This season in Northeast China, tables are often graced with a dish of pickled cabbage.muttonmutton, recently, Zhao Benshan recommended this dish to Taiwanese beauty Lin Zilin during his hospitality: "This is Northeastern pickled cabbage; it has different flavors from the south. This is mutton; eat it in winter to warm your body... " After tasting, Lin Zilin marveled: "Putting pickled cabbage in hotpot, its sourness can offset the greasiness of meat; I ate a lot.”

an old saying goes “better thancabbage”proteins, dietary fiber, calcium, iron, luteinradish,Besides, the sour and refreshing taste of pickled cabbage nicely complements the gaminess of mutton, which is why Miss Lin Zilin had such remarks.

Originally, Northeastern hotpot with mutton and pickled cabbage was often accompanied by vermicelli.vermicelli,Professor Xinxiong of the Nutrition Department at PLA 305 Hospital suggests replacing white meat, which has relatively high cholesterol content, with mutton instead.In addition to increasing body heat and combating cold, eating lamb in this season doesn't need to worry about developing a hot constitution because pickled cabbage can help clear heat.Also, it's best to replace the vermicelli withkonjac

for its ability to aid weight loss and cholesterol reduction; its texture is similar to that of vermicelli.Of course, although pickled cabbage is refreshing in taste and can offset the gaminess of mutton, it should not be consumed excessively as it contains nitrites and may still harm health over time.