Hongshan Flowering Chinese Cabbages with Preserved Pork

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Hongshan Flowering Chinese Cabbages with Preserved Pork


Hongshan flowering Chinese cabbage, actually the red flowering Chinese cabbage, teems in and around Hongshan in Wuchang. Being mauve, crisp and fragrant, it is one of the delicious and nutritious homemade dishes cooked by natives of Wuhan in spring and autumn. Furthermore, together with Wuchang fish, they share the title of two famous delicacies in Hubei. People in Qing Dynasty wrote in Hankou Zhuzhici: “No need to be particular about the recipes, all food have their own use. Rice wine and tangyuan are excellent midnight snacks, while fat bream and flowering Chinese cabbages are great delicacies. At the end of Qing Dynasty, Empress Dowager Cixi who regarded flowering Chinese cabbages to be a valuable dish in the palace often dispatched servants to Hongshan especially for it.


Hongshan flowering Chinese cabbage is exquisitely made with high-grade materials. The cabbages from around Hongshan Baotong Buddhism Temple are favored, because they are both fresh and tender. What mainly to eat are the cabbage stalks that should be broken by hand by the length of inches before cleaned with water to be ready for cooking. Then slice the preserved pork to be one-inch long and stir-fry it in the pan before cabbage stalks are refried. When stems are fried for a while, add the sliced pork to cook them together. The dish has a distinctive flavor with fresh, tender and crisp stems as well as savory preserved pork.