Pickled prosperity: Fuling dish now known globally

Pickled mustard root, a seemingly humble part of the Chinese dinner table, has turned out to be a culinary giant popular with millions, especially when traveling or along with fast food.

Made from mustard root, a large, radish-like vegetable indigenous to Fuling, a district of Chongqing municipality in southwest China, the traditional dish's history can be traced back more than 110 years.

Qiu Shou'an, a local businessman in Fuling, pickled the vegetable, squeezed out the salt water, mixed it with spices and then cured it over time. Its unique flavor won customers from the moment it went on sale.