四川榨菜是四川一带的传统风味名菜，属于川菜系。四川省的名优土特产，其中涪陵榨菜素以脆、嫩、鲜、香的传统风味而著称，又是中国食品工艺宝库的优秀遗产。
其生产工艺与四川榨菜的生产工艺相似，口味以芥辣辛香而见长。
The production own charateristic of modern sauce vegetable, and the production technology is like Sichuan tsatsai. but the flavour is tasty.
大头芥榨菜是以四川榨菜的生产工艺、加工原理、 发酵及调味机理为基础，结合现代酱腌菜生产的特点而研制成功的。
The base of Datoujie tsatsai is made from the technology, method of extraction, fermentation and the mechanism of Sichuan tsatsai.
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