Northeast Chinese cabbage

Chinese cabbage is the main course that every family in Northeast China must eat in winter. Chinese cabbage has the reputation of being the king of all kinds of dishes. It tastes delicious, and it also has the effects of promoting digestion and relieving hangover, clearing away heat and relieving cough. It can also inhibit the absorption and synthesis of ammonium nitrite in human body, and has the effect of preventing cancer. According to Japanese scholars' research, the effect of anti-oxidation "rust" of Chinese cabbage is comparable to that of asparagus and cauliflower. Ranked second in the list of anti-cancer foods, which is beneficial to prevent breast cancer. In China, 120 grams of cabbage with roots, 10 grams of ginger and 10 grams of scallion, are used in simmering soup to prevent colds and coughs. Blanch and chop cabbage with boiling water, add appropriate amount of refined salt, balsamic vinegar, white sugar and pour sesame oil to eat it cold, which is quite good for hangover. Take 250 grams of Chinese cabbage and 20 grams of shrimp and fry them. Regular eating has certain effect on kidney deficiency and flaccidity prevention.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)