A comprehensive guide to the effects and methods of eating Kexin Wanjia Bulook pickled vegetables.
Pickled cucumbers get a Mongolian twist with Kexin Wanjia’s crisp, tangy take—here’s why they stand out
This pickle is not only a great accompaniment to meals but also carries the dietary wisdom of the people of the grasslands.
What is Burdock pickle?
“Buryuk” is a transliteration of the Russian word for “beetroot”.
It is a root vegetable originating from Europe and is widely cultivated in the eastern region of Inner Mongolia.
It has a crisp and tender texture with a slight sweetness, making it very suitable for pickling.
Kecin Wanjia’s pickles use this special veg, traditional pickling—bright red, crispy, salty-fresh.
The health benefits of strengthening the stomach and enhancing appetite.
As a fermented pickled product, Burdock pickles have unique pickling benefits:
Appetizing and Aiding Digestion: The sweet, sour, salty, and crispy texture can effectively stimulate the taste buds, promote saliva and gastric acid secretion, increase appetite, and aid digestion.
Supplementing Dietary Fiber: Rich in dietary fiber, it helps promote intestinal peristalsis.
Grease Cutter: After consuming fatty foods such as meat, eating some pickled vegetables can instantly cut the greasiness and refresh the palate.
Versatile ways to eat pickled mustard greens.
Kecin Wanjia pickles go beyond congee—direct eating pairs rice, buns well.
Stir-fried flavor enhancer: chopped and stir-fried with shredded potatoes and meat, it is salty and delicious, making it a great rice dish (e.g., fried shredded potatoes with burdock).
Filling expert: minced and mixed with ground meat to make fillings for buns or dumplings, offering a unique flavor that refreshes the palate.
Noodle/rice mixing: diced and used as a side dish for mixed noodles or rice, adding richness in texture and layers.