In winter, cabbage, which is rich in vitamins and dietary fibres, helps digestion, promotes gastrointestinal creeping, reduces lipids, and detoxifies the pyrolysis of pyrochlor. In the early winter, the cabbage is green, and it's good for scavenging, tofu, etc. In the late winter, the cabbage is white, the color is less green, and the stew is the most eaten. The stew can also be cooked in a variety of ways, and today it's done in the form of a fresh stew with water, which looks simple, but it's really good, with the bottom of the beefballs, with the softness of the cabbage stew, with a simple stork, with some soup, with fresh rice and buns。
