How to make "ZaXian"? Origin of Miscellaneous Salty


Time:

2022-11-27

Chaoshan is close to the sea. The climate is relatively humid and hot in summer. Therefore, many people will wash vegetables and other agricultural products, cut them into small pieces and dry them in the sun, then put salt on them and put them into large vats to press the fermentation. After two or three days of salt melting, pour hot rice soup into the jar every day until the jar emits sour and sweet smell, and the leaves turn yellow from green. Then you can put it into a small jar for eating...

How to make

Chaoshan is close to the sea. The climate is relatively humid and hot in summer. Therefore, many people will wash vegetables and other agricultural products, cut them into small pieces and dry them in the sun, then put salt on them and put them into large vats to press the fermentation. After two or three days of salt melting, pour hot rice soup into the jar every day until the jar emits sour and sweet smell, and the leaves turn yellow from green. Then you can put it into a small jar for eating.
The old people in Chaoshan said that they were poor before and could not afford meat. They had to farm more cheap radishes, cabbages, etc., and then salted them for small dishes, so that they could live without meat.
In addition to pickling ordinary vegetables, Chaoshan can also pickle seafood, such as pickled shrimp, pickled crab, and also pickle bergamot fruit, commonly known as old fragrant yellow, to soak in water to nourish the stomach and relieve flatulence.
Chaoshan people eat miscellaneous salty food, which is leisurely and leisurely. It is also a local custom inherited from ancestors. No matter how far I have grown up, I always remember that when I felt sick, I remembered a bowl of congee and a few pieces of pickled vegetables brought by my hometown mother.