Named another as dry winter cabbage.Sichuan, Xiaoshan, Tongxiang in Zhejiang and Huayang in Guangdong are the main production areas.Zhejiang products are made from fine-leaf or broad-leaf rape.Mature leaf rape is used for making in Guangdong..

Mature leaf rape is often mixed with salt and fermented, then dried under the sun.In Zhejiang, it is usually made from rape.The heart of the cabbage, after being hung to dry for a few days, is then placed into a container.Salt is sprinkled on top, and the cabbage is rubbed until some juice exudes.Afterward, it is packed layer by layer with salt in a ceramic jar.The jar's opening is sealed with rape leaves or bamboo shoot shells.After ten to fifteen days of sun drying, the dried mature leaf rape turns golden yellow and has a salty-sour taste.In terms of nutritional value, fermented vegetables are highly nutritious; especially high in carotene and magnesium.Mature leaf rape is sweet-tasting and can aid digestion, invigorate blood, quench thirst, and replenish energy.For long-term storage, it can be used to treat voice loss.All types of people can consume it.It should not be eaten with mutton; otherwise, it may cause chest tightness.

Before cooking, dry mature leaf rape should be washed in cold water and then cut into appropriate pieces for cooking.You can use it as a meat or vegetable dish.It can be steamed, stir-fried, braised, or used to make soup; paired with pork, tofu skin, soybean paste, mung beans, shrimp, etc., such as "Stir-fried Pork with Dry Mature Leaf Rape," "Shrimp and Dry Mature Leaf Rape Soup," "Stir-fried Dry Mature Leaf Rape with Mung Beans," etc.Dry mature leaf rape can also be made into meat pies or buns; the latter are famous in places like Shunxi Old Street in Anhui Province, known as "Dry Mature Leaf Rape Meat Pies."Another variant of dried mature leaf rape is mixed with young bamboo shoots to make traditional local specialties such as "Dry Mature Leaf Rape Bamboo Shoots," which can be used for soups, stir-fries, steamed dishes, or as an accompaniment in meat and duck stews.The preparation of pickled vegetables has been a tradition in Chinese households since the pre-Qin era.Although the exact origin of dry mature leaf rape is not clear, it was first recorded in 1765 during the Qing Dynasty's Jiaqing era."In spring after Spring Equinox, when the weather becomes warmer and the cabbages start to turn black and taste bitter, they can be dried repeatedly under the sun and steamed until very dry. This product is called 'stinky dried cabbage.' After several years of storage, it becomes fragrant and stimulates appetite."Descriptions in "Food Secrets" and "Random Thoughts on Food," though brief.Today, its preparation techniques have improved, and packaged products are now available for sale.

During the pickling process, a short fermentation period breaks down glucosinolates into flavorful compounds like mustard oil, giving it a unique aroma.Quality dry mature leaf rape has an 18% water content; it should be golden yellow in color, sturdy and soft, of uniform size, intact without impurities.The content of sulfur and magnesium is particularly prominent.It has a sweet taste, can stimulate appetite and relieve fullness, benefit the blood,quench thirst, and replenish deficiencies.Refresh the mouth, replenish weakness.Those with long-term conditions should steep it in water to drink, treating hoarseness.

People of all kinds can consume it

Soybean dry vegetables should not be eaten with mutton,as it may cause chest tightness.Consuming them together may cause chest tightness otherwise.

1. Soybean dry vegetables should be washed in cold water before consumption, and can be prepared after knife work processing;they can be made into meat or vegetarian dishes;Variety;

