Preserved mustard stem (Ya cai)

Yacai is a traditional ingredient originating from Yibin in Sichuan. This pickled vegetable is made from the upper stems of mustard plant. The mustard greens are harvested in the 9th lunar month. The leaves are discarded, the stems are sliced into strips, and the strips are dried, then mixed with salt and fermented from 3 to 6 months in sealed containers.

They are then boiled with brown sugar and hung to dry again. Sichuan pepper, star anise, and other spices are added, and the mustard greens are fermented for another 3 to 6 months befor consumption. Yibin yacai is often used in stir-fries with vegetables and meat, and it's a crucial ingredient in dishes such as ganban sijidou (dry-fried green beans) and dan dan noodles.