Hengxian County has a history of more than 300 years of kohlrabi, and it has been famous since the Qianlong period. The aroma of salty billet products is deeply loved by consumers. Because it looks like a bergamot, it is also called bergamot kohlrabi. The kohlrabi in Hengxian County is very large, and the largest single plant can reach 12 kg. After pickling, the color is golden, the crude fiber content is low, and the taste is crisp and tender. Rich in calcium, selenium, potassium, etc., its soluble solids content is much higher than that of other regions. Hengxian kohlrabi, with golden color, crisp meat, low crude fiber content, unique flavor and unique aroma, has the reputation of “soil carp”.

It has been planted in this land for more than 300 years. The traditional cultivation methods and pickling techniques have been passed down from generation to generation. It won the silver medal in the Panama International Agricultural and Sideline Products Exhibition in the 1960s. decline. Hengxian kohlrabi, with golden color, crisp meat, low crude fiber content, unique flavor and unique aroma, has the reputation of “soil carp”. The cultivation of kohlrabi in Hengxian County of Guangxi has a history of more than 300 years. The kohlrabi is a famous product of Hengxian County and a well-known brand of Hengxian County. The product (salted billet) is exported to domestic and foreign markets with the characteristics of “golden color, crisp and tender taste, low crude fiber content and unique aroma”, which plays a positive role in promoting the development of local economy. The kohlrabi in Hengxian County was well known both at home and abroad during the Qianlong period of the Qing Dynasty. According to the records of Hengxian County Records, the earliest planted and pickled kohlrabi was Nantang Chentang Village. It has been passed down for 13 generations and has a history of more than 300 years. The processed products are golden in color, crisp in flesh, unique in flavor, and have the reputation of “soil carp”. In the "Yangzhou Shulu Record" written by Li Dou in the Qianlong Period of the Emperor Qianlong, there is a full-fledged food list in the book. Among them, the Manchu Banquet (four) - the "four dishes of pickles" in the Millennium Banquet (court small radish, honey sauce spicy cucumber, sweet-scented osmanthus) The kohlrabi, the peach kernel, and the kohlrabi are listed. The Millennium Banquet began in Kangxi and flourished during the Qianlong period. It is the largest feast in the Qing Dynasty and the most feast of the feast. In the fifty-second year of Emperor Kangxi, the first feast of thousands of people was held in Yangchun Garden, and Xuan Zang Emperor Xi’s poem “Millennium Feast” was a poem. Geographical advantage The natural ecological environment of the wetland in Xijinku District is very suitable for the growth of kohlrabi---the soil is fertile, the ecological environment is superior, the planted kohlrabi is late, the root tissue is dense, the fiber content is low, the lettuce texture is soft and easy to slice, it is the finished product. The high-quality raw materials processed by kohlrabi, together with the traditional unique pickling process and the role of the microbes in the place of origin in the curing process, produce the finished kohlrabi with golden color, crispy and delicious taste, delicious and unique aroma. It has the reputation of "soil carp". The pickling method of the kosher in Hengxian County has not changed for more than 300 years. It is still preserved by the earthwork method of the ancestors. It is made of natural chemical preservatives without any chemical preservatives. The Hengxian kohlrabi is more and more The more fragrant, the local farmers stored in the tank for four or five years, the price of the head vegetables is often more than double the price of the head vegetables sold in the year. Nutritional value Hengxian kohlrabi is richer in calcium, selenium, potassium, etc., and its soluble solid content. Therefore, Hengxian kohlrabi has the characteristics of rich aroma and crisp texture, and its fresh and cooked vegetables. The proportion is also much higher than that of other regions. In life, Hengxian kohlrabi can be combined with a variety of ingredients to create delicious dishes.

Hengxian kohlrabi quality technical requirements (a) varieties. Local bergamot mustard. (2) Site conditions. The thickness of the soil layer is ≥39cm. The soil texture is loose and contains more gravel. The organic matter content is ≥1.5%, the pH value is between 5.0 and 7.5, and the irrigation and drainage conditions are good. (3) Cultivation management. 1. Seeding and seedling: transplanting method; 50g to 76g per 66.7m2 (mu) seedbed for 667 m2 (mu) field planting; planting time from mid-September to mid-October. 2. Planting density: 1600 to 2200 plants per 667 m2 (mu). 3. Fertilizer and water management: The base fertilizer is mainly organic fertilizer. The amount of organic fertilizer applied per 667 m2 (mu) before planting shall not be less than 1500 kg. The top dressing shall contain N, P and K quick-acting compound fertilizers, and the fertilization shall be stopped 30 days before harvest. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. 1. Harvest time: from mid-December to mid-February. 2. Harvesting standard: The plant weight is more than 1.0kg, the roots are coarse, fat and tender, not hollow, no or light insect damage. (5) Pickling process. Raw material harvesting→In-situ sun exposure for 1 to 2 days→Cleaning→Into the pool and salt head for 24 to 36 hours→Starting pool natural draining→Slice thickness 12 to 15mm, each piece with 2-3 leaves → change pool Add salt to two steps for 36 to 48 hours → start the pool for 2 days → enter the cylinder salt seal → salt blank products → packaging or not packaging (six) quality characteristics. 1. Sensory characteristics: The skin has salt cream, the cut surface is evenly golden yellow, the aroma is unique and rich, the taste is crisp and tender, and there is no sour taste, bitterness and other odor, and the meat is fine. 2. Physical and chemical indicators: protein ≤1.8%, carbohydrate ≤5.3%, crude fiber ≤1.2%, organic acid ≤6600 mg/kg. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Hengxian koi food GI products may apply to the Hengxian Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region for the use of “Special Marks for Geographical Indication Products”, which are subject to the review by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region. The General Administration announced the approval. The legal inspection agency for the kohlrabi in Hengxian County is designated by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region.