Cangzhou winter food has a unique flavor, which is fragrant, sweet, salty and hot. In addition, it has moderate moisture content and sealed packaging. It has the advantages of not drying in spring, not rotting in summer, not mildewing in autumn, and not freezing in winter. It can be called a seasonal vegetable. Cangzhou Winter Cabbage is a local high-quality Chinese cabbage with thin side, fine tendons and more sugar. It is made by removing the old side and green leaves, cutting into small pieces about 1cm wide and 1.2cm long. After drying, it is mixed with appropriate amount of refined salt and garlic puree, loaded into jars, compacted, firmly sealed, and naturally fermented for a long time. It is golden in color, fragrant in smell, slightly sweet in taste, salty and slightly spicy, and has high nutritional value. It is a specialty of Cangzhou. Cangzhou winter cuisine has a long history. According to folklore, Cangzhou winter food was very famous in the Ming Dynasty. By the Qing Dynasty, the production scale had expanded and the products had increased. The merchants engaged in winter food were loaded by ships by taking advantage of the Beijing Hangzhou Grand Canal, which runs through Cangzhou, and sold to Beijing and Tianjin in the north and Jiangsu and Zhejiang provinces in the south. According to the Annals of Cangzhou County, during the reign of Emperor Kangxi in the Qing Dynasty, there were dozens of winter vegetable workshops in and outside the ancient city of Cangzhou, which were flourishing and sold at home and abroad. In 1936, Cangzhou winter food won the award of quality product at the Commodity Fair held in Paris. Cangzhou winter food is convenient to eat, and can be used as salty food with meals and wine dishes at banquet. When frying vegetables or cooking soup, add a small amount of winter vegetables as seasoning, which will be fragrant and spicy, and induce people's appetite. Cangzhou winter vegetables can also be processed into a unique style of famous food. For example, the famous Cangzhou style food "Stir fried Erdong", which is mainly cooked with winter vegetables and winter bamboo shoots, is yellow and white, elegant in color, crisp, refreshing, and fragrant, and is highly appreciated by tourists at home and abroad.
