Nanchong winter vegetables use mustard as raw material, pepper, star anise and other spices as auxiliary materials. After 20 years of processing, it has been processed for 3 years. Its dishes are uniform, brownish black, oily, shiny, sauce flavor and strong flavor; delicious taste The texture is crisp, salty and palatable. It can be used as a side dish on the table or as a seasoning for cooking. Nanchong winter vegetables are the local specialty products of Nanchong, which originated from the Qing Jiaqing period (1796 to 1820). In 1981, Nanchong winter vegetables won the first place in the province with a lustrous oily, delicate and delicate flavor and rich flavor in the “four dishes” competition in Chengdu. Nanchong winter vegetables and Fuling mustard, Yibin sprouts, Neijiang kohlrabi are also known as Sichuan “four famous pickles”.

Nanchong winter vegetables, one of Sichuan's four famous dishes, Nanchong City's famous specialty, its characteristics are: fresh, fragrant, crisp, tender, unique quality, for cooking, pasta, seasoning and gifts. Because it is produced and processed in winter, it is called "winter". Winter vegetables are semi-dry non-fermented pickles, which are often used as soups or fried foods with delicious flavor. Winter vegetables are rich in nutrients and contain a variety of vitamins. They have an appetizing and brain-building effect. Nanchong winter vegetables are made from the tenderness of winter vegetables in the ten days before and after the winter solstice. They are made up of hundreds of years of traditional craftsmanship, with more than ten kinds of precious spices, and refined into the altar for more than three years. The color of the product is black and lustrous, the aroma is rich, the flavor is fresh and unique, the saltiness is moderate, and the texture is tender and crisp. It is rich in amino acids, lactic acid, protein, vitamins and various trace elements. It has the effect of appetizing and strengthening the spleen, increasing appetite and enhancing human body function. Nanchong winter vegetables have a long history and are famous in Jiaqing years. This product is made from the tender tip of arrow shaft and is made by traditional techniques. It is made with the finest quality winter vegetables, marinated with a variety of precious natural spices, cut with its buds, marinated in the pool, then piled up on the pool, squeezed the brine, mixed with spices, sealed in the altar, and then served. Its sun-dried night dew, naturally fermented, and eaten in the old age. Because the winter vegetables have a certain aroma and garlic flavor, it is the pickled mustard of the mustard greens for two or three years. The fragrance is unusual, the taste is delicious, and the texture is tender and crisp. In addition to the usual white background, many are used for seasoning. : Soup: If you are making meat soup, meatball soup, noodle soup, first put some winter vegetables and soup to taste. Stuffing: Put the chopped winter vegetables in the noodles and chopped meat to increase the umami taste. Stir-fried: Let the winter vegetables be served in braised pork, grilled fish or fried lamb.

Technical requirements for quality of Nanchong winter vegetables (1) Raw material production. 1. 2. 3. Nursery: Sowing from late August to October, the number of seedlings per square meter is ≤200. When the seedlings are 5 to 6 true leaves, they are colonized. 4. Colonization: Planted at the beginning of October, the planting density is ≤5000 plants/667m2 (mu). 5. Rotation: Rotation for more than 2 years. 6. Fertilization: Applying high-quality organic fertilizer per hectare per year ≥30,00000kg. 7. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (2) Picking. From mid-December to early February, when the plants grow into 10 to 15 leaves, they are picked. (3) Production and processing. 1. 2. (2) Tanning: Add salt to the body to soften, with a salt content of 16% to 17%. (3) Pickling: pickled in a vegetable pond. After the dish is full, the dish is covered with 3mm to 4mm of salt; after a month of pickling, turn the pool and mix 0.2% to 0.4% pepper, then marinate for one month. (4) Tank fermentation: Fermentation with locally produced tile. After the altar is full, the surface of the dish is covered with salt with a thickness of 3mm to 4mm. The altar is sealed and placed in open-air fermentation. The fermentation time is more than 3 years, and the altar is turned over every spring during the fermentation. (4) Quality characteristics. 1. Appropriate taste, crisp, tender, salty and palatable, the shape of the dish is uniform, complete granular, uniform size. Physical and chemical indicators: project indicators original vegetable type broken grain type water ≤ 68% ≤ 75 salt 6% ~ 15% 6% ~ 15% 3. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Nanchong winter vegetables may submit an application to the Quality and Technical Supervision Bureau of Nanchong City, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. The legal inspection agency for Nanchong winter vegetables is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.