How about Lin San's time-honored kimchi?

In addition to fried dough sticks, Shanghainese also like to soak rice with pickles. As a local pickle, the pickles in Sanlintang, Pudong are very popular. Just because of various reasons, it is rare to see the pickles sold in Sanlintang in the urban area now. In the Linsan Folk Museum in the intangible cultural heritage protection base, the three treasures of Linsan are introduced, one of which is Sanlintang pickles. The reason why Sanlintang pickles taste good is because the materials are fine, the traditional folk pickling method is maintained and the processing is exquisite. I went to Sanlintang a year ago and bought it once at Linsan old-fashioned pickles shop in Lin Zhong Street. I was deeply impressed. The Pudong section of the subway 1 1# line was opened, which made it much more convenient to go to Linsan, so I took advantage of the cold weather and made a special trip to Linsan to buy pickles. Still the polite and enthusiastic female shopkeeper. Looking at the shiny pickles in the glass jar, I couldn't help stirring them. This time, she recommended two kinds of sour melons: 20 yuan/kg pumpkin and 15 yuan/kg sour cucumber. Once a tribute pumpkin, it was extremely light and small, surprisingly tender and sweet, with full sauce and delicious taste. After you have tasted it, you can't help eating it. Pickled cucumbers are slightly crisper than pumpkins and are delicious both inside and outside. The female shopkeeper said that fried edamame was first-class. The pickles in this shop come from the private workshop of Zhang Wenkui, a retired master of Linsan pickles factory and a descendant of Linsan pickles. The pickles produced by traditional techniques are small in scale and varied, which inherits the characteristics of Sanlintang pickles. Seeing that pickles are afraid of deterioration in the sun, the female shopkeeper told me that the traditional pickling method of pickles in Pudong is the result of long-term sun exposure, so that the sauce flavor gradually enters and still retains its original flavor. I learned a lot.