First of all, we need to clarify a concept. The formal name of cabbage is "tai" and Hongshan cabbage is the leader and origin of cabbage. It must be Hongshan, Wuhan City, Hubei Province. The specialty produced in the administrative areas of Hongshan Township, Jiufeng Township, and Huashan Town in the district is "Hongshan cabbage sprouts", which is also a national geographical indication protected product. Except for these areas, cabbage sprouts in other areas can only be called cabbage sprouts. , and cannot be labeled as a national geographical indication.

When Lao Liu was in Wuhan, he inspected many origins of cabbage sprouts, and later went to Sichuan and other places for comparison. He found that the subtlety of Hongshan cabbage sprouts is that only Hongshan cabbage sprouts (corresponding to regional origins of vegetables) Cabbage) does not taste silky, and the taste of cabbage reaches its peak only after it has experienced frost. The reputation of being as pure and pure as frost is definitely not in vain.

Hongshan stir-fried bacon with cabbage sprouts has been the most famous dish in Wuhan since ancient times. For real food connoisseurs, this famous dish must be the first dish they have for their first meal in Wuhan in winter. Therefore, Hongshan cabbage is an authentic specialty of Hubei. It is not produced in other areas and is difficult to buy. Now, Liu will share with you the details of Hongshan cabbage:

1. Time. Hongshan sprouts must be received after frost, and the picking time is from early November to the end of February. The quality of greenhouse cultivation is too poor and will not be considered here

2. Yield. Since the national geographical indication strictly stipulates the place of origin, the output in Hongshan Township, Jiufeng Township, and Huashan Town, Hongshan District, Wuhan City is actually very small, and the first batch of goods after the frost is basically directly transported by cold chain air to a certain department in Beijing. (You know the department that specializes in providing catering services to Zhongnanhai). The rest are mostly used as specialties by the government as gifts, and the rest are sold on the market, so the actual output is not large. If you buy it for a few dollars, After buying a handful, it can only be said that what you bought is just ordinary red cabbage sprouts, not the authentic Hongshan cabbage sprouts in the national sense.

3. How to eat. Lao Liu was fortunate enough to go on a self-driving trip to Hongshan this year, and was hosted by a local friend to go to the base and cook delicious food himself. Generally speaking, Lao Liu’s habit is to choose vegetable sprouts without a knife. Yes, just break them with your hands (it can be easily broken) into five or six centimeters. Note: the flowers are edible, and the purple skin at the roots can be easily torn off. , if you think the roots are thick and worry about not frying well, you can slightly change the knife.

4. Best match. Enshi bacon is a perfect match for Hongshan sprouts. The best oil for frying is lard, then cut the Enshi bacon into thin slices, alternate between fat and thin, and mix it with onions, ginger and garlic. It is oily but not greasy, and has a wonderful taste.

If you are interested in the country's special ingredients and delicacies, you may wish to follow "Lao Liu to find good products", which will post regularly and take you all over the country to discover better and more authentic ingredients! If you have good ingredients, you can also send a private message to Lao Liu to enjoy the joy of delicious food together.

Red cabbage moss, also known as seaweed moss, is an authentic Hubei specialty.

You can also eat red cabbage moss in Beijing, the price is slightly more expensive than in Hubei, only 5 or 6 yuan a handful.

It is out of season now. In December, red cabbage moss was sold. At that time, I would buy two or three handfuls every week.

There are two types of cabbage sprouts in Hubei, one is red cabbage sprouts and the other is green cabbage sprouts.

These two kinds of vegetable sprouts are winter vegetables and seasonal vegetables in winter, so they taste much better than other green vegetables grown in greenhouses.

Red cabbage moss is usually the first to be put on the market. Red cabbage moss has a unique fragrance that is not found in any other vegetables, including green cabbage moss.

There are several ways to make red cabbage with moss:

Stir-fried bacon with cabbage moss is a typical Hubei dish.

