Chinese cabbage, also known as "heading cabbage", "yellow sprouts" or "woxin cabbage", is a native and special vegetable in China, which is widely cultivated all over the country, with North China as the main producing area. Chinese cabbage plays an important role in vegetable production and consumption in China because of its tender and crisp quality, milky juice, easy planting and storage resistance. It is a delicious vegetable on people's table in autumn and winter. In the north, Chinese cabbage is called "home-cooked dish" and "semi-annual dish" and has been introduced to all parts of the world. In Japan, Chinese cabbage is called "Tang cuisine" and "Shandong cuisine"; In Europe and America, some people call Chinese cabbage "China Cabbage".

Chinese cabbage originated in China, but unlike leeks, ginger, garlic and other vegetables, it can be found in classical literature for a long time, and unlike some vegetables originating in China, there are still primitive wild species in the mountains and rivers. Looking through the ancient books, there were no ancient books about Chinese cabbage before Yuan Dynasty. According to textual research, the history of Chinese cabbage is short, and it has gone through the Ming and Qing Dynasties since the Yuan Dynasty. Up to now, it has been about seven or eight hundred years. Agronomists have made in-depth research on Chinese cabbage and concluded that it evolved from the natural hybridization between Chinese cabbage in the south and turnips in the north. Therefore, to explore the origin of Chinese cabbage, we must start from the source of Chinese cabbage and turnip.

Chinese cabbage, also known as green vegetables, rape and common cabbage, was called "fermented grains" in ancient times. Originated in southern China. The earliest historical records began in the Western Jin Dynasty. Turnip, also known as turnip, is a kind of root mustard, commonly known as "spicy pimple", which originated in China and mainly produced in northwest and north China. Turnip has been cultivated in China for a long time, and it has been recorded in the Book of Songs in the pre-Qin Dynasty, which is called "turnip", and it is also included in the vegetable monograph of Fan Shengzhi in the Western Han Dynasty. It has been widely cultivated in the Eastern Han Dynasty. During the reign of Emperor Huan, there was a record that "the flood was a disaster, and the grain was not harvested, so that all the injured counties and countries planted vines to satisfy their hunger".

regarding the regional characteristics and evolution of Chinese cabbage and turnip, the Southern Vegetation written by Ji Han in the Western Jin Dynasty is written in the section of "Turnip Attached": "There are no turnip ridges in the south, and occasionally, because of the officials' support, if you plant them, they will become mustard when you leave the land, and the orange will be planted in the north of the river. There is a cave in Qujiang, and that person is called Qin cave. " Xiao Zixian's Book of Southern Qi in the Southern Dynasties states that Chinese cabbage is cultivated in the south, which is called "fermented grains". Tang Sugong's "Tang Materia Medica" contains: "Broccoli and fermented grains have different origins." In the book "Ya Ya" written by Lu Dian in the Song Dynasty, it said: "The shepherd's purse was planted in the north, and it was turnip in the first half of the year, but it was extinct in two years. Turnip is also planted in the south. " In the Southern Song Dynasty, Chen Fu also recorded in "Chen Fu Nong Shu": "Planting radishes and vegetables in July." Green vegetables refer to Chinese cabbage.

from the above historical data, it can be seen that Chinese cabbage and turnip have different origins, and there were some character variations in the process of introduction from north to south, but in view of the underdeveloped technology at that time, people could not know what caused the variation of Chinese cabbage and turnip. It was not until the Yuan Dynasty that Chinese cabbage appeared. Hu Sihui called the so-called "fermented grains" Chinese cabbage directly for the first time in "Eating and Eating", and carefully drew a picture. Judging from the shape of Chinese cabbage described by him, it is no longer a Chinese cabbage born on the ground, but the outer leaves are gathered up, and its embracing state has evolved into a Chinese cabbage type with balls. However, it cannot be separated and ignored that the long history from Jin to Yuan is an important stage in the evolution of Chinese cabbage, from internal cause to external cause, from quantitative change to qualitative change, from accidental to inevitable mutation. At the same time, the war and turmoil in this period, people's migration, cultural exchanges between North and South, and interactive planting of crops have promoted the evolution of Chinese cabbage. After the Yuan Dynasty, there were more and more ancient books describing Chinese cabbage. In the Ming Dynasty, Wang Shimao introduced the definition and origin of Chinese cabbage in the section of "Fruit and Vegetable Sparse" and recommended "Yandi Huangyacai" as a famous variety. Qing Hongshu and others praised Chinese cabbage for its "crispness and beauty without me" and pointed out that yellow sprouts are another kind of Chinese cabbage and must not be confused with Chinese cabbage. Ding Yi once made a clear exposition of Chinese cabbage in A Brief Introduction to Farmland, and he called it "Woxin Chinese Cabbage". He introduced the cultivation experience of planting light snow harvest in beginning of autumn, Shandong Province, and also introduced the method of binding the outer leaves with straw rope to protect the bulbous leaves after first frost. Modern agricultural science and technology have proved that both Chinese cabbage and turnip belong to different subspecies of Brassica in Cruciferae, and cruciferous vegetables are the easiest to cross naturally. In particular, Chinese cabbage and turnip have the same basic genome, and the fertility rate of natural cross between them is 111%, and their parents and offspring can grow and reproduce normally. Moreover, the biological characteristics of Chinese cabbage are between Chinese cabbage and turnip.

