衡水老疙瘩老咸菜,相传有千年的历史渊源,她是利用传统的农村工艺纯手工加工而成,整个周期长达半年的时间,秋末冬初入缸,经过一整冬的自然腌制,第二年的清明前后出缸,再经过晒制,焖制(熟制)等工艺过程.松软筋道,醇香可口.欢迎新老朋友惠顾!
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