Hebei winter vegetables

Winter vegetables were processed in Qingxian during Hongzhi period of Ming Dynasty and produced during Kangxi period of Qing Dynasty. Qing County Records of the Republic of China recorded that "winter vegetables and Chinese cabbage were cut into squares, mixed with salt and garlic between dryness and wetness, and sealed in a magnetic crock. Fujian and Guangdong merchants shipped and sold Siam (now Thailand) and Osaka (Japan). In 1931, winter dishes, as a unique food side dish in Zhili Province, won the "Quality Award" at the Commodity Fair held in Paris, France. In 1975, Qingxian Foreign Trade Company resumed the establishment of a winter vegetable factory. "Xiao Fang Niu" brand winter vegetables are named "Hebei Winter Vegetables", which are exported overseas as traditional products of Hebei Province to earn foreign exchange. Winter dishes are the seasoning for cooking soup and can also be used as side dishes. Winter vegetables have the functions of relieving fishy smell and tiredness, increasing appetite, clearing away phlegm and relieving plague. Winter vegetables do not use any additives and preservatives in the pickling process, but they are not frozen in winter and do not rot in summer, which is a green food. According to the determination of scientific research departments, winter vegetables contain many nutrients such as vitamins and amino acids, which have special effects of anti-cancer and anti-aging if eaten for a long time. The winter vegetable factory affiliated to Qingxian Foreign Trade Food Co., Ltd. is one of the largest winter vegetable export enterprises in China.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)