Shanghai green is a vegetable named after the city of Shanghai, and it is also a vegetable that best represents Shanghai. It can be used as veggie, boiled, in soups, buns, dumpling fillings, hot pots, salads and noodles. Shanghai green is the most common and popular vegetable and an elegant food.

Braised Shanghai Green

Shanghai Green

Fresh Shanghai Green is bright green in color with plump and tough leaves. It is a member of the cruciferous vegetable family and is actually a different variety of Chinese cabbage. Usually cabbage with rough leaves is called hairy cabbage, and those with smooth, glossy leaves are called oil cabbage. Shanghai green is known as oil cabbage in many parts of China.

This is cabbage with rough leaves.

Shanghai green has smooth leaves.

Because the stems of Shanghai green are white and tender and look like scoops, they are also called Shanghai green scoops and scoops in some places. In addition, Shanghai bok choy has other names, such as small tang choy, Qingjiang choy, bok choy, Shanghai choy and so on. , also called bok choy and small bok choy in Jiangsu and Zhejiang. The bok choy mentioned here refers to Shanghai bok choy, not green leafy vegetables.

Shanghai green

It is the season to grow Shanghai green in Jiangsu, Zhejiang and Shanghai. This vegetable is suitable for planting in spring or fall, but not in summer when the temperature is too high. Shanghai green planted in the fall will survive the winter and bloom next spring, much like rape.

Shanghai greens grown in rural gardens are usually ready to pick and eat in 20 days. At this time of year, the seedlings, commonly known as chicken feathers, are especially tender and suitable for making noodles in soup. After eating the tender seedlings, the rest of some widely spaced Shanghai green continue to grow. The grown Shanghai green is beautiful and neat, with a waist seal, one can be about a catty weight, grow into a really big green vegetable. At this time you can fry two Shanghai green into a plate, not old and not firewood, eat and crunchy and tender.