Nanchong winter vegetables are protected products of geographical indications.

Nanchong winter cuisine, one of the four famous dishes in Sichuan, is a famous specialty in Nanchong. It is characterized by freshness, fragrance, crispness and tenderness, and unique quality. It is a good product for cooking, pasta, seasoning and gift. Because its production and processing are in winter, it is named "winter dish".

Winter vegetable is a kind of semi-dry non-fermented pickles, which is often used as soup or fried food and has a delicious flavor. Winter vegetables are rich in nutrition and contain many vitamins, which have the function of appetizing and strengthening the brain.

Nanchong winter dishes are tender and sharp within ten days before and after the winter solstice, adhering to hundreds of years of traditional crafts and adding more than ten kinds of precious spices, which have been refined for more than three years. The product has dark brown luster, rich aroma, delicious and unique flavor, moderate salinity and tender texture. It is rich in amino acids, lactic acid, protein, vitamins and various trace elements, and has the effects of stimulating appetite, invigorating spleen, stimulating appetite and enhancing human body function.

Nanchong has a long history of winter cuisine, which was famous during Jiaqing period. This product is made from the tender tip of arrow stem vegetable by traditional technology. When making, the first-class and high-quality winter vegetables are selected, marinated with a variety of precious natural spices, cut with their tender buds, marinated in the pool, then piled up in the pool, squeezed out the bitter water, mixed with spices, sealed in the jar, exposed to the sun and exposed at night, naturally fermented, and eaten in the jar after aging.

Because winter vegetables have a certain aroma and garlic flavor, they are pickled from the tender tips of mustard greens for two or three years. They have an unusual fragrance, delicious taste and tender and crisp texture. They are usually used as seasoning except for baking white. Their eating methods are as follows:

Boil soup: If you make sliced pork soup, meatball soup and noodle soup, put some winter vegetables to boil soup first to improve the taste.

Mixing stuffing: adding chopped winter vegetables into the meat stuffing of noodles and wonton can increase the flavor.

Stir-fry: It is better to put winter vegetables in braised pork, roasted fish or fried mutton.