Chinese cabbage, known as fermented grains in ancient times, is known as the king of vegetables. It is said that this was put forward by Mr. Qi Baishi. Qi Lao has a freehand painting of Chinese cabbage with the inscription: Peony is the king of flowers, litchi is the first of all fruits, and Chinese cabbage is the king of vegetables. Why not? So the reputation of the food king spread like wildfire. In winter in northern China, Chinese cabbage is indispensable on the dining table, so it is said that Chinese cabbage is as beautiful as bamboo shoots in winter. Chinese cabbage has high nutritional value, and there is a saying that a hundred vegetables are not as good as one cabbage.
Chinese cabbage is a native vegetable in China with a long cultivation history. According to textual research, the white rape flower found in the site of the original village in Xi 'an Banpo in the Neolithic age in China was about 6000 to 7000 years ago. In the Book of Songs, there is a record that "weeds are harvested for fertilizer, and there is no following body", which shows that in the Central Plains more than 3,000 years ago, weeds (Man Qing, mustard, leek, leek) were differentiated from "fennel" in the Qin and Han Dynasties. During the Three Kingdoms period (the third century AD), Lu Wu recorded that "Lu Xun urged people to grow fermented beans". In the Southern Qi Dynasty (5th century A.D.), it was recorded that "the leaves were eaten by Wang Jian, and leeks (cabbages) were just served" (Biography of Wuling Leaves). At the same time, Tao Hongjing said: "There are leeks in vegetables, which are the most commonly eaten." White fermented grains existed in the Tang Dynasty and were officially called Chinese cabbage in the Song Dynasty. Su Song in the Song Dynasty said, "Yangzhou is a kind of cabbage with round and big leaves ... and no residue, which is absolutely superior to others. This is called cabbage. " In the Ming Dynasty, Li Shizhen quoted Lu Dian's Ya Ya and said, "Fermented grains wither late in winter and are common at four o'clock, so they are called fermented grains, and now they are called cabbage."
Chinese cabbage originated in the north of China, introduced to the south, and cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. There are many kinds of Chinese cabbage, including JIAOZHOU Chinese cabbage, Bai Qing Chinese cabbage, Tianjin green Chinese cabbage, Northeast Chinese cabbage and Yangcheng Chinese cabbage. Chinese cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties. Chinese cabbage contains minerals such as protein, fat, vitamins, calcium, phosphorus and a lot of crude fiber, which can be used for stewing, frying, stirring, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite. As the saying goes, "pork is the best meat, and cabbage is the only fresh dish." Besides cooked food, Chinese cabbage can also be processed into dried vegetables or pickled products. For example, the "Beijing and Winter Cuisine" in Hebei is a famous local dish made of Chinese cabbage.
Chinese cabbage is not only used as a vegetable for people to eat, but also has medicinal value. Chinese medicine believes that Chinese cabbage is sweet and flat, and it has the effects of clearing away heat, relieving annoyance, quenching thirst and diuresis, and dredging the stomach. Eating Chinese cabbage regularly can prevent vitamin C deficiency (scurvy). There is also a folk prescription for treating colds with cabbage. The method is to decoct dried Chinese cabbage roots with brown sugar, ginger slices and water, or to decoct three Chinese cabbages and seven green onions with brown sugar. Drink it while it's hot, cover it with sweat and you'll get over your cold. Wash Chinese cabbage, chop it up and fry it in thick soup. Wash the frostbite area before going to bed every night for several days. White rapeseed can relieve alcoholism. For people who are drunk and not awake, it can be used to grind and adjust the "Jinghua water" (that is, the well water just pumped from the well), and the effect is good. For people with qi deficiency and stomach cold, it is not advisable to eat more cabbage to avoid nausea and vomiting. Eating too much can be solved with ginger.
Scientists at the new york Institute of Hormones in the United States found that the incidence of breast cancer among women in China and Japan is much lower than that of western women, because they often eat cabbage. There is a compound in Chinese cabbage that can help decompose estrogen related to breast cancer, and its content accounts for about 1% of the weight of Chinese cabbage. The air is particularly dry in autumn and winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins, and eating more Chinese cabbage can have a good skin care and beauty effect. The cellulose in Chinese cabbage can not only moisten intestines and detoxify, but also promote the absorption of animal protein by human body.