Nanchong Salty Winter Burgeons
Last updated by chinatravel at 2014/5/13
Nanchong Salty Winter Burgeons is one of the four preserved salty foods, which is brown-colored, tastes crisp and tender, and the longer it is preserved, the better it will be savored. (The time for preservation has several types, like 2 years, 3 years or 5 years…) It not only looks good and tastes delicious, but is rich in nutrition with the function of appetizing.
The main nutrition ingredients are: in each 500 grams of winter burgeon, there contain 26 grams protein, 1 gram fat, 1 sugar and 1.16 gram mineral; besides, there are amino acids, lactic acids and varied vitamins, but the quantity of heat is 5.5 therms.
Nanchong Salty Winter Burgeons has enjoyed a great reputation for a long time as a traditional seasoning. In the cookbook of Sichuan cuisine, it is the indispensable seasoning for more than 50 best-known dishes. And it has a long history, which gained the name “Shunqing Salty Winter Burgeons” in the time of Emperor Jia Jing in Qing Dynasty（A.D. 1796—1820）. In the time of Emperor Dao Guang of Qing Dynasty (in 1884), a local named Zhang Dexing run a business of making and selling preserved salty food, who improved the recipe basing on other traditional methods, and made winter burgeon more tasty. Since then, “Dexing Salty Winter Burgeons” was well-known in China. In the early time of the Republic of China (1912-1949), it began to sell within and out of Sichuan Province. After 1945, Ren Jingwei (a local in Nancong) opened a shop to sell preserved salty food, which named “Shi Li Xiang”( the name means the food is so delicious that the savor can be smelt within 10 li ,and li is a Chinese unit of length, equaling to 0.5 kilometer. Here it is a saying of exaggeration.) Late “Shi Li Xiang Salty Winter Burgeons” and “Dexing Salty Winter Burgeons” are called by a joint name “Nanchong Salty Winter Burgeons”.
Nanchong Salty Winter Burgeons is made by Chinese mustard which belongs to Cruciferae. Chinese mustard grows in the cold season, and is ripe in winter. Pick it back, cut and hung it after it is ripe. After it is sun-baked, wind-dried, drew-moistened, frost-fried, there will grow a small and short burgeon from its heart. People cut this burgeon to salt and preserve. Because all the process of making this food is done in the winter, there is the word “winter” in its name.
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