Tongxiang Pickled Mustard Greens

Tongxiang Pickled Mustard Greens

　　Tongxiang pickled mustard greens are a specialty of Tongxiang City, Jiaxing, Zhejiang Province. They are known for their unique flavor—fresh, fragrant, tender, and crisp. The product sells well across China and is also exported to Hong Kong, Macau, Southeast Asia, and Western European countries.

　　The origin of pickled mustard greens is Sichuan. Since 1931, when people like Gu Jinshan from Gujiaqiao in Nari, Tongxiang, introduced them from Sichuan and began cultivation, Tongxiang has had its own production. Over the past sixty years, the production of Tongxiang pickled mustard greens has developed rapidly. Currently, the largest cultivation areas are in Nari, Shiqiao, Gaoqiao, Tidian, and Baotao. There are dozens of processing factories across the city, producing over one million dan (a traditional Chinese unit of weight) of finished pickled mustard greens annually, ranking second in the country after Fuling, Sichuan. The product is also exported to Singapore, Malaysia, Hong Kong, and Macau.

　　Pickled mustard greens are a delicious, crispy side dish. They can be eaten raw, stir-fried, or used in soups. Due to Tongxiang’s mild climate and fertile soil, the stems are plump and thick. Coupled with scientific processing methods, the final product is fresh, fragrant, tender, and crisp, offering a distinctive flavor. Analysis shows that it contains a variety of essential nutrients for the human body, such as protein, sugar, fat, calcium, phosphorus, iron, carotene, riboflavin, and niacin, making it highly nutritious.

　　There are two varieties of pickled mustard greens: early-maturing and late-maturing. Early-maturing varieties are sown around Bailu in the lunar calendar and harvested around Lichun the following year; late-maturing varieties are sown between Qiufen and Hanlu in the lunar calendar and harvested around Qingming the following year. In recent years, through the selection and promotion of high-quality varieties, Tongxiang pickled mustard greens have come to feature slender roots, sturdy fleshy stems, full wart ridges with shallow grooves, low hollow rates, and relatively high protein content.

　　The processing of pickled mustard greens is relatively complex, generally involving multiple steps such as selection, slicing, salting, pressing, seasoning, and jar packing. In recent years, pickled mustard greens factories have continuously improved their processing and packaging methods, refining their craftsmanship. In addition to producing traditional block-shaped pickled mustard greens, Nari Vegetable Food Company No. 1 also processes sliced and shredded varieties, enhances them with seasonings, and packages them in small portions for market release. Their “Chrysanthemum Brand” small-packaged pickled mustard greens are fragrant, crisp, tender, and delicious—convenient to eat, hygienic, and popular among consumers both domestically and abroad.