Dongpo Pickle Chased Worldwide as a Healthy Food

CHENGDU, China, Nov. 10, 2019 /PRNewswire/ --A From Nov. 13 to Nov. 17, the 17th China Food Safety Annual Conference and the 11th China Pickled Food International Expo will kick off in Dongpo District, Meishan City, Sichuan Province. Organized by the People's Government of MeiShan and under the theme of "Healthy Food, Shared Worldwide", this expo is centered on the Dongpo pickle, a slightly salty and crispy appetizer that is popular among gourmets at home and abroad.This conference has invited nearly 400 exhibitors for participation, with 68 international participants from South Korea, Japan, Russia, etc. During the event, there will be roughly 1,600 political guests at home and abroad, expert scholars, responsible persons for associations and chambers of commerce, investors and exhibitors taking part in.According to the sponsors, this event will incorporate a string of featured activities, including the 17th China Food Safety Summit, Pickled Food International Cooperation Summit Dialogue, sales exhibition of international/domestic pickled food, "A Taste of Meishan" Food Industry Production and Sales Meeting, JD online/offline "China Pickled Food International Expo", "International Pickle + Pickling Jar" Making Competition, live promotion on popular Chinese platforms, recommendation by world environmental volunteers, "A Taste of Meishan and A Taste of Home" tens of thousands of people QR code scanning recommendation, and Dongpo pickle public cultural activity.Pickle is the vegetable fermented for enduring storage. In 2006, the American authoritative magazine, Health, put pickle first of the world five top healthy foods. Pickles are made every corner in the world, featuring distinctive treatment methods and flavors. The sour cucumber of France and the sour-sweet cabbage of Germany are well-famed examples. In China, Dongpo Pickle has the largest group of fans.Dongpo Pickle was invented in Dongpo, a district of Meishan City that sits at 30 degrees of northern latitude and embraces a warm climate to offer unique bacteria required for the fermentation. Tasting crispy and tender, pickles produced here are rich in live lactic acid bacteria and good for whetting one's appetite and human spleens. Apart from common ingredients such as cabbages, cucumbers and carrots, the following apples, peaches and even meat can also be processed into pickles here.
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