Puyang kohlrabi has a history of more than 2,000 years of planting. According to legend, during the Three Kingdoms period, it was discovered by Zhuge Liang and introduced into the army for extensive consumption. It is also known as Kongming cuisine and Zhugecai.

It is the traditional name of Fuyang City. The kohlrabi produced by Hongbao Group in Dongjin Town, Shuanggou Town, and Zaoyang Caiyang Township, Yinzhou District, Puyang City is the most famous. The main material is mustard, which is preserved by special process. It is rich in amino acids, vitamins, cellulose, iron, zinc, calcium, phosphorus and other trace elements needed by the human body. The entrance is crisp and delicious, and the appetizer is delicious. Rich, and has the effect of digestive digestion, diuretic dehumidification, detoxification and swelling, and has won the title of provincial, ministerial and national famous products for more than ten years. Puyang kohlrabi has a history of more than 2,000 years of planting. According to legend, during the Three Kingdoms period, it was discovered by Zhuge Liang and introduced into the army for extensive consumption. It is also known as Kongming cuisine and Zhugecai. Liyang kohlrabi is a root-rooted dish, belonging to the family Brassicaceae, in the shape of a cone, white meat, solid meat, strong mustard flavor, not suitable for raw food. After pickling, the hole Mingcai is yellowish brown, moderately salty, crisp and delicious, and shredded with shredded pork and its taste is more beautiful. Brief description of specialty products The kohlrabi is processed by the process of selecting materials, initial drying, mixing, re-drying, feeding, sealing and pickling. The processed kohlrabi is only about 40% of the original weight. The longer it is stored, the more fragrant it is. The pickled kohlrabi is yellowish brown, moderately salty and sweet, sweet and slightly acidic, crisp and delicious. It can be eaten raw or fried. The shredded pork and shredded pork are more delicious. Slightly slightly acidic, it has the function of enhancing saliva secretion, appetizing, spleen and digestion. It is a good product to enhance appetite and promote rehabilitation after illness. Since Xiangyang kohlrabi is mainly salted, it can be stored for a long time and can be stored for more than half a year. Nutritional health Xiangyang kohlrabi, root vegetables, cruciferous, close texture, less water, more fiber, conical shape, fleshy white, solid meat, strong mustard, not raw, rich in vitamins And a lot of trace elements, sugars, proteins and so on. After pickling, it becomes a unique flavor. The name came from the end of the Eastern Han Dynasty. When the famous military strategist and politician Zhuge Liang lived in the middle of the squatting of Puyang Gulong, there was a small disease. He went to the mountain to collect medicine and found something like a radish. Look at it is not a radish. I saw the size of this fist, big and small, bite a bite, not bitter, fine, and a little spicy. He thought that the grass on the ground can raise people. If this kind of thing is not poisonous, is it not a good dish? So, he dug a few to take home, called his wife Huang Yueying to fry a plate, want to taste the taste. Who knows, when the dishes are served on the table, the whole family tastes it and they are said to be delicious. Asked about leeks, Zhuge Liang thought about it and called it "kotto". After the meal, he dug some more and planted it in the fields. Since then, the Zhuge Liang family often eats kohlrabi. One year, the weather was smooth, and the kohlrabi of Zhuge Liang grew fat and big, and collected a lot after the autumn. The method of storing leftovers in Fuyang people is to pickle. Zhuge Liang washes the kohlrabi and freezes it. In the second year, I took it out and tasted it better than the fresh kohlrabi. Later, Zhuge Liang assisted Liu Beilian Wu Kang Cao, because the soldiers did not eat food, often made Liu Bei worry. Zhuge Liang sent a "wooden cow" to the countryside in Yinzhou to buy kohlrabi. The kohlrabi is easy to bring, and it tastes delicious. Liu Bei likes it very much. Since then, before the war, Liu Bei sent people to Fuyang to buy kohlrabi, and his soldiers have not lacked food to eat. Since then, the kohlrabi in Fuyang has become more and more famous. People naturally think of Zhuge Liang. In order not to forget his merits, everyone called the kohlrabi "Zhuge Liangcai" and "Kongming cuisine". Since then, the customs and methods of pickling kohlrabi in the Fuyang people have gradually developed and passed down to the present. History and Culture For the advantages of kohlrabi, the famous poet Liu Yuxi of the Tang Dynasty had a refined exposition. He said in the "Jia Hua Lu": "The more the western border of the western border, there are vegetables, large leaves and thick stems. If the roots are big radishes, the natives cook their leaves and eat them, which can cure hunger. Zhuge Cai. "According to historical records, during the War of Resistance Against Japan and the War of Liberation, the kohlrabi sauerkraut helped the new Fourth Army and the People's Liberation Army officers led by General Li Xiannian and General Chen Shaomin to live a difficult and difficult life. In the War to Resist US Aggression and Aid Korea, Xiangyang kohlrabi was continuously sent to the front line as the munitions of the Chinese People's Volunteers and the Korean People's Army.

