Zizhong Dongjian uses the green leaves of Chinese cabbage (winter vegetables) and Qitou Huangcaica as raw materials. After air-drying and dehydration, it is salted with refined salt and can be stored and fermented with earthen pottery jars. Its color is yellowish brown, bright and fragrant, full of fragrance, crisp and delicious, and long aftertaste. This is the four characteristics of Zizhong Dongjian, “fresh, fragrant, crisp and tender”. It contains a lot of vitamins and amino acids as well as zinc, calcium and other elements, but also has the effect of appetizing, spleen and blood.

Product Features Zizhong Dongjian uses eucalyptus green vegetables (winter vegetables) and Qitou yellow green vegetables as the raw materials. After air-drying and dehydration, it is salted with refined salt. It can be stored and fermented with earthen pottery jars. Its color is yellowish brown, bright and fragrant, full of fragrance, crisp and delicious, and long aftertaste. This is the four characteristics of Zizhong Dongjian, “fresh, fragrant, crisp and tender”. It contains a lot of vitamins and amino acids as well as zinc, calcium and other elements, but also has the effect of appetizing, spleen and blood. Zizhong Dongjian has a wide range of uses. It can be used as a dumpling, buns, and glutinous rice dumplings. It can be used as steamed meat, salty white base food; it can be brothed; it can also be smashed into pieces with pork. Combine the koji, stir-fry into a dry stuffing, use the following meals, delicious, so the northerners who are afraid of spicy are the favorite. Historical story Zizhong Dongjian has a production history of at least three hundred years. According to the "Zizhou Zhi" edited by Emperor Kangxi in the 26th year of the Qing Dynasty (1687), "Zizhou Sauce Garden, which manufactures the winter tip, is quite famous. It is exported to Hubei, Shanghai, Beijing, and near Chuandong and Sichuan. County.” It was famous all over the country during the Qing Daoguang years. It is the first of the four pickles in Sichuan (the other three kinds of pickles are Neijiang kohlrabi, Fuling mustard, Yibin bud). In the 27th year of Emperor Guangxu (1901), Luo Cheng, the champion of the late Qing Dynasty, set up two people to take advantage of the two-pointed tribute to the winter. After the university student Sun Jiading had eaten, he wrote poems and praised: "The green vegetables take their tips, and the secret recipes are carefully preserved. The seasonings are served in the kitchen, and the middle of the winter is not worthwhile." So even more famous, even Li Lianying came. Asked, saying, "Lafayette smells the fragrance." Folks also circulate such songs: "Berry smells not flowers, vinegar and spicy winter buds." With the growing reputation of Zizhong Dongjian, by 1928 (the 16th year of the Republic of China), it was built again. Heng, Dao Shengyuan, Tianfuxing, Yuji and other ten-year-old sauce gardens competed with each other to form the prosperous period of Zizhong Sauce Garden, but the delicate and tender winter tips were not as fresh, fragrant, tender and crisp as the old-fashioned Yongsong Sauce Garden. Related legends There is a beautiful legend about the birth of Zizhong Dongjian. It is said that a couple of peasant couples lived on the bank of the Lijiang River in the suburbs of Panshi County (now Zizhong County). There is a vegetable patch in front of the house, and there are more than a dozen batches of trees around. During the slack season, the husband diverted a large amount of herbs from Baiyun Mountain. When he was not far from home, he looked up and saw that the golden flowers were all gone. Why is this? Suddenly, the herb on the shoulder slipped into the river and the herbs were washed away by the water. When I went home, it turned out that the full tree was completely smashed by the wind. The wife comforted the frustrated husband and said that although the cockroach fell, its sweet juice spread through the soil of the vegetable garden. Later, the couple planted the vegetables in the garden. Strangely, the leaves of green vegetables are as long as the leaves. After the ripening of the green leaves, the taste is sweet and fragrant. When the couple can't finish it, they add salt to make the pickles into the altar. They are buried in the underground of the vegetable garden, and the husband goes to the mountains to take medicine. Spring went to the winter, and after another year, I waited for my husband to return home. When my wife killed the chicken and cooked the wine, I remembered the underground cooking pot. Digging the earth to open the altar, suddenly fragrant, long-lasting, this is the legend of the winter tip. The status quo of development, Zizhong Dongjian, was ranked second in the National Pickles Work Conference in 1957. Since the 1980s, it has won the national food industry quality products, the China First Food Expo Bronze Award, the Bashu Food Festival Gold Award and other awards, and confirmed It is a national pollution-free agricultural product. It is cheap and good, economical, and can be eaten by itself, and it can be given to relatives and friends, and is deeply loved by consumers. Zizhong Dongjian sells well in more than 20 provinces, cities and regions in the country, and is exported to Southeast Asia countries such as Japan and Singapore as well as European and American countries. Today, the winter industry is gradually becoming one of the important industries for the development of the county economy.

