The scientific name of the two dishes is "steamed stuffed bun mustard", which is a kind of mustard. The short stems and axillary buds of the two vegetables are edible, with high nutritional value, rich water content, crisp and refreshing taste, and the unique fragrance of Cruciferae plants, mostly fresh.
The planting area of Ercai was initially limited to Sichuan Basin (Sichuan-Chongqing area), and then gradually developed to the middle and lower reaches of the Yangtze River and surrounding areas such as Guizhou, Yunnan, Hubei, Hunan, Jiangxi, Anhui, Zhejiang, Jiangsu and Shanghai.
The local varieties mainly include Nanchong Ercai, Chuannong 1 and Linjiang Ercai. There are also purified, rejuvenated and improved commodity seeds in the market, such as Pangduoduo, Wan Teng and Minhart jujube.