Select high-quality tender stems of lettuce (not old stems or side branches). The planting environment requires fertile soil and sufficient sunlight. Using low-temperature drying technology, the water content is low (approximately 12%-15%), the texture is firm but not easily broken, retaining nutrients and color. Firm texture but not easily broken. Rich in dietary fiber, vitamin C, calcium, and iron, and low in sodium (even after salting, it is still lower than ordinary pickled products).

Safety indicators: Complies with national food safety standards, without additives or chemical preservatives.

First-Grade Gong Cai

Appearance: Bright green or dark green, stems are uniform in thickness (approximately 4 cm), complete without breakage or deformation, and the surface is free of impurities.

Taste: Crisp and refreshing in the mouth, with a crisp sound when chewed, rich aroma, elastic texture, and prominent fresh taste.

Quality: Strict material selection, meticulous processing techniques, retaining the highest nutritional value (such as dietary fiber, vitamin C, amino acids, etc.), suitable for high-end banquets or as a precious ingredient.

Suitable Scenarios: Banquet dishes, high-end cooking, cold dishes, or hot pot (requires short-time boiling).

I. Supplementary Explanation of Other Grades

Special Grade Gong Cai (classification in some production areas): Some production areas (such as Anhui Yimen) refer to the first-grade精品as “Special Grade”, emphasizing its extreme crispness and processing techniques.

Ordinary Gong Cai: Similar to the second grade, but with a wider range of materials and a lower price, suitable for mass consumption.

II. Purchasing Suggestions

Check the appearance: Prioritize those with bright green color, uniform stems, and no debris.

Smell the aroma: Special grade Gong Cai has a distinct fragrance; lower grades may be odorless or have a fishy smell.

Select according to needs: Choose special grade for high-end banquets, second grade for daily consumption, and third grade for economic purposes.