Latin scientific name: Brassica rapa pekinensis,

Brassica campestris pekinensis,

Brassica pekinensis

English: Chinese Cabbage

Alias: gum vegetable, Sauerkraut

Genus and Species

Domain: Eukarya

Boundary: Plant

phylum: Angiosperma Magnoliaphyta

Bras: Dicotyledonous Plants Magnoliaopsida

Order: Brassicaceae

Family: Brassicaceae

. Sica

species: turnip B. rapa

subspecies: Chinese cabbage B. r. pekinensis

Brief description

Annual and biennial herbs of Brassicaceae. Including two groups: nodulation and non-nodulation.

Chinese cabbage is an indispensable and important vegetable in people's lives. It is delicious and nutritious. It is known as the "king of vegetables" and is loved by the masses. It evolved from Brassica napus. Use tender bulbs, rosette leaves or flower stems for eating. The cultivated area and consumption rank first among all kinds of vegetables in China.

origin and variety

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Chinese cabbage is native to northern China, commonly known as Chinese cabbage. Introduced to the south, it is cultivated in all parts of the country. It was introduced to Japan, Europe and America in the 19th century. There are many kinds of Chinese cabbages, including Shandong Jiaozhou Chinese Cabbage, Beijing Qingbai Chinese Cabbage, Tianjin Green Chinese Cabbage, Northeast Chinese Cabbage and Shanxi Yangcheng Chinese Cabbage. Chinese cabbage in the south was introduced from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties. Chinese cabbage contains protein, fat, vitamins, minerals such as calcium and 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 fresh and delicious taste of meat, but also reduce nitrite and nitrite substances in meat and reduce the production of carcinogen ammonium nitrite. As the saying goes: "Pork is the best in meat, and cabbage is the only fresh dish." In addition to cooked food, Chinese cabbage can also be processed into dried vegetables or pickled products. For example, the "Beijing-Winter Cuisine" in Hebei is a famous local specialty made of Chinese cabbage.

Chinese cabbage is also called "Beijing cabbage" in the west, that is, heading cabbage, which is called Shaocai in Cantonese. Chinese cabbage has broad green leaves and white cabbages. Multiple leaves are tightly wrapped together to form a cylinder, and most of them will form a dense head. The leaves wrapped in it are pale green and even pale yellow because they can't see the sun.

Chinese cabbage is resistant to storage, so people in China, especially those in northern China, have special feelings for Chinese cabbage. In times of economic difficulties, Chinese cabbage is the only vegetable they can eat all winter. A family often needs to store hundreds of kilograms of Chinese cabbage to cope with the winter, so Chinese cabbage has evolved various burning methods in China. In winter, when the lowest temperature is about -5℃, Chinese cabbage can be safely stored outdoors for the winter, and the external leaves can be dried for internal insulation. If the temperature is lower, it needs to be cellared. However, there are several other ways to store Chinese cabbage in winter in the too cold north, such as pickling Korean winter vegetables in the north of Korea and the northeast and east of China, and using pickled Chinese sauerkraut to store Chinese cabbage in areas where salt was scarce in the northeast and west of China, the east of Inner Mongolia and the north of Hebei before the cold.

because Chinese cabbage is sown after corn harvest in autumn and harvested in early winter, it has a large yield and is easy to manage, but it needs to occupy land for storage, so the price of listing at the same time during the harvest period is very cheap. Some merchants often use the slogan "cabbage price of a certain commodity" to promote their products, so it should be allowed to be cheap.

There are many varieties of Chinese cabbage, including loose leaf type, flower-heart type, ball-bearing type and semi-ball-bearing type. The main varieties are:

Green hemp leaves (Tianjin Green) with a planting history of 3-4 years along the Grand Canal, represented by Tianjin, have more green leaves, thin stems, less fiber and tender leaves. "Records of Jinghai County" once wrote, "In the past, Zhou Qing (the Qi people in the Southern Dynasties) called it the beauty of rural flavor, with leeks in early spring and fermented grains in late autumn. It was delicious and lasted for a long time, and the producers along the canal were the best."

The varieties with yellow leaves are also called yellow-bud Chinese cabbage, yellow-bud cabbage and yellow-bud white, and there are two kinds of varieties in the north and south. In the twenty-fourth year of Guangxu in the Qing Dynasty (1898), a brief account of Jinmen recorded that "yellow-bud cabbage is better than winter bamboo shoots in the south of the Yangtze River, because it can never tire of eating it", and it is also known as "northern bamboo shoots".

Taiwan Province cabbage grown in Taiwan Province is also a kind of Chinese cabbage, which is thinner than Beijing cabbage.