Chinese Pinyin: [chícàixīn]

English explanation: Late flowering Chinese Cabbage

Chicai Xin is a type of cabbage.

Note: Cai Xin is also known as Chinese cabbage, Cantonese cabbage, Cantonese cabbage, cauliflower, etc. The cabbage is used for food.

Scientific name: Brassica campestris L. ssp.chinensis var.utilis Tsen et Lee

Brassicaceae

Brassica

Cause At that time, cabbage was not available until late winter, and the cabbage was harvested later than those in other areas, so it was called late cabbage. The biggest feature is that it is fresh and refreshing, sweet and tender. Whether it is fried, boiled or boiled in soup, it tastes crisp and refreshing, sweet and delicious.

Since the average cabbage sum weighs only 50 grams each, and the chi cabbage sum can weigh up to 500 grams each, Guangzhou people call it the "cai sum". When it was first sold to Guangzhou in the 1980s, many citizens didn't know it. They thought the cabbage heart was very old and was brought to the provincial capital for sale by farmers who couldn't eat it. So they called it "caishu", and there were few people. purchase. In fact, although Chi Cai Xin grows tall and big, the vegetable is very fresh and tender, and tastes crispy and sweet. The thicker lower part of the cabbage can be sliced ??horizontally and fried with meat, which tastes similar to kale. Nowadays, it is cultivated in various places and sold in the market. However, due to soil and water reasons, the chicai sum produced in other places in Zengcheng is different from that in this region, and has a slightly astringent taste. In order to promote the Chi Cai Xin brand, Zengcheng now holds a week-long Zengcheng Cai Xin Food Festival every year on December 22 (Winter Solstice).