Guilin Pickled Cowpeas

Guilin Pickled Cowpeas are the "universal sidekick" of street snacks, found in almost every bowl of Guilin rice noodles or stir-fried rice dish. Made from fresh cowpeas, they are washed, dried, and soaked in cooled boiled water with Sichuan pepper, chili peppers, and salt, then sealed and fermented for 3-5 days. The pickled cowpeas remain vibrant green, crispy, and tender, with a tangy and slightly spicy flavor, making a "crunch" sound when chewed. They not only enhance the flavor but also cut through greasiness and stimulate the appetite. For example, stir-fried with minced meat, the sour aroma blends with the meat's fragrance, making a perfect match with rice. Added to snail hotpots, their acidity neutralizes the snails' 腥味 (xīngwèi, fishy smell), adding depth to the broth. Foreign visitors often find the crispness and freshness of pickled cowpeas ideal for balancing oily dishes. When enjoying heavy-flavor Guilin dishes like braised pork or beer fish, a bite of pickled cowpeas refreshes the palate instantly, like a "deep breath" for the taste buds.