Cabbage used to be called cabbage in Beijing. Cabbage has high nutritional value and anti-aging and anti-oxidation effects. Vitamin c is rich in content. To improve human immunity, prevent colds and protect the life index of cancer patients, Chinese cabbage ranks fifth among anti-cancer vegetables, which is quite outstanding. In addition, Chinese cabbage is rich in folic acid, which is an advantage of Chinese cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage, which is also an important beauty product for women. I like eating cabbage very much recently, whether it is vegetarian fried or meat dishes. Hand-torn cabbage is a xiaoxiang-style dish, crisp and slightly sour, and delicious. It is also a very popular next meal.