Type: Northern Chinese Cabbage includes Shandong Jiaozhou Chinese Cabbage, Beijing Bai Qing Chinese Cabbage, Tianjin Green Chinese Cabbage, Northeast Chinese Cabbage and Shanxi 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.

Origin: It is cultivated all over the north and south.

Growth: annual and biennial herbs of Brassica in Cruciferae.

Nutritional value: It contains minerals such as protein, fat, vitamins, calcium, phosphorus and a lot of crude fiber, and can be used for stewing, frying, stir-frying, mixing, 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.

Detailed introduction:

Chinese cabbage

Chinese cabbage is an indispensable and important vegetable in people's lives. It is delicious and nutritious. Known as the "king of vegetables", it is deeply loved by the masses.

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 "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.

[Title]: Chinese Cabbage

[English abbreviation]:

English: Chinese cabbage

[explanation]:

Annual and biennial herbs of Brassica in Cruciferae. Include nodulation and non-nodulation groups. Origin: China coast and China. It evolved from Brassica napus. Use tender bulbs, rosette leaves or flower stems when eating. The planting area and consumption rank first among all kinds of vegetables in China.

Chinese cabbage with high piles

Chinese cabbage has shallow roots, thick main roots, developed lateral roots and horizontal distribution. Leaves hairy or glabrous, inserted on rosette-like short stems. Except bolting and tillering types, axillary buds are underdeveloped. Racemes with pale yellow to yellow flowers. Silique. Cultivated Chinese cabbage belongs to two subspecies of Brassica: heading Chinese cabbage is divided into loose leaf varieties, semi-heading varieties, flowering varieties and heading varieties according to the degree of leaf-heading connection; Non-heading Chinese cabbage can be divided into five varieties: common Chinese cabbage, collapsed Chinese cabbage, Chinese flowering cabbage, Chinese flowering cabbage and tillering Chinese cabbage.

Changzhou "Wuta Cuisine"

All kinds of cabbages need a mild climate. However, the suitable temperature and cultivation conditions of heading Chinese cabbage and non-heading Chinese cabbage are different. It is suitable for sandy loam, loam and clay loam with strong fertilizer efficiency and water retention, and the suitable soil pH value is 6.5 ~ 7. Viral disease, downy mildew and soft rot are the main diseases of Chinese cabbage. In addition, there are dry burning heart disease, white spot disease, black spot disease, black rot disease, anthracnose, Sclerotinia sclerotiorum and so on. The main pests are aphids, cabbage caterpillars, diamondback moths and black cutworms. Chinese cabbage is the main vegetable in winter and early spring in China because of its high yield and storability.

Spoken, cabbage is between an idiot and a rookie, meaning a person with low IQ.