Six Bijiang (Pickled Vegetables) is a traditional Beijing dish, with a long history, significant reputation, and has been popular since the Ming Dynasty. It is not only a staple dish in Beijing households, but also a frequently served appetizer at official banquets.The most prominent characteristic of Six Bijiang is its rich and fragrant flavor, crisp texture, and balanced sweetness and saltiness. However, its production requires careful selection of ingredients and strict processing techniques.

Six Bijiang: Pickled Snow Radish

Materials Preparation

Large, uniform piecesChinese Cabbage(Snow Radish) 50kg, Salt 10kg, Water 5kg.

Pickling Method

1. Wash the snow radish thoroughly.

2. Bundle the snow radish into bunches of 3-4 jin (approximately 1.3-2 kg each).

3. Arrange the Chinese cabbage roots and leaves in the container, sprinkling salt between each layer, until the container is full.

4. Turn the container over every two days, and after the third turn, remove and knead the cabbage, and after 7 days of pickling, it is ready.

Quality Requirements of the Finished Product

Green color, crisp texture, uniform pieces, with the aroma of fresh snow radish.

Six Bijiang: Pickled CabbageChinese Cabbage

Materials Preparation

Autumn harvested firm Chinese cabbage 50kg, Salt 6kg, Water 3kg.

Pickling Method

1. Peel off the roots and outer leaves of the Chinese cabbage.

2. Cut the prepared Chinese cabbage into 4 or 6 pieces from the root end, keeping the leafy part connected.

3. Place the cut Chinese cabbage in the container, sprinkling salt between each layer.

4. Turn the container over once every day, and after the salt has dissolved, it is ready.

Quality Requirements of the Finished Product

White color, tender and crisp texture.

Six Bijiang: Northern Sour Cabbage

Materials Preparation

Firm and tenderLarge Chinese CabbageWater.

Processing Method

1. Cut off the roots of the large Chinese cabbage, peel off the outer leaves, and cut into two pieces with a knife.

2. Wash the Chinese cabbage with water, then blanch it in boiling water.

3. Blanch for about 1 minute, then remove the outer leaves, which will be milky white, and place in cold water to cool.

4. After cooling, place the Chinese cabbage in the container, and press stones on top to fill the container.

5. Then pour in clean cold water, ensuring the water level is 10 cm above the Chinese cabbage.After 20 days of fermentation, it is ready.

Product Requirements

Milky white color, crisp texture, slightly sour taste.

Precautions

The storage temperature should be maintained at 15°C or below. High temperatures can easily cause spoilage.deg;The water in the container should always remain at a level 10 cm above the Chinese cabbage.Change the water every 10 days, taking out a portion of the Chinese cabbage water every time, and then add fresh water to fill it.Six Bijiang: Sugar

VinegarGarlic sproutsMaterials Preparation

Fresh garlic sprouts 50kg

White sugar20kg, Vinegar 10kg, Salt 2.5kg, Water 12.5kgProcessing Method

1. Prepare the garlic sprouts, removing the outer bracts and green stems.

2. Cut the garlic sprouts into 3 cm segments, and add 15 kg of water, 5 kg of salt, and mix well.

3. Turn the container over twice a day, and after 4-5 days, remove and knead.

4. Then place in the container again, and pour in the cooked and cooled sugar, vinegar, and liquid, and turn the container over every ten days, and after one month, it is ready.

Quality Requirements of the Finished Product

Green color, shiny, crisp texture, slightly sour with a hint of sweetness.

Six Bijiang:

Soy SauceLotus RootSlicesMaterials Preparation

50kg Salted Chinese Cabbage, 30kg Sweet Soy Sauce, 12.5kg Soy Sauce, 2.5kg White Sugar

0.25kg Star Anise0.2kg Flavoring, 0.15kg White Wine0.5kg，Processing Method1. Wash and prepare the salted Chinese cabbage, then slice it into 1 cm thick slices, and soak it in water for 3 hours.2. Squeeze out the excess water from the soaked salted Chinese cabbage.3. Then place in the sweet soy sauce container and marinate for 7 days, turning it twice a day.

4. After the Chinese cabbage is well marinated, remove and wash it with diluted salt water, then dry it in the sun until it is 70% dry, and then cook it.

5. After cooling, place it in a container, and sprinkle with white wine, and ferment for 3-4 days, and it is ready.

Quality Requirements of the Finished Product

Has a spicy and sweet flavor, with a strong soy sauce aroma.

Precautions

The cooking method is to first boil the soy sauce, then add all the ingredients to the soy sauce pot, and then add the Chinese cabbage slices and cook for a short time.

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Flavorful and fragrant, with a strong soy sauce flavor.

Precautions

The cooking method is to first boil the soy sauce, then add all the auxiliary ingredients to the soy sauce pot, and then add the mustard greens and cook until slightly boiling (stir twice).

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