Shanshan Rain Zhen ① | Old vegetable preserved, a piece of small dish records the most primitive flavor of Shantou

As soon as the summer heat passed, the heat of the heat faded, but the heat waves in the Laiwu Peninsula near the North Tropic were still strong. The cold -resistant and heat -resistant white jade radish cannot withstand such a heat. After the Mid -Autumn Festival, the weather is getting cold, so that they will put in the embrace of the land. This kind of thick and crispy white jade radish is an important raw material for Chaoshan -the old vegetables.

Chaoshan old dishes are made from white jade radish as raw materials.

Chaoshan's old vegetable preserved production has a long history. As early as the Ming Dynasty, Chaozhou Government selected "preserved vegetables" as a tribute to the court. In the "Chenghai County Chronicle" of Qing Jiaqing, it once recorded: "Cai head, that is, the so -called 'reeds' of Guo Yan (Jin Dynasty), sound radish, can cure noodle poison, leaves can be salted." Essence

The longer the old dishes, the greater the effect, the better the effect.

"Old vegetables occupy a very important position in Chaoshan's food culture. Together with pickles and fish, they are called 'Chaoshan Sanbao'. This kind of food custom is small. "Wang Wencheng, a provincial representative inheritor of Chenghai's preserved technique, recalled the scene of preserved vegetables when he was young.

Chenghai Old Vegetable Preserved Skills Wang Wencheng

Wang Wencheng started making preserved vegetables from his ancestors. The non -heritage skills made by the old vegetables originated from 1915. At the age of 9, he studied production under his family's ears. Every time when the radish harvested, he had to pick seawater, analyze sea salt, and pickle (radish) by the sea. "In the old village, the environment in the village was good and less polluted. You only need to spread a straw at the door of the home, and you can dry the vegetable head. It is also the mystery of the same source of the old vegetables and foods. "

The traditional old vegetables are very sophisticated. After "selection", "pickling", "sun exposure", "stone pressure", "storage", etc. Select the white jade breeding radish in Chenghai Baisha Gear Farm and wash them in sea water. Later, the radish was placed in the pickled tank, and the sea salt was marinated. After the water was analyzed, it was placed on the bamboo slices to leave the ground. After a day of sun and wind blowing, in the evening, use bamboo crickets to surround them. Each layer of radish is spreading a layer of sea salt, and finally it is compacted with stones. Repeated on the 26th, the old vegetable preserved can be "daughter -in -law to become a mother -in -law".

Wang Wencheng personally produced the old vegetable preserved.

Old vegetable preserved transformed from Bai Jing's radish "black gold"

Wang Wencheng explained that the production of preserved vegetables has higher environmental requirements. Change the traditional ground drying system into an icing ground is based on the improvement of the current natural environment. Avoid the influence of pollution substances during the production process of the old vegetables and destroy its nutritional value. In addition, the marinated preserved vegetables need to be filled with a clean pottery, and sprinkled with a secret five -fragrant powder on it, seal it with yellow mud, and stored in a cool place, which is more conducive to fermentation. The longer the old dish storage time, the more conducive to the formation of nutrients, the higher the economic value.

Old preserved vegetables were the survival wisdom of the old ancestor to prevent hunger. Now this dish has developed into a table of dishes in the tide of prefabricated dishes. Wang Wencheng and his son -in -law will study new dishes at the non -heritage base as soon as they have time.

Old vegetables grabbing cakes, old preserved sauce, honey sauce, old vegetables and garlic okra, all kinds of dishes seem to be empty, and contain the taste logic of Chaoshan cuisine cooking. The son -in -law will post new dishes as photos and short videos on social platforms, attracting young people to pay attention to this ancient food. Wang Wencheng considers how to turn them into prefabricated dishes that can be reached anytime, anywhere. In his opinion, old Traditional flavor foods such as preserved vegetables should be used as the finishing touch of the prefabricated dish of the "Shandong".

Shang Meixiang opened a store in small parks to promote Shantou non -heritage food.

Shang Meixiang promoted Shantou non -heritage food in the small park store.

Shang Meixiang Innovation Product launched a series of old vegetables.

At present, Wang Wencheng's Shantou Shangmeixiang Old Vegetables Cultural Cultural Culture Co., Ltd. has developed three categories (leisure food, seasonings, food dishes) of more than 20 old preserved products. Prefabricated food and other pre -made vegetables such as canned preserved preserved vegetables, old vegetables, and old vegetable cakes have been successfully launched. Canned preserved vegetables began to pilot exports and move towards international markets such as the United States and Thailand. During the trade period of Red -headed ships, the legend of the 43575 burden of the 43575 of the old vegetables in Southeast Asia will be continued.

Today, Chaoshan's old vegetable preserves are not only a commonly mixed salted dish. Shantou people make it into versatile dishes and integrate into the trend of prefabricated dishes. In the Shangmeixiang Old Vegetable Experience Store in Shantou Small Park, the flow of people is surging every weekend. The old vegetable milk tea in the shop, the old vegetables of the old vegetables, the old vegetables, and the old vegetable fried skewers have attracted many young people to come and taste. The old vegetable making tools displayed in the store, and the old vegetable jar has become a key carrier for tourists to understand this non -heritage skills. The old vegetable preserved is responsible for the promotion of Chaoshan food culture in a brand new attitude.

Chao Caijia Ceremony, non -legacy preserved

From September 6th to 7th, the old preserves will be the Chaoshan Expo Center in Longhu District, Shantou City. Meet you to make a feast for Chaoshan food in Chaoshan food festivals (beef balls) food festivals.

【Coordinated】 Huang Yirong

【Reporter】 Li Jiazheng

【Photography】 Qin Jiachao

【Source】 South China Rural Report

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