Not the same.

Moganlai (i.e. Wugancai) is a cheap and high-quality traditional non-staple food in Shaoxing. It is also a famous specialty of Shaoxing and has a long production history. There is a description of mustard greens as early as in "Yue Zhong Bian Lan": "Mold dry vegetables can be divided into dried mustard greens, dried rapeseed, and dried cabbage. Mustard greens are fresh in taste, rapeseed is mild in nature, and cabbage is tender in texture. It is used for cooking ducks and roasting meat and has a unique flavor. "Shaoxing residents made their own rice in the 19th century." It can be seen that the production of moldy Ganlai in Shaoxing was very common at that time. In the Qing Dynasty, Miganlai was one of the "eight tributes" of Shaoxing. In the past, most farmers or craftsmen who went out to work liked to put a little steamed Ugan Rai in their rice baskets. Firstly, it was easy to carry and secondly, it was delicious to eat. It is said that on hot days, if dried vegetables are placed in the lunch box, they will not go rancid for a while. To this day, the habit of pickling and drying vegetables is still very common in urban and rural families, and even many overseas Chinese housewives are happy to make their own.

Shaoxing moldy dried vegetables are shiny and black, have a mellow aroma and are resistant to storage. It can be divided into three types: dried cabbage, dried rape and dried mustard. The most delicious mustard is dried mustard. Dried mustard is the best variety, pickled and dried in the sun. "Bainao mustard" has many cores, slender stems and leaves, and is fresh and tender when harvested at the right time. The dried vegetables made from this kind of vegetables will become darker and darker as they are steamed, and become softer and more fragrant as they are steamed. Before the Qingming Festival, the mustard greens are dried in the sun, tied up in small bundles with gold and silver wire, put in a small jar and salted. When the marinade has subsided, they are taken out when mature, dried and steamed until the vegetables turn red. After it turns black, it is dried in the sun and steamed and dried many times until the color is bright red and the aroma is fragrant. Finally, it is sealed in a vegetable jar decorated with figures and landscapes on the outside. According to the memories of an old man who made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by the prefect of Shaoxing and Shanyin County. They weighed no more than a thousand kilograms every year. They were stamped with yellow seals on the vegetable altar and transported to the capital by special personnel. It is said that Emperor Qianlong visited the south of the Yangtze River six times, and when he came to Shaoxing, he always tasted the dishes and markets made with tribute dishes. Nowadays, almost every farmer in Shaoxing makes homemade rice, and every household has it ready all year round. The annual output of commercial molded vegetables is more than 250 tons, which are sold at home and abroad.

In addition to being used as an accompaniment to meals, Shaoxing dried vegetables are also used as an auxiliary ingredient in various dishes. They are commonly used for steaming, stewing, making soups, grilling bamboo shoots, roasting fish, stewing chicken, steaming tofu, etc. It is delicious, appetizing and increasing food intake. In summer, use moldy dried vegetables with a handful of dried bamboo shoots to make soup, which has the functions of producing body fluids and quenching thirst, relieving heatstroke and preventing Sha, and restoring physical strength. "Stewed Pork with Molded Dried Vegetables" is a typical Shao-style famous dish that has been included in the "Chinese Cookbook". This dish consists of molded dried vegetables and pork belly, with Shao wine, sugar and other condiments, first stewed and then steamed. When finished, the dish is dark in color, slightly sweet, and the meat is red and bright, fat but not greasy. Nowadays, this dish is very popular among customers in some restaurants, and some foreign tourists also like to buy a few bags to take home for a taste. Mr. Lu Xun and Premier Zhou Enlai also loved to eat this hometown dish during their lifetimes. The braised pork with molded dried vegetables has also been praised by many international friends. In 1972, US President Richard Nixon visited China and came to Hangzhou. At the banquet in Hangzhou Louwailou, Premier Zhou's hometown dish "braised pork with musty dried vegetables" was served. After eating it, Nixon repeatedly said it was OK!

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Plumb vegetables

Origin: Meizhou, Guangdong, China

Technique: "Meigancai" is a native Hakka dish. At the end of autumn and early winter, the mustard greens in the vegetable garden are mossed. They are as thick as a thumb and have flower buds on the top. They are crisp, tender and sweet. , hang for a few days. When the leaves become soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some vegetable juice oozes out, put them into a pottery jar, put them in a layer and sprinkle a layer of salt on them. Seal the jar tightly with mustard leaves or bamboo shoot shells. After ten days and a half, take it out and dry it in the sun, and it will become golden-colored, salty, sour and sweet prunes.

Purpose: Cook with prunes. The fresh and fragrant flavors of the dishes made are unforgettable for eaters. For example, the meat with pickled vegetables has the fragrance of the pickled vegetables, and the pickled vegetables have the aroma of the meat, so they complement each other, and the fragrance is tangy and fat. Not boring.