Traditional Culture Encyclopedia - Hotel reservation - History of Winter Vegetables
History of Winter Vegetables
"Yi Juyong" set up vegetable fields in Jinghai County because Jinghai County has the Beijing-Hangzhou Grand Canal running through the whole territory; Canal water moistens the vegetable fields on both sides of the river, and the cabbage produced is "small walnut-patterned green hemp leaves", which is the highest among all kinds of Chinese cabbage. Every year when beginning of winter cuts vegetables, "Yi Juyong" will send people to Jinghai to pick vegetables, send them to the nearest workshop for processing and brewing, and then transport them to Tianjin for sale. After the rise of "mountain spring" in Jinghai County, the business was booming, and the packaging was first changed from oil basket to porcelain jar. Since 1930s, Tianjin's winter vegetables, represented by mountain spring and residential use, have been exported in large quantities. At that time, the annual sales volume reached more than 300,000 packages, which was about 1.800 tons. Besides Hongkong and Taiwan Province, Tianjin winter vegetables are also exported to Indonesian, Singaporean, Malaysian, Vietnamese, Thai and other Southeast Asian countries. In addition to the large number of local Chinese, it is also very popular in Southeast Asia because there are many islands and the climate is humid. Winter dishes are soaked in garlic, which has the functions of dehumidification, decontamination and detoxification. 1937 After the Japanese army occupied Jinghai in September, the sales of winter vegetables dropped sharply, and the production of winter vegetables was seriously damaged.
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