Xiapi tribute dishes

Xiapi tribute dish, also called dried moss, is a kind of green food which mainly feeds on the stems of moss on the ground. The texture is crisp and tender, the color is green and the taste is sweet. It was designated as a "tribute dish" during the Qianlong period of the Qing Dynasty. At present, there are thousands of acres of dried moss bases in Gupi, Suining, with an annual yield of about 100 kilograms of dried moss per mu, which is very popular in Hong Kong, Macao, Taiwan and Singapore. How to make tribute dishes: before the Spring Festival and after the Lantern Festival, choose mustard with big buds but no flowers, remove its outer petals, cut it into 4 pieces, slightly dry it, cut it into strips or granules with a knife, then let it dry in the hot sun, put it in a wooden barrel, apply salt layer by layer, press on big stones, drain its bitter juice after one night, and then dry it slightly, and then pickle it. When pickling, put mustard into a wooden bucket or porcelain basin. Add salt, sugar and yellow rice wine while kneading, knead constantly, and then add fragrant black beans or minced southern ginger, and then put them in the jar for sealing, let them slowly penetrate and decompose, and eat them after one or two months. Its color and taste are fragrant, and its entrance is crisp, salty and sweet. There is also a kind of crispy tribute, which is also made by the above method, but it can be eaten in three or two days without long-term pickling, and its characteristic is crisp and crisp. The proportion of ingredients varies from place to place, and some people add pepper and some sesame seeds to the ingredients of Sugong.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)