Introduction to cabbage | Historical stories & nutritional value

Chinese cabbage is native to China.

Chinese cabbage is native to my country and has a history of nearly 6,000 years. It was called "Song" in ancient times and was renamed Chinese cabbage in the Song Dynasty. It has a reputation as a common people's vegetable.

Nutritional effects: protect the intestines and stomach, reduce fat and lose weight, clear away heat and relieve troubles.

Calories: 20/Kcal per hundred grams. Store in cool place: 7/Day.

Cooking methods: There are many ways to cook cabbage, not only raw, but also sour, hot pot, barbecue, etc. When cleaning cabbage, it is recommended to soak the leaves in salt water for about 20 minutes to remove dirt.

Chinese cabbage has a long history and is available all year round, especially after frost, the cabbage tastes sweeter.

Suitable to be paired with: tofu, shrimp, fish soup, pork; food to avoid: cucumber - reduces nutrition.

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The nutritional value of cabbage

Cabbage is rich in nutrients, including vitamins, minerals, dietary fiber and other nutrients. Elements, it is recorded in "Compendium of Materia Medica" that "cabbage juice, sweet and warm, non-toxic, beneficial to the stomach, relieves chest troubles, quenches thirst, facilitates urination and defecation, and relieves coughs": cabbage contains as much vitamin C as citrus fruits Quite, higher than apples and pears, helps to resist oxidation and delay aging.

The calcium it contains can promote bone development and prevent osteoporosis, and the rich dietary fiber can promote gastrointestinal motility and prevent constipation: cabbage has less fat and calories, and is also an ideal food for fitness and weight loss.

About the classic delicacies of cabbage

Boiling water cabbage---a classic dish that can be served at a state banquet. Although it is boiled water, it is actually made from chicken, duck, and ribs. Although the soup stock may seem light, it is actually a genuine Sichuan dish and was rated as one of the top ten classics of Sichuan cuisine in 2018.

Spicy cabbage - a classic pickled cabbage originating from China and known as Korean pickled cabbage. Pickled cabbage has a long history. In Xu Shen's "Shuowen Jiezi" during the Eastern Han Dynasty, it was mentioned that "Spicy cabbage is also pickled cabbage." , the taste is sour, spicy, sweet and crispy, and it can be eaten with simple ingredients.

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Introduction and history of cabbage

Chinese cabbage belongs to the genus Brassica of the Brassicaceae family. We use it daily The vegetables seen in the wet market, such as cauliflower, cabbage, and purple cabbage, all belong to the genus Rutaceae, and cabbage has a very long history.

Cabbage seeds 6,000 years ago were discovered in the Banpo site in Xi'an. In the "Book of Songs·Gu Feng" of the Spring and Autumn Period, it was mentioned that "there is no lower body when picking 葑 and philippines." Among them, 葑 is The earliest category of cabbage.

Since the Qin and Han dynasties, Chinese cabbage has been called Chinese cabbage by the ancients, which means that Chinese cabbage is as cold-resistant as pine trees. It was renamed Chinese cabbage in the Song Dynasty. Withered, common in all seasons, it has the characteristics of pine, so it is called Chinese cabbage.

In the Tang and Song Dynasties, cabbage was highly sought after by major literati for its light and elegant taste. There is a record of the famous cabbage on the next page. In the poem, the cabbage has not yet formed balls, and cabbages with balls began to appear during the Ming and Qing Dynasties.

Qi Baishi, a famous modern painter, once praised cabbage as "the peony is the king of flowers, and the lychee is the first of the fruits." Cabbage is the king of vegetables. With its cold storage characteristics, cabbage has become one of the foods that many families stock up on pickles in winter.

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Classic verses and appreciation of cabbage

White cabbage is like a lamb and a dolphin, and a bear's legs emerge from the soil

Who can control the heat and the small stove should be self-sustaining?

--Excerpted from "The Vegetable Garden After the Rain" by Su Shi of the Song Dynasty;

Appreciation: Su Shi once described the deliciousness of cabbage as comparable to lamb or bear's paw. Although cabbage seems simple, in the eyes of the poet, cabbage has a unique flavor.

Is it going to be more troublesome in a short time?

I wish you could come back early and cook the rice cakes in the evening.

--Excerpted from Lu You of the Song Dynasty;< /p>

Appreciation: Life will always go through all kinds of hardships, but fortunately there is good food to accompany you. I hope you will come back soon and we will cook cabbage and talk and laugh together.

Pluck the snow to pick the cabbage and taste it. Like honey lotus root, it is fatter and richer.

Zhumen’s meat has no flavor and is only served as an ordinary dish.

--Excerpted from Fan Chengda of the Song Dynasty;

Appreciation: Su Shi is not the only one who regards cabbage as meat, at least Fan Chengda, especially in winter, the taste of cabbage is as sweet as honeyed lotus root.

In late autumn, when the garden vegetables are covered with frost, Qingqing prefers the fragrance of late blooming lotus seeds

Pot boiled in a clay pot and bitten by roots, who knows how to taste the light and long-lasting flavor?

--Excerpted from "Painting of Woaf" by Ni Qian of the Ming Dynasty;

Appreciation: Wearing a garden in autumn There is a layer of white frost. At this time, the cabbage is boiled into soup and even the roots can be eaten. Behind the lightness is a long aftertaste.