"Sichuan Haruna", which adheres to the original manufacturing method (air-dried and packed in jars for about a year using more than 10 kinds of spices), can be easily used as a side dish with rice, as an appetizer, or as an ingredient in dishes. It is seasoned with sesame oil and soy sauce.

The raw material for mustard greens is the knotted part of a type of mustard greens called mustard greens.

The head of greens is air-dried to bring out its unique texture and flavor, then salted and subjected to lactic acid fermentation. Next, it is sprinkled with more than 10 kinds of spices that are also used in Chinese medicine, packed tightly into jars without any gaps, and fermented and aged for about a year.