Pickle, in ancient China referred to as "葅", namely the vegetables was sealed in a container for fermentation process, after a period of time, it has become a pickle. Pickle has a unique flavor and can be used as a condiment or served with rice on its own. Pickles are rich in lactic acid bacteria, which help digestion. Many countries in the world make pickles, and the culture of pickles is very popular in Sichuan, China.Pickle has been made in China for over a thousand years, so it has a long history. In the production of Sichuan cuisine, many are added with pickles, with unique flavor.Chongqing pickles are rich in content, mainly pickled pepper. Pickled pepper can be made into many Sichuan dishes, and can also be soaked in cabbage, carrots, cucumbers, garlic and so on.
