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Many people did not expect that kimchi, such an inconspicuous side dish, could be applied for World Heritage status? And it was successful?

On December 5, 2013, UNESCO protected The Eighth Meeting of the Intergovernmental Committee on Intangible Cultural Heritage passed a resolution in Baku, Azerbaijan, officially including Korea’s pickled overwintering kimchi culture on the UNESCO List of Intangible Cultural Heritage of Humanity.

Korean people have been unremitting and spared no effort in applying kimchi to the world heritage list. To be honest, this has made many netizens completely unacceptable. Kimchi is obviously Chinese, so how can it become Korean? Intangible cultural heritage?

When it comes to kimchi, regardless of its historical origin, cooking method, and scale of production, Chinese kimchi is definitely far ahead. Maybe in our eyes, kimchi is just a side dish after all, and it is not related to Chinese cuisine. It is simply not worth mentioning, but no matter how small the kimchi is, it must be protected, inherited and developed, and must be paid attention to!

So, what kind of kimchi are there in China? Let’s take a look at the top ten kimchi in China. Are there any from your hometown? How many types have you eaten? (For reference only) 1. Northeastern pickled cabbage

Northeastern people love to eat pork and pickled cabbage stewed vermicelli. This pickled cabbage is an indispensable ingredient. Without it , the soul of this dish is lost.

Northeastern people have been making sauerkraut for a long time, and it is also a kind of kimchi. Almost every household has its own unique recipe. It is pickled with the local cabbage, which is abundant in the area. After fermentation, it produces lactic acid and has a unique taste. The home-cooked vermicelli stewed with pork, sauerkraut and vermicelli is a mouthful that makes you want to eat it again. 2. Korean Kimchi

The Korean people are one of the ethnic minorities in my country. They are mainly distributed in the Northeast, concentrated in the Tumen River, Yalu River, Mudanjiang, Songhua River, Liaohe River, Hunhe River and other river basins. The people here , likes to eat kimchi and is good at making kimchi, mainly spicy cabbage. Therefore, kimchi and spicy cabbage are by no means unique to Korea.

Chinese cabbage in Changbai Mountain grows well and is nourished by mountain spring water. After the frost, it is most suitable for making spicy cabbage, which requires processes such as cutting in half, washing, dehydrating, sauce making, cutting into sections, and canning. The specific method is very tedious, and after cleaning, desalting, spreading, and cellaring and fermentation, the spicy cabbage is red and bright in color, which is very attractive. 3. Sichuan kimchi

Sichuan kimchi is famous far and wide and can be called the originator.

Unlike the Northeastern people who like to eat Chinese cabbage, Sichuan pickles have more types and are more flexible in terms of time. You can pick whatever vegetables are available in any season. Almost anything can be picked. Bubble.

In Sichuan, almost every household has a kimchi jar. Which kimchi is the most famous? It is Sichuan Meishan kimchi, also known as Dongpo kimchi. It has a history of more than 1,500 years. Today, the local It has made kimchi into an industry and is known as the hometown of kimchi in China. 4. Guizhou pickles

For Guizhou people who like to eat sour food, how can they miss out on pickles?

Guizhou pickles are mainly used to dip Guizhou dishes in water, such as rouge radish. , both beautiful and refreshing. In addition, Guizhou sauerkraut has also been famous for a long time. Unlike Northeast sauerkraut, which uses Chinese cabbage, Guizhou sauerkraut uses green vegetables. It is made into sauerkraut soup, which is the favorite of Guizhou people. 5. Hunan kimchi

Hunan kimchi is also a famous kimchi. It is different from Sichuan kimchi. Sichuan kimchi requires a lot of spices and Sichuan pepper. Hunan kimchi mainly adds chili pepper and ginger. When eating, there are more Mixed with spicy oil, it feels even spicier than Sichuan people!

Which place in Hunan is famous for its kimchi? Huaihua is definitely the best. Huaihua kimchi in Hunan has long been famous. It is an ethnic minority area with many Dong and Miao people. Local people like to eat pickles, especially pickled radish, which represents the high level of pickles in Xiangxi. 6. Jiangxi sauerkraut

Jiangxi people also have the tradition of making sauerkraut. Representative areas such as Fuzhou and Ganzhou. Ganzhou’s Dingnan Hakka sauerkraut, commonly known as pickled cabbage, is said to have a history of more than 450 years. It uses local high-quality The scientific name of the water dish is Lingnan mustard. This pickling technique is also a provincial intangible cultural heritage of Jiangxi Province.

7. Cantonese pickles

Guangdong pickles, also known as Cantonese pickles, are mainly made from white radish, carrots, cucumbers, cabbage, etc. Especially in the Chaoshan area, they have a special liking for sauerkraut and pickles and make a lot of them. It can be used in any vegetable, but in the Chaoshan area, pickles seem to be more popular. 8. Anhui Tiantangzhai kimchi

Anhui kimchi is mainly called Tiantangzhai kimchi. Tiantangzhai is located in Jinzhai County, in the Dabie Mountains. The kimchi here is mainly made of weilan, loosestrife, Jiangjun, wild lotus root, wild More than 30 kinds of wild vegetables such as bamboo shoots, as well as mountain vegetables such as red hydrangeas and peppers, and Tiantangzhai Baichi Rock Spring water are the main raw materials. It is made with traditional hand-made methods, focusing on the original flavor, good taste and endless aftertaste. 9. Chongqing Pickles

Pickled Radish

Chongqing and Sichuan are so close together that they influence each other in terms of history, culture and food. They are basically the same, or more or less the same, and Chongqing is more famous. It's Laotan kimchi. 10. Shandong pickles

Shandong is a major agricultural province. Since ancient times, it has been rich in high-quality Chinese cabbage. The pickles in Shandong are mainly Chinese cabbage. However, Shandong people are not very fond of eating kimchi. However, there are many kimchi villages and kimchi towns in Shandong, which control the life and death of Koreans eating kimchi. According to reports, from 2010 to April 2015, South Korea The kimchi trade deficit reaches US$84.09 million, and 200,000 tons of Chinese kimchi land in South Korea every year, occupying Korean dining tables.

Shandong kimchi is not only exported to South Korea, but also to Japan, Southeast Asia and other countries and regions. Among them, 90% of South Korea’s imported kimchi comes from Shandong. In other words, if the price of Shandong cabbage increases, then , the taste of kimchi has become a luxury for Koreans.

China is a country with a big food culture. Kimchi is just an appetizer. However, even so, the kimchi from all over the country is diverse and perfect. The top ten kimchi above all have their own characteristics. I don’t know if there are any. Is it from your hometown? Which kind have you tried?