Tai 'an Chinese cabbage has a long history, and ancient medical books record that Chinese cabbage "is produced all over Qilu, but the one that produces Daiyue Town is the best". Known as "the three beauties of Taian". The quality of Taian Chinese cabbage is better than that of yellow bud Chinese cabbage. When used for cooking, it produces less water, cooks quickly and is easy to rot, while the soup is as turbid as milk. Whether fried, stewed, steamed or vinegar, it tastes good. Besides being used as a vegetable, Chinese cabbage with yellow buds also has medicinal functions. According to the medical book, this dish can benefit the stomach and relieve hangover, especially with fruit juice in winter. You can also remove lacquer poison by mashing vegetables. Yellow-bud Chinese cabbage is 35-40 cm high and weighs 3-3.5 kg, with yellow-green leaves and white petioles. It is favored by people because of its thin help and low water content. At present, new progress has been made in the cultivation of Chinese cabbage in Taian, with more varieties, higher yield and quality. In Daiyue District of Tai 'an City, the annual planting area of Chinese cabbage in spring, summer and autumn is more than 40,000 mu, and the total output is more than 200,000 tons, forming a diversified, large-scale and annual supply pattern.
Taian yellow Brussels sprouts
Taian Daiyue District Dailvte Vegetables Association
13066669
Chinese cabbage (fresh vegetable)