The results of artificial hybridization between these two vegetables by vegetable experts also prove that Chinese cabbage is the product of hybridization between Chinese cabbage and turnip. Agronomists' further inferences are as follows: firstly, because Chinese cabbage and turnip were introduced to each other from north to south, the two vegetables bloomed at the same time, and their genetic relationship was extremely close. Under the condition of natural pollination, it is entirely possible to naturally cross and produce hybrid offspring. Secondly, this hybrid offspring is a semi-cold-tolerant vegetable, which requires a cool and humid climate, an appropriate temperature difference between day and night, and no freezing injury, and sunshine and rainfall are in line with the external environmental conditions of pilling. However, the autumn climate, temperature and weak alkaline soil characteristics in North China meet these requirements, and after nearly a thousand years of evolution and cultivation, Chinese cabbage has finally appeared. What needs to be stated here is that the author thinks that it is a mistake to call Chinese cabbage "shepherd's purse" or "shepherd's purse" today, and it should be clarified and corrected.

to sum up, the advanced variety of Chinese cabbage that we are eating now-Chinese cabbage with heading heads is the result of countless evolutions and hard cultivation by people of all ages in long-term labor practice. Contemporary Chinese cabbage has formed a huge family, which can be described as colorful. Its strain has developed to more than 1111 varieties of four varieties and three ecotypes of bulbous varieties. Chinese cabbage is more adaptable and has become a "national dish" planted all over the country. What is even more exciting is that with the rapid development of agricultural science and technology, anti-season heat-resistant Chinese cabbage and colored Chinese cabbage have also come out one after another.

Chinese cabbage is generally strong, inexpensive and nutritious, which makes people tired of eating for a long time. Once it came out, it was loved by people. In Yuan Dynasty, Hu Sihui wrote: "Cabbage is sweet, warm and non-toxic. It can clear the intestines, benefit the stomach, get rid of troubles in the chest and relieve alcohol poisoning. " In the Ming Dynasty, Wang Shimao was very appreciative of Chinese cabbage, which was regarded as a divine product in vegetables. Wu Qirui of the Qing Dynasty said that after the northern Chinese cabbage was transported to the south, "it was better than meat to compete for it, and it spread like wildfire." Wang Shixiong recorded the benefits of eating Chinese cabbage in the Diet Spectrum with Interest, saying: "Gan Ping nourishes the stomach, both vegetarian and vegetarian are suitable, and the taste is better than delicacies." Ke Shaowen, a historian of Qing Dynasty, wrote the poem "Planting Jiaozhou Cabbage": "The green leaves are full of white jade fat, and the snow and ice are sweet in severe winter." The "gum vegetable" praised by Lu Xun in "Mr. Tengye" is a famous specialty in Qingdao, Shandong Province. In those days, the "gum vegetable" was rare and expensive, and it was shipped to the south and sold by merchants with red head ropes tied to the roots. Qi Baishi, a famous master of modern Chinese painting, loves Chinese cabbage very much. In his picture "Pepper Cabbage", he wrote an inscription: "Peony is the king of flowers, litchi is the first fruit, and cabbage is the king of vegetables. Why not?" Since then, Chinese cabbage has been praised as "the king of vegetables" and widely recognized. The common people have a stronger Chinese cabbage complex. A common folk proverb says, "Fish makes a fire, meat produces phlegm, and Chinese cabbage tofu keeps peace." The Japanese commented on Chinese cabbage: "Its quality is excellent, its taste is sweet, its quality is extremely soft and crisp, and it is the best of all dishes."

according to modern nutrition science, every 111 grams of Chinese cabbage contains 1.7 grams of protein, 1.2 grams of fat, 3.1 grams of carbohydrate, 1.6 grams of dietary fiber, 251 micrograms of provitamin A, 1.8 milligrams of vitamin PP, 47 milligrams of vitamin C, E1.92 milligrams of vitamin E, 1.16 milligrams of thiamine, 1.17 milligrams of riboflavin, 69 milligrams of calcium and 1.5 milligrams of iron. In particular, it is necessary to remind everyone that selenium and molybdenum, which are rich in Chinese cabbage, are essential trace elements for human body. Selenium can complement vitamin E and have the functions of preventing myocardial infarction, hypertension and enhancing human immunity. Molybdenum is an important component of enzyme, and it can also assist the metabolism of sugar and fat, which have extremely anti-cancer effects and can directly or indirectly kill cancer cells. The oxalic acid content of Chinese cabbage is very small, and it is hardly reported. Therefore, nutrition experts list Chinese cabbage as one of the first choice vegetables for health care and cancer prevention.

In terms of eating, Chinese cabbage has a wide range of dishes, does not stop the taste, and is suitable for a variety of cooking methods, and is suitable for mixing, pickling and frying. It can not only be used as a dish alone, but also be compatible with many raw materials; Can be made into elegant high-grade dishes, but also can be made into thick cauldron dishes; I got both the hall and the canteen; But also one of the essential raw materials for pastry stuffing and hotpot. It can be said that it tastes like water and carries everything. However, experts suggest that Chinese cabbage dishes left overnight or for a long time should not be eaten to prevent nitrate in Chinese cabbage from turning into toxic nitrite.

in recent years, under the guidance of returning to the basics, chefs from all over the world have devoted themselves to creating brand-name dishes and innovative dishes featuring Chinese cabbage, and many Chinese cabbage dishes that are favored by consumers have emerged. As the hometown of Chinese cabbage, Gao Zhengang, the manager of Huanghai Restaurant in Jiaonan City, who is well-known in the catering industry, takes the promotion of local specialties as his own responsibility and takes green and natural organic Chinese cabbage as the research and development object, and has successively developed a series of dishes of Chinese cabbage, which are well received by consumers, stimulating the hotel's operating efficiency, making the hotel prosperous in both people and money and business, and becoming the flagship of the local catering industry.

Several Chinese cabbage dishes are selected to exchange and learn with peers.