Chinese cabbage top 10, no rebuttal
The root of cabbage is found in the land of the neostone era。
It wasn't called cabbage at that time, but it was the piping of the poem, the chicken。
Then, when wei jin became the zilong, the zimin of kit wei wrote the zimin method
It was the first cellar of cabbage to be buried in winter。
It was never gold, but it followed the chinese cookers for 3,000 years。
In the winter of the north, cabbage is half a barn。
Before and after the winter, the alleys were full of cabbage cars, with their families moving in and in and out, and the cabbage in the cellars covered with dry leaves, as if it were winter。
It's not as good as cabbage, it's cuisine, it's cuisine and fat。
The southerners make pickles, the northerners make pickles, a bowl of soybean soup, which warms the nights of the poor。
Now there's cabbage in the supermarket for four seasons. It's raw. It doesn't smell like dirt。
But the old ones remember, when the doors were opened in the winter before, and the smell of cabbage sprung out of the cold and damp. That was the true hope of the day。
It has never been at the table of a feast, but it is at the table of billions
"living" is a simple thing, and it's in the fireworks。
Today, let's talk about the best cabbage in china..
Quailed cabbage
Henan's new village was a specialty from ka county, and 600 years ago, when zhu wonjin was stationed at tianqi temple in taishan
The soldiers made soup with fresh water, and the juice was good, and the old zhu scrambled his leg with a “conservation”, and the name of the “boiled soup and cabbage” had since come to the fore。
It's half the story, but not just the legend
The early cabbage is "the head of the vegetables" and is fed at 35 degrees north by gold and yellow rivers
Let the cabbage stick up like a pile and cook with the soup
The calcium content is higher than normal cabbage, and it's chewing on the crayfish, and it's like eating the winter and the sun。
Today's prized cabbage is a national geographer product, with over 10,000 pounds of acre。
The technology team has made this old taste even more powerful
The soup is so full of milk, it's so sweet, it's even diarrhea, because it's low。
Zid's cabbage
The "geographical marks baby" in the ulanchabud district of inner mongolia took root in the yellow land, small in the north of the mountain。
In the end, the bankers in the north of the shanxi river came across the mountain with their vegetables
Experimental planting in drylands can also produce green cabbage from heaven。
When myung-sung was marching north, the soldiers had their hands and feet sprung, and the old army doctor taught them to wash their soup with whiteboard blue roots
Most of it's better, because of the cabbage rescuers, it's still in the senior population。
It's a beautiful cabbage, a leafball warhead, a green leaf in the outer leaves, and a sweet leaf handle that eats as fruit。
Sugar and vitamin c are high, crude fibres are low, and the bites sound like “tips”, sweetness goes straight to the throat。
Today, they are selling their hopes and passing across the sea to japan and korea。
Hunan guanghing chau
In ming dynasty, the queen's masters settled the culinary vegetables, and guangdong's cabbage collided with the climate of toyako
The “little fibres” canonette is now the product of national geographical indications。
The old man said, "the cabbage of guangjing, the more you love it, the more you fight." it smells like 600 years old。
In the past, sutung poe has been saying, "the white porpoise" and "the september zone plants the night."
The brilliance of "frost and cabbage" in the white-coloured poem, and the platitude of "the king in the vegetable" in the ziphyr, are all in this cabbage。
The cabbage can pour eggs. The vegetables are as thin as paper
Take a bite of the crumbs, and the sweet juice goes straight to the throat。
It's fresh, it's fragrance, it's salty, it's salty。
Big cabbage
The “sweet of the highlands” in gansu-chul district has been rooted in the yellow highlands since the thirty-three-year anniversary of ping dynasty。
In qin's time, the "emigrator's side" brought chinese farming technology into the qin
Since then, cabbage has produced unique sweets in a cold climate of 1480 to 3670 metres above sea level。
It's a shellball shell, it's green like an emerald, it's green and it's yellow and it's sweet, and it's soft and thin
And eat as sweet as a glen spring, and eat as strong as a broth
The locals used to say, “the cabbage, which brings forth sweets, has been racing the sugar cans”。
In the course of 400 years, it moved from a vegetable garden to a national table and was certified as a national geographical sign in 2010
It's because the high calcium calcium, the c, is called "the king of food."。
Wulong high mountain beak
It is the zhongqing wulong's “mount jin”, protected by the national geographic marker in 2008。
It was born in the 19th century high mountains
In the late 1980s, the introduction of new varieties and the expansion of cultivation became the largest mountain vegetable base in chongqing。
The wulong people used to say, "the alpine cabbage is better than the first love."
Mount fairy, mount white, the yellow border above 1,200 metres above sea level. The temperature is high day and night, and the springs are irrigated
The cabbage is so sweet, it's so sweet, it's so hot, it's so fresh and cooler。
The cabbage, which carries a hundred years of cultivation, has become a hard currency from mountain people's own consumption to export to south-east asia。
The local farmer said, "the alpine cabbage is sweeter than the sun!"
