MUSTARD IS NOT ONLY SWEET AND NUTRITIOUS, BUT ALSO HAS VERY GOOD MEDICINAL HEALTH EFFECTS. ACCORDING TO CHINESE DOCTORS, MUSTARD BLUES, SEXUAL SYMPHONIES, HYDROSIS, DETOXIFICATION, DEFLAMMATION, LABOUR RELIEF, CLARITY, ETC., ARE GOOD; MODERN MEDICINE CONSIDERS MUSTARD BLUES TO BE RICH IN VITAMIN A, VITAMIN C, OFTEN USED TO REDUCE CHOLESTEROL, SOFT VESSELS, COMBAT CANCER AND PREVENT HEART DISEASE. THE MUSTARD BLUE ALSO CONTAINS A BITTER SUBSTANCE, WHICH IS A TYPE OF BITTER VEGETABLE THAT IS OFTEN EATEN TO SLOW THE AGING OF THE SKIN AND TO MAKE THE SKIN LOOK WHITE AND BRIGHT. IN COOKING, MUSTARD BLUES ARE BEST SERVED BY FRIED, POACHED, IN ORDER TO PRESERVE THEIR BRITTLE, COLOURFUL AND FERMENTED CHARACTERISTICS。
FOR THE FIRST TIME, MUSTARD WAS EATEN IN GUANGDONG AND CONTAINED A LARGE QUANTITY OF VITAMINS, DIETARY FIBRES AND MINERALS. THE MUSTARDS FEED WITH FAT FLOWERS AND GREEN LEAVES, AND ARE SOFT AND SWEET. THERE'S ANOTHER LAYER OF WAX IN THE SKIN, SO IT'S CHEWING UP NICE, NOT HARD, NOT TOUGH. SUDONG POE ALSO WROTE A POEM ABOUT IT, “THE MUSTARD BLUES, THE SOFT TEETH, THE CHEEKS”. CARROTIN, VITAMIN C, WITH VERY HIGH LEVELS AND RICH SULFUR GLUCOSE, THE DEGRADATION PRODUCT IS RADISH SULPHUR, WHICH IS OFTEN USED TO REDUCE CHOLESTEROL, SOFTEN BLOOD VESSELS AND PREVENT HEART DISEASE IN ORDER TO COMBAT CANCER. YOU CAN PUT SOME SUGAR AND WINE IN IT. SUGAR CAN MASK ITS BITTER TASTE, AND WINE CAN ADD TO THE AROMA。