There are too few pictures of fried bacon with vegetables and moss on the Internet, and the appearance is too poor. It is not as good-looking as the fried bacon with vegetables and moss made at home. I found one and paid attention to it.

When red cabbage moss is on the market, you can almost eat this dish in any Hubei restaurant.

Red cabbage and bacon are a perfect combination.

The moistness of the bacon fat adds a hint of salty bacon aroma to the fragrance of the red cabbage moss. Pick up a little and put it in your mouth. It is crisp and tender, whether it is served with wine or rice. A rare product.

It is said that in the past few years, the red cabbage moss in Hongshan was sold for 100,000 yuan per catty!

I don’t know if it’s true or not, but classmates from Hubei can come and tell me.

Now, it’s not that outrageous.

But Hongshan’s red cabbage moss is still the best.

Hubei eats spicy food, stir-frying with dried chili peppers is another way to make red cabbage.

The aroma of chili pepper can fully stimulate the fragrance of red cabbage. If it is topped with vinegar, it will be sour and spicy red cabbage. It is sour, spicy, fresh and fragrant. It is a rhythm that will never stop eating.

If you can’t eat spicy food, that’s okay.

Sauteing red cabbage greens is also a good way to do it.

What you eat is the fragrance and tenderness of the red cabbage moss itself.

In short, red cabbage moss is a rare and excellent product among all vegetables.

It should be considered a Hubei specialty!

Let me explain why it is a specialty of Hubei from several other angles.

I am located in Shenzhen. Hubei is the 4th province with the largest migrant population in Shenzhen. All kinds of cuisines are popular in Shenzhen. It provides a few familiar tastes for the people from Northeastern Sichuan, Hunan, Hubei and Shaanxi who come from their hometown. , Hubei people’s demand for Hubei cuisine is not small, but the general Hubei restaurants cannot provide the taste of seaweed that Hubei people are familiar with. There are no other reasons. First, the taste of local food is wrong. Second Second, after pinching off this thing, life is still going on. Even if it is shipped from Hubei to Shenzhen while it is fresh, it will become old overnight. The seaweed moss that does not disintegrate is no different from eating grass. Therefore, this thing is indeed a specialty. If you are not in the place where it is produced, you cannot eat the authentic one. It is special enough. There is also lotus root. The production of lotus root in South China is not low, but the one that can stew the authentic pork ribs and lotus root soup is Hubei lotus root. Of course, the lotus root is a bit more salty than the seaweed, and the contradiction is not as complete as the seaweed.

The entire Hubei Province produces seaweed moss. The seaweed moss in Wuchang Hongshan has become a myth. Only its sounds are heard, but its people are not seen. Its output is scarce and it has become a luxury product. Personally, I feel that, regardless of the emotional overtone of "storytelling," the seaweed moss from the Jianghan Plain tastes best after the frost. Jianghan Plain is a nationally famous vegetable base. It is a typical alluvial plain with good soil drainage and fertile land. In this place where vegetables are abundant, seaweed moss ranks second only to the two super bugs of cabbage and radish. Of course, there are also There are spinach, lotus root, etc., which may be on par with seaweed moss, but the supply of other vegetable types is slightly inferior. Whenever I eat a lot of fish and meat, I will probably ask my wife or restaurant owner to add some seaweed moss to remove the greasiness.

People who regard seaweed moss as a vegetable would recommend stir-frying with bacon or lard residue. However, this dish is not popular in Hubei. If it is not fertilized, it will grow wildly on days when the temperature is slightly higher. , even a 20-square-meter vegetable garden will make the family unable to eat, so the locals in Jianghan Plain may blanch it in water for three minutes and then scoop it out and serve it cold, with less oil and a little salt. Light soy sauce, mashed garlic and bean paste can cool down the hot pot mouth, remove the oil from the mouth, and experience the fresh and sweet taste. Counting half a dish, you can also stir-fry it to try to ensure the original flavor.

