Why do Sichuanese have a fascination with kimchi?

Chuan Xiaomei goes out to eat every time.

Everyone should shout "boss, order some pickles!" "

▲ The kimchi that Chuan Xiaomei ate last time was served with noodles.

Foreign friends didn't understand at first.

Why does Sister Chuan put some pickles in everything?

Eat kimchi for noodles and kimchi for meals.

Even soup needs kimchi.

……

Sister chuan will tell you so.

Kimchi is the soul of Sichuanese!

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Sichuanese's love for kimchi.

At home, at every meal.

For a Sichuanese, a pickle jar at home is a complete and lively home. Moving, living in a new house and picking vegetables are absolutely indispensable.

In addition to the shrines of kimchi in every household, Sichuanese's enthusiasm for kimchi is even more vivid when eating out.

Sitting in a restaurant and ordering good food is just a sentence "boss, order some kimchi!" " "You see, I didn't ask, just called the boss.

Because there is an unwritten rule in Sichuan, if a restaurant doesn't have delicious kimchi, it means that the chef's skills are not good either. Which kimchi is delicious must be known to relatives, friends and neighbors.

Sichuan cuisine is so rich that whenever the wine passes three rounds and several rounds of big fish and meat come down, some pickles are indispensable to sweep away the boredom and hangover. From small to large, kimchi has never been absent outside the family.

Sichuanese's love for kimchi is gradually cultivated in every meal.

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In the pickle jar of Sichuan people

Hide the secret of cooking Sichuan cuisine

Lotus white in summer, beans, ginger ... carrots, taro, children's vegetables in winter ... cowpea, ginger, pepper ... Sichuan pickle jar is never empty!

Speaking of Sichuan kimchi, we have to say another name-soaking kimchi, which is inseparable from every meal in Sichuan, that's it! Pickles in the bath are mainly soaked for a short time, just for two or three days in a short time.

Pickles in the bath taste salty and sour, and the taste is crisp. When eating, add some red pepper water and stir it, and the soul of kimchi will sublimate.

It usually takes ten days and a half to take a bath. This kind of pickle, also called old pickled cabbage, tastes sour and salty and is used as seasoning by Sichuanese.

Pickled ginger, pickled sea pepper and pickled radish are the key ingredients for making pickled chicken offal and pickled fish, which can be used for cooking all year round. Stewed old duck soup with sour radish is a delicious fruit of old sauerkraut.

Sichuanese are also very particular about kimchi. They should move the cans according to the seasons. Jars must not be dried along the water. You can't put oil in the jar. As soon as the wine grows, add … ...

And this kind of stress is the Sichuan people's love for life. I didn't know the meaning of kimchi to Sichuanese until I arrived in Sichuan.

"China kimchi sees Sichuan" is not just talk. Sichuan has not only the first kimchi testing center in China, the first kimchi industrial technology research institute, but also the first kimchi museum in China. ...

What? Pickles and museums? Yes, you are right. The only kimchi museum in China is located in Meishan, Sichuan.

Sichuan kimchi has already surpassed eating itself and formed Sichuan local culture. Just the genetic code of Sichuan kimchi is enough to explore.

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A bottle of good cereal wine.

Soaking Sichuan kimchi is the key.

The unique flavor of Sichuan pickles can not be separated from the skillful hands of Sichuanese and Sichuan wine.

Whether an altar of kimchi is delicious depends on whether it produces white flowers, and a bottle of good wine is the only way to prevent kimchi from producing white flowers!

The addition of liquor can make pickles ferment better, and at the same time, it can inhibit the growth of other miscellaneous bacteria and prevent the growth of white flowers. Acetic acid in liquor and pickle water can also generate lipids, which makes pickled vegetables fragrant and not too sour.

Sichuan wine has a long reputation. Of course, the white wine of kimchi should choose Sichuan local grain wine. Good wines that ordinary people can afford, such as Xu Fu, Er E and natural fragrance, are of good quality and close to the people, and are the first choice for people to eat kimchi at home.

Sichuanese's love for kimchi.

Originated from its inheritance of the taste of home.

Rooted in Sichuan people's diet culture