Xiushui Xiushui native dry pickles

Dry mustard can be produced as refreshments. Practice is to leave 2-3 leaves mustard heart, by washing, soak, drying, steaming, stains and other procedures, to make a long dish. Salt or sugar made alkaline taste sweet mustard or dry, this dried vegetables put your mouth when chewing food for thought, a lot of flavor, is the dried fruit drinks tea pharynx points. It is said that Hakka origin of Chen Zhen childhood favorite dry mustard, and later as governor of Hunan, the kitchen has repeatedly confessed buy vegetables and do more, buy less meat dish, and asked to have no particular dry mustard. Legend of the Ming Dynasty Qing south, passing Emperor Yongli Yongchang vault (Baoshan Tengchong), Tengchong people to entertain local fried Erkuai Emperor Yongli, solid called "DAIJUJIA" rushed a bowl of dry pickles sour soup, called "Dragon soup over the sea," so spread so far.