Jingjia four color chives [Shandong Huantai specialty]

What is Jingjia four-color chive yellow? Authentic Shandong Huantai specialty: Jingjia four-color chives

Content summary:Do you want to know what Jingjia four-color chives are? This article is a detailed introduction toShandong Huantai specialty - Jingjia four-color chives. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jingjia four-color chives. The full text takes about 6 minutes to read, mainly including the basic introduction of Jingjia four-color chives and the product characteristics of Jingjia four-color chives? How did the history of Jingjia's four-color chives come about? Wait

Basic introduction of Jingjia four-color chives

"Four color chives", commonly known as "Sun's chives", are produced in Jingjia Town, Huantai County, especially in Dongsun Village where most of the growers are. Due to the complex production process and unique environmental conditions, four-color chive yellow not only has the nutritional value of chives, but also accumulates a lot of dry matter, has moderate cellulose content, and low moisture content. Its appearance is bright and colorful, and its internal expression is fragrant, crisp, and tender. It can be said to be a combination of color, aroma, taste, and nourishment. During the Spring Festival, being able to eat dumplings wrapped in four-color chives and cold dishes made with four-color chives is something that ordinary people are proud of. Four color chives have become a great gift for visiting relatives and friends during the Spring Festival

Jingjia four-color chive has always been renowned for its excellent quality in color, aroma, and taste both inside and outside the province. Its prominent feature is the unique color distribution formed by artificially controlling and adjusting temperature and lighting conditions: the leaf tip is purple, and the lower segments are green, yellow, and white, which is very beautiful. Due to the complex production process and unique environmental conditions, the plant grows slowly, accumulates a lot of dry matter, almost does not produce cellulose, and has a low water content. Jingjia four-color chive is rich in nutrients and is known as the "evergreen grass". It has the characteristics of low fiber, strong aroma, and good taste. It is fragrant when eaten raw, delicious and refreshing when cooked. Cold mixed cooking is also helpful. The human body can digest food and transform qi, which has high edible, medical, beauty and health value

What are the product characteristics of Jingjia four-color chives

The leaf tip is purple, and its lower segments are in four colors: green, yellow, and white. The color is bright and beautiful. Jingjia four-color chive is rich in nutrients and is known as the "evergreen grass". It has the characteristics of low fiber, strong aroma, and good taste. When eaten raw, it has a fragrant aroma, while when cooked cooked, it has a delicious and refreshing taste. Cold mixing and cooking can help the human body digest and transform qi, and it has high edible, medical, beauty and health value

How did the history of Jingjia's four-color chives come about

Four color chives are a famous local specialty of Huantai County, Zibo City, Shandong Province. They have a long history and have been developed for three hundred years since the Qing Dynasty. They are a top grade tribute to the imperial court. The Jingjia four-color chive has a cultivation history of more than 150 years and was a tribute to the Qing Dynasty court. In 1866, two brothers, Sun Jingli and Sun Jingyi, who made a living by growing vegetables, accidentally discovered several chives sprouting from a field of chives under reeds in the cold winter. They were inspired to cultivate four-color chives, which became known as "Sun's chives". According to the "Newly Revised Annals of Huantai County", "Sun Jingli and Sun Jingyi in Dongsun Village, Jingjia Town, achieved great results in planting vegetables in the nursery. The winter and moon fresh chives are a famous local product in Huanyi, and the cultivation method was pioneered by the brothers. The neighbors followed suit and gained profits, which has now expanded to thousands of households. They remember their roots when drinking water, and Jingli is like their ancestors." After the founding of New China, the Jingjia family's four-color chives and yellow tea were exhibited in Beijing many times