October 3, 2019











Chinese cabbage family
Tianjin Cabbage is a common dish in Shanghainese cuisine. This white vegetable is the main ingredient in dishes such as Tianjin cabbage with ham, creamy Tianjin cabbage and bamboo shoot soup with fresh and pickled streaky pork. It is fresh, sweet, crispy, and quite delicious when cooked with soup. Jin Bai is the Shanghainese name of Tianjin cabbage. It is from Tianjin, also known as Huang Ya Bau and Shao Cai. It is in the Chinese cabbage group with round Shandong cabbage, Yunnan mini cabbage and Korean cabbage that commonly used to make kimchi. The cabbage family is cruciferous cabbage, and there is also a saying that a hundred dishes cannot compare with Chinese cabbage. Chinese cabbage is mild in nature, can nourish stomach qi and promote urination and bowel movement, which can alleviate symptoms such as indigestion and difficulty passing dry stool. It is especially suitable for those with hyperglycaemia, hyperlipidaemia, hypertension and obesity.

Chinese cabbage- mild in nature, can nourish stomach qi and promote urination and bowel movement. It is suitable for those with asthenic and weak stomach, gastric ulcer, indigestion, dry stools and weak urinary flow. People with cardiovascular disease such as hyperlipidaemia, hypertension and hyperglycaemia, and those with obesity are also suitable to eat.

Common Chinese cabbage:
Tianjin cabbage- also known as Jin Bai, Shao Cai and Huang Ya Bai, has a long cylindrical shape with green leaves and relatively less moisture. As it can be stored for longer time and is resistant to cold, it is a common food reserve of northerners during winter. In the New Year, there is also a tradition to hang up the Shao Cai for a good sign.

Shandong cabbage- most of them are directly called “Chinese cabbage”, the shape is fat and round, the sweetness is high and the water content is higher.

Wang Cai- is divided into Da Wang Cai or Xiao Wang Cai, also called Yin Si Wang. The texture is solid and tastes like mini cabbage.

Yunnan mini cabbage- the mini version of Shandong cabbage, which is created through deliberate cultivation, the taste is sweet and texture is soft. Most of them grow in high altitude areas such as Yunnan.

Korean cabbage- the variety originated from Shandong cabbage, the appearance is similar to Shandong cabbage, but longer, the leaves are greener, mainly used to make kimchi.

Japanese cabbage- appearance is also similar to Shandong cabbage, but it has largest in size, has the sweetness flavour, and is the most expensive.

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