Hakka "double immigrants" Fenglin's residents begin planting their mustard greens in mid-August, and harvest about two months later. Steeped in salt then partially sun dried, the greens become the tasty fucai of Hakka cuisine. Fully dried, they make another Hakka specialty-meigancai. Fucai, the more delicately flavored of the two, is used in soups, whereas meigancai gives savor to stewed meats.
鳳林人每年 8 月中旬開始種植芥菜，經兩個多月收成、醃漬、日曬、風乾等繁複程序後，就成為風味絕佳的客家福菜；如果繼續曝曬下去，又可以變身為另一種客家名菜梅乾菜；前者清香用以煮湯，後者濃烈適合燉肉，而醃菜的本色，也透露出客家人勤儉刻苦的一面。