Famous Specialty Pickles

Famous Specialty Pickles

　　　　　　Tonghai Shredded Radish　　Tonghai shredded radish is made from high-quality, fresh, tender daikon radishes. The radishes are washed clean of dirt and sand, shredded finely, and then sun-dried. The production process emphasizes careful selection of materials and meticulous processing. The resulting product features a white color, tender texture, fine and even shreds. It is fragrant and slightly sweet when eaten raw, without any bitterness, spiciness, impurities, or off-flavors. When used as a pickled vegetable, it retains good nutrition and can be stored for long periods to supplement vegetables during off-seasons. The product has enjoyed long-term popularity both within and outside the province, and is also exported to countries such as Japan, South Korea, and Singapore, earning widespread praise from consumers.

Yuxi Oil-Marinated Fermented Tofu　　Yuxi oil-marinated fermented tofu is said to have originated during the Ming and Qing dynasties, when almost every household in the region made it either as a daily preserved vegetable or as a gift for relatives and friends living away. Later, it developed into a small-scale commercial product. The making of oil-marinated fermented tofu primarily uses stinky tofu—made from soybeans—as the main ingredient, which must be fine-textured, evenly cubed, and consistent in thickness. The stinky tofu is sun-dried to remove surface moisture, then marinated according to varying flavor intensities using a suitable amount of grain liquor. It is further wrapped with sugar, refined salt, chili, high-quality star anise, and Sichuan pepper powder layered on the surface, and infused with well-refined premium cooking oil to complete the fermentation. Yuxi oil-marinated fermented tofu is widely loved within and outside the province for its excellent color, aroma, and taste, and has been exported as far as Beijing. In 1982, it was awarded the title of "Excellent Product" by Yunnan Province’s Commercial System.

Yimen Fermented Black Beans　　Fermented black beans are a specialty of Yimen and are renowned throughout the province for their excellent color, aroma, and flavor.

Yimen fermented black beans come in two main categories: green bean fermented black beans and dried bean fermented black beans, with the green bean water-based type being especially popular. The bright red chili paste contrasts beautifully with the tender green fermented beans, creating a visually appealing dish that instantly whets the appetite. Upon eating, the flavor is fragrant, sweet, and tender, leaving a memorable aftertaste. When used as an ingredient in fish or meat dishes, it adds a uniquely delightful taste.

The characteristic of Yimen green fermented black beans lies in the word “green.” Only soybeans that are 70–80% ripe are selected, and the fresh beans are shelled and processed immediately to maintain their fragrance and tenderness. The production of green fermented black beans takes place during July and August each year. At that time, freshly cut green soybean plants are brought home, and in the evening, three or five neighboring households gather in the streets and alleys, where people of all ages—friends, relatives, and neighbors—sit together to shell the beans overnight, ensuring their freshness is preserved.

The finest Yimen fermented black beans are made using spring water from sources such as the Dalong Spring, Xiaolong Spring, Shilian Temple, and Shuanglong Pool. However, production was once very limited and mainly used by farming families as gifts for close relatives and friends. After the establishment of a state-owned condiment factory in 1956, only a small quantity of the product was released to the market. In recent years, due to improved rural production and ample supply of green bean raw materials, along with the expansion of processing facilities, production has significantly increased. By 1982, the supply of fermented black beans to the market had reached 300,000 jin, allowing more people the opportunity to enjoy the fragrant and delicious taste of Yimen fermented black beans. (Yuxi)