Tuber Mustard

Tuber Mustard

　　Tuber Mustard is also a type of pickled vegetable. It has a delicious taste—one bite and you’ll want to eat it again, and again...

　　 Tuber Mustard belongs to the Cleome genus and is an annual herbaceous plant. It is rich in amino acids as well as essential minerals such as calcium and iron. This vegetable boasts a unique flavor and is a widely renowned local specialty. Its stems and leaves can be pickled and eaten, making it a key preserved vegetable in summer. It can be stir-fried with meat, scrambled with eggs, or cooked on its own. The flavor is fragrant and delicious, refreshing the palate, stimulating appetite, and improving digestion. The entire plant also has medicinal properties. Anlu is the origin of Cleome, with a documented cultivation history of over 3,000 years. As early as the 5th year of the Kangxi reign (1665), the Anlu County Annals described Cleome as follows: “Cleome, also called fragrant vegetable, blooms small white flowers in summer. Its aroma is uniquely exceptional, surpassing others. There are two types: red-stemmed and white-stemmed. The red-stemmed variety is superior, unmatched elsewhere, likely due to differences in soil properties.” The city’s annual planting area reaches 20,000 tons, with an output value of 15 million yuan. The produce is in high demand and is distributed across the country.

　　 　Tuber Mustard, also known as fragrant vegetable, contains a special compound called tuber mustard element. Once pickled, it develops a distinctive aroma. Tuber Mustard is highly nutritious. Tests show it is rich in amino acids—at 10 times the level of commonly consumed vegetables and 3–6 times that of regular pickled vegetables. It also contains significantly higher levels of phosphorus, iron, calcium, and other minerals compared to ordinary vegetables. Its overall nutritional profile is comparable to that of legumes.

　　 　　In 1958, Dong Biwu praised it highly after tasting it during an inspection visit to Anlu.

　　 　　Tuber Mustard has been an imperial tribute vegetable since ancient times. Anlu, located in central China, lies at the junction of eastern and western landforms. Here, rivers slow from rapid flows into crystal-clear waters where golden sands settle to the bottom, gurgling with vitality. Legend says the seventh daughter of the Heavenly Emperor bathed here, fell in love with the place, and chose not to leave—eventually marrying Dong Yong. Seeing his poverty, she brought down “Tuber Mustard” and “Southern Radish” from heaven and gave them to Dong Yong to plant. Since then, Anlu has had Tuber Mustard. And only the soil of Anlu can grow this earthly delicacy, “Cleome”!

　　 　　Tuber Mustard:

　　 　　1. Tuber Mustard Dishes

　　 　 1) Stir-Fried Tuber Mustard with Minced Pork and Fava Beans

　　 　　It is similar to potherb mustard—crisp and tender with no grit. After pickling, it gives off a rich, fragrant aroma and has a wild, untamed character. The fava beans are sourced from Hubei, with tender, sweet, and juicy flesh—this is their peak season.

　　 　　This dish blends the fresh fragrance of fava beans with the unique aroma of Tuber Mustard. It offers both texture and wok hei (breath of the wok), making it highly enticing.

　　 　　This Tuber Mustard comes from Anlu, Hubei, and is not the same as what Cantonese refer to as “Tuber Mustard.” It is similar to potherb mustard—crisp and tender with no grit. After pickling, it gives off a rich, fragrant aroma and has a wild, untamed character. The fava beans are sourced from Hubei, with tender, sweet, and juicy flesh—this is their peak season.

　　 　　This dish blends the fresh fragrance of fava beans with the unique aroma of Tuber Mustard. It offers both texture and wok hei (breath of the wok), making it highly enticing.

　　 　　2） Stir-Fried Tuber Mustard with Eggs

　　 　　3） Braised Tuber Mustard with Red Chili