural environment and cultural factors, Yibin sprout pickle has gradually developed its unique flavor: fragrant, sweet, crisp, tender, and fresh, and has become a well-known traditional pickled vegetable across Sichuan, passed down through generations.

　　 Specialty Culture: According to historical records in the “Xuzhou Prefecture Annals · Products” from the Jiaqing era of the Qing Dynasty, it states: “Onions, leeks, garlic... Chinese cabbage, green vegetables, turnips... are all recorded in the annals of various counties.” This indicates that the green vegetables, which serve as the raw material for sprout pickle, were already widely cultivated at that time.

　　 During the long development history of Yibin sprout pickle, a unique processing technique was formed. Historical records indicate that during the Guangxu era of the Qing Dynasty, farmers in the suburbs of Xuzhou (the former name of Yibin) would remove the leaves from their green vegetables, shred them, sun-dry them appropriately, mix them with salt and brown sugar, then add spices before fermenting and storing them in jars.

　　 Specialty Preparation:

　　 1. Finely chop the chicken breast.

　　 2. Dice both the chili peppers and the pickled mustard greens into small pieces.

　　 3. When the oil in the wok is heated to about 70% hot, add the minced meat and stir-fry until it separates. Then add the chili peppers and pickled mustard greens and stir-fry evenly.

　　 4. After stirring evenly, season with salt, sugar, chopped scallions, MSG, soy sauce, and ground Sichuan peppercorn to taste.