At the table
Eat with chopsticks as a shared vegetable dish, alongside rice and other dishes.
A vegetable dish can contain pork fat; ask which cooking fat is used.
Cooking fat varies: some versions use lard, others vegetable oil.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Cooking fat varies: some versions use lard, others vegetable oil.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Mildly sweet, leafy and savory.
- Chili heat
- Texture
- Tender leaves with slightly firmer short stalks.
- How it’s made
- Washed tatsoi is quickly stir-fried in hot fat, with a little sugar and salt.
Cooking fat varies: some versions use lard, others vegetable oil.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Rugao winter leafy-vegetable tradition.
Ask if they have it first
请问你们有如皋清炒黒塌菜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A winter green from Rugao
This account describes a tradition or story, rather than an established historical fact.
Black tatsoi is associated with Rugao in Jiangsu. Its low rosette and very dark leaves distinguish it from pale-stemmed greens. Winter cold helps make the leaves tender and sweet; a simple stir-fry keeps their flavor prominent.