The whole production process of organic Chinese cabbage must be carried out according to the production mode of organic agriculture, that is, the whole production process must strictly follow the production technical standards of organic food, that is, no chemicals such as pesticides, fertilizers and growth regulators are used at all, and transgenic engineering technology is not used, and at the same time, the whole quality control and review must be carried out by an independent organic food certification institution. Therefore, the production of organic Chinese cabbage must meet the environmental quality requirements and production technical specifications of organic food to ensure its pollution-free, nutritious and high-quality characteristics.

There are many kinds of non-organic Chinese cabbage. Northern Chinese cabbages include Shandong Jiaozhou Chinese Cabbage, Beijing Bai Qing Chinese Cabbage, Northeast Tianjin Green Chinese Cabbage and Shanxi Yangcheng rhubarb Chinese Cabbage. Chinese cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties.

Features: Chinese cabbage contains minerals such as protein, fat, vitamins, calcium, phosphorus and a lot of crude fiber, which can be used for stewing, frying, stir-frying, mixing, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite.