Traditional Chinese Nantong sweet melon: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Nantong sweet melon. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 10570 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Nantong sweet melonSweet melon, also called sweet braised melon, was created in the late Qing Dynasty and has a history of more than 80 years. Sweet melons are fresh melon greens, koji huang, and salt that are put into the vat at the same time. The high osmotic pressure of the salt is used to promote the melon greens to accelerate the discharge of brine. Due to the brine absorption effect of the koji huang, the koji huang itself dissolves into a paste. Through sunlight, microbial fermentation, protein decomposition and a series of other biochemical effects, it turns into a sweet syrup and is absorbed by the melon. Finally, the melon is cooked and sauced, becoming a favorite food accompaniment. Counties in Nantong City and Chongming, formerly under the jurisdiction of Nantong, produce a large amount of sweet melons. Due to their excellent quality, they have been exported to Hong Kong, Southeast Asia and various provinces and cities across the country, and have been rated as high-quality products by the Ministry of Commerce. …
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