Dongpo kimchi, also known as sour pickles, is a specialty of Dongpo District, Meishan City, Sichuan Province. It is a typical representative of Sichuan kimchi. It has a salty taste, crisp taste, bright color, fragrant smell, appetizing refreshment, sobering and greasy, suitable for all ages. It can be made all year round. It is a household dish in Sichuan, China.

Dongpo District, Meishan City, Sichuan Province is the hometown of Chinese kimchi. The production of kimchi has been in the Dongpo folk for more than 1,500 years. Dongpo District is located in the southwestern edge of the Chengdu Plain in Sichuan Province. It is located in the middle reaches of the Minjiang River and is known as Meizhou. It is famous in the Northern Song Dynasty. The hometown of the writers Su Shi, Su Shi, and Su Shi, kimchi is commonly known as sauerkraut in the hometown of Dongpo. Dongpo not only likes kimchi, but also makes kimchi by hand. Throughout the ages, almost every household in the urban and rural areas of Dongpo can make kimchi. Therefore, Dongpo District is known as the “Hometown of Chinese Kimchi”. It is said that the craftsmanship of the hometown of Dongpo is mostly passed down to Su Dongpo. History has given the famous cultural name of Meishan kimchi, Dongpo kimchi, and the seasonal fresh vegetables are listed on the market all the year round.瓮 brewing. The origin of Meishan kimchi can be traced back to the Shang Dynasty, and it was passed down from the ancient Chinese ancient life, Peng Zu. After the production technology experienced Pengzu era, it gradually matured and developed. According to historical records, Su Dongpo, who has a good taste of the world, not only likes to eat kimchi, but also makes kimchi by himself. "The plum ends in acid, the salt is salty, the diet can't be salt-free, and its beauty is often outside the salty acid." He used kimchi to cook "Dongpo elbow", "Dongpo fish" and other delicious food. At that time, in the hometown of Meizhou, there was a kimchi altar in the family, and there was a kimchi meal. Radish, green vegetables, kidney beans, peppers ... no choice of vegetables, expensive, all into the brewing system, spicy and delicious, salty and delicious, is an indispensable food on the table. Su Dongpo has a close relationship with kimchi. Sichuan kimchi has been in existence, not the invention of Su Dongpo. But Su Dongpo likes to eat kimchi, and he will make kimchi. It can be said that there must be kimchi every meal. Su Dongpo once said to his old friend Liu Gongfu that when he and his younger brother Su Shi were studying, life was more difficult, and they often ate three white rice. Liu Gongfu asked him what he was, and Su Shi replied that Sanbai is a bowl of white rice, a dish of salt, and a bowl of white radish. The white radish is crispy and delicious, and it is very tasty. If the salt is not enough, you can also lick a little salt. Su Dongpo's three white rice touched Liu Gongfu very much. He also learned to soak the sauerkraut, and he jokingly asked Su Dongpo to go to his house to eat three white rice. The matter was spread in the Northern Song Dynasty. It has been passed to today. Kimchi, as a seasoning for dishes, is also widely used by Su Dongpo. Stir-fried mushrooms, he uses kimchi, fried pork, he uses kimchi, beef stew, he also uses kimchi. Now, the "sauerkraut fish" and "dongpo elbow" in Sichuan cuisine are the inventions of Su Dongpo. There is such a story: When Su Dongpo was in charge of Huangzhou, life was very difficult. He ate coarse tea and light meals. Of course, kimchi was the main meal of the weekdays. Huangzhou is located on the banks of the Yangtze River and it is very convenient to eat fish. Su Dongpo eats fish by himself. His practice is very special. He chooses a squid first, goes to the scales, cuts the belly, cuts out the fish intestines, washes it, puts the cabbage in the belly of the fish, and then on the two ribs of the fish. Each light stroked five knives, boiled in a pot, put a little ginger, onions, and dried skin. When the fish is cooked, put a small amount of salt and cook, then serve hot. The fish soup is white and delicious, and the fish is tender and delicious. The soup is especially good, Su Dongpo specifically mentioned that the fish soup must be filled with kimchi, so that the radish is the best, otherwise the soup is not fresh, the fish smell is too strong. Su Dongpo called this practice “boiled fish” or “five willow