Although it's rare to see mountains of piled-up Chinese cabbage in the stairwells and on balconies of Beijing residents anymore, the sentiment of "storing winter cabbage" still influences generations of old Beijingers. Fan Zhenglun, a renowned Chinese medicine and wellness expert in our country, has a particular fondness for winter Chinese cabbage.
Many people feel this way: when you eat Chinese cabbage in winter, even if it's just boiled in plain water with a little salt, it tastes delicious. In other seasons, no matter how much seasoning you add, the flavor doesn't penetrate the cabbage, and it tastes bland. Fan Zhenglun believes this is the subtle beauty of seasonal vegetables. He says, "Every vegetable and every grain we eat is only at its best when it reaches that season and that most plump state." There's an old saying, "When icicles jingle, the cabbage grows," which means that cabbage is at its finest in late autumn when the first frosts begin. If you buy out-of-season cabbage, it may look the same, but its nutritional content is not as rich.
It's not just cabbage; all vegetables like eggplant, tomatoes, and cucumbers should be eaten according to the season. For example, in the summer, if you slice a freshly picked cucumber and leave it out, the whole room will be filled with its fresh fragrance. But now, in the depths of winter, you can slice ten of them, and there will be hardly any smell.
Chinese cabbage is very nutritious. It not only moistens the intestines to promote bowel movements, has anti-cancer and skin-beautifying properties, but can also help treat conditions like lung heat and cough. However, both Chinese cabbage and cabbage are prone to attracting pests, so it's best to wash and soak them thoroughly before eating during the winter.
Cabbage and Tofu Stew