Hebei Winter Vegetable

Hebei Winter Vegetable

　　During the Hongzhi reign of the Ming Dynasty, winter vegetable processing began in Qing County, and production continued into the Kangxi era of the Qing Dynasty. The Republican-era *Qing County Annals* recorded: “Winter vegetable is made by cutting Chinese cabbage into cubes, mixing it with salt and garlic while adjusting for moisture, then sealing it in ceramic jars. Merchants from Fujian and Guangdong shipped it to Siam (xianluo, now Thailand) and Osaka (Japan), among other places.” In 1931, winter vegetable, as a distinctive local delicacy of Zhili Province, won a “Quality Award” at the International Exposition held in Paris, France. In 1975, the Qing County Foreign Trade Company re-established the winter vegetable factory. The “Little Cowherd” brand winter vegetable was officially named “Hebei Winter Vegetable” and, as a traditional export product of Hebei Province, was shipped overseas to generate foreign exchange. Winter vegetable serves as both a seasoning for soups and stews and a side dish for meals. It helps eliminate fishy odors, balance rich flavors, stimulate appetite, and clear toxins. Throughout the pickling process, no additives or preservatives are used, yet it remains unspoiled in winter and summer alike, qualifying it as a green food. According to research by scientific institutions, winter vegetable contains essential vitamins, amino acids, and various other nutrients required by the human body, and long-term consumption is believed to have special effects in preventing cancer and aging. The winter vegetable factory under Qing County Foreign Trade Food Co., Ltd. is one of the largest export-oriented winter vegetable producers in China.