Chinese cabbage, native to northern China, is a leafy vegetable of Brassica in Cruciferae, usually referred to as Chinese cabbage. It also includes Chinese cabbage and Chinese cabbage, a cultivated variety of Chinese cabbage, namely "Chinese cabbage" or "cabbage". Introduced to the south, it is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. There are many kinds of Chinese cabbages, such as JIAOZHOU Chinese Cabbage, Bai Qing Chinese Cabbage, Qingmaye Chinese Cabbage, Northeast Chinese Cabbage, Yangcheng Chinese Fringe, etc. At the same time, Chinese cabbage is used as a related network term.

Selection skills of Chinese cabbage

1. Look at the color: Chinese cabbage is divided into balls and not balls. This article refers to the title variety. Generally choose white cabbage, because white cabbage will be sweeter and taste good. If it is a blue dish, it tastes different. In addition, even Chinese cabbage is not completely white, because the outside part will turn blue by sunlight. So a little blue leaves are allowed outside. ? 2. Look at the size. If you don't buy in limited quantities, try to choose Chinese cabbage, because there are many edible leaves and stems in it. A Chinese cabbage, a few leaves are peeled off at a time, and there is very little left inside, which is relatively uneconomical. Therefore, it is recommended to choose a large one. At the same time, Chinese cabbage accumulates more nutrients and grows well.