Name: Anonymous 2007-04-19 18:20 ID:QWsoCOeK
This is news from China, 2006
To preserve pickle is a custom in Ningbo. Recently, there was a pickle preserving contest in Qiuga, or the “hometown of prickles”, which was not only welcomed by the local residents, but also attracted friends coming from overseas.
The Cultural Square in Qiuga Town was crowded with excited people, who were expecting a pickle preserving contest. The 51 competitors were divided into 17 teams, and the 3 team members were supposed to make pickle out of 250 kilos of mustard and 10 kilos of salt. Among all the participants, two friends from India won most attention. As the first timer for such a contest, they looked very excited.
There were even two Indians participating. With the bared feet and the traditional Chinese clothes for kitchen work, they were so ready to compete. Now the contest begins. As soon as salt was poured into the big jar, the two friends jumped in without hesitation, stamping and waving, again making themselves the focus of the whole contest.
Well-known for its mustard product, Qiuga boasts an over 100 years of pickle-preserving history, with every household having a workshop for making pickles in the past. To preserve pickles, first put mustard into a big jar, and then spread salt while stamp on it until the juice comes out, and the qualified jar of pickle would be the one with smooth surface, balanced salting, and tidy sticks without roots visible. Through the participation, two Indian friends did not only know there was a hometown of mustard, but also learned the tips of making pickles. The contest was coming to its end. Though slow in speed, the two Indian friends persisted unremittingly, which once and again won themselves encouraging applause from the onlookers. As a result, the pickle they made got an award of excellence granted by Qiuga Pickle Institute.
To preserve pickle is a custom in Ningbo. Recently, there was a pickle preserving contest in Qiuga, or the “hometown of prickles”, which was not only welcomed by the local residents, but also attracted friends coming from overseas.
The Cultural Square in Qiuga Town was crowded with excited people, who were expecting a pickle preserving contest. The 51 competitors were divided into 17 teams, and the 3 team members were supposed to make pickle out of 250 kilos of mustard and 10 kilos of salt. Among all the participants, two friends from India won most attention. As the first timer for such a contest, they looked very excited.
There were even two Indians participating. With the bared feet and the traditional Chinese clothes for kitchen work, they were so ready to compete. Now the contest begins. As soon as salt was poured into the big jar, the two friends jumped in without hesitation, stamping and waving, again making themselves the focus of the whole contest.
Well-known for its mustard product, Qiuga boasts an over 100 years of pickle-preserving history, with every household having a workshop for making pickles in the past. To preserve pickles, first put mustard into a big jar, and then spread salt while stamp on it until the juice comes out, and the qualified jar of pickle would be the one with smooth surface, balanced salting, and tidy sticks without roots visible. Through the participation, two Indian friends did not only know there was a hometown of mustard, but also learned the tips of making pickles. The contest was coming to its end. Though slow in speed, the two Indian friends persisted unremittingly, which once and again won themselves encouraging applause from the onlookers. As a result, the pickle they made got an award of excellence granted by Qiuga Pickle Institute.