On sunny days before and after the Spring Festival, the yield is too high. At this time, most farmers only select the tenderest part in the middle of the cabbage and break it off gently, either too thick or too thin. If it's too long, discard it. Pour it through water quickly, keep the bright green color, and serve it. The skin is slightly chewy, and the skin is peeled off. It's full of meaty texture, crisp, fresh and sweet. This taste Just the best.

The recommended place of origin is to go upstream from Wuhan along the Han River. Wuhan, Xiantao, Tianmen, Qianjiang, Shayang, Zhongxiang, Yicheng and Xiangyang are all excellent places of origin. It doesn’t matter which one is better.

I also tried a new dish. The tenderest part is peeled off, but the water is not used. It is placed neatly on the plate, and a little honey mixed with dried osmanthus is poured horizontally. The taste is incomparable!

I don’t have a good picture, so I just used the one in the title. By the way, in the place of production, half of the old leaves and stalks in this plate are taken up. People in the place of production will not be so tasteless. .

According to historical records, red cabbage moss was a famous vegetable in the Tang Dynasty. It has always been a local specialty in Hubei Province that paid tribute to the emperor. It was once called the "Jade Vegetable in the Golden Palace" and is as famous as Wuchang fish.

Red cabbage moss promotes blood circulation, dissipates blood stasis, stops bleeding, and benefits the intestines.

Hubei foodie is proud to answer, yes, yes, red cabbage moss is a specialty of Hubei! As early as the Tang Dynasty, it was called the "Golden Palace Jade Vegetable" and was a local specialty in Hubei that paid tribute to the royal family.

Red cabbage tundra is produced in the Hongshan District of Wuhan City, Hubei Province. It looks similar to rapeseed, but the entire outer skin is red. It has fat stems and tender leaves, a crisp and sweet taste, and beautiful color and fragrance. It is a very delicious vegetable. This season happens to be when red cabbage moss is on the market in large quantities.

As for how to make it delicious, let’s talk about the cooking methods that people in Wuhan often eat:

1. Stir-fried red cabbage and pickled cabbage. Clean them. If there are any old ones at the roots, remember to peel off the skin, then cut them into inch-long sections, wash and drain. Take an oil pan, it is best to add a little lard to the cooking oil, simmer the minced garlic in the pan, then pour in the red cabbage and greens and stir-fry over high heat until cooked, add salt to taste, stir evenly, and serve.

2. Hot and sour red cabbage moss

Wash the red cabbage moss cleanly. Heat the oil in a pan, add the minced garlic and chili pepper segments and stir-fry until fragrant, then add the vegetable greens, stir-fry over high heat, add salt and stir-fry for about 2 minutes, pour the balsamic vinegar along the side of the pan, stir well and serve.

3. Bacon and Vegetable Moss

Soak the bacon in water in advance, wash and cut into thin slices. Wash the red cabbage moss. Put oil in the pot, put the bacon slices in and fry until the fat part becomes transparent, then spray a little cooking wine to remove the smell. Then add the minced garlic and stir-fry until fragrant, add the prepared red cabbage and stir-fry over high heat, add salt to taste and take it out of the pot.

When frying red cabbage, you must pay attention to the control of the heat. When it is cooked, start the pot. Do not overcook, otherwise the red cabbage will lose its original crisp and tender taste. Then Not tasty.

In addition, red cabbage moss is grown in many places now. It looks similar to the red cabbage moss in Wuhan, but the taste is much different. Red cabbage moss has very high requirements for soil and climate. Not to mention other regions, just in Wuhan alone, the taste of red cabbage moss grown in each region is very different.

In the whole of Wuhan, the Hongshan area has the highest quality, and it cannot be compared with that in other places.

According to feedback from many foodies outside Wuhan, they also produce beetroot, but it tastes bitter. Special statement, if you eat bitter beetroot, don’t get it wrong. Don’t think that beetroot is bitter. The beetroot produced in authentic production areas is sweet and crisp, and the more you eat it, the better. The delicious and bitter red cabbage greens are all "Li Gui", remember!

