Beijing resumes cultivation of old-flavored vegetables

Faced with a wide variety of vegetables on the table, more and more residents began to miss the old taste in memory. The reporter recently learned that the city has resumed planting old flavor vegetable camp and add new Ding: six-leaf eggplant, seven-leaf eggplant, nine-leaf eggplant, persimmon wax gourd a total of four kinds of old flavor vegetables are expected to return to the public table this year. In addition, the crisp taste, suitable for pickles and other varieties, but also in the next step of excavation recovery.

This year, 200 mu of old-flavor vegetables will be planted in Chaoyang District, and it is planned to expand to 300 mu in the coming year. Recently, the reporter saw in Beijing Jingchao Garden Agricultural Development Center that there are many vegetable greenhouses planted with old-flavor vegetables, No.1 greenhouse planted with Beijing autumn melon, No.2 greenhouse planted with Beijing thorn melon, in addition to three greenhouses planted with newly introduced six-leaf eggplant, seven-leaf eggplant, nine-leaf eggplant, each vegetable bed is inserted in front of the sign board, which reads the origin and characteristics of eggplant. Seven-leaf eggplant is named after eggplant in the seventh leaf. Eggplants in the greenhouse stick out their heads from among the leaves. The top of eggplant is green, and the surrounding of eggplant stalk is dark purple and black. The head has grown to the size of fist. "It has delicate meat, crispy and tender taste, and a delicate fragrance. It's the best ingredient for the famous dishes of Beijing, roasted eggplant and boiled salted eggplant. Experts have verified that the eggplant that Granny Liu ate when she entered Grand View Garden in Dream of the Red Chamber was made from seven-leaf eggplant." City agricultural technology extension station vegetable expert Cao Hua introduced, Six-leaf eggplant precocious, afraid of heat not afraid of cold, Nine-leaf eggplant ripe late, Afraid of cold not afraid of heat, And seven-leaf eggplant is neither afraid of cold nor afraid of heat, The best quality,"These three kinds of eggplant are currently in Beijing Chao Garden, Crab Island and Changping District township residential building and other vegetable bases have been planted, Its planting and picking follow the season, Can make residents 9 months of the year eggplant eat." The restored persimmon wax gourd is named after its oblate shape, which is like persimmon cake. It tastes strong and has high mineral and vitamin content after detection. From May to July and September to October every year, persimmon wax gourd has the best quality, with a yield of 2500 kg per mu. The mutton boiled wax gourd made with it is a famous dish in old Beijing, and the flesh wax gourd is also very characteristic.

Chaoyang District planting and breeding service center urban agriculture section chief Liu Shiyong introduced, Chaoyang District since 2012 began to introduce flowers and leaves heart beautiful radish, small walnut pattern cabbage, apple green tomato and other old taste vegetables, this year also introduced persimmon wax gourd on a small scale,"Many people call to find, The vegetables are not mature, Someone waiting to pick." Liu Shiyong said that at present these old-flavor vegetables are planted in crab island, farming garden, middle farmer spring rain, Beijing pear garden, Jintianmao plantation park.

This year, the city has resumed planting more than a thousand mu of old-flavor vegetables. Cao Hua introduced that it has been 8 years since the excavation and restoration of the old vegetable varieties in this city. In 2009, the beautiful radish cultivated in this city for hundreds of years was restored. This radish has thin skin, crispy meat, juicy flesh and red flesh. According to the determination, its vitamin C, riboflavin and iron content are higher than pears, so it is called "radish match pear" and was once a tribute to Qing Dynasty. Since then, from 2010 to 2011, the city has restored Chinese cabbage with big walnut pattern and Chinese cabbage with small walnut pattern successively. These two kinds of cabbage leaves are full of folds like walnut skin, but the leaves are tender and less, sweet in taste, less fiber, easy to cook, cold resistant to storage, but due to low yield, the new hybrid cabbage comes from behind. From 2012 to 2015, with the frequency of one to two varieties per year, the city has successively restored Beijing thorn melon, apple green tomato, Beijing autumn melon, whip red carrot, five-color leek and other varieties. Since last year, six-leaf eggplant, seven-leaf eggplant, nine-leaf eggplant and persimmon wax gourd have been restored, and 50 mu has been replanted. Up to now, all districts of the city have increased the restoration of old-flavor vegetables, among which, persimmon wax gourd and other varieties are planted in rural residential buildings in Changping District; In Shunyi District, there are six-leaf eggplant, seven-leaf eggplant, persimmon wax gourd, apple green tomato, etc.; Panggezhuang, Daxing District, is also planted with seven-leaf eggplant, apple green tomato, and plans to plant flower leaf heart beautiful radish in the next crop; In Jinfu Agricultural Planting Base of Tongzhou District, apple green tomato, Beijing autumn melon and other varieties are planted, and the next crop will be planted with flower leaf heart beautiful radish, etc.

China kiwifruit industry network (www.51qiyiguo.com), using the "Internet + industry" approach, with Wugong kiwifruit as the center, radiates the upstream and downstream enterprises of kiwifruit nationwide, integrates industry resources, and forms a national single product industry upstream and downstream focus center. To provide information services on the ecological supply chain of kiwifruit planting, processing and sales industries, and to drive the online upgrading of the industry.