Shellion, a mutation of mustard mustard for cross-facility, is heavily marketed in the early northern winter, and can rise to winter in the south, which is known as snow. It's a big word。
The snow is a memory of my childhood. The '60s was one of the main foods in my winter and spring. In those days, winter had no vegetables but cabbage. So many families pick up their own snows。
Remember that, as soon as we came to the market, our family would have bought more than 20 pounds of yellow and dead leaves, cleaned and completely dried up, and then laid a layer of dry snow, a layer of large salt particles and a layer of peppers over and over again。
In the process, one layer of pressure must be pressed over and over and over again, with a heavy stone placed at the mouth of the altar and sealed for many days. During this process, fermentation results in lactated acid, with a certain acidity. At the same time, during fermentation, some of the proteins contained in the snowflakes were hydrolyzed to amino acids, making the pickled snowflakes taste good。
This jar of snow can be used by families from winter to spring. Today, people at restaurants or shops can order a plate of vealed meat in snow, tofu in snow and tofu in snow, and soybean soup。
That's where you don't eat when you eat pickles. Everyone born in the 1950s knew what it was like. At first it felt good, and it didn't taste good in the winter snow. I thought it would be nice to stop eating the snow。
It's strange to say that after decades of working, there's really no more snow. All these years, with age, they want to eat the snow, but they don't have homemade pickles, and they give up。
15 may 2026
