Aged Taoist Vegetable

Aged Taoist Vegetable

　　Aged Taoist Vegetable is a traditional food from Zhenyuan County with a history of over 500 years. Legend has it that more than 500 years ago, a lifelong vegetarian Taoist priest living in Qinglong Cave took a unique local vegetable, removed its roots and old leaves, washed and sun-dried it, then pickled it. He added spices such as star anise, pepper, and Sichuan peppercorn to rub and infuse fragrance, and mixed it with a small amount of brown sugar and salt to pickle. Because it could be preserved for a long time, it was named Aged Taoist Vegetable.

　　This vegetable is particularly particular about its ingredients. Unlike ordinary pickled vegetables, it is made by removing as much moisture as possible and stored in jars for a long time—the longer it’s kept, the more fragrant it becomes. It is generally not opened for consumption until it has been stored for more than three years, with some stored for over ten years. This aged vegetable, after many years, has a salty-sweet flavor, is delicious and tasty, and has a unique taste. Historically, this vegetable was packed onto wooden boats and transported along the river, sold to places such as Beijing, Jiangsu, Zhejiang, Shandong, and Hebei. By the Qing Dynasty, it was even offered as a tribute for the emperor to enjoy. Later, due to silted rivers that halted transportation, production gradually decreased. After the liberation, especially after the Third Plenary Session of the 11th Central Committee of the Communist Party of China, Aged Taoist Vegetable saw a revival. Many domestic and international tourists, upon tasting it, have sung its praises. Some foreign tourists even buy a bag to take back home, sharing this delicious delicacy with their families. (Guiyang)