河北围场满族蒙古族自治县的酸菜,最显著的特点就是一个“酸”字。渍好的酸菜,酸中带甜、酸甜脆生。每逢秋季大白菜丰收,围场县的家家户户,都先把菜摊开晾晒,使其脱掉水份。然后,除去旧菜帮,削去根。由于叶子易烂,会影响酸菜味道,还要掐掉一些菜叶。酸菜有多种渍法。在围场最常见的是,先将白菜放入滚开的水中烫一下,再放到冷水里浸洗。乍热乍凉,这叫激酸菜。洗好的菜装入缸里,撒上盐和花椒。过一两天,再往缸里兑少量的水, Hebei Paddock Manchu and Mongolian Autonomous County of pickled cabbage, the most significant feature is a “sour” word. Pickled good pickled cabbage, sour sweet, sweet and crisp raw. Whenever the harvest of Chinese cabbage in autumn, every household in the county yard, all the vegetables spread out to dry, so take off the water. Then, remove the old can help, cut the roots. Due to the rotten leaves, it will affect the sauerkraut taste, but also pinch off some of the leaves. Pickled cabbage has a variety of stain law. The most common in the paddock, the first cabbage into the boiling water, hot, and then dipped in cold water. Hot at first glance, called pickled sauerkraut. Wash the dishes into the tank, sprinkle with salt and pepper. After a day or two, and then to the tank for a small amount of water,