At this time of year, the dinner table belongs to the time when the green and yellow are not connected, and it is relatively single. In the past, the elderly would bring out their own pickled dishes to enrich their dining tables. In Datong there is a famous traditional pickle Shi coriander.
Red silk dish is a traditional pickle in Datong City, originally named "Shi Xiang Cai". In 1985, red silk vegetables were named excellent products by Datong Municipal Government and were deeply loved by the people of Datong.
The raw material used to process red silk vegetables is amaranth. Every autumn, the selected high-quality amaranth is peeled and washed and diagonally cut into four pieces; a layer of apophyll is sprinkled with a layer of salt and submerged in the pool, usually for more than 6 months.
Remove the pickled blue cubes from the salt pond, cut into strips, and soak in water for 2 days for desalting. After half a month, the white wine, rice wine and fresh ginger are poured into the sauce and mixed with the sauce.
The characteristics of this red silk dish: exquisite ingredients, fine processing, crisp and tender texture, salty and sweet, rich and mellow, bright and ruddy color. It can be regarded as a kind of high-grade side dish.