Xieqiao mustard tuber

Product name: Xieqiao mustard tuber product origin: Xieqiao product in Jiaxing, Zhejiang Province features: crisp texture, bright color, moderate salty and spicy taste, fresh and refreshing. Product ingredients: water, protein, fat, carbohydrate, crude fiber, ash, calcium, phosphorus and iron. Efficacy: Clear heart, stimulate appetite, strengthen skin and beautify skin. Product Description: Salted vegetable heads are pressed to remove some water. The mustard tuber is hence named. Then add salt and more than ten kinds of spices and seasonings (dried Chili powder, pepper, fennel, Amomum villosum, pepper, kaempferol, licorice, cinnamon, white wine, etc.), put in a jar, seal and store in a cool place. Under the condition of being isolated from the air, the mustard tuber in the jar is fermented by alcohol first, and then by lactic acid, which produces a special sour taste and fragrance and becomes mustard tuber. China mustard tuber, European sauerkraut and Japanese pickles are known as the three famous pickled vegetables in the world. Zhejiang mustard tuber and Sichuan mustard tuber, represented by Haining "Xieqiao" brand, are among the most famous pickled vegetables in China. Xieqiao mustard tuber is favored by customers at home and abroad for its good color, flavor and crisp entrance. Product history: mustard tuber originated from Qiu Shouan's home in the west of Fuling City. Qiu Shouan, a native of Xiaqiujiayuan, Ximoxi, west of Fuzhou in the Guangxu period of Qing Dynasty, opened a "Rongshengchang" sauce garden in Yichang, Hubei Province in his early years, and engaged in a variety of pickles business. Deng Bingcheng, a bourgeois, was employed at home to be responsible for the procurement, sorting and transportation of dried pickles. In the 24th year of Guangxu (1898), there was a bumper harvest of green vegetables in Xiaqiujiayuan. Seeing how difficult it is to process vegetables, Deng discussed with the women of the Qiu family and tried to imitate the whole-shape pickling method of kohlrabi to make all the heads of vegetables into pickles. After the production, Deng took two altars to Yichang for Qiu to taste new things. Qiu also used it to entertain guests, and his relatives, friends and colleagues agreed that it was delicious and delicious, which was beyond the reach of other pickles. Qiu Dunsheng thought of making profits and decided to put it into the market. In the first month of the following year (1899), Qiu rushed back to his hometown and arranged for Deng Bingcheng as a technician to make a large number of pickled vegetables. After the initial salting, squeeze out the salt water in a wooden box with tofu pressed. Qiu named this new pickled vegetable product made by removing salt water from wooden boxes "mustard tuber". In that year, 80 altars (equivalent to 25 kilograms per altar) were produced, all of which were sold in Yichang, and the profit was very considerable. Qiu then strictly ordered his family and long-term workers to keep the processing method confidential, and expanded production and sales year after year. In the thirty-fourth year of Guangxu (1908), Qiu Hanzhang, the younger brother of Qiu Shouan, took the 80 altars to Shanghai for trial sale because of business. At that time, no one was interested. Qiu advertised in the newspaper, and distributed it to pedestrians in public places with chopped packets of mustard tuber, with food instructions attached. The products were gradually accepted by consumers.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)