Now it smells like dirt and mountains, and it's a "smoking gas" on the table
Take a bite, live and sweet, and wrap up all the mountains in the kitchen, and make people cry, "i can't stand it!"
Tang wang's cabbage
The specialty of tang wang town, shandong zinan, was planted when tang fought against lee shi-min。
When uncle qin said, "my home's biggest leaf is cabbage, and lee se-min heard the smell of it, and he hit his thighs, and he said, "sown this leaf!" since then, the tang wang village has grown to be one of the “jinnan four vegetables” with a bit of a bit of a bit of ablaze。
When susu was denigrated in huezhou, he used to say, "porcupines are white" and a little fire can smell tears。
The cabbage is so yellow and white that it can hear the sound of "sweet" and sweet as honey, so cold and raw and sour as milk。
The 500-year-old "king tang's root" species are more dry and less watery, and are more and more sweet。
Landmark certification, non-cultivation techniques have now become farmers' “assemblies”。
The cabbage
The “winter day treasure” in the harbina district of heilongjiang has taken root since the inception of the democratic republic of the congo。
It's the beginning of the year of kandeh (1934), and its spirit is hidden in the gold culture
At the end of the battle, kim tai-jo was a “hard currency” hidden in the winter cellar, frozen, unfailing, and survived a winter of 30 degrees below zero, which remained the “white moonlight” on the table。
The qing dynasty farmer, ding yi, wrote in the "the show of the farmer's land": "the little snow pickled cabbage, the stand-up house, the dry earth, the roof, the snow and the rain."
This cellar has made cabbage as fresh as the winter, and it has become the base of the northerners' “breedless cabbage”。
It's full of balls, four kilos
The leaves are dark green, the fibres are so thin, the sweet ones, the sour, the pastry, the pickled cabbage。
Wheat
“the king of the 100-breeds” in chusha county, henan business, which in 2019 took the ministry of agriculture and rural agriculture's geographical logo “gold card”。
This is not a regular food
The follicles are flat, the outer leaves are shallow green as spring silk, the inner leaves are yellow as honey wax, and a bite of the “shell” is raw, and sweet zinzu's juice is covered with 95 per cent moisture and drills straight into the throat。
The local elders used to say, "spring cabbage, raced the jade cabbage!"
In winter, the family of the farmers spent the winter with cabbage and took a cabbage with a shell
Powdered with powdered pork and hot air warmed up to the old petals。
It doesn't pick a course, it's cool, it's jealous, it's soy, it works。
The naturas also like to say, "the cabbage is the "billions of dollars."
Today, it costs 250,000 tons a year, from northeast to guangdong, and the taste of "clean" on the table has become a distant proxy
No fakes, no fancy, no hard work。
Hebei yuda
He grew up drinking silicate-silicate mineral water
In the year of light, it was written in the "yauda county" and became the "yadra" name。
His highness has tasted his mouth and has given his name "the royal food" a long time to pay
This is why it's alive in the mouths of the elders:
The cabbage, envelopeed with "tzuyu", traveled across the sea to hong kong, and even the emerald engraved cabbage was polished。
Today, the "foot of the jade field" is a geographical symbol
The three sisters, the older, the older, the younger, the younger, the more expensive, the more rich, and the more acreless
The vegetable eats the fruit of a beet race, and the troupe don't mess with the soup, and the selenium content is super-similar。
It's cabbage, it's a foliage. It's like a cone on the top
A bite with sweetness and whiteness。
The old man said, "if you don't come up with food, you'll be covered in snow."
In the cabbage at the beginning of the fall and winter, the green waves were covered with beds thickened, and lay firm in their eyes。
Keezhou cabbage
The shandong geu-san's “blood of life” is a tribute, known as tang cui。
When yuan was back, he thought about it and sent officials to take away the "glazed white" from the san ri river
Who expected a cold raid, and the cabbage was frozen as an "iron creep" and eventually he didn't eat it, and it was the greatest regret in the emperor's dream。
Lu xin wrote "red-head tie-in-the-breed" in "push-up" and said it
Now every one of them has a retroactive code, from seeding to listing
The cabbage is so thin, it's white as fresh milk
A bite is raw, sweet, and there are fruits and shrimp stews and sea scavengers are rare。
The guozhou people can't leave it in winter, and when it's cold, they'll boil the root of the cabbage, and they'll boil the bean soup。
For thousands of years, it went from the tokyo fair gold prize to stalin's birthday
From the "billion-dollar" statue to the common people's stove, it has become the smoke of the shandong people。
It's dark, the kitchen lights are on。
There's cabbage in the pot, hot air in the window, and fog. Three thousand years of frost and snow are in this pot。
You put a chopstick on it, it's crumbs。
The sound, how many generations passed, was still ringing in the people's bowl。
The cabbage is still the cabbage. People have changed and changed。
It doesn't talk, it just rolls in hot pots and makes the bitter days taste sweet。
Taste it. It's been three thousand years。
