Fangxian Yanghe

Fangxian Yanghe

Fangxian Yanghe is a geographical indication certification trademark.

　　The "Fangxian Yanghe," applied for by the Fangxian Shennongyuan Vegetable Professional Cooperative, has been recognized as a "Grade A Green Food Product" by the China Green Food Development Center and has been granted the right to use the national Green Food logo.

　　As a unique wild vegetable in Fangxian that is both edible and medicinal, Yanghe is rich in various nutrients such as protein, vitamin C, and vitamin A. It is a high-protein, low-fat, high-fiber wild food. With the gradual improvement of residents' living standards, Yanghe vegetables are highly favored by consumers, resulting in strong market demand and gradually emerging economic benefits.

　　In spring, the tender shoots and stems of Yanghe form conical bamboo shoot-like sprouts, known as Yanghe shoots. The tips are purplish-red, while the base gradually turns white. Through artificial cultivation, a single fresh shoot can weigh over 200g and reach up to 30cm in length. Compared to Yanghe flower buds, Yanghe shoots have lower aromatic lipid content, a milder aroma, higher yield, and are more readily accepted by consumers, offering significant market potential. Naturally grown Yanghe shoots are only available from March to April each year, with a short supply period. By using cultivation methods such as shading and temperature control, the fiber content of Yanghe shoots can be significantly reduced, improving yield and quality, and enabling nearly year-round supply, thereby enriching the green health food wild vegetable market.

　　Ways to Eat:

　　1. Stir-frying: Take the tender shoots harvested in March and April, cut them diagonally into strips, and stir-fry them with fresh chili peppers or shredded meat. The flavor is uniquely fragrant and delicious.

　　2. Cold dish: Cut Yanghe shoots diagonally into strips, boil them in clean water until cooked, then mix with seasonings for a refreshing, crisp, and tasty cold dish.

　　3. Pickling: Soak in a pickling jar to make pickled Yanghe. Once pickled, it has a tangy kick and an unforgettable aftertaste—deliciously refreshing.