海东市是全国三大富硒资源富集区，高原冷凉蔬菜总面积达到31.17万亩，约占青海的一半。海东市农 业农村局负责人介绍，海东市坚持规划布局，引导"占川、进沟、上山"发展，叶菜类、茄果类、葱蒜类 等花色品种达到284种。强化集中连片基地建设，坚持规模化发展，建立冷凉蔬菜万亩基地1个，千亩基 地4个，百亩基地57个。突出生态绿色发展，打造"黄河彩篮""河湟彩园"两大区域公用品牌，获得国家 有机认证品种9个、国家绿色产品认证105个。 高原冷凉蔬菜赢得了市场青睐。目前海关认证出口蔬菜基地达29个，备案面积5.7万亩，出口量占青海 省的54.3%。 经济日报西宁9月14日讯 今夏以来，青海省海东市冷凉蔬菜喜获丰收，畅销国内外市场。海东打造高原 冷凉蔬菜输出地成效逐渐显现。 在乐都区高店镇大峡村，种植大户巨邦宏指挥工人将一筐筐紫皮大蒜装车发往河南。他随手拿起一头大 蒜，紫红色的外皮在阳光下泛着光泽。近年来，乐都区立足高原特色农业，将精耕细作理念与现代农业 技术融合，着力发展紫皮大蒜、蒜苗和乐都长辣椒三大优势产业，培育了乐都紫皮大蒜这一国家地理标 志产品。 高原冷凉蔬菜的蓬勃发展，调动了农民和经营主体的积极性。目前，海东市从 ...

Core Insights - The highland cool-season vegetables in Haidong City, Qinghai Province, have achieved significant harvests this summer, leading to increased sales in domestic and international markets [1] - Haidong City is becoming a key output area for highland cool-season vegetables, with a total planting area of 311,700 acres, accounting for approximately half of Qinghai Province [1] Group 1: Agricultural Development - The region has focused on developing three major advantageous industries: purple garlic, garlic sprouts, and Ledou long chili, cultivating the nationally recognized geographical indication product, Ledou purple garlic [1] - The agricultural bureau of Haidong City has implemented a planning layout to guide development, resulting in 284 varieties of leafy vegetables, solanaceous vegetables, and onion-garlic varieties [1] Group 2: Infrastructure and Certification - Haidong City has established a large-scale cold-season vegetable base of 10,000 acres, four bases of 1,000 acres, and 57 bases of 100 acres, emphasizing ecological and green development [1] - The region has developed two public brands, "Yellow River Color Basket" and "Hehuang Color Garden," and has received national organic certification for 9 varieties and national green product certification for 105 varieties [1] Group 3: Market Engagement - The development of highland cool-season vegetables has stimulated the enthusiasm of farmers and business entities, with 26,900 households engaged in vegetable operations, 480 large-scale growers, 1,536 cooperatives, and 12 enterprises in Haidong City [2] - Currently, there are 29 vegetable bases certified for export by customs, with a registered area of 57,000 acres, accounting for 54.3% of the vegetable export volume from Qinghai Province [1]

Group 1 - Japanese cuisine heavily relies on "dashi," a broth made from kelp and bonito flakes, which provides a rich umami flavor [1] - Soy sauce is a staple in Japanese cooking, often combined with sugar to enhance flavors [1][2] - The perception of Japanese cuisine is that it primarily consists of dashi and soy sauce, similar to how other countries have distinct aromas at their airports [2] Group 2 - Chinese ingredients and seasonings are increasingly available in Japan, with items like sweet bean sauce and doubanjiang being commonly found [4][3] - Authentic Chinese dishes, such as twice-cooked pork, face challenges due to the unavailability of specific ingredients like garlic sprouts, leading to adaptations using onions [5] - Japanese supermarkets offer various sauces, such as ginger and garlic sauces, which can be used as substitutes in cooking [7] Group 3 - The concept of "multicultural coexistence" in Japan promotes the blending of different culinary traditions, reflecting in the kitchen [8] - The popularity of Chinese vegetables in Japan surged in the 1980s, leading to the acceptance of various Chinese greens in Japanese households [23] - The naming and classification of vegetables have evolved in Japan, with official documents standardizing names for new vegetables introduced from China [25] Group 4 - The introduction of Chinese vegetables has led to a cultural exchange, with items like spinach and water spinach becoming more common in Japanese markets [28][29] - The availability of seasonal vegetables, such as garlic sprouts, has increased, indicating a growing interest in diverse culinary ingredients [30]