Identifying Ingredients from Pictures (17)

Thread Content

Gongcai is also known as Tai Gan, Xiang Cai, Shan Zhe, and Tai Cai. It has a bright green color, a refreshing texture, and a taste similar to that of jellyfish, making it highly valuable for consumption. It belongs to the green leafy vegetables; in autumn, its stems are harvested, peeled, cut into strips, and then dried. The cultivation of celery in Suining County has a history of over 2,000 years. This variety is a precious vegetable from the northern temperate zone; it belongs to the Asteraceae family, the Lactuca genus, and is an annual herb. It contains glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., and has certain dietary benefits for human development, anti-aging, and cancer prevention. It is an excellent ingredient for banquets; during the Qing Dynasty’s Qianlong era, it was known as a \"tribute vegetable\". Today’s products are bestsellers in Southeast Asia and other regions. It was once called a \"famous dish\" by Premier Zhou Enlai. It can be used for cooking dishes, making soups, and preparing various vegetable dishes in both northern and southern styles; it has a flavor similar to that of jellyfish and is truly unique.