Lin Feng said, "Okay, write this down as well." ”

The female tour guide said: "You all know this dish, it is Xiaoshan dried radish." Xiaoshan dried radish is an outstanding representative of Jiangnan sauce pickling skills. The "one-knife" radish is dehydrated and processed in a traditional technique and takes 300 days to make. Its flavor is fragrant and crisp. Authentic Xiaoshan dried radish is "three drying and two pickling", after the radish is cut into strips, it is not salted and pickled, but directly dried, turned three times a day, and dehydrated by the wind. After 3-5 days, the dried radish is sprinkled with salt and compacted with a grinding rod and put into the jar. For the first time, add three catties of salt per 100 catties of white radishes......

Chapter 223 of "The Lover Who Will Be Done in the Afterlife" Hangzhou Famous Foods are hitting in your hand, please wait a while,

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