As one of the ancient foods of southern China, the uniqueness of plum cabbage stems from the careful boiling and cooking skills of mustard greens, snow ferns, children's cabbage and other green vegetables. After drying in the sun, salting and microbial fermentation, these spring and winter vegetables evaporate 40% of the excess water, then ferment and pickle for 20 to 30 days, then steam twice, and finally retain two days of drying time.
Plum vegetables are rich in nutritional value, which covers a variety of important nutrients required by the body, such as protein, amino acids, glucose, calcium, phosphorus, iron, magnesium, zinc, potassium, B vitamins, carotene, etc., especially suitable for people suffering from indigestion or heat stroke symptoms caused by high temperatures. Drying is particularly important when making this historic food, which reduces the excess water in the vegetables and makes the plum vegetables feel crisper and more tender.
Plum vegetables are deeply attracted by its unique flavor, especially the common dishes such as plum cabbage button pork, plum vegetable meat patty, and plum vegetable roasted eggplant on the guest table, and are also widely used by diners to create delicacies such as moldy dried vegetables braised pork, Yongjia plum vegetable wheat cakes and other delicacies. Every time you take a bite of this dish, you will feel the aroma of plum vegetables, which is unforgettable.
According to legend, plum vegetables originated in the turbulent era at the end of the Ming Dynasty. At that time, among the many Central Plains residents who took refuge in Tuqiao Village, there was a woman named Mei Gu, who selflessly presented a bag of vegetable seeds to the neighboring Lu family. As a result, after the pickled cooked vegetables grown by the Lu family were cooked together with pork, they produced an extremely wonderful taste, so that later generations named it dried plum cabbage. Although there is no way to verify the historical truth behind this plum dish, this does not affect people's praise and pursuit of this deliciousness. Nowadays, whether it is a temple fair or a family dinner, plum cuisine has gradually evolved into a traditional food with profound cultural heritage in the southern region, which is deeply loved and sought after by people.