Western watercress from Xizha

Western watercress from Xizha

　　Western watercress is delicious and versatile—excellent whether stewed or stir-fried—and is widely loved. When the cold winds begin to blow and the weather turns dry, it’s especially good for making soup. Wealthier households might add duck kidneys, dried oysters, dried shrimp, or pork bones, while more modest households might simply toss in some sweet potatoes or cook it plain—each version has its own unique flavor, yet all are effective at clearing heat and nourishing the lungs. Though Western watercress can now be found throughout our city, the best comes from Xizha in Doushan. The reason lies not only in the rich soil and abundant water but also, most importantly, in the cultivation techniques. In the late 19th century, a peddler traveling through the region once spotted two pots of wild greens cultivated by a returned overseas Chinese in Dutou. Upon asking, he learned they were brought from abroad, called "Western watercress," and were edible. He was given a bunch, which he planted in his vegetable garden, watering it morning and evening. It grew well. One day, he accidentally threw some old stems into a ditch. A few days later, he noticed new sprouts emerging from the discarded stems. Driven by curiosity, he tried planting the old stems directly in the water-filled furrows—and discovered that water-grown watercress grew faster and had better quality than those grown in soil. Since then, Western watercress has taken root in Xizha, transitioning from soil-based to water-based cultivation. Over time, local farmers refined their methods through continuous experimentation and innovation. Today, Western watercress from Xizha is a renowned local specialty across the region, with the produce from Shixiang Village being especially prized.