We call it pickles, which are one of the most popular pickles in Sichuan. The raw materials are taken from the cuisine produced in the Kawazu region, which is marketed at the beginning of the winter season, with salt, salt, white wine and so on. After fermented pickles, the dish is sour, yellow and yellow, and is fragrance, a necessary sauce for the sour fish, a series of sour soups, and a mix of other vegetables, for a wide variety of uses。
