In late spring, when rapeseed starts bolting, people cull flower-based tender stems, clean them in clear water, and have them half-dried under the sun. After that, they pickle them in small earthen jars.

The jars are sealed with bamboo shoots and yellow mud. The jars are placed in pottery basins upside-down to prevent air from leaking. In a few months, the jars' owners can remove the yellow mud and the bamboo shoots, and take out the pickled rapeseed stems.

They extend a special flavor, far better than Xue Li Hong (pickled mustards) and other salted dishes. They may be eaten uncooked, or served with soups and fried dishes.