What are the four famous pickled vegetables in China?

Everyone must eat pickled vegetables frequently, but if I ask you which are the four famous pickled vegetables in China, do you know them? If you don't know, follow me to learn about them.

What are the four famous pickled vegetables in China?

1. Winter vegetables, one of the four famous pickled vegetables in China

Dongcai is one of the four famous pickled vegetables in China. It is a dish made from mustard greens or black leaf vegetables. It appeared as early as the Qing Dynasty in China and is particularly famous. Sichuan specialty pepper and spices are added during the pickling process. The taste after pickling is particularly tempting. It can be eaten directly or used as an ingredient for some dishes.

2. Zhacai (Zhacai), one of the four famous pickled vegetables in China

Zhacai is one of the most famous pickled vegetables. It is a kind of cruciferous plant. Zhacai tastes fresh, crisp and tender. It has been in the pickled vegetable market for hundreds of years. It is one of the special dishes with a long history. Among them, the Zhacai produced in Peiling area is the most famous. Especially in recent years, the technology of pickling Zhacai has been greatly improved. People no longer have to worry about its high salt content and high nitrite content.

3. Sprouts: one of the four major pickled vegetables in China

Sprouts are one of the four famous pickled vegetables in China. They are made by pickling the stems of mustard leaves. After pickling, the sprouts are bright yellow in color, tender in texture, and have a light fragrance. Sprouts are mostly produced in Sichuan, China. The production of Sichuan sprouts has made a great contribution to the local economic development.

4. Pickled kohlrabi: one of China’s four famous pickled vegetables

Pickled kohlrabi is also one of the four famous pickled vegetables in China. It is a dish made from turnip as the main ingredient and is produced in many regions of the country. Pickled kohlrabi has many uses. In addition to being eaten directly, it is also an important ingredient in many Sichuan dishes. It has a very obvious effect on improving the taste of the dishes. In addition, pickled kohlrabi is also an ideal appetizer, which can help stimulate the appetite and help digestion.