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 as saying: "Fermented grains are common in winter, wither late, and have exercises at four o'clock, so they are called fermented grains, and now they are called Chinese cabbage.