西红柿挂果了。 生菜丰收。本报记者 李庆玲 摄 本报记者 李庆玲 冬日傍晚，室外寒意渐浓，蒲恒誉家的客厅暖意融融。18点半，刚下班回家的他挽起袖子径直走进厨房，笑 着解释："今晚包饺子，我下班早，媳妇要接孩子，忙不过来。" 今年47岁的蒲恒誉是海西蒙古族藏族自治州德令哈市河西街道巴音河西村村民，也是家里的顶梁柱。他在企 业当司机，月收入六七千元，全家五口人的收入，除了他的工资，还有土地流转的微薄收益，以及妻子经营 的村里首家民宿。 走进蒲恒誉家，正对门的大鱼缸格外惹眼，六条金鱼悠然游动，几条锦鲤已长到60多公分。"从50元的苗子养 到现在，值两三千元了。"蒲恒誉笑着逗弄投影仪旁的一窝小猫，母猫带着四只幼崽嬉戏，毛茸茸的身影添了 几分生机。 说起这几年的生活变化，蒲恒誉想起2022年11月，一家人成为村里首批搬进新楼的住户。"以前住平房，6间 房在村里算条件好的，但冬天烧土暖炉，煤灰满天飞。"他回忆道。如今楼房通了天然气，干净又便宜，还装 了电梯，77岁的老母亲出入方便多了。 新家装修加家电花了十多万元，但买菜下楼就到，买药有社区卫生院，村委会就在家门口，蒲恒誉觉得很 值。"生活肯定比以前好，不只是我们家，村里 ...

Core Insights - Qinghai Province's Haidong City has seen a bountiful harvest of highland cool-season vegetables this summer, successfully marketing them both domestically and internationally [1][2] - The region has established itself as a significant output area for highland cool-season vegetables, with a focus on modern agricultural techniques and the cultivation of specific high-value crops [1] Group 1: Agricultural Development - Haidong City has a total area of 311,700 acres dedicated to highland cool-season vegetables, accounting for approximately half of Qinghai Province [1] - The city has developed three major advantageous industries: purple garlic, garlic sprouts, and Ledu long chili, with the purple garlic recognized as a national geographical indication product [1] - The agricultural bureau has reported that there are 28 varieties of leafy vegetables, nightshades, and onion-garlic types, totaling 284 varieties cultivated in the region [1] Group 2: Market and Export - The region has established a cold-season vegetable base with one 10,000-acre site, four 1,000-acre sites, and 57 100-acre sites, emphasizing large-scale development [1] - Haidong City has achieved significant market recognition, with 29 customs-certified vegetable export bases and a registered area of 57,000 acres, representing 54.3% of Qinghai's vegetable exports [1] Group 3: Economic Impact - The flourishing development of highland cool-season vegetables has motivated farmers and business entities, with 26,900 households engaged in vegetable operations, 480 large-scale growers, 1,536 cooperatives, and 12 enterprises involved in the industry [2]

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]