Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : On Tuesday, Thursday, Saturday, arrived.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Brassica chinensis L.
Other Names：Hok Du Bok Choy | Pak Choi
Product Description：Sweet, slightly cold in nature. There are antipyretic, intestinal, digestion, laxative effect. Chinese cabbage can provide a variety of nutrients needed by the human body. Its antioxidant components such as carotenoids, niacin, and vitamin C can help protect the cardiovascular system and improve human immunity; its minerals such as magnesium, selenium, and copper , manganese, zinc, etc., bring anti-aging and promote cell activity. Cabbage is rich in cellulose, which promotes peristalsis of the intestinal wall and helps smooth bowel movements.
Originating in China, it is more cultivated in Guangzhou. It is one of the specialty vegetables and is cultivated everywhere. Also known as "green cabbage", commonly known as "Jiangmen cabbage" in southern China, it is one of the main vegetables in the south.
Variety：This variety belongs to "non-heading cabbage", and there are many types of cultivars. Large cabbage with green leaves and white petioles produced in winter is the most common, and small cabbage produced in summer and autumn with light green leaves and petioles . The cabbage leaves are dark green obovate, firm, smooth and shiny, expanding without bulbing, and the stems are white. The common Xiaotangcai is also a kind of cabbage.
Supply Season：The main production period is from October to April of the following year, and Hong Kong is supplied throughout the year.
Storage Method：It should not be stored for a long time. It should be eaten as soon as possible after purchase, or stored in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: People who suffer from excessive heat in the body, lack of body fluids, dry lips and tongue, resulting in swollen gums, bleeding between teeth, and throat obstruction, can help eliminate internal fire. In addition, mild lung dryness cough, difficulty in spitting, red tendons in the eyes, dry throat, and difficulty in defecation, etc., eating cabbage has a therapeutic effect.
Contraindications: People with weak spleen and stomach and those with cold nature should not eat too much, nor should they eat raw.
Yi: Similar to "Chinese cabbage". 1. Cabbage and Tomato: Both cabbage and tomato contain vitamin C and potassium. When eaten together, they help prevent colds, relax muscles, and soothe your mood. 2. Cabbage and Cheese: Both cabbage and cheese contain calcium and phosphorus. Eating it in moderation helps to form calcium phosphate, which can strengthen teeth and bones, and help prevent osteoporosis and muscle cramps. 3. Cabbage and lean meat: The vitamin C in cabbage combines with the protein in lean meat, which helps in the synthesis of collagen and enhances skin elasticity. Taboo: Similar to "Chinese cabbage". 1. Cabbage and cucumbers: Cucumbers contain vitamin C decomposing enzymes, which decompose the vitamin C contained in cabbage, resulting in the loss of nutrients. 2. Cabbage and pork liver: Pig liver contains copper, which will oxidize the vitamin C contained in oxidized cabbage, thereby reducing the intake of vitamin C. 3. Cabbage, shrimp, squid, etc.: Since these foods are cold, they can easily cause diarrhea, allergies, asthma, cold hands and feet and other problems, so they should be eaten less. 4. Eating cabbage and Atractylodes at the same time will make the medicinal properties of Atractylodes too strong, which is harmful to the body.
Cooking Skills：Edible parts are tender stems and leaves. After removing the roots, soak the bok choy in clean water for about 45 minutes, then open the leaves and rinse several times under running water.
Notes：The cabbage is dried in the sun or air-dried to become dried vegetables, which can be used for soups in winter. Dried cabbage can be used together with undried cabbage to make soup, and restaurants euphemistically call it gold and silver cabbage soup.
Dish：Stir-fried cabbage with minced garlic, fried cabbage with chicken oil and garlic.
Supply Period： The Main Production Period Is From October To April Of The Following Year, And Hong Kong Is Supplied Throughout The Year.
Suggested Eating Method：
The edible part is tender stems and leaves. After removing the root, soak the crane cabbage in the water for about 45 minutes, and then open the leaves and rinse it several times in the flowing water.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.