Liubiju Pickle Garden Beijing Pickles is full of long-established brands, and Liubiju, Gui Xinzhai and Tianyuan are the top brands of Beiwei pickles. "Liubiju" is firmly in the top spot of its time-honored brand because of its ancient production process and more than 470 years of history.
The Six Must Live Ancient Precepts
Liubiju began in the Jiajing year of the Ming Dynasty, and interestingly, they had their own set of production techniques.
"Rice must be qi, curved tillers must be real, Cham blazing must be clean, ceramics must be good, fire must be obtained, water springs must be fragrant" This is the ancient precept of Liu Bi Ju, and it is also the origin of the name of the store. Today, this pickle-making technique has been inscribed on the Intangible Cultural Heritage List.
01丨 Black sauce melon
The black lacquered, wrinkled sauce melon does not look very pleasing, but it is a favorite of southerners! With a clicking bite, the sweet sauce splashed all over your mouth, salty but not savory, and the aftertaste was fresh and sweet. Cut a plate of sauce melon, drizzle a few drops of sesame oil, and accompany it with a small bowl of white porridge, which becomes a healing meal for bitter summer.
02 丨 Assorted dishes
Southern assortment
Assorted vegetables are a combination of various vegetables, and there are such pickles in the north and south, mixed with milk cucumbers, shredded carrots, lettuce, pagoda dishes, and you can eat everything in one pickle.
Northern assortment
The difference is that the southern pickles will cut the assorted vegetables into strips, the northern pickles will be cut into slices, and the sweet mimi salty taste will not feel greasy when eaten empty.
03丨 Osmanthus kohlrabi
Kohlrabi is also mustard, a common pickle in the south, and the pickled mustard looks black, but it has a strong sauce aroma. The exquisite family will wash the kohlrabi several times with clean water, add sugar and sesame oil to mix, and the sweet silk fragrance is more energetic.
04 丨Lactic cucumber
Milk cucumbers are made from freshly grown cucumbers, and some of them have small flowers on their heads. Sweet and sour, bite on a crisp and tender and delicious, we Xiao Zhong teacher ate a small half bag in one breath, shouting that next time to eat.
05丨 Pagoda dish
Pagoda vegetables are small and look like snails, also known as screw vegetables. This dish is small and easy to taste, salty and crisp and tender, eat a drink of porridge, comfortable!
06 丨 Sugar garlic
The most famous pickle in the north is sugar garlic. Sweet and sour sugar garlic can not only be paired with porridge, but also with meat. When eating shabu lamb and brine, come to a few, delicious and degreasing.
07 丨Ma kernel gold wire
Ma Ren Golden Silk is a very popular northern pickle, and the golden silk is the piě blue silk, which looks somewhat similar to the mustard head. The entrance of gold wire is crisp and salty, and old Beijingers like to use it with bean juice and scorched circle.
08丨Beijing spicy dishes
Beijing spicy dishes are loved by almost every household. Although it is called a spicy dish and does not have chili peppers, the main ingredients are white radish and mustard heads, and after marinating, there is a spicy smell (similar to mustard). When the appetite is low, as long as you open it, you can smell a refreshing "spicy taste", and when you eat it, it becomes cool and ventilated.
In fact, you can also make fresh and refreshing pickles at home - pickled crispy melon! The flavor of the pickled crisp melon depends on the marinade, after adjusting the sauce, the cucumber is put into the sauce and boiled twice, cooled and sealed and marinated for 2-3 days to eat, the prepared pickled crisp melon is eaten as you eat, salty and crispy. Do you have any special pickles in your hometown? Which one is your favorite? Hurry up and tell the station~