fish”, and others called it “Dongpo Fish” or “Dongpo Wuliu Fish”. Everywhere in Su Dongpo, the local vegetables and melons should be used to pickle sauerkraut, and the method of pickling pickled sauerkraut in Sichuan is taught to the local people, so that Sichuan kimchi has been passed down in the place where he passed. Dongpo kimchi will be famous in the world with the footprints and beautiful poems of Dawenhao. In the Qing Emperor Qianlong period, Sichuan Luojiang Li Tiaoyuan discussed the soaking methods of more than 20 kinds of vegetables such as garlic and ginger in his book "Haihai·Awakening Record". The "Chengdu Tour" published in the early years of the Republic of China also recorded 22 kinds of kimchi that are "all homes". At the same time, in the southern Sichuan and northern Sichuan in the Qing Dynasty, kimchi was also one of the marrying. At the time in Meizhou (now Meishan City), every time a new person married, parents always had to set up a new altar, draped red and green, as a marriage, meaning a pair of newcomers from now on, no worries. The position of kimchi in the people's life can be seen. Dongpo kimchi is soaked in an appropriate amount of salt water to produce lactic acid bacteria through the fermentation process of lactic acid and acetic acid, which has the unique flavor of sweet, sour and crispy. Scientific experiments have proven that eating kimchi can effectively inhibit harmful bacteria in the human gastrointestinal tract, inhibit ultraviolet acidation of the skin, prevent skin aging, enhance physical fitness, and improve nutrition. Dongpo kimchi is an excellent natural health food for beauty lovers. Sichuan kimchi has a long history, and it is also known as the world's three kimchi with kimchi and sauerkraut. Sichuan kimchi has a long history, the product is fragrant, the taste is delicious, the acidity is soft, the texture is crisp and tender, rich in lactic acid bacteria, cellulose, multivitamins and minerals. It has appetizing, spleen, promoting digestion, lowering cholesterol, preventing hypertension and other health effects. .

Technical requirements for quality of Dongpo kimchi (1) Raw and auxiliary materials. 1. Raw materials: Vegetables should be free from decay, deterioration, and tight organization. In addition to the raw materials that need to be pretreated in the production process, the raw materials should be inoculated in the container within 48 hours after harvesting, and harvested in summer. The raw materials should be immersed in the container within 24 hours. 2. Production and processing water: The water source within the scope of Dongpo kimchi geographical protection shall be adopted, and the quality and safety indicators shall comply with the sanitary standard of drinking water. (2) Process flow and key quality control procedures. 1. Ready-to-eat kimchi: (1) Process: raw and auxiliary materials acceptance → raw material clearing → soaking fermentation → clearing and cutting → desalting (dehydration → desalting) → vacuum sealing bag (cover) → 1 packaging → instant food products cold Chain storage sales 2 sterilization → packaging → ready-to-eat products at room temperature storage (2) key quality control procedures: 1 soaking fermentation: raw materials in the geographical protection range of soaking fermentation, soaking water from the geographical protection of the water source, soaking containers For pools, altars, cylinders, etc., the ground around the soaking workshop should be hardened, no dust pollution, no mosquitoes and breeding. By strictly controlling the salt concentration (1% to 15%) in the bubble container and the isolation measures such as water seal and sand seal, an oxygen barrier and moderate osmotic pressure environment suitable for the fermentation of the natural lactic acid bacteria of Dongpo kimchi are naturally formed in the bubble container. Under the condition of anoxic conditions, vegetables are fermented to produce acid by means of beneficial microorganisms (mainly lactic acid bacteria) naturally attached to the surface of vegetables, and the pH value is lowered to ≤3.8, and the high osmotic pressure of the salt is utilized to jointly inhibit the growth of other harmful microorganisms. The soaking temperature is 2 ° C to 42 ° C, and the bubble time is determined according to the product variety and fermentation temperature, not less than 2 days. 2 Desalting: Soaking in salt water, desalination, production and processing water should meet the sanitary standards of drinking water. The soaking time is controlled within 10min to 24h, and the semi-finished salinity after soaking is ≤6%. Desalination equipment and facilities should be cleaned and disinfected after daily production to ensure that they are not contaminated by bacteria. 