Tribute vegetable (also known as Xiangcai, jellyfish) is a very special plant, its name ** from the sound it makes when eating. Native to Pizhou City and Wuyang County in China, tribute dishes were once a tribute for the emperor's relatives in ancient times. Nowadays, with a large number of artificial cultivation, tribute vegetables have become commoner, and every household can taste its deliciousness. It is different from other vegetables in that tribute vegetables need to go through multiple processes such as peeling, stripping, and drying before they can be served. The edible value of tribute dishes is very high, the taste is delicious, crisp and delicious, and the taste is similar to jellyfish, which is very suitable for hot pot or pickled food. In addition to its unique edible value, it is also rich in dietary fiber, vitamin C, vitamin E and a variety of amino acids, which are believed by traditional Chinese medicine to have the effects of stomach strengthening, diuresis, clearing heat and detoxifying. As the hometown of tribute vegetables, Wuyang County grows tribute vegetables under suitable climatic conditions, and its output value and economic value are also very high. Tribute vegetables can not only be sold as vegetable ** markets and supermarkets, but also can be processed into various types of food. In general, tribute cuisine has important edible, nutritious, medicinal and economic value.
This very special plant originated in Pizhou City and Wuyang County in China, and it was named Tribute Vegetable because it had paid tribute to the imperial court in the early years. And because there is a sound when eating, it is also called a ringing dish in some places. Gong Cai belongs to the annual herbaceous plant of the genus Lettuce in the Asteraceae family, its stem is cylindrical, the leaves are rounded, and the green is bright. In the spring, the tribute vegetables will have pale yellow flowers, and in the summer, the mature seeds will be black-brown and spherical in shape. Gong cuisine is widely distributed in China's Liangguang region and Yunnan and other places.
In ancient times, tribute dishes were treasures for the emperor's relatives to enjoy. However, with the passage of time and the popularity of artificial cultivation, tribute dishes began to enter the dining tables of ordinary people's homes. Although the appearance of tribute dishes is similar to that of lettuce, a home-cooked vegetable, the way of eating and making tribute dishes is completely different. Each piece of vegetable needs to go through multiple processes such as peeling, scribing, and drying before it can be used for cooking. These processes not only maintain the fresh taste and unique eating characteristics of the tribute dishes, but also add a unique process to the tribute dishes.
Compared with ordinary vegetables, tribute vegetables are more unique in terms of edible value. Not only does it have a crispy texture, but it also makes a crisp sound when chewing;The taste is more similar to jellyfish, making it ideal for hot pot or pickled dishes. Although some people think that Gong Cai is not well known in the market, in fact, the quality and taste of Gong Cai make it popular and an indispensable delicacy. While tasting the tribute dishes, people can also feel its unique eating experience and taste enjoyment.
It is worth mentioning that the nutritional value of tribute dishes is also very rich. Studies have shown that tribute vegetables are rich in dietary fiber, vitamin C, vitamin E and a variety of amino acids. Dietary fiber can promote intestinal peristalsis and prevent constipation;Vitamin C and vitamin E have antioxidant and beauty effects, and at the same time enhance the body's immunity. In addition, tribute dishes are low in calories and fat, so they are widely loved by fitness** people. As a nutritious vegetable, tribute vegetables can not only meet the health needs of the human body, but also help people maintain a good physical condition.
In addition to its edible and nutritional value, tribute dishes also have certain medicinal properties. In ancient times, there were records about tribute dishes in the "Compendium of Materia Medica". According to Li Shizhen's records, tribute dishes have the effects of strengthening the stomach, diluting water, clearing heat and detoxifying, and regular consumption can also prolong life. Modern medical research has also found that tribute vegetables contain some antioxidant tribute vegetables are a very special plant, named because of the sound it makes when eating, originating in Pizhou City and Wuyang County in China. In the past, tribute dishes were exclusively enjoyed by the emperor's relatives, but with a large number of artificial cultivation, it has now become popular in every household. Although tribute dishes and domestic dishes such as lettuce are similar in appearance, their eating methods and preparation processes are completely different. Tribute dishes need to go through multiple processes such as peeling, scribing, and drying before they can be served. The edible value of tribute dishes is very high, the taste is crisp and delicious, and the taste is similar to jellyfish, which is very suitable for hot pot or pickled food. In addition, the nutritional value of tribute dishes is also very rich, rich in dietary fiber, vitamin C, vitamin E and a variety of amino acids. It also has medicinal value and is believed by traditional Chinese medicine to have the effects of stomach strengthening, diuretic, heat clearing and detoxification. As the hometown of tribute vegetables, the climatic conditions for planting tribute vegetables are very suitable, and the output value and economic value of tribute vegetables are also very high. In addition to being sold as a vegetable market and supermarket, tribute vegetables can also be processed into various types of food. In general, in addition to its unique educinary, nutritional and medicinal value, tribute cuisine also has important economic value.