Technical requirements for quality of sorghum rutabaga (1) Raw material planting. 1. Variety: Local lion head mustard. 2. Site conditions: The soil is sandy loam or medium loam. The soil pH is 6.5 to 7.5, the organic matter content is greater than 2%, the alkali nitrogen content is 70 to 100 ppm, the available phosphorus content is 30 to 50 ppm, and the available potassium is 100 to 150 ppm. 3. Cultivation management: (1) Seedling sowing: The sowing date is from June 20 to 30 of the lunar calendar. The nursery site requires the soil to be crushed, and the seeding rate is 39g to 41g seed per 66.7m2 seedling bed for 667m2 (mu) field planting. (2) Transplanting: When transplanting, it is necessary to choose a ventilated sun, north-south direction, easy to discharge and easy to irrigate, and good ventilation. It is necessary to bring soil, fertilizer, and medicine, and transplant the roots. The transplanting time is from July 20th to August 10th of the lunar calendar. (3) Planting density: 52,500 to 75,000 plants per hectare. (4) Fertilizer and water management: The organic fertilizer is mainly used in combination with inorganic fertilizer, and the organic fertilizer is not less than 37,500 kg per hectare. 4. Harvesting: The harvesting period is from the end of October to the beginning of November, the leaves of the base are already yellow, and the side buds are 20 cm long and the leaves are curled and the leaves turn yellow when harvested. (2) Pickling. 1. Raw material processing: After harvesting, the roots, tail roots and base leaves are removed. It is required to have a smooth surface and no hollow, and the single weight is not less than 150 grams. 2. Process: fresh vegetables → finishing cleaning → lower cylinder → one turning cylinder → secondary turning cylinder → three turning cylinders → one drying (salt sauce brine) → secondary drying (salt sauce brine) → three pickling (saline sauce) Halogen)→ four times of pickling (salt sauce brine) → five times of pickling (salt sauce brine) → lower tank and spices → finished product 3. Process points: the original dish is not peeled. The three rotation cylinders after the lower cylinder are separated by one day. The process is three marinated, five halogens and five sun-dried, so that the brine is soaked in the cabbage, and the old halogen should be used repeatedly. Spent-halogen is strictly proportional to the addition of salt water and sauce color. The first brine is 20°Bé, the second brine is 21.5°Bé, the third brine is 23°Bé, the fourth brine is 25°Bé, and the fifth brine is 27°Bé. The first, second and third brines are each added with a paste color of 500g, the fourth pass with a sauce color of 750g, and the fifth pass with a sauce color of 250g. (3) Quality characteristics. 1. Sensory features: The project requires a dark brown color, a dark color, and a layer of white salt crystals after drying. The cut surface has a uniform brownish red body without roots, the skin has salt cream, no voids, no wrinkles, crisp texture, savory taste, no sourness, bitterness and other odors. The scent of the kohlrabi and the rich aroma of the sauce, no Odor. 2. Physical and chemical indicators: project index moisture, % ≤ 65 salt (in terms of NaCl), %20-28 total acid, % ≤0.9 amino acid nitrogen (in N), % ≥0.20

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The producers within the scope of protection of the geranium geographical indication products of Puyang may apply to the Quality and Technical Supervision Bureau of Xiangfan City, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.