Sichuan’s Winter Table Staple: The Irresistible Stir-Fried Crown Daisy Greens

Hey there, fellow food and travel lovers! Let me ask you something—have you ever sat down at a Sichuan family’s dinner table in the dead of winter, and noticed that one bright, fresh green dish that just pops against all the spicy, oily, mouthwatering classics like mapo tofu or kung pao chicken? Chances are, that’s stir-fried crown daisy greens (yes, that’s what we call TongHao in English, though some folks know it as chrysanthemum greens too). Trust me, this humble veggie is the unsung hero of Sichuan winter meals, and once you try the authentic version, you’ll never look at it the same way again.

I first fell in love with this dish during a trip to Chengdu a few years back. I was staying with a local family, and their grandma—bless her soul—cooked this every single night for a week. At first, I thought “eh, it’s just a green vegetable.” But by the third night? I was scraping the plate clean, begging for seconds. That’s the magic of Sichuan home cooking, right? It takes the simplest ingredients and turns them into something unforgettable.

Let’s cut to the chase—how do you make this Sichuan-style stir-fried crown daisy greens the right way? Spoiler: it’s all about the details, and skipping even one step will make all the difference.

First, you gotta pick the right crown daisy greens. Go for the young, tender bunches—avoid the ones with thick, woody stems, those are no good. Snap off the tough roots, give the greens a good rinse under cold water, and then pat them completely dry. I can’t stress this enough—wet greens = soggy stir-fry, and soggy crown daisy is a crime in Sichuan. The grandma I stayed with would even lay them out on a bamboo mat for 10 minutes to make sure every last drop of water was gone.

Next, the oil. Forget olive oil or vegetable oil—this dish needs rapeseed oil (CaiZiYou). It has that unique nutty aroma that’s been part of Sichuan cooking for centuries, and it’s what gives the greens that rich, earthy base flavor. Heat up a wok until it’s smoking hot (yes, smoking—high heat is key for quick stir-fries that lock in freshness).

Then comes the flavor kick: toss in a few dried chili peppers and a couple of sliced garlic cloves. Don’t overdo the chilies—this isn’t a spicy dish, just a fragrant one. The goal is to release that spicy, garlicky aroma that makes your stomach growl before you even add the greens. Stir them for 10 seconds max—you don’t want the garlic to burn (burnt garlic = bitter, yuck).

Now, throw in all the dried crown daisy greens at once. Stir vigorously over high heat—this is the “DaHuoKuaiChao” (high heat, quick stir) that Chinese home cooks swear by. Watch closely: in 1 to 2 minutes, the bright green leaves will soften, and they’ll start to wilt just a little. That’s your cue—don’t cook them longer! Overcooking turns them into a mushy, dull mess, and we’re here for that crisp-tender texture.

Finally, the seasonings. Keep it simple: a pinch of salt, and a tiny dash of sugar. Wait, sugar in a savory vegetable dish? Yes! That’s the secret trick Sichuan cooks use to boost umami. The sugar doesn’t make it sweet—it just balances out the slight bitterness of the greens and makes every bite taste brighter. Toss everything together one last time, and serve immediately. Like, right now—this dish is best when it’s piping hot, with that fresh, grassy flavor still front and center.

Here’s the thing I love most about this stir-fried crown daisy greens: it’s not fancy. It doesn’t require any fancy gadgets or hard-to-find ingredients. But it’s authentic. It’s the kind of dish that’s been passed down from grandma to mom to daughter for generations in Sichuan. It’s the dish that cuts through the heat of a spicy hot pot, that refreshes your palate after a big bowl of dan dan noodles, that makes you feel like you’re part of the family.

I know a lot of people think Sichuan food is just about spice—and don’t get me wrong, I live for that numbing, spicy kick—but this dish is a reminder that Sichuan cuisine is also about balance. The spicy and the mild, the rich and the fresh, the complex and the simple. That’s why stir-fried crown daisy greens are a non-negotiable on every Sichuan winter table.

Have you ever tried making stir-fried crown daisy greens at home? Or have you had the chance to taste the authentic version on a trip to Sichuan? Drop a comment below—I’d love to hear your stories! And if you do try this recipe, tag me (or just tell me about it)—I bet you’ll be hooked, just like I was.