Tribute millet, bright green in color, fresh in texture, tastes like jellyfish and has high edible value. With a cultivation history of more than 2200 years, it is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, tribute was paid to the imperial court, and then it was paid to the imperial court every year, so it was called "tribute food". Because of its crisp and refreshing voice, it was vividly called "Xiangcai" by Premier Zhou Enlai in the 1960s, also known as "Shancicai".

Pizhou dried moss is well-known and is one of the commodities exported to China and Hong Kong.

Matters needing attention in paying tribute to cold dishes

Because of the high temperature in summer, microorganisms multiply very fast, which is the season when digestive tract infectious diseases are easy to spread. Therefore, the utensils used for cold salad, such as kitchen knives, chopping boards and containers, should be very clean. Scald it with boiling water before use. It is forbidden to cut vegetables with chopping boards and kitchen knives that have cut raw meat.

Even if you put the unfinished cold salad in the refrigerator, it will inevitably be invaded by bacteria. Generally, it is not heated when taken out, and such cold dishes are easy to cause gastrointestinal discomfort. Cooking is different. Generally, after being taken out of the refrigerator, it will be reheated and eaten, which can kill some bacteria in the leftovers to a certain extent, which is relatively safer.

Cold salad is easy to go bad. I suggest you eat it on the same day, especially in summer when it is hot and not suitable for the next day.

Reference to the above content: Baidu Encyclopedia-Gongcai

People's Daily Online-Can I eat cold tributes overnight?