Pickles · FFET10351
Fuling zhacai (pickled mustard stem)
Salted, pressed and fermented mustard stems from Fuling are served as a side or used in cooking.
Vegetables kept by salting or fermenting: sour cabbage, brined pickles and salted greens.
Fuling zhacai is pickled mustard stem from Fuling, Chongqing, used as a side or in soups, noodles and braised dishes. Its craft dates to 1898 in the official project account; no primary text from that year is supplied. Steps include peeling, air-drying, repeated salting and pressing, seasoning and fermentation. It joined the 2nd batch of the national intangible cultural heritage list in 2008.
What
Fuling zhacai is a fermented pickle from Fuling, Chongqing, made from the swollen stem of mustard. It can be served directly as a side or used to flavor soups, noodles and braised dishes.2,4
When
The craft originated in 1898, the 24th year of Guangxu. The date comes from the official project account; the supplied sources contain no primary historical text from that year.1
Where
The product comes from Fuling District, Chongqing, which also declared the heritage craft. The mustard-growing area includes the Yangtze riverside belt from Fengdu to Banan.1,2
How
Manual steps include peeling, air-drying, repeated salting and pressing, trimming, grading, rinsing, seasoning, fermentation and packing into jars. The finished pickle can be eaten directly, cooked with pork and fish, or used in dan dan noodles, soups and congee.1,2,4
Why
Fuling zhacai is fresh-tasting, fragrant and crisp. Production includes repeated salting and pressing, followed by seasoning and fermentation.1,2
Impact and influence
The traditional Fuling zhacai-making craft entered the 2nd batch of the national intangible cultural heritage list in 2008; the manual craft is endangered. An official report dated January 16, 2023 confirms that the European Commission had accepted geographical indication applications including Fuling zhacai, but does not confirm its final inclusion in the protected list.1,3