【Guess the Sea and River Ingredients】Long and thin, produced in Guangxi; just change its name and it can be exported
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China is vast and rich in resources; there are countless resources and delicious foods in this country. But not every type is liked by all people in our country. There are some vegetables and dishes that are **not popular among us**. So these ingredients are exported to other places, where they are very popular in contrast. For example, the type of vegetable we are talking about today is one that our people rarely eat, but foreigners really like to consume. Let’s take a look together!
Although this vegetable is highly nutritious, few people are willing to eat it; however, it is quite popular in the United States. Moreover, the price abroad is also relatively higher compared to that in the domestic market. This vegetable is native to Guangxi; you might not be familiar with its scientific name, but you will definitely recognize it by its common name
The growing period for this vegetable is very short; the time from sowing to harvesting is minimal. However, the harvesting phase at the end is quite time-consuming, as the timing of harvesting for this vegetable differs from that of other vegetables. Other vegetables can certainly be picked during the day, but this particular type of vegetable must be picked at around 3 or 4 in the morning; one has to use a flashlight to pick it. After all, picking it in the dead of night is not only unsafe but also difficult due to poor visibility.
This vegetable was also sold in the Chinatown markets of San Francisco, USA. Although it had been frozen and transported over long distances, causing its stems and leaves to become dry and shriveled, its price still reached as high as $1 per pound, which is almost equal to the local price of chicken. For Americans, they can’t master such an advanced way of eating dishes with garlic; they usually just rinse the vegetables in water, mix them with some chicken breast and olive oil, and eat them that way.
Haven’t eaten one this long, right? foreigners only eat the stem
When it comes to famous local specialties from Bobao, water spinach has to be mentioned. Water spinach is also known as hollow stem vegetable, and it has various names in different places. Why is Bobaichuan water spinach famous? It’s not just because it is a locally protected geographical indication product; its appearance also plays a role in this. Unlike ordinary water spinach, the leaves of Boubai water spinach are sparser, and its stems are quite long; it has a crisp and refreshing taste. Another advantage is its long shelf life; generally, the leaves of ordinary water spinach lose moisture after just one day, whereas the water spinach from Bobai remains fresh even after being left overnight. There is a high demand for water spinach in Bobaishan, and in the 1990s it was even air-freighted to the United States, gaining considerable fame at that time.