Kunming Rose-Flavored Pickled Mustard Tuber

Kunming Rose-Flavored Pickled Mustard Tuber

　　Rose-flavored pickled mustard tuber originated in the late Ming and early Qing dynasties and has a production history of over 300 years. In the past, there were several shops in Kunming, Yunnan that produced this delicacy, among which the "Yongxiangzhai" sauce workshop was known as a "master of mustard sauces." The rose-flavored pickled mustard tuber produced by this shop had a distinctive flavor and enjoyed the greatest fame.

Kunming rose-flavored pickled mustard tuber is made primarily from high-quality fresh mustard tubers produced in the surrounding suburbs (mainly in areas such as Guanshang and Yangfang’ao). The process begins with peeling and cutting the tubers, followed by three rounds of salting in stone vats using refined salt and ground black salt. After soaking, the tubers are drained and transferred to fermentation vats for brining and fermentation. First, a base sauce is prepared by mixing aged pickling sauce (i.e., the leftover seasoned liquid from previous batches), specially processed brown sugar, maltose, old rose candy, and old white sauce (i.e., wheat paste). This base is then used to season the mustard chunks in the vats. During brining, a layer of mustard chunks is alternated with a layer of sauce. Finally, bamboo mats are placed on top, followed by wooden boards and stones, and the vat is filled with more sauce. After eighty days, the tubers are removed, sun-dried, then transferred to jars, compacted, and sealed. After three months of storage and fermentation, the product is complete. The finished tubers have a shiny black skin, a brownish-red interior, are moist and soft, and are easy to store and carry.