celtuce

Celtuce is pickled and used as a side dish during meals.

Celtuce is grown widely in the country and its stems are prepared as a cooked vegetable.

Like other vegetable stems in Chinese cuisines, particularly Celtuce, Zha Cai can also be sliced and sautéed.

Celtuce is a fascinating two crop variant that can be nibbled like Lettuce when it is young or munched like Celery at maturity.

Among the crops suitable for the local soil and climate are rare varieties such as celtuce, Kai-lan, hakurei turnips, New England Eight-Row Flint seed corn, and finale fennel.

The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.