Tribute cuisine, the name sounds quite mysterious and ancient. In fact, it is a common vegetable in our daily life, also known as dried moss, ringing cabbage, jellyfish or moss. Gong cuisine is widely cultivated and eaten in various parts of our country, and is deeply loved by people because of its unique taste and flavor.
In appearance, the color of the tribute dishes is bright green, and the texture is crisp and refreshing. Its leaves are oblong in shape with jagged waves at the edges, giving it a sense of vibrancy. When we chew tribute vegetables in our mouths, they make a crisp sound, which is why it is called "Hibiki vegetables".
The production process of tribute dishes is quite exquisite, and it needs to go through multiple steps such as pickling, fermentation and soaking. First, take fresh Chinese cabbage and cut it into thin strips. Then, these shredded cabbages are soaked in a special brine water, and after a period of fermentation, the cabbage becomes sour and delicious. This fermentation process not only improves the taste of the tribute dish but also extends its shelf life, allowing it to be preserved and eaten for a longer period of time.
In terms of cooking, tribute dishes are very widely used. It can be used to make a variety of delicacies, such as sauerkraut fish, stir-fried shredded pork with tribute vegetables, stir-fried tofu with tribute vegetables, etc. In these dishes, the unique sour and spicy taste and crisp texture of Gong Cai add infinite flavor to the dishes.
In addition to being delicious, tribute dishes are also rich in nutritional value. It contains a lot of nutrients such as vitamins, minerals, and dietary fiber, which have good benefits for human health. Regular consumption of tribute vegetables can promote digestion, enhance immunity, lower blood pressure, etc.
It is worth mentioning that the cultivation of tribute vegetables has a very long history. According to historical records, the history of the cultivation of tribute vegetables can be traced back to the Qin Dynasty. At that time, tribute dishes had become a delicacy in the court. In the Han Dynasty, health scientists also listed tribute vegetables as one of the health foods, believing that it has the effects of clearing heat and detoxifying, eliminating food and accumulating.
With the changes of the times and the exchange and integration of regional cultures, the cultivation and production methods of tribute vegetables have gradually spread.
to all parts of the country. Nowadays, whether it is in the harsh winter in the north or in the warm and humid season in the south, you can see the figure of tribute vegetables. Chefs from all over the world have also incorporated tribute dishes into various local specialties, making it a part of Chinese food culture.
In short, as a traditional vegetable, tribute cuisine has won people's love and favor with its unique taste and flavor as well as its rich nutritional value. Whether it is used as a home-cooked dish or as a local specialty, tribute cuisine is constantly being inherited and developed.