Duhu Cauliflower

Duhu Cauliflower

　　It is said that Duhu 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 from Duhu, it is abundantly grown here and is more renowned than cauliflower from other regions. This is because Duhu is shielded by high mountains to the northwest, resulting in mild winter temperatures, while its southeast faces the South China Sea, with fertile and loose alluvial soil. These conditions give the cauliflower a growth advantage, allowing it to mature quickly and hit the market early. The cauliflower is planted in both autumn and winter, but mainly in winter. Duhu cauliflower is famous for its large, basin-sized, snow-white florets as delicate as jade, and its sweet, crisp taste. Chefs often stir-fry it with pork liver, sliced meat, and celery, serving it at banquets where it looks as good as it tastes. Some have praised Duhu cauliflower as follows: from afar it resembles white chrysanthemums, up close it looks like coral, its flavor is fresh, sweet, and crisp, and its beautiful shape could grace an art album. A Hong Kong compatriot visiting home once told his family that in Hong Kong it’s hard to find this hometown dish—only occasionally available in top-tier restaurants, and at steep prices. He buys ten to eight jin (5–4 kg) at a time when he returns, enjoying it to his heart's content. Some Hong Kong compatriots have suggested to the relevant authorities that, to avoid counterfeit products, exported Duhu cauliflower should be labeled. Since then, all exported Duhu cauliflower has been marked as “Taishan Duhu First-Class Cauliflower.”