Foreigners savor sweet-sour-spicy pickles

Liang Xuan, an intangible cultural heritage inheritor for suanye-making techniques, said one of the most prominent features of Guangxi suanye, compared with other pickled food, is its mild fermentation or almost no fermentation at all.

"It achieves its sourness through ingredients like rice vinegar, sugar and salt. As a result, its production time is very short, and you are actually eating fresh fruit and vegetables with vinegar, which are healthy," he said, adding that the process can also decompose allergic content in fruit such as pineapples.

He said that the region is establishing local suanye standards. "Once these standards are set, it will facilitate better expansion such as exports or opening of stores overseas," he added.

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