Zizhong Dongjian quality technical requirements (1) raw material production. 1. Variety: 枇杷 leaf, Qitou yellow (genus cruciferous). 2. Site conditions: The soil is sandy loam or medium loam. The soil pH is 6.5 to 7.5, the organic matter content is greater than 2%, and the available potassium is 100 ppm to 150 ppm. 3. Cultivation management: (1) Seedling sowing: The sowing period is from early August to early September. (2) Transplanting and planting density: dry land or planting in two seasons, the groundwater level should be controlled below 80cm, and the two seasons should be equipped with three ditch, free irrigation and drainage, no water in the field. Need to bring soil, with fertilizer transplanting. The transplanting time is from mid-September to early October. Planting density: ≤127,500 plants per hectare. (3) Fertilizer and water management: organic fertilizer is mainly used in combination with inorganic fertilizer. The annual use of organic fertilizer is not less than 22,500 kg per hectare, 2 to 3 times of topdressing, and fertilization is stopped 15 days before harvesting. (4) Fighting drugs: It is forbidden to use pesticides within 15 days before harvesting. 4. Harvesting: The harvesting period is from the winter to the small snow. It is forbidden to water the water for 5 days before harvesting. If the planting is late, it should be harvested before the spring. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (2) Processing. 1. Process: fresh vegetables → natural drying → finishing and cleaning → pickling → packing → fermentation → turning the altar → fermentation → processing finished products. 2. Raw material processing: drying vegetables, drying for 3 weeks to 4 weeks to reach the standard of wilting, then removing all the yellow leaves, cutting off the thick ribs of the roots and the leaves at the top of the tip of the cusps. 3. Process points: (1) The vegetables should be dried until the outer leaves are all yellow, the leaves in the middle have been wilted and have not completely turned yellow, the tip of the vegetables has shrunk but not dried up, and the top leaves have a developing tender tip, and the roots are covered with stems. Until it has been wilted, the water loss rate after drying is 78% to 82%. (2) When using pickled vegetables, apply the fried salt. Add 0.2% to 0.25% vegetable oil when frying the salt, and violently smoke when roasting. (3) Amaranth is carried out in two steps, marinated for 10 days to 15 days. (4) The altar (traditional earthenware pot) should be shaken first, layered and filled, and the layer laminated tight. (5) During the fermentation process, when the outdoor fermentation is carried out until the emergence of “turning water” in the vegetable billet, it is transferred to the indoor and continue to ferment. When the lunar calendar is in August, the altar is transferred again, and the fermentation time is ≥ 2 years. (3) Quality characteristics. 1. Sensory features: The project requires a yellow-brown or brown color and a lustrous color. Body strips, granules or pieces. The taste of the winter tip is crisp and tender, and there must be no softness, deterioration or old gluten. The smell has a distinctive aroma of winter tip and must not have an abnormal smell. 2. Physical and chemical indicators: project index moisture%≤80.0 salt (in terms of NaCl)%≤16.0 amino acid nitrogen (in N)%≥0.203. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Zizhong Dongjian Geographical Indication Products may submit an application to the Zizhong County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.