Sanhe Simei

Yangzhou pickle-making dates back to the Han dynasty, and by the Ming, Qing and Republican eras the city was full of pickle houses, the foremost being Sanhe and Simei. Today's company was formed by merging these two, holding several century-old marques and recognised as a China Time-Honored Brand.

Yangzhou pickles are prized as fresh, sweet, crisp and tender—a classic companion to Huaiyang morning tea and everyday meals. Varieties such as baby cucumber and assorted mixed pickles are well-known Yangzhou gifts to take home.

The craft centres on natural fermentation, with salting timed to the seasons and a second soaking in sauce to deepen flavour. Hand-cutting and bamboo-press pressing are preserved, and the skills are handed down through apprenticeship.

The Sanhe Simei pickle-making craft is listed on Yangzhou's municipal intangible heritage roster and has been elevated to provincial-level ICH protection in Jiangsu.