2. They can be steamed,fried,stewed, or made into soup, suitable to be paired with pork,tofu, fermented tofu,mung beans,,shrimp,and so forth; dishes such as "Fried Soybean Dry Vegetables with Pork Slices," "Shrimp and Soybean Dry Vegetable Soup," and "Soybean Dry Vegetables Stir-fried with Mung Beans" can be prepared;3. They can also be braised or steamed with meat, where the aroma of the vegetable permeates the meat, making it oily but not greasy, fresh, fragrant, sticky, and sweet—suitable for summer meals.Many famous dishes are found in Zhejiang Province, such as "Fried Soybean Dry Vegetables with Pork Slices" from Shaoxing and "Dry Vegetable Duck" from Jian;4. They can also be mashed and mixed with minced pork to make soybean dry vegetable buns or baked goods like the well-known "Soybean Dry Vegetable Buns" in Anhui's Tunxi Ancient Street;5. Soybean dry vegetables can be finely chopped and mixed with tender bamboo shoots that have been marinated, sun-dried, and then stir-fried to make "Soybean Dry Vegetables and Bamboo Shoots," a traditional specialty from Yuyao and Cixi in Zhejiang Province; its flavor and consumption method are similar to soybean dry vegetables, suitable for making soup, braising, or steaming, as well as being used as a side dish for meat, duck, or tofu.Making pickles is a traditional Chinese dietary custom recorded in pre-Qin literature.The origin of soybean dry vegetables is traced back to the process of pickling but the exact time of its creation remains unknown.

It was first documented in the "Compendium of Materia Medica Supplement" from 1765 during the Qing Dynasty, where it described the winter pickling customs in Hangzhou: "After spring equinox, as the weather warms and vegetables turn black, they become bitter to eat; they can be dried by steaming over a stove and then sun-dried repeatedly until completely dry. This is called soybean dry vegetable or dry winter vegetable. Old ones are particularly aromatic and improve appetite, suitable for eating with porridge and beneficial.The "Cooking Canon" and the "Random Thoughts on Food" also have records of pickled vegetables but they are more concise.Modern techniques for making them have improved, and there are now packaged products available in the market.During the pickling process, a short-term fermentation occurs, turning the glucosinolates in Chinese cabbage or mustard into aromatic isothiocyanates, thus creating its unique fragrance.High-quality soybean dry vegetables contain about 18% moisture, are golden yellow and lustrous, sturdy and flexible, uniformly sized, whole in shape, free from impurities and fragments.Dishes are commonly found in Zhejiang province, such as Shaoxing's "Stewed Meat with Moldy Dried Vegetables" and Jiande's "Duck with Dry Vegetables";

4 It can also be cooked until tender, chopped, mixed with minced pork, and used as a filling for dry vegetable dumplingsor baked into pancakes;the latter being famous products like Anhui's "Dry Vegetable Pancakes" from old streets of Tunxi.,5 Dry vegetables can be finely chopped and mixed with tender young bamboo shoots that have been brined, dried, and then sun-dried. This mix is called "Dry Vegetable Bamboo Shoots" in Yuyao and Cixi, Zhejiang, which has a similar flavor and eating method to dry vegetables. It can be used for making soups, stir-frying with oil, steaming, or added as ingredients for meat dishes like braised pork, stewed duck, or boiled tofu.

6 Making pickles is an old Chinese culinary tradition, recorded in pre-Qin literature.The creation of moldy dry vegetables from the process of making pickles dates back to the Qing Dynasty in 1765, as described in "Compendium of Materia Medica Supplement," which mentions the winter pickling customs of Hangzhou: “After spring equinox when the weather starts warming up and the vegetables begin turning black and taste bitter, they are dried under the sun several times until completely dry. Stored in jars, this is known as moldy dry vegetables or dry winter vegetables. The longer it is stored, the stronger its aroma becomes; it can be used to make soup, stir-fried with oil, steamed, or added to meat dishes such as braised pork, stewed duck, and boiled tofu.”

There are records in "Cookery Secrets" and "Random Thoughts on Cooking," but the descriptions are brief.The current production techniques have greatly improved, with packaged products available for purchase.During the pickling process, a short fermentation occurs, breaking down glucosinolates into aromatic mustard oil, giving moldy dry vegetables their characteristic fresh and fragrant smell.High-quality moldy dry vegetables contain about 18% water, are yellowish and bright in color, sturdy yet flexible, uniform in size, intact in shape, free from impurities and broken pieces.Porridge,greatly benefits the body."The Food Canon Secret" and "Random Garden Food Manual" also have records of "mustard greens," but they are more concise.Today, production techniques have significantly improved, and there are small packaged goods available in the market.

During the pickling process of, a short fermentation occurs, converting the glucosinolates in or cabbage into flavorful mustard oil, thus creating a unique fresh aroma.

High-quality contains about 18% moisture, has a bright yellow color, is thick and soft, uniform in size, and retains its shape without impurities or fragments.