Mustard greens are commonly seen in Taiwanese cuisine, and they come in various forms based on the ways they are fermented. Pickled mustard greens, fucai, and meigancai are all incarnations of mustard greens. Pickled mustard greens are often used in hot pots, a key ingredient for making a sour and savory broth. Fucai and meigancai are both classic ingredients in Hakka-style cuisine, with the former paired with minced meat and bitter gourd, and the latter paired with pork belly. To conserve labor power, Taiwan came up with automated solutions for transporting mustard greens. Learn more about how mustard greens enrich the culinary landscape of Taiwan.