I bought a new vegetable called mustard greens at Hema Supermarket. They look similar to lettuce, but they look tougher than lettuce, especially the stem part, which is plumper and firmer. This mustard green is like the "tough guy" of the lettuce world. I took it home for dinner, and my family said it should be stir-fried.

How to fry?

Wash and cut into sections, cut the leaves and stems, and cut the bottom stem into several more sections. Heat some oil in the pan, add the stems and stir-fry for 1 minute, then add the leaves and stir-fry. When it comes out of the pan, pour some white wine, it's that simple!

The dishes are placed on white porcelain plates, green and lovely. It tastes crisp and refreshing, with a fresh and sweet taste, but also a little bit bitter, which balances out the sweetness.

The taste is a bit like boiled kale. I looked up the information out of curiosity and found out that Shuidong mustard is also a vegetable from Guangdong. No wonder I, a northerner, have never seen it. What’s even more amazing is that it actually has 7 relatives in the mustard family, namely:

1. Potherb mustard (common name), Pickles (Jiangsu)

2. Mustard (common name) ) Water chestnut and kohlrabi (Sichuan)

3. Kohlrabi (common name in Yunnan)

4. Rapeseed (common name in North China)

5. Kohlrabi Leaf mustard, multi-lobed leaf mustard (Flora of Guangzhou), silver-leaf mustard, golden-leaf mustard, golden-leaf mustard

6. Corrugated leaf mustard (Flora of Guangzhou) Corrugated leaf mustard

7. Shuidong mustard?

Shuidong mustard is a specialty of Dianbai County, Guangdong Province, and a national geographical indication product of China. It is named after being produced in the area surrounding Pengcun, Shuidong Town, this county.