Yinzhou snow vegetable Museum

Yinzhou snow vegetable Museum

Yinzhou snow vegetable museum is located in Pingyao village, Dongwu Town, Yinzhou District. From the big pot pickling and bucket selling in the past to the factory production and assembly line operation now, Yinzhou District's more than 500 years of history of producing sauerkraut is presented one by one in the Museum of sauerkraut.

survey

Yinzhou snow vegetable museum is located in Pingyao village, Dongwu Town, Yinzhou District. From the big pot pickling and bucket selling in the past to the factory production and assembly line operation now, Yinzhou District's more than 500 years of history of producing sauerkraut is presented one by one in the Museum of sauerkraut.

The Museum covers an area of 35000 square meters. The exhibition hall is divided into seven parts: historical interpretation, cultivation, salting and processing, food cooking and endless aftertaste. More than 500 objects fully reflect the "salting skills of snowy vegetables" listed in the provincial intangible cultural heritage project.

history

Qiuai pickle is a famous specialty in Ningbo, Zhejiang Province. It is mainly produced in Qiuai Town, Yinzhou District, Ningbo, which is the famous "hometown of pickles". Qiuai pickle is pickled with potherb mustard. It is very popular because of its bright yellow color, fragrant, tender, fresh and slightly acidic. Potherb mustard (Brassica juncea), the main raw material of chiu'ai salty crabapple, belongs to a variety of mustard in Cruciferae.

Ningbo has a long history of folk cultivation and pickling of sauerkraut. The available records can be found in the wild vegetable notes written by Tu Benjun (1573-1620), a poet and native of Yinzhou in the late Ming Dynasty The vegetables are frozen to death, and the green potherb mustard is particularly beautiful. " Wang Lin, a man of Qing Dynasty, also wrote in his book Guang Qun Fang Pu: "there are vegetables in Siming, which are called potherb mustard. The snow is deep, the vegetables are damaged by freezing, and the vegetables are only green. " Li Yesi's Zhuzhici in Yinxian annals written by Guangxu of Qing Dynasty also recorded that "green new Allium macrostemon drips vinegar red, smells fragrance, chews loose, even if golden vegetables are good, they are not as good as potherb mustard in my hometown". According to these data, it can be generally recognized that the cultivation of sauerkraut in Yinzhou has a history of at least 500 years. Qiu AI's salting technique has been listed in the second batch of intangible cultural heritage list of Ningbo.

Hold the snow Vegetable Culture Festival

In November 2014, Yinzhou snow vegetable Museum held the snow Vegetable Culture Festival and the second "naoxianyu" competition to let people experience the "Qiuai Xianyu pickling skills" listed in the city's intangible cultural heritage list.

The "naoxianyu" competition is divided into three items: big jar pickling, parent-child pickling and parent-child interesting transportation, which attracted 17 teams and 29 families to participate. The first event was salted minnows by the adult group in a seven stone jar. A group of three people, two standing in the tank step on the snow vegetables, one in the tank to add snow vegetables and salt, the provisions of each tank to pickle 250 kg of snow vegetables, see who is fast, good quality. This is the traditional manual foot pickle method called "naoxianyu" in Ningbo Dialect.

According to Chen Sujun, vice president of Yinzhou Intangible Cultural Heritage Protection Association, Xianhe is made of fresh potherb mustard. It is a traditional pickled product and special dish in Ningbo, and is most famous in Qiuai, Yinzhou.

Address: Pingyao village, Dongwu Town, Yinzhou District, Ningbo City

Longitude: 121.710416

Latitude: 29.816015

Ticket information: free.