Lettuce is native to the Mediterranean coast of Europe. It was introduced to Xinminchang Town in Jixian County in the early 1980s. It inherits the local geographical environment and natural climate advantages while inheriting the traditional farming culture of vegetables in Jixian County. It is located in Yongsheng Village and Xingzeng Village of Xinminchang. Widely planted, the lettuce produced has the characteristics of bright color, crisp and refreshing, and is deeply loved by the local people. In the mid-1980s, it was called “Xinminchang Lettuce” and was widely planted and sold. Due to its short growth period, it can be planted for 4 seasons a year. It has become one of the main economic crops in the region and continues to the sea.

[Growth Environment] Xinminchang Town has an average annual temperature of 15.7 °C, annual extreme maximum temperature of 35.7 °C, annual extreme minimum temperature of -5.2 °C, relative humidity of 70%, annual rainfall of 960 mm, mostly concentrated in May-September, annual frost-free period 282 days, the average sunshine is 1286.9 hours. It is characterized by mild climate, no cold in winter, no heat in summer, four distinct seasons, long frost-free period, good air quality and no pollution. The air humidity is suitable, which provides the best environment for the growth of new farm lettuce. 98% of the soil in Xinminchang Town is gray alluvial tidal soil, slightly acidic in the middle, pH 6.0~7.0, organic matter content 2.3%~3.0%. Among the gray alluvial fluvo-aquic soils, oil sands, muddy fields and polders account for more than 90% of the paddy soil area, especially the oily and loose oil sand fields and mud fields, accounting for more than 80%, suitable for crops and economy. Crop growth is particularly beneficial to the growth of new farm lettuce. [Taste] bright color, crisp and refreshing mouth [edible method] The main edible method is raw food, which is the home dish of western vegetable salad. The washed lettuce leaves are placed in a cold dish, accompanied by other colorful vegetables or meat, seafood, which is a salad of color, aroma and taste. Wrapped steak, pork chops or lard fried rice with leaves is also a widely used food preparation. In addition, meat, poultry and other glutinous soup, put in the lettuce before the table, boil immediately after the boiling, is also a good soup. In short, lettuce has a variety of food usages, so you can cook according to your own taste. [Options] When picking lettuce, besides seeing if the color of the leaves is green, pay attention to the stems. The stem color is white enough to be fresh. Good lettuce is called "glass lettuce" in some places, although it does not look as exaggerated as the real glass, but it also shows its texture. The better the leaves of the lettuce, the more fragile it is. This can be felt by rubbing the leaves with your hands. Moreover, the leaves are not very thick, and the leaves have attractive luster. If a drop of water is dripped on the front of the leaves, the water droplets will not bloom. In places where there are fractures or wrinkles on the foliage, the fresh lettuce will become like rust because of the oxidation of air, but not with fresh lettuce. [Storage method] 1. After dripping the water, wrap it in plastic wrap and put it in the safe refrigerator. 2. Soak it with cold water, but change the water frequently. Use a slightly thicker paper such as a better napkin. Wrap it in the fresh-keeping refrigerator 4, put it in the dish and put it on the fresh-keeping refrigerator with a wet towel cover.

Technical requirements for the quality of lettuce in Xinminchang I. The main varieties of planting varieties. Second, site conditions Soil texture is loam, soil type is paddy soil, pH value 5.5 ~ 6.8, organic matter content ≥ 1.5%. Third, cultivation techniques 1. Breeding: In winter and spring, small arch sheds or flat sheds are used for seedlings, and summer and autumn cover shade nets for shading and rain-proof seedlings. 2. Base fertilizer: Before the preparation of the soil, apply 190 kg of decomposed organic fertilizer per 667 m2, and ≥30 kg of high-nitrogen and high-potassium compound fertilizer. 3. Planting: seedling age should be selected according to season, spring and autumn seedling age 30d ~ 35d, summer seedling age 25d ~ 30d, winter seedling age 40d ~ 50d; planting density, spring, autumn, winter planted 10,000 to 13,000 per 667 m2 In the summer, 13,000 to 16,000 plants are planted per 667 m2 in summer. 4. Environmental safety requirements: The use of pesticides and fertilizers must comply with relevant national regulations. 4. Harvesting can be harvested from 27d to 35d after planting in summer, harvested from 40d to 50d after planting in spring and autumn, and harvested from 60d to 80d after planting in winter. V. Quality characteristics 1. Sensory characteristics: heart leaf half-pack, outer leaf stretch, leaf margin whole, plant height 20~25cm, neat appearance, leaf color green; low dietary fiber content, raw food taste crispy tender slag, slightly bitter Back sweet, refreshing and greasy. 2. Physical and chemical indicators: dietary fiber content ≤ 0.6g / 100g, moisture content ≥ 90%, soluble solid content ≥ 2.8%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Xinshengchang's lettuce production area may apply to the Chengdu Dudu District Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The testing organization of Xinminchang lettuce is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.