User:Xuan He/Kong Ming cai

Kong Ming cai is usually called "pickles","XiangYang turnip" in Xiangyang,Hubei Province,China,which was created by KongMing in folk legends.It contains rich vitamins and a large number of trace elements, sugar, protein, etc.After curing,it become a unique falvour of side dish.Similar to Korean kimchi,KongMing cai is very popular with people in XiangYang.People there often have poridge and KongMing cai at dinner.Some children in China also like adding it up to the rice.Generally speaking,KongMing cai is only known to citizens in Hubei Province.In other districts of China,the most people prefers to korean kimichi.

FOOD FEATURES:

KongMing cai is a kind of root vegetables and it is a member of Cruciferae Family.It contains less water but much fiber.The shape of it is cone type, and the color is white meat,.It is a kind of vegetable with strong spicy mustard, which should not be eaten raw.

RIPPING METHOND:

After selection,intial drying,mixing,drying,feeding,sealing and curing process,KongMing cai is well made and it is only 40% of the original weight.The longer the storage,the more fragrant it will be.Pinkled turnip is brown,sweet and sour.All in all,it tastes very delicious.It can be eaten raw,or be fried shredded.However,it tastes slightly sour,too.Therefore,it can enhance the function of saliva secretion,appetizers,spleen,digestion and so on.KongMing cai is agood product to increase appetite and promote recovery after illness.In XiangYang,people use KongMing cai to make many delicious meals.It makes the traveller relish and the local people pleasant.There are lots of high-grade dishes,such as shrimp KongMing cai,fish KongMing cai.Popular dishes are a multitude of names,it is too numerous to enumerate.I ate Brasied pork in brown sauce at a time-honored restaurant in downtown XiangYang.The meat is pork,the ingredients areprocessed into dice square KongMing cai.A few root stem red and green vegetables are convered on it.Just looking at the color,I already felt very hungry.The pork tastes greasy and there is crisp and kohlrabi sauce.With two bottles of beer,I soon completely ate a plate full of food.Dishes At the banquet in XiangYang,there must be several plates of appetizers before the meal,KongMing cai is essential.When people enjoy the delicious dishes,green mustard silk soup lights the end seat plate digestion.KongMing cai floats in a comparable basin soup bowl with indigo green cabbage leaves.A blink of an eye,a few have bottomed out.

NUTRIENT VALUE

KongMing cai contains rich viatmins and a large number of trace elements,sugar,protein,etc.

LEGEND

According to legend,Liang Zhuge lived in ancient LongZhong in the Dynasty of Eastern Han.When the severe winter comes,he would dig out a wild herbs called "stem" to eat with rice.Once Liang Zhuge went out to visit his friends,before he left LongZhong,he had made a stem silk,After a few days,he came back and surprisedly discovered the stem silk was still well. After tasting it,he immediately realized the secret.With time going by,fresh stem with salt will be able to turn into a delicious food.Therefore,the founder of pinkled turmip is LiangZhuge.Nowadays,we call it KongMing cai.From then on, the customs and the methond of KongMing cai gradually spread so far.It has become a well-known local traditional products.

EFFECT

Mustard vegetables are rich in dietary fiber, which can promote bowel movements and shorten the residence time. It also can reduce the concentration of toxin by diluting the carcinogen, which plays a role in cancer prevention detoxification. Mustard vegetables contain a substances by hydrolysis to produce volatile mustard oil, which can promote digestion and absorption function .Mustard vegetables also have a special kind of delicious smell , which can promote appetite and help digestion. Mustard can also anti infection and disease prevention, suppression of bacterial toxin toxicity, promote wound healing. KongMing cai can diuretic dehumidification and promote the body water and electrolyte balance. Because of the heat, so it can warm the spleen and stomach, too.