1. Recommended geographical indication products of Xiangyang kohlrabi 1. Xiangyang kohlrabi, one of the four famous pickled vegetables in my country, was created by Zhuge Liang when he lived in seclusion in Longzhong, Xiangyang, according to the "Chinese Customs Chronicles". It is known among the people as Zhuge Cai and Kongming Cuisine. .

It is rich in amino acids, vitamins, cellulose, iron, zinc, calcium, phosphorus and other trace elements needed by the human body. It is crisp, tender and delicious in the mouth, stimulates the appetite, has a rich sauce flavor, and has the functions of reducing gas, digestion, diuresis and dehumidification, and detoxification

Reduce swelling effect.

The kohlrabi in Xiangyang is crisp and tender, and the kohlrabi from Dongjin Town, Xiangzhou District is the best. It has a delicious taste and rich aroma. It is unique and unparalleled among similar products in the country. Therefore, it is loved by consumers and has become a popular choice among thousands of households.

A must-have for every household.

Mustard greens are also called kohlrabi.

The kohlrabi in Xiangyang is big and delicious, and the high officials in the capital often order it to eat.

It is said that the origin of kohlrabi is also related to Zhuge Liang.

When Zhuge Liang lived in Longzhong, he contracted an illness once. He went to the mountains to collect medicine and found something that looked like a radish. When he dug it up, it turned out that it was not a radish.

I saw that this thing was about the size of a fist, big on the top and small on the bottom. Take a bite and taste it. It's not bitter or astringent. If you taste it carefully, it's a little spicy and sweet.

He thought, the grass on the ground can nourish people. If this kind of thing is not poisonous, wouldn't it also be a good dish?

So, he dug up a few and took them home, asking his wife to fry them to try out how they tasted.

Unexpectedly, as soon as the dish was served, the whole family tasted it and said it was delicious.

When asked what the dish was called, Zhuge Liang thought for a while and said, just call it "kohlrabi".