No matter where you are on the earth, your stomach will always tell you honestly where your hometown is. Yizhou Jun once brought a special gift to a friend in Beijing, which was a handful of big, thick, crisp and tender red cabbage sprouts.

Red cabbage moss, also known as seaweed moss. It is a specialty of Wuhan area. In fact, red cabbage moss is a pretty vegetable, with purple-red color and small golden flowers on the top of its leaves. Now it has spread to various parts of Hubei, Jiangxi, Sichuan and Hunan.

Red cabbage and moss are as famous as Wuchang fish. It is an emperor's dish and was once called the "Jade dish of the Golden Palace". There are many ways to cook it, including stir-frying, stir-frying with vinegar, or spicy stir-frying. Stir-fried bacon with cabbage sprouts is a famous Hubei-style stir-fry. The cabbage sprouts are fresh and tender, and the bacon is plump and chewy.

There was a famous dish in Hubei There is a strange legend: the red cabbage moss grown near Baotong Pagoda has the best taste. Today, the red cabbage moss produced near Hongshan is the best, and it will be more tender and refreshing after the frost. It is unknown whether the cabbage sprouts that grew up listening to the bells are more spiritual, but only the red cabbage sprouts that are abundant in Hubei have an authentic taste, which has been verified by diners. In the early years of the Republic of China, Li Yuanhong left Hubei. Every winter, he would send a special messenger to Hongshan to transport red cabbage and moss. Due to long-distance and large-scale transportation, vegetable moss loses its umami flavor. Someone loaded the soil from Hongshan onto a train and transported it to Beijing for trial planting. As a result, the vegetable moss did not taste fresh. Trial failed.

Red cabbage and moss dishes are rich in nutrients and contain calcium, phosphorus, iron, carotene, ascorbic acid and other ingredients. Vitamin C is higher than that of Chinese cabbage and pak choi. The color is bright and the texture is crisp and tender.

Let’s talk about the most delicious bacon stir-fried with red cabbage and greens!

To make this dish delicious, you must first pinch the vegetable moss with your hands, tear off the thick part of the stem of the vegetable moss, and finally clean it and set aside. It is best to take the tender part, wash it with water and drain it; cut the bacon into thin slices on the chopping board, and cut the ginger into small slices and set aside. Heat up the sesame oil in the pot, add the minced ginger and stir-fry for a while, then place the original wok and the remaining oil over high heat and stir out the oil from the bacon. The stir-fried oil will make the stir-fry more fragrant. Add the vegetable moss, stir the pot a few times, remove from the pot and serve!

In addition to fried bacon, stir-fried dishes also taste good. They are equipped with chili peppers. Some people like to eat crispy vegetable sprouts, so the stir-fried vegetable sprouts are about 90% mature. Then wash the red cabbage and cut it into sections; shred the red pepper; mince the onion and ginger; this can be used flexibly according to taste. If you want to eat cooked vegetable greens, stir-fry them more. Remember to wait until the oil is hot, then add the beetroot segments and salt and stir-fry, add chicken essence, drop in white vinegar and stir-fry evenly.

Hongshan Baotong Temple, here is the authentic Hongshan vegetable moss! It’s also sweet when eaten raw!

Use lard to stir-fry, add a few drops of vinegar to the pot, and our family will eat it all on CDs.

To put it bluntly, I have been looking at the picture for a long time. Isn't this rapeseed? I'm sorry if I saw it wrong or admitted it wrong, and please forgive my ignorance! If so, then I would like to say that I don’t know if this rapeseed is a specialty of Hubei, but there is still a lot of rapeseed in Sichuan. There are so many rapeseed plants in the countryside...

Isn’t red cabbage moss just rapeseed flowers? It's just young rapeseed, and the skin is different.