Dried Chinese Cabbage

Dried Chinese Cabbage

　　　　Dried Chinese cabbage is an excellent soup ingredient for clearing heat and nourishing the lungs, especially when cooking meat-based broths. The best quality is dry, fragrant, with pale white stems and glossy dark leaves. Generally, only about 3 kilograms of dried cabbage can be produced from 50 kilograms of fresh cabbage. During the Republican era, the “Cai Junxing” brand of dried cabbage from what is now the Shatou area was the most renowned, exported as far as Hong Kong, Macau, and various Southeast Asian countries. Nowadays, villages in Nancun, Kengtou, Caibian, as well as nearby Shiji and the Greater and Lesser Long areas, still preserve the traditional processing of this product.

(Panyu)