Spring Not Old

Spring Not Old

　　"Spring Not Old" is a famous dish from Poyang, produced only along the four shores of East Lake and in the areas near the west and high gates of Shangtu Lake — that is, around the old town of Poyang County. Just a few miles outside the city, it turns into regular mustard greens. Although "Spring Not Old" is a type of mustard green, those grown in Poyang County differ greatly from ordinary mustard greens. Its color is ink-black, the leaves are smaller than those of mustard greens, and the flesh is dense with fine hairs. The stems and leaf stalks are thick and swollen, resembling Chinese cabbage (bok choy), and they fork in a feathery or irregularly feathery pattern. The leaves have a strong, pungent aroma and are planted in August and September, then harvested in early spring. When made into chopped vegetables, locals call it "Spring Not Old Pickled Vegetables"; when steamed and sun-dried into moldy dried vegetables, it is called "Spring Not Old Salted Vegetables." It can be used to stew meat, cook yellow cheek fish, make soups, or be stir-fried alone — all resulting in a crispy, refreshing taste that strengthens the spleen, stimulates the appetite, and leaves a long-lasting aftertaste.

　　 Poyang "Spring Not Old" – A renowned vegetable product from Poyang County, its leaves are dark green and either feathery or irregularly feathery in shape, with fine hairs and slightly upturned, narrow stems. The plant contains a variety of minerals and vitamins, with dense flesh and a strong, spicy flavor. The best varieties come from the west gate and north gate areas of Poyang County. Poyang has a long history of cultivating "Spring Not Old" vegetables. When made into pickled vegetables, they have a unique flavor, are fresh and appetizing, and taste exceptionally good. In summer, using Spring Not Old pickled vegetables to cook meat keeps it from spoiling for a long time; using them in soups clears the throat, reduces internal heat, and lowers blood pressure. When Spring Not Old pickled vegetables are cooked with "Yellow-Toothed Head" fish, the flavor is extraordinarily delicious, making it a traditional and well-known dish in Poyang. "Spring Not Old" is now one of the locally characteristic foods developed by Jiangxi Xin'an Food Co., Ltd., and is highly favored by consumers.