🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Health Fruit Garden, Kam Tin
🔖 Certification : HKORC Cert Number C06001
🌱 Producer introduction :
The story of how a group of organic farmers worked silently on this limited farmland in Hong Kong, dealt with more complicated planting steps than conventional ones, paid higher costs, and took care of the farmland with care. In the operating environment without the support of agricultural policies, the income is very mean, and some farmers consider themselves stupid, but they still insist on farming, not for money, but for happiness. Although Uncle Ngai was in his 90s, he still insisted on going to the fields every day to do farming. Uncle Ngai’s farm grows a variety of melons and fruits, which are fresh and delicious, and his guava is not known to everyone, only he grows the best quality.
🛍 Product Information :
"Hok Tau Pak Choi" was cultivated by the indigenous residents of Fanling, and the freshness and sweetness are the most delicious.
In the early years, Hong Kong's agriculture was quite developed. Through the superb skills of local farmers from the mainland, the support of the Kadoorie Agricultural Auxiliary Society (founded in 1951 by two brothers Sir Horace Kadoorie and Lord Rowland Skadoori), and the fishing industry at that time. With the assistance of the Agriculture Department (established in 1912, renamed the Agriculture, Fisheries and Conservation Department in 2000), different famous vegetable varieties are grown in different soils in various districts of Hong Kong. Yuen Long Simiao (rice), Tung Chung rice and shallots (grown with shallots in dry land), Ma Shi Po water green onion (grown with seeds in wetlands), bitter gourd in Ta Kwu Ling, Choi Sum in Tuen Mun So Kwan Wat and Siu Lam, Tsuen Wan Chuan Long and Castle Peak watercress, Fanling Ho Tong Chinese kale, Pak Nai radish, Pat Heung ginger, Mui Wo pineapple, Nam Chung lotus root and Lamma Island glass lettuce, etc.
In the past, farmers kept seeds and then propagated vegetables, and screened good varieties and kept seeds before planting. Since the 1950s, the Agriculture and Fisheries Department has used new technologies and scientific methods to assist farmers in selecting good and marketable varieties to develop local agriculture. Decades of "famous vegetables" in Hong Kong have disappeared because farmers abandoned their farming.
It is believed that the only thing that is still preserved in Hong Kong is "He Tau Bai" (Hok Tau Pak Choi), which is believed to be a close relative of the "Hok Tau" or "He Dou" cabbage seen in the markets and supermarkets.
In 2012, the Agriculture, Fisheries and Conservation Department, the Green Garden Foundation, the FEDVMS Association and local vegetable seed experts cooperated to form the "Hok Tau Pak Choi Rehabilitation Project". Nine different kinds of cabbage seeds were obtained from the market and submitted to the Agriculture, Fisheries and Conservation Department for experimentation. It is cultivated on the farm, and when it grows up and harvests, invite the descendants of the "Hok Tau Pak Choi" to observe, taste and research, and find the "Heshubai" that is closest to the year. After cultivating the seeds, they will be distributed to local farmers for planting and market promotion. sell.
"Mini Pak Choi" is characterized by dark green wrinkled leaves, obvious leaf veins, and short and broad stalks.
We hope the "Hong Kong Famous Vegetable Species" can be passed down from generation to generation!
Hok Tau Pak Choi belongs to bantam cabbage. It is rich in protein, calcium, phosphorus, iron, high fiber, carotene and vitamin C. After cooking, it is tender and full, with less grassy flavor and outstanding freshness and sweetness. It is especially suitable for rolling tofu, cabbage and fish soup in winter.
Cooking method: Stir-fried cranberry cabbage with garlic, oyster sauce and mushroom vegetables. After cooking, it is sweet and tender. The green taste is much less than that of ordinary cabbage. Both boiled and fried are first-class, healthy and simple.
