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Legend
has it that the Chinese invented the pickle. Because of salt's wonderful
properties of preservation, it was used liberally with harvested vegetables
to make preserved vegetables. Regrigeration technology has made pickling
unnecessary, but their deliciousness ensures their continued relevance to
the culture and food. Today preserved, or pickled, sichuan vegetables are
ubiquitous and are used to add flavor to all meals, including breakfast. Sichuan's
climate is ideal for growing peppers, and the region is famous for its spicy
foods. Although in Sichuan, vegetables from all over Asia are preserved,
they are all preserved with Sichuan's famous comibination of ginger, which
grows very well in the region, pepper, salt, and vinegar.
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