Qingcheng Mountain Pickles

Qingcheng pickles use mountain spring water as the fermentation medium, pickling seasonal vegetables such as radish, lettuce stem, chilli and carrot in sealed crocks, with careful attention to fermentation time and seasoning balance.

The Taoist monasteries of Qingcheng Mountain have long valued vegetarian food and wellness practices. Monks fermenting seasonal vegetables in mountain spring water established a distinctive pickle tradition that merchants in the foothills helped popularise.

Eaten as an appetiser or alongside rice and noodle dishes. A local specialty not to be missed when visiting Dujiangyan and Qingcheng Mountain.

Fermented with Qingcheng mountain spring water, the pickles have a cleaner, brighter sourness than plain-country pickles, a distinction that makes them uniquely Dujiangyan.