Wuping West Suburban Plate Cuisine (Fujian Wuping Specialty)

Basic Introduction of Wuping Xijiao Cabbage

Cabbage belongs to the Brassicaceae family, Brassica genus, turnip varieties, with a growth period of 90-100 days. The roots of cabbage are enlarged and disc-shaped, with a single root weighing 0.5-1.0kg. Leaves clustered, dark green in color, with fuzzy hairs on the surface. Pancai is a characteristic vegetable in Wuping, with the scientific name turnip and Hakka name "youtou". It is a tuber plant that looks like a plate. Pancai in the western suburbs of Wuping has a smooth skin, yellow white flesh, dense meat, sweet taste, good quality, and rich nutrition. It can be cooked or pickled, and is deeply loved by consumers

Two year old herbaceous dish, reaching up to 90 centimeters in height. The tuberous root is fleshy, spherical, oblate or sometimes oblong in shape, with fibrous roots mostly growing on the straight roots below the tuberous root. The stem is upright, with branches on the upper part. The basal leaves are green, deeply lobed, long and narrow, ranging from 30 to 50 centimeters in length. One third of them have weak petioles with a few small lobes or sessile leaflets. The top lobe is the largest and blunt, with wavy or shallow edges. The other lobes become smaller as they go down. The entire leaf is like a qin, with a few scattered white hairs on top and denser below; Lower stem leaves resemble basal leaves, with the base embracing the stem or having petioles; The leaves on the upper part of the stem are usually rectangular or lanceolate, undivided, sessile, and stem hugging at the base. The inflorescence is long, the flowers are small, bright yellow, and about 7 millimeters long; Sepals 4, 2 columns, unfolded; Petals 4, cross shaped, with long claws; Stamen 6.4 strong; Pistil 1, ovary superior, 1-chamber, separated by a membrane membrane membrane into false 2-chambers. The long horned fruit is cylindrical, measuring 3.5-6 centimeters in length, with a slender beak. The flowering period is in spring

The origin and main production of Wuping West Suburb Plate Vegetables are in Wuping County, Fujian Province, with a protected area between 115 ° 59 '-116 ° 06' E longitude and 25 ° 01 '-25 ° 08' N latitude; The protected areas include Pingchuan Town, Chengxiang Township, Zhongshan Town, Wan'an Township, and Dongliu Township, with a total of five townships and 56 villages under their jurisdiction; The protected area is 81445 hectares, with a current planting area of 187 hectares and a yield of 4839 tons

1. External sensory characteristics: clustered leaves, dark green color, and hairy surface. The fleshy root is disc-shaped with a concave top, with an average diameter of 13 centimeters and an average height of 6.3 centimeters. The skin is smooth, yellow white, with few fibrous roots and thin skin. The average weight is 0.62 kilograms. The fleshy root tissue is soft and dense, with a sweet taste and good aftertaste. It has the unique flavor of Wuping West Suburban Plate Vegetables and can be eaten raw, fresh, or salted

2. Internal quality indicators: moisture ≥ 92%, soluble total sugar 3.5-4.7%, crude protein 0.8-1.4%, carbohydrates 5.5-6.0%, crude fiber 6.8-8.1%, vitamin C24.5-26.1mg/100g

How did the history of Wuping West Suburban Plate Cuisine come about