Honglan Spinach

Honglan Spinach

Honglan Spinach is a geographical indication agricultural product.

　　Honglan Spinach is a specialty of Pingdu City, Qingdao, Shandong Province.

　　Honglan Spinach: Originally grown in Honglan Village, Nancun Town, this spinach has a long history. Since ancient times, there has been a saying: “Honglan Spinach is the best under heaven; daughters here need not worry about marriage; as long as you can grow big spinach, you’ll never fear hardship or hunger.” It is precisely because Honglan’s spinach is rich in nutrients, containing essential elements such as iron and zinc needed by the human body, that people were able to survive during the harsh old society. From then on, the spinach produced here became widely renowned, and people developed a special fondness for it.

　　The soil in Honglan Village is alkaline, which is suitable for spinach growth. Coupled with the spinach’s own crisp texture and cooling properties, along with its essential nutrients such as iron, zinc, and amino acids, people have developed a special preference for it. Honglan spinach features large, thick, emerald-green leaves—truly a high-quality product at an affordable price—thus attracting many merchants to come and purchase. Cutting, buying, and collecting create a scene of bustling activity. On Honglan Street, carts and vehicles stretch as far as the eye can see, transporting Honglan’s big spinach all over the country. This also brings substantial income to the people of Honglan. The main ways to enjoy it include cold mixed spinach made with spinach, mashed garlic, dried shrimp, chili oil, vinegar, and sugar—a top-tier cold dish; and silver noodle spinach soup made with spinach, cellophane noodles, eggs, starch, and dried shrimp—a premium soup known for its benefits to the stomach, calming effects, and hangover relief.

　　Region:

　　Qingdao

　　Applicant:

　　Agricultural Service Center of Nancun Town, Pingdu City

　　Region:

　　2014

　　Geographical Scope

　　The production area of Honglan Spinach is located at the junction of Pingdu, Jiaozhou, and Jimo cities in Qingdao, 60 km from Qingdao Port, 30 km from Qingdao International Airport, and only 15 km from the Jiaoji Railway. It enjoys convenient transportation and well-developed communication. According to the “Pingzheng Zi [2014] No. 34” directive issued by the People’s Government of Pingdu City, the protected geographical indication area of Honglan Spinach covers 145 administrative villages in Nancun Town. The spinach planting area is approximately 20,000 mu, with an annual output of 30,000 tons. The geographical coordinates are between 36°28′17″N to 36°40′08″N and 119°57′35″E to 120°10′18″E, at an altitude of 26 m to 40 m.

　　Product Quality Characteristics

　　1. External Sensory Features: Honglan Spinach has an intact plant structure, with a plant height of 20 cm to 30 cm. The leaf tips are bluntly pointed, the base is hastate, the leaves are large, thick, tender, dark green and bright in color, the petioles are short, the roots are purplish-red, the fiber content is low, the taste is slightly sweet, and the flavor is excellent. 2. Internal Quality Indicators: Honglan Spinach contains protein ≥2.4%, iron ≥2.9 mg/100g, phosphorus ≥40 mg/100g, calcium ≥52 mg/100g, and vitamin C ≥35 mg/100g. 3. Safety Requirements: Honglan Spinach strictly complies with the “NY5089-2005 Pollution-Free Green Leafy Vegetables” standard. 4. Packaging: All packaging materials for Honglan Spinach should be clean, hygienic, dry, non-toxic, and odorless. All packaging must be secure and leak-proof. Packaging materials should meet national food packaging hygiene requirements and environmental protection standards. 5. Storage: The optimal storage temperature for Honglan Spinach is 0°C to 2°C, with a relative humidity of 95% to 100%. When the temperature is controlled at 0°C, the storage time can be extended to 20 days. No condensation should form on the leaves during storage. Spinach can be stored in perforated plastic bags to reduce moisture loss and physical damage. Storage in an atmosphere of 10% to 40% CO₂ and 10% O₂ can prevent leaf yellowing and maintain quality.