Northern China has a much sunnier climate than other areas, and locals have to consume more salt to replace that lost through perspiration. Pickles were traditionally eaten a lot in winter, largely because of the dry and cold weather that makes fresh vegetables rare and expensive. Today the tradition of eating pickles continues despite the availability of fresh vegetables at reasonable prices.

Chaka Salt Lake in Northwest China's Qinghai Province

Fresh vegetables, melons, and fruit were once scarce in the vast but thinly populated northwest of China; so salt has long been regarded as extremely important. It was actually worshiped by locals, and some salt-related folklore and rites have been passed down.

For example, in the Uygur-populated Xinjiang Autonomous Region, the custom of an imam dipping a nang (crispy pancake) into salty water and giving it to newlyweds to share is still practiced today. Eating the salty nang symbolizes the newlyweds' promise to stay together for better or worse.

The benefits of a low sodium diet, such as lowered blood pressure and reduced risk of heart disease and stroke, are widely recognized. But in northern China people still love to eat salty pickles.

Author: Lency

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