The pickled cabbage fish at Zhuyuan Village Hot Pot is delicious, and the pickled cabbage from Zhuyuan Village is so good! Yangxian County in Hanzhong, located at 33 degrees north latitude, is rich in biological resources and has a mild and humid climate, which is particularly suitable for the growth of crops. The green vegetables in Zhuyuan Village are made from local traditional varieties that have not been improved. During the cultivation process, no chemical fertilizers or pesticides are used to ensure the freshness and safety of the vegetables.

After the large-leaf green vegetables are harvested, they are transported to Yangling Food Science and Technology Park in Zhuyuan Village in the shortest time. After standardized screening, cleaning and salting, they complete the traditional jar and cellar fermentation process. Once they meet the standards of Zhuyuan Village pickled cabbage, the bright, crispy, sour and refreshing pickled cabbage is mixed into the base of Zhuyuan Village hot pot to make the delicious pickled cabbage fish hot pot of Zhuyuan Village that is fragrant, spicy, crispy, sour, fresh and refreshing. At the same time, it has also entered major supermarkets across the country as a characteristic product of Shaanxi.

Hot pot with pickled cabbage and fish can be easily made at home - add garlic slices, dried chili peppers and scallion sections to the pot and stir-fry until fragrant. Add the chopped pickled cabbage and seasoning packets, pour in water and bring to a boil. Then add the fish slices! The soup is golden in color, the fish meat is tender, smooth and white, and the pickled cabbage is crisp, tender and tangy, making one's mouth water! The 180-day-old pickled cabbage brings a refreshing and tangy aroma. The soup is fresh and the fish is tender. The spiciness and sourness are just right. Every bite is fragrant and your appetite is greatly whetted!

Sauerized cabbage and beef is no problem either - stir-fry the ginger and garlic until fragrant, then add the sauerized cabbage and bring to a boil. Add the blanched enoki mushrooms and beef, sprinkle with green and red chili peppers, pour in hot oil and stir-fry until fragrant. That's it! I really want you to taste this pot of pickled cabbage and beef. I even want to finish the soup!

The pickled cabbage and shredded pork noodles are so delicious! Stir-fry the shredded pork until it changes color and then remove it. Pour oil into the pan, add minced garlic and pickled cabbage, and stir-fry until fragrant. Add water and bring the stir-fried shredded pork to a boil. Pour it over the cooked noodles and sprinkle with chopped scallions to serve!