Qingyuan Bitter Cabbage [Zhejiang Qingyuan Specialty]

What is Qingyuan bitter cabbage? Authentic Zhejiang Qingyuan specialty: Qingyuan bitter vegetables

Content summary:Do you want to know what Qingyuan bitter vegetables are? This article is a detailed introduction toZhejiang Qingyuan specialty - Qingyuan bitter cabbage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingyuan bitter cabbage. The full text takes about 5 minutes to read, mainly including the basic introduction of Qingyuan bitter cabbage and its nutritional value? How did the history of Qingyuan Kucai come about? Tasting and eating methods of Qingyuan bitter vegetables, etc

Basic Introduction to Qingyuan Bitter Cabbage

Bitter leaved cabbage grows on the edge of Danfeng Mountain in Qingcao Village, Qingyuan. It is a must-have fruit and vegetable in the village, and it is also the best nutritional gift given by nature to the villagers. Rich in protein and various vitamins. Its tender leaves are edible, with a slight bitterness when eaten raw. Boil them in hot water and soak them in clean water to remove the bitterness

(1) Prevention and treatment of anemia, cooling and health care. Bitter vegetables are rich in carotenoids, vitamin C, potassium salts, calcium salts, etc., which have good effects on preventing and treating anemia, maintaining normal physiological activities of the human body, promoting growth and development, and cooling health care

(2) Clearing heat and detoxifying, sterilizing and anti-inflammatory. Bitter vegetables contain ingredients such as dandelion sterols and choline, which have strong bactericidal effects on drug-resistant strains of Staphylococcus aureus and hemolytic streptococcus. They also have certain killing effects on Streptococcus pneumoniae, meningococcal bacteria, diphtheria bacilli, Pseudomonas aeruginosa, dysentery bacilli, etc. Therefore, they have certain therapeutic effects on jaundice hepatitis, pharyngitis, bacterial dysentery, cold fever, chronic bronchitis, tonsillitis, etc

(3) Prevention and treatment of cancer. Kudzu decoction has a significant inhibitory effect on blood cell deoxygenase in patients with acute lymphoblastic leukemia and acute/chronic myeloid leukemia, and can also be used to prevent and treat cervical cancer, rectal cancer, and anal cancer

How did the history of Qingyuan Kucai 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 Qingyuan Bitter Vegetables

Bitter Leaf Vegetables Qingyuan people should be experts, easy to pick, and easy to eat. Most families mainly stir fry. First, wash the harvested bitter leafy vegetables, blanch them in boiling water, and then rinse them with clean water to remove their bitterness and unclean sediment. For stir frying, just add some oil and salt, don't add too many other seasonings, to preserve its bitter and fragrant original flavor

In Qingyuan, during the "pig slaughter", some freshly made lard is added to the bitter leafy vegetables, which has an excellent taste

Some people also add some red chili peppers to suit their own taste, which creates a unique flavor