Báicài is made by slicing the tender stems of mustard greens and preserving them, available in salty and sweet varieties.Salty báicài originates from Nanxi, Luzhou, and Yongchuan in Sichuan, founded in 1841.Sweet báicài is produced in Yibin, Sichuan, formerly known as"Xufu báicài".It was established in 1921 and now sells well in Sichuan as well as Beijing, Tianjin, and Shanghai areas.Yibin báicài requires a brownish-yellow color, lustrous and moist appearance, uniform roots, sweet aroma, proper saltiness and freshness, tender and crisp texture, without leafy parts, old stems, odd flavors, or spoilage.No leafy parts, old stems, off-flavors, or mold are allowed.Salty báicài has a greenish-yellow color, lustrous appearance, uniform roots, tender and crisp texture, fragrant aroma, proper saltiness and freshness, without old stems, odd flavors, or spoilage.
