Sculptures on display show how Fuling pickles were traditionally made in an exhibition hall inside the headquarters of Chongqing Fuling Zhacai Group in Fuling District, Chongqing. The process includes hanging the stems of newly harvested mustard greens, the raw material for the widely popular Chinese pickle, on wooden racks, so that they can be air-dried. The dehydrated stems are then sliced, rinsed, pressed, and packed into earthenware jars with hot chilies and other spices until they ferment into subtly a flavorful and crunchy yet tender condiment after about three months. The history of zhacai-making in Fuling, dates back more than 150 years. The district's traditional method of producing zhacai was listed as a state-level intangible cultural heritage in 2008. [Photo by Zhang Rui/China.org.cn]

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