Haiyan Datou Cai [Zhejiang Haiyan Specialty]

What is sea salt cabbage? Authentic Zhejiang Sea Salt Specialty: Sea Salt Datongcai

Content Summary:Do you want to know what Sea Salt Datongcai is? This article is a detailed introduction toZhejiang Haiyan specialty - Haiyan Houttuynia. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Haiyan Houttuynia. The full text takes about 8 minutes to read, mainly including the basic introduction of Haiyan Houttuynia and its nutritional value? What are the product characteristics of sea salt cabbage? How did the history of sea salt cabbage come about? The production method of sea salt cabbage and the awards and honors of sea salt cabbage

Basic Introduction to Haiyan Datou Vegetable

Haiyan Datou Vegetable is a general term for Datou vegetables and their pickled products grown in Haiyan County, Zhejiang Province, and is a specialty of the county. As a traditional pickled and processed vegetable of sea salt, it has always been famous in the Jiangsu, Zhejiang, and Shanghai areas, enjoying a great reputation and being deeply loved by consumers, especially Shanghai people who have a special love for sea salt cabbage. After pickling, the big head cabbage has a delicious taste, crispy and refreshing, slightly sour, and unique flavor. It can be eaten raw, stir fried or poured into soup, and can be paired with other dishes to create a variety of colorful dishes. The taste is pure and fresh, and will not be released. Was rated as a high-quality product at the 1998 Jiaxing High Quality Agricultural Products Exhibition and Technology Exchange Conference held in October 1998

What are the nutritional values of sea salt cabbage

Rich in vitamin C, carbohydrates, calcium, and phosphorus. It has the effects of dispelling food and qi, promoting diuresis and reducing swelling, relieving alcohol and appetite, enhancing appetite, detoxifying, stopping cough, and quenching thirst. At present, a large number of farmers are expanding their planting area, improving the processing technology of sea salt water spinach, and enhancing its quality, making sea salt water spinach a popular and best-selling product favored by consumers as a traditional product with a long history

Da Tou Cai, also known as turnip, mustard greens, or mustard greens, is a variant of mustard greens used for roots. It has a tight texture, low moisture content, high fiber content, and a strong mustard spicy taste with a slight bitterness. In the Xiangfan area, people also call it Zhuge Cai, and it is said that eating Da Tou Cai was first created by Mr. Zhuge. Sea salt turnip (pickled product) has a pure taste, with a fresh and delicious taste, crispy and refreshing, slightly sour, and unique flavor

How did the history of sea salt cabbage come about

The recorded production history of Hai Yan Da Tou Cai began in the Song Dynasty, with records of its cultivation in both the Song Dynasty's "Gui Shui Zhi" and the Ming Dynasty's "Hai Yan County Zhi". Around 1949, farmers in Dongmen Village, Xiaoqu Village, and Daqu (around Hongyi Village) of Wuyuan Town, Haiyan County, all had the experience of growing large head vegetables. They grew large head vegetables as daily dishes or produced and sold them to subsidize their families. The Agricultural Chronicles of Haiyan County also recorded that Haiyan County supported disaster stricken areas in Hubei and Anhui in 1963 with large head vegetables

The enterprise scale production of sea salt cabbage began around the 20th and 21st centuries. In 2008, there were over 1000 households planting large head vegetables in the county, with an annual planting area of about 3000 acres. The annual output of fresh vegetables was about 12000 tons, and the processed large head vegetables were about 8400 tons

In terms of product processing, in 2008, there were three vegetable processing factories in Haiyan County, but their scale was relatively small and belonged to family workshop style operation. The largest annual output was only tens of thousands of jars. At the same time, the rough processing of large head vegetables relies entirely on folk techniques and has strong seasonality and periodicity, and its annual processing volume is far from meeting market demand. Due to the fact that the pickling process of cabbage is a folk technique without industry standards, it has to some extent constrained the expansion of cabbage processing plants. Haiyan County attaches great importance to the "Haiyan Datou Cai" industry. In the early 21st century, the Haiyan County Hongyi Datou Cai Professional Cooperative was established, the "Haiyan Datou Cai" trademark was registered, the "Haiyan Datou Cai" geographical indication product protection was applied for, and the "Haiyan Datou Cai" geographical indication product protection scope was established. The Party Committee and Government of Wuyuan Town, the central production area of Houttuynia cordata, have identified the "Haiyan Houttuynia cordata" industry as a "characteristic industry" and included it in the development strategy of "developing the town with characteristics". They have established a pollution-free production base through the introduction of technology, and in 2009, they also established Haiyan Huiles Food Co., Ltd. to develop a series of Houttuynia cordata products, vigorously promoting the development of the entire town's Houttuynia cordata industry

Method of making sea salt cabbage

There are mainly two varieties of sea salt cabbage: Dongmen cabbage and Chengxi cabbage. The cultivation and processing techniques of these two varieties of cabbage are basically the same, using soil cabbage for cultivation. After harvesting, fresh cabbage needs to undergo root cutting, cleaning, air drying, fragmentation, etc., with the big head facing up and the leaves facing down. It is then dried in a bamboo plaque until each edge wrinkles up before being pickled in a jar. This pickling technique of marinating large head vegetables in jars, clumping them in pots, and storing them in pots is exclusive in Zhejiang Province. The process of processing and making large head vegetables is very delicate, with 7 steps including cutting, sun drying, marinating, and flipping. Especially for marinating, not only is the selection of the jar exquisite, but the ratio of salt to vegetables is also difficult to grasp, and there is no certain standard. If not grasped well, the taste and color of the marinated large head vegetables will change greatly, and the shelf life will also be affected

The award-winning honor of Haiyan Datou Cai

It was rated as a high-quality product at the 1998 Jiaxing High Quality Agricultural Product Exhibition and Technology Exchange Conference held in October 1998