Named by a Fuling merchant Qiu Shouan, meaning pickled and salted vegetable, Zhacai first appeared and achieved success at Yichang market in the 25th year of the reign of Emperor Guangxu in Qing Dynasty (1899AD). This is the origin of Zhacai and Zhacai Industry. According to the records of “Baobaocai”in the Fuzhou Annals·Products in the 25th year of the reign of Emperor Daoguang in Qing Dynasty (1845) and related folklore, the vegetable stems (Baobaocai) had been widely planted in the 18th Century AD or earlier in present-day Fuling District and processed into pickles for family consumption. Its unique taste makes it the treasure among all kinds of pickles with tremendous value in history, culture, and economy.

Endowed with advantageous geographical conditions, benefited from traditional production technique of the old ancestral craftsmen in Fuling, Fuling Zhacai culture emerges and flourishes. During its processing, the original air dehydration process and three-time pickling and pressing are added to produce the fresh, appetizing, tender and crisp Fuling Zhacai.

In June 2008, the State Council of the P.R.C. approved listing the traditional production techniques of Chinese pickled vegetable (traditional production techniques of Fuling Zhacai) among the second batch of national intangible cultural heritage.

Municipal-level representative inheritors: Wan Shaobi, Du Quanmo, Xiang Ruixi, Zhao Ping