CHONGQING (CQNEWS) -- A small dish carries a big dream. After a hundred years of experience, Fuling Pickled Mustard Tubers has developed into tens of billions of yuan industry and has become a veritable “rice-matched dish”. It is the season for harvesting the raw material “mustard tuber”, and farmers are busy in the fields.

When you walk into Erdu Village in Jiangbei Sub-district, Fuling District, which is known as “the Hometown of Chinese Pickles”, you can see mustard tubers on the hillside and in the fields. With knives in one hand and tubers in the other, the farmers stepped in the mud and bent over, chopping and picking in one go, filling baskets with tubers.

The raw material for Fuling Pickled Mustard Tubers is the mustard tuber, which is sown each year around White Dew and transplanted after Cold Dew, and harvested the following year around the Beginning of Spring. By March, local households are processing the air-dried and dehydrated pickles.

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