The Brassicaceae and Yuntai genus leaves are used as raw materials for the tender winter vegetables. The vegetable grows in the cold and matures in mid-winter. After harvesting, it is cut and hung to dry in the sun. , withered in the wind, moistened by frost, and fried in frost, a few inches of tender sprouts will grow from the heart of the cabbage. They are cut and pickled, so they are called "tender tips". Since they are produced and processed in winter, they are called "winter vegetables".

A semi-dry, non-fermented pickle. One of China's famous specialties. One of the four major pickled vegetables in Sichuan ("Fuling pickled mustard", "Xufu bean sprouts", "Nanchong winter vegetables", "Neijiang kohlrabi"), its protein content is higher than that of pigs, beef and mutton. Its calcium content and trace elements The content of iron, phosphorus and zinc is very considerable. It can be made into pork belly with winter vegetables, steamed buns with winter vegetables, fried broad beans with winter vegetables, etc. It is extremely delicious.