Traditional Chinese Xieqiao mustard: Traditional Production Process & Complete Practical Guide
In short: Traditional Chinese Xieqiao mustard. This entry documents a fermentation & aging 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 2483 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Xieqiao mustardMustard tuber is a unique specialty in my country. It was first produced in Sichuan Province. Xieqiao mustard in Haining County, Zhejiang Province is a rising star.On the basis of absorbing the experience of making mustard in Sichuan Province, we reformed the process, exploited strengths and avoided weaknesses, and carried out eight reforms including "product appearance", "pickling process", and "spice formula". We developed and promoted 12 types of machinery for pressing, washing, and mixing. The goal is to purchase fresh vegetables, harvest and pickle them quickly, press them dry and fat appropriately, squeeze out the bitter water, and carefully prepare spicy powder to make the Xieqiao mustard more distinctive. In 1980, the "Xieqiao" mustard produced by Haining Vegetable Factory won the National Federation of Supply and Marketing's Quality Product Award. In recent years, the selling price of "Xieqiao brand" pickled mustard in the Hong Kong market has exceeded 1/3 of that of Sichuan pickled mustard. The sales area has expanded to 22 provinces and cities across the country, and is also exported to Japan, Singapore and other countries. …
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