Lueyang Pickled Vegetables

Lueyang Pickled Vegetables

　　In the kitchens of mountain farmhouses in Lueyang, there is almost always a jar of pickled vegetables. These vegetables have a rich sour flavor and are said to be related to the consumption of meat by the ancient Qiang herders in the region.

　　So, how are these vegetables made? The method is very simple: finely chop fresh rapeseed greens, Chinese cabbage, or cabbage leaves, and Chinese radish leaves, wash them thoroughly, and blanch them twice in boiling water, then remove and drain. Dissolve an appropriate amount of sour bran water with a cornmeal paste, boil it, and pour it into a clean jar, then add the drained vegetable leaves. Cover the jar and stir once every six hours or so. The vegetables can be eaten once they develop a sour taste. However, be sure to avoid mixing in raw water or using greasy utensils such as iron spoons or chopsticks, as this may cause spoilage.

　　Pickled vegetables are versatile and can be used for stir-frying or making soup. Especially the tofu coagulated with sour bran water is tender and delicious, making it the most tasty. Distant visitors love the pickled vegetable noodles here. In the past, when people had lower living standards, they would simply scoop a ladle of raw pickled vegetables into the pot while cooking. Now, the pickled vegetables, after the bran water has been filtered out, are stir-fried in oil, then mixed with diced cooked meat, tofu, and seasonings. Some even go out of their way to have a plate of pickled vegetables to whet their appetite before eating meat.

　　Lueyang pickled vegetables are crisp, tangy, and delicious, aiding digestion and stimulating the appetite, cutting through greasiness and clearing internal heat, as well as benefiting the intestines and refreshing the spirit. People often eat these pickled vegetables out of habit, and feel uncomfortable if they go without them for a few days, finding themselves longing for the pickled vegetables from their hometown.