What is tribute dish?

Gongcai, also known as moss stem, ring cabbage, mountain sting and moss cabbage, is an annual herb with bright green color, refreshing texture and taste like jellyfish. Gongcai contains glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium and other elements, and has extremely high edible value. Gongcai has a cultivation history of more than 2,200 years. It is a pure natural green high-grade dehydrated vegetable and a precious vegetable in the northern temperate zone. During the Qianlong period of the Qing Dynasty, tribute was paid to the court, and tribute was paid to the court every year after that, so it was called "tribute dish".

Because of its crisp and refreshing taste, it was vividly called "Xiang Cai" by Premier Zhou Enlai in the 1960s, and was also called "Mountain Sting Cai". Among the many production areas of tribute vegetables, Pizhou dried moss is famous far and wide. It is one of Pizhou's bulk commodities exported to the whole country and Hong Kong and other places. It is mainly produced in Zhancheng, Tushan and other towns.

Gongcai likes coolness and is afraid of heat, and its suitable growth temperature is 15-20℃. The temperature in Binchuan County is high in autumn, so you should choose Zengziyuan Bozhou Gongcai Wang. This variety is resistant to high temperatures, has high purity, regular plant height and growth potential, green flesh and white skin, delicate and soft flesh, late bolting time, and good yield.

In order to ensure the quality of tribute vegetable products, they must be harvested at the right time. Harvesting too early will affect the yield; harvesting too late will easily form hollows, increase crude fiber, and reduce quality. The best time to harvest is when the outer leaves of the Gongcai plant are flush with the inner leaves. Because there are certain differences in the maturity of individuals in the field, one batch should be harvested in batches when they are mature. Choose a sunny and breezy weather, remove the outer leaves and roots of the harvested fresh vegetables, cut the base into a cone shape, peel off the outer skin, trim off the hollow and white core parts, cut 2 to 4 knives lengthwise, and cut into generally uniform and thin strips. (Leave 1 to 2 cm at the base uncut), hang it on a north-south drying rope, and dry it for 2 to 3 days (long-term exposure to the sun will affect the green color) until it is completely dry, then move it indoors to regain moisture, and then package it to become a product. vegetable.