Dried Mustard Greens

Dried Mustard Greens

　　Origin: Meizhou, Guangdong, China. Craftsmanship: "Dried Mustard Greens" is a Hakka-style traditional dish. In late autumn to early winter, mustard greens in the vegetable garden sprout stalks — about the thickness of a thumb, topped with flower buds, resembling autumn grapes, and tasting crisp, tender, and sweet. At this time, the tender stems are picked and air-dried for several days. Once the leaves soften, they are placed in a basin, salted, and rubbed by hand until some juice seeps out, then transferred to an earthenware jar. A layer of greens is followed by a sprinkle of salt, and once the jar is full, the opening is tightly sealed with mustard green leaves or bamboo shoot husks. After ten to fifteen days, the greens are taken out and sun-dried, resulting in golden-colored dried mustard greens with a savory, salty-sour taste. Uses: Dishes made with dried mustard greens offer an unforgettable aroma. For example, "Steamed Pork with Dried Mustard Greens" is enhanced by the fragrance of the greens permeating the meat, while the greens absorb the meaty flavor, creating a perfect harmony of rich aroma, juiciness without greasiness. (Meizhou)