Taishun Wild Bitter Cabbage [Zhejiang Taishun Specialty]

What is Taishun wild bitter cabbage? Authentic Zhejiang Taishun specialty: Taishun wild bitter vegetables

Content summary:Do you want to know what Taishun wild bitter vegetables are? This article is a detailed introduction toZhejiang Taishun specialty - Taishun wild bitter vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Taishun wild bitter vegetables. The full text takes about 4 minutes to read, mainly including the basic introduction of Taishun wild bitter vegetables and their nutritional value? What are the product characteristics of Taishun wild bitter cabbage? How did the history of wild bitter vegetables in Taishun come about? Tasting and eating methods of wild bitter vegetables in Taishun

Basic Introduction to Wild Bitter Vegetables in Taishun

Wild Bitter Vegetables: According to Li Shizhen (Compendium of Materia Medica), people from the south were known for harvesting tender vegetables. Steamed and served as a dish, it has a slightly bitter taste with a hint of aged sauce, hence the name 'bitter vegetable'. Kucai is a large family of plants in the Asteraceae family, including more than ten species such as Kucai, Lettuce, Kujicai, and Chicory. There are various aliases recorded in ancient books, and the multitude of aliases shows people's appreciation for it. It can be used as a dish to accompany rice, cooked soup to satisfy hunger, and used as medicine to treat illnesses

What are the nutritional values of wild bitter vegetables in Taishun

The bitter vegetables produced in Taishun County are wild bitter vegetables that are pollution-free in mountainous forests and seas at an altitude of over 800 meters. After scientific formula and precise processing using Weitong technology, dried bitter vegetables can be formed. Its taste is slightly bitter, sweet and refreshing, and it is often consumed to clear heat and detoxify

How did the history of wild bitter vegetables in Taishun come about

"Er Ya · Shi Cao 13", "Tu, Ku Cai". Kucai is a perennial herbaceous plant that grows naturally in the field, belonging to the Asteraceae family. In the Book of Songs, Guofeng, and Guofeng, there is a saying that goes, 'Who says tea is bitter, its sweetness is as sweet as shepherd's purse?' In the Book of Songs, Guofeng, and Guofeng, there is a saying that goes, 'Picking tea leaves is like firewood.' In the Book of Songs, Daya, Mian, there is a saying that goes, 'Sweet tea leaves are like malt.' It is generally believed that the term 'tea' in these poems refers to bitter vegetables. The characteristic of bitter vegetables recorded in Lu Ji's "Mao Shi, Grass, Trees, Birds, Beasts, Fish Commentary" from the Wu Kingdom of the Three Kingdoms is that they grow in mountain fields or swamps and taste sweet and crispy after frost. Li Shizhen of the Ming Dynasty recorded in Volume 27 of his "Compendium of Materia Medica" that in early spring, seedlings grow with hollow stems. When broken, white juice flows out, and yellow flowers resemble wild chrysanthemums. Their seeds are covered with white hairs and can sway with the wind. Kucai is the original meaning of tea, with a bitter taste that turns sweet after frost, hence it is called "sweet as shepherd's purse" or "sweet as honey tea"

Tasting and Eating Methods of Taishun Wild Bitter Vegetables

Soak in boiling water for 10 minutes or water for about half an hour to make soup or stir fry, and can also be served cold