For the first time in Hongshan Caiyu, consumers are expected to try new in summer

The Yangtze River Daily Da Wuhan client on September 9th. "The height and leaf shape planted in the base in the base have reached the characteristics of the Hongshan cuisine. I tasted the Hongshan cuisine planted here, and the taste is a little sweet." Recently, just returned from the production base of the Hongshan Caiyan production base of Wulanchabu, Inner Mongolia, Xia Huiyong, general manager of Wuhan Zihu Hongshan Caiya Agricultural Technology Co., Ltd. told the reporter from the Yangtze River Daily excitedly: "If you promote planting smoothly, consumers are expected to be in summer. I can eat fresh Hongshan cuisine. "

Experts from the Academy of Agricultural Sciences inspected the breeding of the Wulanchabu production base.

"Hongshan cuisine is like low temperature soil. Most of the breeding was in Wuhan City. We have gone out of the province for the first time. We have come to Ulanchabu, Inner Mongolia more than 1,000 kilometers away. "Xia Huiyong introduced that Ulanchabu is a high -altitude climate. Hongshan cuisine can be sown in mid -May and harvested in mid -August. At present, the first batch of Hongshan cuisine has been harvested and is detected to obtain the final scientific data. "If the data can reach the various indicators of Hongshan cuisine, it will be promoted in a large area here in the future."

According to reports, Hongshan Caiyu is a national geographical indicator product, but the currently recognized area of ​​Hongshan Caiyu is located at No. 1 Shiping West Road in Hongshan District, with an area of ​​only 80 acres and limited output. In recent years, as the original breeding base of Hongshan cuisine, Zihuo Hongshan Caiyu Company has been committed to promoting Hongshan Caiyu to the whole country. In order to allow consumers to eat Hongshan cuisine earlier and longer, Zihuang Hongshan Caiyu Company has continuously explored the way to extend the supply period of Hongshan cuisine.薹 Production base ".

Experts of the Academy of Agricultural Sciences are testing the soil.

At the beginning of Enshi, which is 1250 meters above sea level, Huaping Town now has more than 500 acres of Hongshan Caiyu planting bases. After inspection by the company and a number of agricultural experts, it is found that there are climate and soil conditions that are suitable for the growth of Hongshan cuisine. In 2018, they cooperated with the local agricultural cooperatives, walked into the villagers' homes, introduced them to Hongshan cuisine, and explained planting knowledge. The planting area of ​​the Hongshan vegetables in the base has continued to expand from the initial 30 acres, and the economic revenue per acre of land has reached 3,000 to 5,000 yuan.

After the successful planting Hongshan cuisine and other places in Enshi, Yichang and other places, Zihuang Hongshan Caiyu Company decided to walk out of Hubei. After inspection, I first came to Ulanchabu, Inner Mongolia for trial planting. Essence

"Our ultimate goal is to achieve‘ the former Kim Dian Yufan, enter the home of ordinary people ’, develop the industry of Hongshan cuisine better, and strive to make Hongshan cuisine go nationwide." Xia Huiyong said.

(Cao Wei, a correspondent of the Yangtze River Daily Correspondent, Qin Lang, a correspondent of Luan Jiawen

【Edit: Ding】

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