大头菜襄阳大头菜,是地地道道的襄阳土特产。很多人以为“大头菜”就是这种蔬菜的本名,其实不然,其真身是芥菜,一种十字花科芸苔属一年生或两年生草本植物,多分布于长江以南各省。芥菜又有根、茎、叶、薹、芽、子等变种,襄阳大头菜属其中根类,质地紧密坚实,水份少,纤维多,形状为锥型,肉青白色,有强烈的芥辣味。选用此种芥菜,经过腌制,才能成为襄阳特有的大头菜。相传诸葛亮是大头菜的首创者,所以它有一个雅名——“孔明菜”。不过,既然身为土特产,我还是更 Ramen Xiangyang kohlrabi, is an authentic Xiangyang native products. Many people think that “kohlrabi ” is the real name of this vegetable, it is not true, its true body is mustard, a cruciferous Brassica annual or biennial herbs, and more distributed in the provinces south of the Yangtze River. Mustard has roots, stems, leaves, sedge, buds, seeds and other varieties, Xiangyang kohlrabi is one of the roots, the texture is compact, less water, more fiber, the shape of a cone, flesh-white, with a strong mustard spicy . Use this mustard, pickled, in order to become Xiangyang unique kohlrabi. Legend has it that Zhuge Liang is the founder of kohlrabi, so it has a Ya name - “Kong Ming dishes ”. However, since it is a native product, I am even more