Shangta Vegetable Mustard

Shangta Vegetable Mustard

　　Shangta vegetable mustard is a type of pickled greens made in rural Qingpu District, originating from Shangta on the western shore of Dianshan Lake. Shangta’s “Grandma’s Tea” is famous far and wide, and vegetable mustard is an essential everyday side dish served with it—take a sip of tea, eat a piece of mustard. Tea drinkers find great joy and delight in the experience.

Shangta vegetable mustard is neither picked too young nor too old. Mustard picked during the third or fourth harvest is ideal for pickling, striking a perfect balance. Every household pickles 10–20 jars, with each small jar holding 10–15 pounds. Depending on individual tastes, some use Sichuan peppercorns and fennel, while others use tangerine peel—the village women each show off their unique skills. Hence, there’s a saying: “A hundred households, a hundred flavors of mustard,” which speaks to its delicious taste. It’s even nicknamed “eel-flavored mustard,” a testament to how good it is. Shangta vegetable mustard is also a popular local specialty gift for visiting relatives and friends.

With advancing science, Shangta locals have also adopted new techniques for pickling vegetable mustard. Traditionally stored in jars, the pickles would spoil easily once opened, but now they’re preserved in glass saline bottles sealed with rubber stoppers. This method keeps their quality, flavor, and vibrant green color intact. The most enthusiastic households pickle over 100 bottles. As commercial awareness grows, it’s now common to see farmers selling bottles of vegetable mustard as local specialty goods at farmers' markets. Most buyers are urban visitors coming to the countryside for sightseeing.