Qidu Bighead Cabbage

Qidu Bighead Cabbage

　　Bighead cabbage is a traditionally cultivated variety in the southwestern part of Qidu Town, Wujiang City, also known as "gēdā cài" (lumpy vegetable), and is one of the variants of mustard greens.

　　　　As early as the Neolithic Age, vegetables such as mustard greens were already being cultivated. During the Three Kingdoms, Jin, and Northern and Southern Dynasties periods, root-use mustard varieties existed. The practice of pickling fragrant bighead cabbage in Wujiang has a history of over two hundred years. Bighead cabbage is generally processed in February and March, typically undergoing steps such as sorting, sun-drying, slicing, salting, and jar-packing.

　　　　Qidu bighead cabbage has a unique fresh aroma that can stimulate appetite and also promote colon motility to help prevent constipation. Eating bighead cabbage in the summer can help with diuresis and dampness elimination, as well as maintaining the body’s water and electrolyte balance.

　　　　There are many ways to prepare bighead cabbage—stir-fried with green soybeans, it turns out tender yet chewy, with an excellent flavor. With an appropriate amount of salt, monosodium glutamate, and oil, it becomes a refreshing cold bighead cabbage dish that pairs wonderfully with congee. Bighead cabbage can also be stir-fried with shredded pork or river shrimp, or used in soups with fish, pork ribs, and other ingredients.