Nanchong Winter Vegetable

Nanchong Winter Vegetable

Nanchong Winter Vegetable is a geographical indication protected product.

　　Nanchong Winter Vegetable, one of the Four Famous Dishes of Sichuan and a renowned specialty of Nanchong City, is characterized by being fresh, fragrant, crisp, and tender, with a unique quality that makes it an excellent choice for cooking, noodles, seasoning, and as a gift. It is named "Winter Vegetable" because both its production and processing take place in winter.

　　Winter Vegetable is a semi-dry, non-fermented preserved vegetable, commonly used as a soup base or stir-fried dish, and boasts a delicious flavor. Rich in nutrients, it contains various vitamins and has appetite-stimulating and brain-boosting effects.

　　Nanchong Winter Vegetable is made from the tender shoots of winter vegetables harvested within ten days before and after the Winter Solstice. Using centuries-old traditional techniques and more than ten kinds of premium spices, it is meticulously refined through over three years of fermentation in jars. The final product features a glossy black-brown color, a rich aroma, a uniquely delicious flavor, well-balanced saltiness, and a tender, crisp texture. Testing has shown it to be rich in amino acids, lactic acid, protein, vitamins, and various trace elements, offering benefits such as stimulating appetite, strengthening the spleen, enhancing taste, and improving overall bodily functions.

　　Nanchong Winter Vegetable has a long history and was already well-known during the Jiaqing era of the Qing Dynasty. This product is made from the tender shoots of arrow bamboo shoots, refined using traditional techniques. During production, high-quality winter vegetables are selected and pickled with a variety of premium natural spices. The tender sprouts are cut, placed in pools for pickling, then removed and piled up, pressed to remove briny water, mixed with spices, sealed in jars, and left to naturally ferment under the sun and dew. After years of aging, it is ready to be opened and consumed.

　　Thanks to its distinctive fragrance and garlicky taste, Nanchong Winter Vegetable—made from mustard green shoots pickled for two to three years—is exceptionally fragrant, delicious, and tender. Besides being commonly used as a base for braised pork, it also serves many purposes as a seasoning. Its preparation methods include:

　　Making soup: For dishes such as sliced meat soup, meatball soup, or noodle soup, adding some Winter Vegetable while boiling enhances the flavor.

　　Mixing fillings: Adding chopped Winter Vegetable to the meat filling of noodles or wontons can enhance the umami taste.

　　Stir-frying or braising: Adding Winter Vegetable when making red-braised pork, braised fish, or stir-fried lamb improves the dish’s flavor.