3 seasoning: According to need, you can selectively add the corresponding auxiliary materials, spices, red oil, etc. for seasoning and mixing. 4 Sterilization: pasteurization of semi-finished products of sealed bags (cover), sterilization temperature is controlled at 70 ° C to 98 ° C, sterilization time is controlled from 10 min to 80 min, specific temperature and time according to product variety, specifications and equipment used, Facilities to determine and verify the bactericidal effect. Products stored and sold at room temperature should be sterilized, and products stored in cold chain storage do not need to be sterilized. 2. Non-ready kimchi: (1) Process: raw and auxiliary materials acceptance → raw material clearing → soaking fermentation → clearing and cutting → seasoning (desalting → seasoning) filling → vacuum sealing bag (cover) → packaging → non-ready The products are sold at room temperature. (2) Key quality control procedures: 1 soaking fermentation: the raw materials are soaked and fermented in the geographical protection range. The water for soaking is from the water source within the scope of geographical protection. The soaking container is pool, altar, cylinder, etc. It should be hardened, no dust pollution, no mosquitoes and breeding. By strictly controlling the salt concentration (1% to 15%) in the bubble container and the isolation measures such as water seal and sand seal, an oxygen barrier and moderate osmotic pressure environment suitable for the fermentation of the natural lactic acid bacteria of Dongpo kimchi are naturally formed in the bubble container. Under the condition of anoxic conditions, vegetables are fermented to produce acid by means of beneficial microorganisms (mainly lactic acid bacteria) naturally attached to the surface of vegetables, and the pH value is lowered to ≤3.8, and the high osmotic pressure of the salt is utilized to jointly inhibit the growth of other harmful microorganisms. The soaking temperature is 2 ° C to 42 ° C, and the bubble time is determined according to the product variety and fermentation temperature, not less than 3 months. 2 Desalting: Desalting with water soaking, production and processing water should meet the hygiene standards of drinking water, the time is controlled from 10min to 24h, and the semi-finished salinity after soaking is ≥6%. Desalination equipment and facilities should be cleaned and disinfected after daily production to ensure that they are not contaminated by bacteria. Determine whether to carry out desalination according to product variety, process, taste and other requirements. 3 seasoning: If necessary, you can optionally add the corresponding excipients, spices and so on. (3) Quality characteristics. 1. Sensory characteristics: Dongpo kimchi has rosy and bright color, hemp, spicy, sour, fresh, sweet and fragrant. The texture is crisp and tender, salty and palatable, fine and tough, chewy, crispy and long aftertaste. 2. Physical and chemical indicators: project indicators ready-to-eat kimchi non-ready kimchi moisture g/100g ≤ 92 - salt (in terms of NaCl) g / 100g ≤ 6.05.0 ~ 15.0 total acid (based on lactic acid content) g / 100g ≤ 2.0 ≤ 2.03. Shelf life: (1) Unsterilized ready-to-eat kimchi, sold in cold chain storage. (2) In addition to the kimchi preserved and sold in the non-sterilized cold chain, other ready-to-eat kimchi and non-ready kimchi should be stored at room temperature with a shelf life of not less than 6 months. 4. Safety requirements: Product safety indicators should meet the relevant regulations of the state for similar products.

Apply to：
Producers within the protection scope of Dongpo kimchi geographical indication products may apply to the Quality and Technical Supervision Bureau of Dongpo District, Meishan City, Sichuan Province for the application of “Special Marks for Geographical Indication Products”, which are reviewed by the Sichuan Quality and Technical Supervision Bureau and are The General Administration of Inspection and Quarantine announced the approval. The statutory testing agency for Dongpo kimchi is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.