Are there taboos for eating Chinese cabbage? The four conditions in which Chinese cabbage is unfit for human consumption are the rotten cabbages, the cabbages that have been left for too long, and those that have not been thoroughly preserved and are half-baked and are repeatedly heated. The nature of the cold, you must add a little cold and gentle medicine.

But our love for Chinese cabbage has never been reduced. However, eating cabbage is also a taboo.

Cabbage can be antipyretic fever, cough and phlegm. Modern science has found that Chinese cabbage is a popular anti-cancer star because of its high nutritional value and variety, and it can be eaten throughout the year. Winter is a good season for Chinese cabbage. The rich fiber and vitamin C of Chinese cabbage can make up for lack of winter fruits and vegetables. However, people with chilly constitutions are not suitable for eating large amounts of raw cabbage, such as kimchi. When eating hot pot, don't forget to add as much cabbage as possible to eliminate hot air.

Cabbage ancient shouting. The name is very unique, and it implies that cabbage does not sing like winter pine and cypress, and there are four-times. Cabbage is native to southern China. Before the Sui and Tang dynasties and the Song and Yuan Dynasties, China’s political, economic, and cultural center of gravity was in the north. Therefore, there was no record before the Han dynasty. It was only after the Three Kingdoms that cabbage was found in records. For example, “Wu Lu” contained: “Lu Xun” Instigating beans, pods." However, the cultivation of cabbage before the Sui and Tang dynasties was still not very popular. After the Sui and Tang dynasties, cabbage was widely promoted. Together with radish, it becomes the main vegetable of people. The word of cabbage was first seen in Yang Wanli’s “Jinxian Beginning of Chinese Cabbage because of the Name of Shui Jingcai” (Shiyun New Spring Yunzi Sizzling Spoon, more chewing on ice vegetables and snow hoe, Lingyin Shanqian Shui Jing Cai, seeds to Jiangxi虀 捣 捣 捣 捣 虀 虀 虀 虀 虀 虀 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 杨 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。. He is called Shui Jingcai. There are few varieties of vegetables eaten by the ancients. Of course, this is highly respected. In fact, the ancients were also very bitter. They ate monotonously throughout the year and it was not easy to eat Chinese cabbage.

Cabbage has long lost its noble face and has become very common. Last winter, the Chinese cabbage market in Beijing was largely unmarketable. One of the important reasons was the economic development. The emergence of greenhouse vegetables no longer needs to buy a lot of vegetables. Koreans like to eat Chinese cabbage, especially pickles made with it. South Korea even has a saying that the food taste of a family can be known from the Korean kimchi in their home. In those winters, our family couldn’t live without cabbage, fried, stewed, soaked, and dried... Almost all the food was eaten. Even though fresh cabbage arrived, I still had to take a good look at the market. As long as it is jade color white jade, buy one. Not for tasting, but for an aftertaste.

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