The preserved Chinese green mustard in the recipe is pickled from local mustard greens grown in Lai Chi Wo, a Hakka village over 300 years old. It is sun-dried, pickled with salt and fermented in a traditional Hakka style to create a unique and traditional flavor. It is rich in natural probiotics. There is only sea salt but no other additives.

The pickled vegetable is then further mixed with QingQing's homemade sauce and is ready to be served. With care and attention to details, the bottle is "full of energy from the heavens, the food, and the maker." QingQing hopes that this vegan sauce can add flavor to your home-cooked dishes.