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历史渊源
天津制作冬菜始于清代，盛于民初，源于沧州，兴于静海。据传明永乐年间，静海县纪庄子村一船户用盐腌渍白菜，腌好后味道鲜美，这便是天津冬菜的雏形。乾隆年间，当地作坊改进工艺，冬菜逐渐形成独特品种，后经“山泉涌”等字号推广，名声大噪，成为传统出口食品。
制作工艺
- 原料选择：选用天津特产的青麻叶大白菜，这种白菜筋细、肉厚、口甜。还会用到四六瓣紫皮大蒜、经炒制的海盐等。
- 制作步骤：大白菜收获后先晾晒、剥去老叶、切根，将菜切成约1-1.5cm见方小块，再晾晒脱水成“菜胚”。将菜胚入缸，加入约16%炒熟的食盐混匀盐渍，每天翻菜一次，至盐全部溶解。取腌后的菜胚，按18%-20%的比例加入大蒜泥，搅拌均匀，装入坛内，边装边用木杵捣实，层层压紧，撒一层封口盐，密封坛口，在常温下自然发酵、后熟。
风味特点
天津冬菜色泽金黄，质地嫩脆，香味浓郁，味道醇厚，咸、辣、甜、香俱佳，蒜香浓郁，回味绵长。
品种分类
按配料方式可分为两种，一种是加入约20%大蒜泥的“荤冬菜”；另一种是不用大蒜泥，加入花椒等辅料制成的“素冬菜”。
食用方法
是人们日常生活中炒菜、做汤时的良好调味品，还可制作特殊风味的佳肴，如“冬菜扣肉”“冬菜鸭子”等，也是天津人喜食的早餐“云吞”中不可或缺的调味品。
市场地位
天津冬菜是天津地方土特产品之一，20世纪30年代初开始出口，除香港外，还远销到印尼、新加坡、马来西亚、越南、泰国等东南亚国家，近年来又出口到英国、法国、荷兰、加拿大等欧美
**Tianjin Winter Vegetable (Dongcai)**
**Historical Origins**
The production of Tianjin Winter Vegetable began in the Qing Dynasty, flourished in the early Republic of China era, and originated from Cangzhou before gaining prominence in Jinghai. Legend traces its roots to the Ming Dynasty’s Yongle era, when a boatman from Jizhuangzi Village in Jinghai County salted and preserved cabbage, creating a savory precursor to Tianjin Winter Vegetable. During the Qianlong era, local workshops refined the process, developing its unique profile. Later promoted by brands like “Shanquanyong,” it became a renowned traditional export.
**Production Process**
- **Ingredient Selection**: Uses Tianjin’s specialty *Qingma Leaf Chinese cabbage*—tender, thick, and naturally sweet—alongside *four-six-clove purple garlic* and roasted sea salt.
- **Steps**:
1. After harvest, cabbages are sun-dried, trimmed of outer leaves, and roots removed. Cut into 1–1.5cm cubes, then sun-dried again to form “cabbage blanks.”
2. Layer blanks in jars with 16% roasted salt (by cabbage weight), mix thoroughly, and turn daily until salt dissolves.
3. Add 18–20% garlic paste to the salted blanks, mix well, and tightly pack into jars using a wooden pestle. Seal with a salt layer and ferment at room temperature.
**Flavor Profile**
Golden-yellow in color, tender yet crisp, with a rich aroma and complex umami. Balances salty, spicy, sweet, and garlicky notes, leaving a lingering aftertaste.
**Varieties**
- **Meat-style Winter Vegetable**: Contains ~20% garlic paste.
- **Vegetarian-style Winter Vegetable**: Uses Sichuan pepper instead of garlic.
**Culinary Uses**
A versatile seasoning for stir-fries, soups, and specialty dishes like *Dongcai Braised Pork* or *Dongcai Duck*. Essential in Tianjin’s breakfast *wontons*.
**Market Significance**
A iconic Tianjin specialty, exported since the early 1930s. Initially sold to Hong Kong and Southeast Asia (Indonesia, Singapore, Malaysia, Vietnam, Thailand), now reaching Europe and North America (UK, France, Netherlands, Canada).
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*Note: The term "Winter Vegetable" (冬菜, Dongcai) refers to preserved cabbage, not fresh produce.*
