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As frosty air blankets the city, a delightful array of winter vegetables graces Yangzhou's dining tables, bringing with them flavors unique to the season.
Baoying heicai stewed with beef. [Photo/WeChat account: yzs_lyj]
Baoying heicai is a kind of tatsoi, which is closely related to the more familiar bok choy. As a national geographical indication product, it is rich in chlorophyll, vitamins, and calcium. Frost-kissed in winter, it becomes exceptionally flavorful. Heicai stewed with beef is a classic dish.
Yizheng purple choy sum is another national geographical indication product of Yangzhou. The heavier the frost, the deeper its color and the sweeter its taste. Its purple hue indicates a high anthocyanin content. Locals love stir-frying it with bacon or sausage for a meaty kick, or with dried tofu for a light, vegetarian option.
Water celery stir-fried with shredded qianzhang. [Photo/WeChat account: yzs_lyj]
Water celery has a subtle and fragrant flavor. After heavy meals, it serves as an excellent palate cleanser. It is perfect for stir-frying with pork shreds or qianzhang (thin pieces of dehydrated tofu).
Pickled potherb mustard. [Photo/WeChat account: yzs_lyj]
Pickled dishes are a favorite on Yangzhou's winter dining tables. Among them, pickled potherb mustard, stir-fried with rapeseed oil, offers a tangy, appetizing flavor that pairs perfectly with rice.
