What is Gongcai and what does it look like? Where is Gongcai a specialty?

The cultivation history of Gongcai can be traced back to the Qin Dynasty, and it has been more than 2,200 years since then. It is a pure natural green high-grade dehydrated vegetable. It was presented to the imperial court during the reign of Emperor Qianlong of the Qing Dynasty, and has been presented to the imperial court every year since then, so it is called "Gongcai". Gongcai can be used to cook dishes, stew soups, and prepare a variety of vegetarian dishes, making them into northern and southern flavors. It tastes like jellyfish and is unique. It is a good choice for banquets and is loved by the general public.

Contents of this article

1. What is Gongcai and what does it look like?

2. Where is Gongcai a specialty?

3. How to eat Gongcai

What is Gongcai and what does it look like?

Gongcai is a dehydrated vegetable with a stem of the genus Lettuce. It is green in color and slender in shape. Gongcai is an annual herb with bright green color, refreshing texture, and jellyfish-like taste. It has a high edible value. It has a cultivation history of more than 2,200 years and is a pure natural green high-grade dehydrated vegetable.

Gongcai can be used to cook dishes, stew soups, and prepare a variety of vegetarian dishes with flavors from both the north and south. It tastes like jellyfish and is unique.

Gongcai is also known as moss, dried moss, crispy vegetable, jellyfish or emperor's vegetable. It is loved by the general public for its fragrance, green color, freshness, crispness and refreshing taste.

Gongcai contains glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc. It is an excellent choice for banquets and was known as "gongcai" during the Qianlong period of the Qing Dynasty.

Where is Gongcai a specialty?

Gongcai is a precious specialty of Yimen Town, Woyang County, Anhui Province.

The cultivation history of Gongcai can be traced back to the Qin Dynasty, and it has been more than 2,200 years since then. It is a pure natural green high-grade dehydrated vegetable. It was presented to the imperial court during the reign of Emperor Qianlong of the Qing Dynasty, and has been presented to the imperial court every year since then, so it is called "Gongcai".

How to eat Gongcai

There are many ways to eat it. It can be eaten alone or in a platter. It can be mixed cold or stir-fried. It can be used to make Chinese food or Western food. It can be salty, sweet, spicy, or vegetarian.

Gongcai mixed with dried tofu

Ingredients: dried tofu, Gongcai, cooked sesame seeds, salt, sugar, vinegar, soy sauce, chili oil

practice

1. Soak Gongcai in cold water for about an hour

2. Cut the soaked Gongcai into sections, blanch them in boiling water for two minutes, then remove and rinse with cold water.

3. Cut the dried tofu into strips, add black sesame, salt, sugar, soy sauce, vinegar and chili oil together with the Gongcai and mix well.

Ingredients: Gongcai, salt, wild mushrooms, minced garlic, chopped pepper, soy sauce, sugar, white sesame seeds

practice

1. Soak dried Gongcai in warm water for more than 30 minutes

2. Cut the soaked Gongcai into sections and blanch them in water for 2-4 minutes. You can add some salt as appropriate. After blanching, put them in cold water to cool for later use.

3. Mix all the seasonings in a small bowl and mix them with the drained Gongcai.