Yuanjiang asparagus, also known as "Di bamboo shoots", grows on the tidal wetlands of South Dongting Lake. It is a natural, wild food with rich nutrition and unique flavor. It combines natural wild and green organic characteristics. It is nature's selfless gift to human food.

According to historical records, the consumption of Yuanjiang asparagus began during the Five Dynasties and Ten Kingdoms period; since the Song Dynasty, many literati and poets have left beautiful words and phrases about the delicious asparagus.

Su Dongpo observed the newly unearthed asparagus and described it in "Evening View of the Spring River in Huichong": "Three or two peach blossoms outside the bamboo are a prophet of the warmth of the spring river. The short reed buds on the ground are full of wormwood and artemisia, which is exactly what the pufferfish wants. On time".

Wang Anshi learned about the nutritional value of asparagus from eating asparagus. There is a poem that says, "The anchovies come out of the net to cover the continent, and the fat and sweetness of the bamboo shoots are better than milk."

Ouyang Xiu, the great writer of the Northern Song Dynasty, wrote: "The anchovy with asparagus and anchovies is the most flavorful, and I would hate to have a cup and a plate with no good guests." He believed that the asparagus and anchovy stewed was an out-and-out delicacy.

Thousands of years have passed and time flies.

Despite the popularity of various delicacies in modern China, Yuanjiang asparagus is still an irreplaceable delicacy for Dongting people. Dongting people make asparagus cold, stir-fried, stewed, served in hot pot, cooked, or mixed with fish, meat, chicken, and eggs to make dishes. Asparagus is fragrant, crisp, tender, smooth and delicious. With just one bite, you can appreciate the unique flavor of Dongting Wetland.

“Yuanjiang asparagus is naturally wild and does not require artificial cultivation. It not only has a unique flavor, but more importantly, it is green, healthy and has high nutritional value.” A staff member of the Yuanjiang Asparagus Office introduced to us.

Asparagus has the same origin as food and medicine, and has been highly regarded since ancient times. "Shen Nong's Materia Medica" lists asparagus as "top grade" and says that "taking it for a long time can not only lighten the body, but also strengthen qi and prolong life." Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty recorded that asparagus "contains heat and facilitates urination". It has the effects of moistening the lungs, relieving coughs, eliminating phlegm and killing insects. It is said to be able to "resolve all internal toxins". The "Chinese Medical Code" details that asparagus contains rutin and vitamin C, which can lower blood pressure, soften blood vessels, reduce cholesterol absorption, and can be used as a dietary prescription for patients with high blood pressure and coronary heart disease.

In the past two years, experts from Hunan University of Traditional Chinese Medicine and Hunan Agricultural University have conducted research on the pharmacology of asparagus. The results are surprising: Asparagus contains a large amount of dietary fiber and rich selenium, and has strong anti-inflammatory properties. cancer, anti-cancer activity. The tissue protein in asparagus can promote normal cell growth and inhibit cancer cells. It has certain curative effects on all cancer patients and can be used as an auxiliary therapeutic food for various types of cancer patients. At the same time, asparagus is also a good antioxidant food and a good health product for nutrition, beauty, weight loss, and anti-aging.

Today, food that clears the lungs and detoxifies is even more precious. The latest research shows that asparagus has the effect of clearing away heat, promoting body fluids, clearing the lungs and detoxifying, and has a very obvious conditioning effect on people.

Perhaps, precisely because of the various benefits of asparagus, the generous Yuanjiang people can’t wait to promote it nationwide. Yuanjiang asparagus has been introduced to high-end hotels in Changsha, Guangzhou, Beijing and other places, becoming a new favorite in the food industry.