Yongding Dried Vegetables

Yongding Dried Vegetables

Yongding Dried Vegetables is a geographical indication certification trademark.

　　Made from carefully selected mustard greens through steaming and sun-drying. They have a glossy black color and a rich aroma.

　　Yongding Dried Vegetables

　　Yongding Dried Vegetables have a history of over 400 years and are well known not only within and beyond Fujian Province but also among overseas Chinese in Southeast Asia. Hu Wenhu, known as the "Tiger King of Tiger Balm," often had them sent to him from his hometown during his time living abroad.

　　There are two types of Yongding Dried Vegetables: sweet and sour. The sweet type has a glossy black color and a deliciously sweet and savory flavor. The process involves washing fresh mustard greens, sun-drying them for 1–2 days until soft, then steaming, sun-drying, and repeating this steam-sun cycle at least three times—known as “three steams and three suns.” Some premium varieties go through up to seven steams and suns. The sour type has a yellowish-brown color and a tangy yet slightly sweet taste. Fresh mustard greens are first washed, then sun-dried and chopped, before being salted, kneaded, and fermented in an earthenware jar for about a week. After fermentation, they are simmered, sun-dried, steamed, and dried again, then subjected to at least two more cycles of steaming and sun-drying before storage.

　　Yongding Dried Vegetables are delicious when stir-fried, stewed, steamed, or boiled with meat.