Green Leaf Chinese Cabbage

Green Leaf Chinese Cabbage

　　Green Leaf Chinese Cabbage has been cultivated in Tianjin for three to four hundred years. The *Jinghai County Annals* once wrote, “As Zhou[?] praised the delights of local flavors—early spring leeks and late autumn Chinese cabbage—the taste is delicious and the food lasts long, with those grown along the canal being the finest.” Late autumn Chinese cabbage refers to Green Leaf Chinese Cabbage. The *Tianjin Folk Rhymes* also record: “Sprouting leeks turn half yellow at spring’s arrival, prices soar near Jinyi Bridge; what sustains us through the three winter months? It’s the sweet stored Chinese cabbage in cellar pits.”　　

Features: Rich in vitamins, minerals, carotene, sugar, protein, and more. It can be cooked in many ways—stir-fried, stewed, boiled, served raw in salads, pickled, used in cooked dishes, as stuffing, soup base, pickles, sauerkraut, or winter preserved vegetables. It is of high quality, with thin stems, little fiber, tender leaves that cook quickly, and a delicious flavor.