舌尖上的“国民下饭菜”

Core Viewpoint - The article highlights the cultural and historical significance of Fuling pickled vegetables, particularly Fuling Zha Cai, which has evolved from a local delicacy to a national staple in China, showcasing traditional craftsmanship and unique flavors [1][2][3][4][5]. Group 1: Historical Background - Fuling is known as the ancient capital of the Ba Kingdom, where the locals developed the technique of pickling vegetables and meats, leading to the creation of Fuling Zha Cai [2]. - The first recorded year of Zha Cai production is 1898, initiated by a local merchant who adapted pickling methods to preserve surplus vegetables, resulting in a unique flavor profile [2][3]. Group 2: Production Process - The production of Fuling Zha Cai involves meticulous selection of raw materials and spices, including Sichuan pepper, ancient salt, and high-quality chili peppers, which are essential for achieving the desired taste [4]. - The traditional method includes a three-step washing and pressing process to enhance the texture and flavor of the vegetables, followed by a fermentation period of approximately 180 days to develop its unique taste [4][5]. Group 3: Cultural Significance - Fuling Zha Cai has become a symbol of local culinary heritage, with its production methods recognized as a national intangible cultural heritage, reflecting the deep connection between food and memory in Chinese culture [1][2]. - The phrase "good food is not complete without pickled vegetables" illustrates the integral role of Zha Cai in Chinese dining culture, emphasizing its status as a beloved accompaniment to meals [2].