A dish featuring Rugao tatsoi and cured meat. [Photo/Nantong Daily]

Tatsoi, a variety of Chinese cabbage from Rugao, has been included in China's 2024 list of regional agricultural public brands.

Known for its high dietary fiber, vitamin B, vitamin C, calcium, and folic acid content, tatsoi is particularly valued for its elevated levels of vitamin C and calcium. This winter vegetable, a local favorite, is now available year-round thanks to advanced freezing techniques that preserve its deep green color and nutritional value for up to 24 months at -22 C.

In recent years, Rugao tatsoi has gained growing recognition and market appeal, with products now sold in major cities such as Shanghai, Nanjing, and Suzhou. 

Over the past three years, many impressive improvements have been made to tatsoi cultivation techniques in Rugao, with a yield increase of 190.5 kilograms per mu (667 square meters) and an additional revenue of 902.86 yuan ($124.2) per mu. The crop has become a symbol of prosperity, contributing to agricultural efficiency and boosting farmers' incomes in Rugao. 

A local delicacy featuring tatsoi is tatsoi vermicelli soup. The dish involves stir-frying washed tatsoi until wilted, then simmering it with soaked vermicelli for two minutes. Variations include adding tofu or dried shrimp for enhanced flavor.