Round Root Pickled Mustard

Round Root Pickled Mustard

　　Round root pickled mustard grows in high-altitude cold mountainous regions above 1,800 meters. Since ancient times, it has accompanied the ancient Yi people and is a beloved dish served to guests in Yi households, cherished by them through generations.

Yi folklore tells that in ancient times, when humanity was devastated by a massive flood, only the ancestor of modern humans, “Zumo Reniu,” remained. After failing to find a companion on Earth, he ascended to the heavenly realm known as “Shimu Enha” and married the youngest daughter of the Heavenly King “Ziyuedinggu.” The couple lived in harmony on Earth, but there were no vegetable crops left. So, the youngest daughter of “Ziyuedinggu” secretly stole over ten kinds of vegetable seeds—including round roots, rapeseed, and cabbage—from her father and scattered them on Earth, bringing vitality back to humanity. Upon losing his daughter and the seeds, “Ziyuedinggu” cursed: “The round root you stole to Earth shall be heavier than stone, its leaves never fit for food.” Thus, the green plant known as “round root” came to exist on Earth and became a food staple for the Yi people.

Round roots thrive in autumn and winter. So how did the clever Yi people preserve them for long-term use? They developed a method of pickling and drying, transforming the yellowish-green round root leaves into what we now know as round root pickled mustard. It has been found to contain a variety of vitamins and minerals essential to the human body and is known to have heat-clearing, appetite-stimulating, digestion-aiding, hangover-relieving, and weight-loss benefits. It is extremely simple to prepare. Compared to Guizhou’s pickled vegetables or Sichuan’s preserved vegetables, it stands out uniquely, forming its own distinctive flavor, beloved by Yi people of all ages. Adding just a little round root pickled mustard to otherwise plain preserved meat soup, potato soup, chicken soup, or fish soup is truly the finishing touch. It has become famous across the Liangshan region in various forms of pickled vegetable soups, earning widespread praise. Today, this ancient Yi delicacy—round root pickled mustard—has been revitalized, turned into a commercial product, and entered the market.