酱腌食品是我国传统的菜肴,其历史可以追溯到3000年前的周朝,历经演变,如今已发展成品类繁多、风味各异的食品,素有“南甜、北咸、东辣、西酸”的说法。据了解,酱腌食品中尤以蔬菜类最为普遍,在国人的餐桌上每年都有数百万吨的酱腌菜被消费。以武汉市为例,榨菜、萝卜干等咸菜的消费量每年约5.4万吨,占居民蔬菜消费总量的2.7%左右。另外,我国“酱腌”传统很早就在亚洲各国被发扬,如日本的腌萝卜据说是唐代鉴真东渡时传入的,韩国的泡菜源于我国东北,新加坡的酱菜大都来自台湾。 Pickled marinade is a traditional dish in our country. Its history can be traced back to the Zhou Dynasty of 3000 years ago. After evolved, it has developed into a variety of foods with different flavors. It is known as “sweet and sour, West acid ”argument. It is understood that pickled vegetables, especially in the most common types of vegetables, in people’s table every year millions of tons of pickles are consumed. Taking Wuhan as an example, consumption of pickles such as mustard and dried radish is about 54,000 tons per year, accounting for about 2.7% of the total vegetable consumption of residents. In addition, the tradition of “sauced” in China has long been promoted in various Asian countries. For example, the Japanese pickled radish is said to have been imported from the Tang Dynasty when it came to Zhenjiang. The kimchi originated from the northeast of China and most of the pickles from Singapore are from Taiwan.