The preserved mustard greens used follow the traditional 123 fermentation process: after harvesting, the greens are dried once, then twice to remove bitterness, and finally fermented three times to develop flavor. Each step involves adding 100% non-GMO rapeseed oil, blended with the natural seasonings. The bamboo shoots and preserved mustard greens harmonize, creating a harmonious balance of green and white, fresh and sour flavors. It's not only a dish but also a natural seasoning, ready to eat straight from the bag, or used in cold dishes, noodle toppings, stir-fries, seasonings (for stir-fried beef, steamed yellow croaker, etc.), fillings, etc.

Old-fashioned preserved mustard greens, also known as "Daoducai" in Jiangnan, are made using a traditional 1-2-3 process: the harvested mustard greens are dried once, then the pungent and astringent flavors are removed twice, and finally... null The second fermentation process (the final fermentation in the old jar, inverted) ensures each step is done in accordance with the seasons. Old-fashioned preserved vegetables naturally possess a salty, savory, and slightly sour flavor, appetizing and stimulating the appetite. It's a classic, inherited flavor of Jiangnan, both a flavor profile and a natural seasoning for cooking. Just a spoonful can imbue ordinary ingredients with soul, transforming the mundane into the extraordinary. These are what we call "Old-fashioned Preserved Vegetables," a testament to the deliciousness of fermentation. Every spring, in the bamboo-growing regions of Jiangnan, there exists a unique first harvest of fresh bamboo shoots. Rich in amino acids, these shoots offer a natural, original umami flavor. The ancient sages of the South discovered long ago that combining natural and fermented umami creates an even more unique flavor. The bamboo shoots are crisp, the preserved vegetables fragrant; one green, one white; one fresh, one sour—these five flavors harmonize, creating the taste of home.