Harvesting wild pickled vegetable: A flavorful plant, valued for its taste and nutrition

Wild pickled vegetable, also known as wild la cai, is a wild plant that grows in natural environments and is typically harvested in the spring and summer. Its leaves are tender and crisp, rich in vitamins and minerals, offering high nutritional value. Wild pickled vegetable is often used to make pickled dishes, which, after pickling, have a unique, delicious taste with a hint of fragrance. It is not only a common ingredient in traditional cuisine but also a popular healthy food, especially in some regions where it is considered a great spring tonic.