Dianjiang Allium Head [Chongqing Dianjiang Specialty]

What is Dianjiang Allium Head? Authentic Chongqing Dianjiang specialty: Dianjiang Allium Head

Content summary:Do you want to know what Dianjiang Allium Head is? This article is a detailed introduction to the special product of Dianjiang in Chongqing - Dianjiang Allium Head. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dianjiang Allium Head. The full text takes about 6 minutes to read, mainly including the basic introduction of Dianjiang Allium Head and its nutritional value? What are the product features of Dianjiang Allium Head? How did the history of Dianjiang Allium come about? Wait

Basic Introduction of Dianjiang Allium Head

Allium Head is a popular food among the people. It is mainly made from high-quality fresh Allium Head, which is purified, washed, pickled, fermented and refined. The product is white, semi transparent, with fine meat, crispy and tender taste, fragrant and rich in lactic acid aroma. It has the effects of sterilization, greasiness relief, appetizing, cancer prevention, beauty and beauty, and is rich in various minerals. The Allium Head produced in Dianjiang is not only famous for its layers, white color, and crispy taste, but also for its medicinal effects such as digestion, greasiness removal, and cancer prevention, which have won the favor of the world

Allium chinense is the core competitiveness of Dianjiang kimchi. Dianjiang people have a long history of eating Allium chinense, and there is always a plate of Allium chinense that they can't get tired of on their dining table, "said Leng Jiarong, General Manager of Chongqing Hengli Food Co., Ltd

"Dianjiang pickles have been sold to Japan and South Korea for many years, and now a new breakthrough has been made." Leng Jiarong introduced that in the past, Dianjiang pickles could only be sold as semi-finished products, and the big profits were earned by foreigners. In 2015, we registered the 'Qiaotou' brand trademark in South Korea, and the brand has also been established, "said Leng Jiarong. Now, the export of Allium chinense from Dianjiang is all under our own trademark, and the added value has increased by nearly 40% by directly exporting finished products. Now planting one acre of Allium chinense can earn farmers over 4000 yuan per year. Last year, the company acquired 6500 tons of Allium chinense, 1500 tons of chili peppers, and 1500 tons of pickled vegetables. Pickled vegetables were in short supply.

A Allium chinense plant grows and matures in the ground, is picked and stored, and then becomes a white, tender, and delicious pickled vegetable in a sealed bag, which takes about two months. The production process is very strict. Finally, the Allium chinense is packed and shipped across the sea. Batch after batch of pickled vegetables are produced from July to April of the following year.

Leng Jiarong said, "Allium chinense is not only delicious, but also has medical effects. It is called Lingzhi in vegetables, which can enhance appetite and help digestion. This is also the main reason why it is popular.

One of the reasons is that" Dianjiang Allium Head "has now been named as a geographical trademark of Dianjiang by the State Administration for Industry and Commerce

What is the nutritional value of Dianjiang Allium chinense

Allium chinense is known as the "Lingzhi of vegetables". For traditional Chinese medicine, many components contained in Allium chinense have good therapeutic or adjuvant effects on coronary heart disease, angina pectoris, gastric neurosis, gastroenteritis, dry vomiting, chronic bronchitis, wheezing, cough, chest pain leading to back pain, chronic diarrhea and cold diarrhea. It can be seen that Allium chinense is indeed a precious treasure of medicinal and edible origin, worthy of the nickname "Lingzhi in vegetables"

By using methods such as salting and soaking with sugar and vinegar, Chinese Allium chinense can be processed into salted Chinese Allium chinense and sweet and sour Chinese Allium chinense. These products have unique colors, aromas, and flavors, making them a very unique seasoning food. It has functions such as increasing appetite, aiding digestion, relieving epidemic qi, and strengthening the spleen and stomach

Commonly known as "eating six pieces before and after meals, not hitting the door of the doctor", vividly describes the medicinal and health value of Allium chinense. With the continuous improvement of modern detection methods, mature Allium chinense has been found to contain various nutrients such as sugar, protein, calcium, phosphorus, iron, carotenoids, and vitamin C

Perennial herb. Multiple clustered bulbs, narrowly ovate in shape, thick (0.5-) 1-1.5 (-2) centimeters; The outer skin of the bulb is white or reddish, membranous, and does not rupture

Since the Shang Dynasty, Chinese people have been planting Chinese onion