Mustard Greens and Fresh Ginger Broth (Da Jie Cai Sheng Jiang Shui)

Why people make this broth

Large mustard greens are widely grown across southern China and are the same leafy vegetable behind preserved classics like Sichuan ya cai, Cantonese ham choy (pickled sour mustard), and Chaozhou preserved vegetables. In its fresh form, mustard greens are mildly pungent, slightly cool in nature, and have long been used as a household remedy at the first hint of a cold: a stuffy head, a little chill, a tight neck. Simmered with ginger, the broth gently encourages perspiration, which in traditional thinking helps the body release the external pathogen. The combination is warming without being fiery, and the light sweat that follows drinking it warm is believed to provide significant relief. Nourilo notes this is particularly well-suited to the dry autumn season in southern China.