Luohancai comes back to locals' dining tables
March 26, 2013, Tuesday
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Print Edition
Print Edition
AFTER last year's successful harvest of luohancai, the vegetable is being welcomed back by residents.
The Agricultural Commission of Jiading District has begun research on new ways of promoting this vegetable.
With full of nutrition, luohancai used to be popular in Jiading as a local specialty. However, owing to its bitter taste, the vegetable nearly vanish from the locals' tables.
In early 2003, the local government rescued luohancai by purifying and cultivating the seeds. In 2011, regional demonstration areas were established and new varieties of luohancai were cultivated. Some areas could yield 15,000 kilograms per hectare, while in the past the production was only 6,000 kilograms per hectare.
After getting a good harvest, the local government was busy in an effort to reintroduce the vegetable to the locals.
The Jiading Agricultural Commission hosted a special feast in which various luohancai dishes were served.
In the feast, new dishes were created by chefs including cold dishes with bamboo shoot, fried dishes with rice cakes, and dumplings with luohancai and minced pork as fillings, which made the food experts greatly surprised and delightful.
The vegetable tastes bitter, but people remove the bitter juice by boiling it in salt water, which makes the nutritious vegetable taste delicious.
And it is quite affordable, one kilogram fresh luohancai only costs 8 yuan (US$1.27).
Currently agricultural experts are working on disease-control issues for the vegetable in order to promote further cultivation. Cultivation costs have also been reduced as it is now planted on larger farm plots.
Jiading agricultural experts are also working to improve other local crops and market them outside the district.
To date, 12 vegetables have been listed for protection including some special species of soybean and cowpea.
(Guan Wenfei and Catherine Hong)
The Agricultural Commission of Jiading District has begun research on new ways of promoting this vegetable.
With full of nutrition, luohancai used to be popular in Jiading as a local specialty. However, owing to its bitter taste, the vegetable nearly vanish from the locals' tables.
In early 2003, the local government rescued luohancai by purifying and cultivating the seeds. In 2011, regional demonstration areas were established and new varieties of luohancai were cultivated. Some areas could yield 15,000 kilograms per hectare, while in the past the production was only 6,000 kilograms per hectare.
After getting a good harvest, the local government was busy in an effort to reintroduce the vegetable to the locals.
The Jiading Agricultural Commission hosted a special feast in which various luohancai dishes were served.
In the feast, new dishes were created by chefs including cold dishes with bamboo shoot, fried dishes with rice cakes, and dumplings with luohancai and minced pork as fillings, which made the food experts greatly surprised and delightful.
The vegetable tastes bitter, but people remove the bitter juice by boiling it in salt water, which makes the nutritious vegetable taste delicious.
And it is quite affordable, one kilogram fresh luohancai only costs 8 yuan (US$1.27).
Currently agricultural experts are working on disease-control issues for the vegetable in order to promote further cultivation. Cultivation costs have also been reduced as it is now planted on larger farm plots.
Jiading agricultural experts are also working to improve other local crops and market them outside the district.
To date, 12 vegetables have been listed for protection including some special species of soybean and cowpea.
(Guan Wenfei and Catherine Hong)
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