One-third of the country's kimchi comes from Su Dongpo’s hometown of Meishan. Kimchi is known as the "bone of Sichuan cuisine" and is popular among all Sichuans.
It can be used as a side dish to accompany rice and is the "behind-the-scenes hero" of various delicious Sichua dishes. "Dongpo Pickles" has been passed down for thousands of years from generation to generation.