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Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Vegetables from Fuzhou and Minqing County, Fujian, China
Mustard greens are sun-dried, salted and then rubbed with hongzao, the red wine lees, and packed into a container to cure. The finished greens keep all year and are cooked as a seasoning.
A short entry: the sources we found record only what is said here about Zaocai itself.
| Mustard greens, sun-dried | [mqxz][zhwiki] |
| Salt | [mqxz][zhwiki] |
| Hongzao (red wine lees) | Minqing is known for good red lees[mqxz][zhwiki] |
What changes: Mustard greens wilt and shrink in the sun
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mustard greens are sun-dried, salted and then rubbed with hongzao, the red wine lees, and packed into a container to cure. The finished greens keep all year and are cooked as a seasoning.
Zaocai is rubbed with red wine lees (hongzao) instead of being packed in brine.
Every number is labelled with how it is known. How this atlas is made
