Douhu Cauliflower

Douhu Cauliflower

　　Douhu Cauliflower

　　It is said that Douhu cauliflower was introduced by overseas Chinese returning from the United States and has a history of over a hundred years. Although it is not originally grown in Douhu, it is abundantly produced here and is more renowned than cauliflower from other regions. This is because Douhu is shielded by high mountains to the northwest, resulting in mild winter temperatures, while its southeast faces the South China Sea, providing fertile and loose alluvial soil. As a result, the cauliflower has the advantages of fast growth and early market availability. The cauliflower is planted in both autumn and winter, with winter planting being the main season. Douhu cauliflower is famous for its large, basin-sized, snow-white florets that are as delicate as jade and have a sweet, crisp taste. Chefs often stir-fry Douhu cauliflower with pork liver, sliced meat, and celery, serving it on the table as an attractive and delicious dish. Someone once praised Douhu cauliflower: “From afar it looks like white chrysanthemums, up close it resembles coral; its flavor is fresh, sweet, and crisp, and its shape is so beautiful it could be painted in an art album.” A Hong Kong compatriot visiting his hometown once told his relatives, “It’s hard to find our hometown cauliflower in Hong Kong. I only get the chance to try it occasionally at high-end restaurants, and even then, it’s very expensive.” He buys ten or eight pounds every time he comes back to enjoy to his heart’s content. Some Hong Kong compatriots have suggested to the relevant departments that, to avoid counterfeit products, exported Douhu cauliflower should be labeled. Later, all exported Douhu cauliflower was marked as “Taishan Douhu First-Class Cauliflower.”