Chongxin Celery

Chongxin Celery

　　Chongxin has a long history of growing celery, which was already documented in the “Tribute” (物产) section of the Chongxin County Annals during the Jiajing era of the Ming Dynasty. The Republican-era Chongxin County Annals recorded: Chongxin celery “has tender stalks and hollow stems, grows over three feet tall, and is an exceptional vegetable not matched by other counties.” Celery is neutral in nature, crisp and tender in texture, and rich in nutrients, containing relatively high levels of various vitamins, proteins, and inorganic salts, along with volatile aromatic oils. It helps lower cholesterol and has benefits such as strengthening the heart and reducing blood pressure. The characteristics of Chongxin celery are thick, hollow stems, fine fiber texture, no medicinal taste, and a deliciously fragrant flavor. A local saying goes: “Chicken bones and sheep marrow taste great, but celery and buckwheat noodles are the best.” Along the banks of the Rui River from Tongcheng upstream to Jiugong downstream within the county, large areas of celery are cultivated. In addition to being sold in nearby counties such as Jingchuan, Huating, and Pingliang, it is also exported to places like Ningxia and Shaanxi, enjoying a high reputation and winning widespread popularity among consumers.