But as China moves towards being the center of potato production in Asia, the humble potato is now bringing wealth to some in western China who had been living in poverty.

Chen Chunlan, a potato farmer in Dingxi in northwest China’s Gansu province, now lives a satisfying life in her newly-built, well-furnished home.

Chen credits her potato fields for the improved standard of living — they provide her with an annual income of 70,000 yuan ($10,400).

But Chen clearly recalls the hard times not long ago, when local peasants often had to worry about their next meal.

“We used to grow wheat, but the meager harvest could barely feed us, let alone allow us to save some money,” said Chen.

In 2001, destitution even forced Chen to flee Dingxi to try to earn a living in another place.

Dingxi, with its cold and arid climate and hence low agricultural yield, has long been listed as one of China’s poorest regions.

In 1995, a severe drought hit Dingxi, and almost everything in the fields withered. But to the locals’ surprise, the potatoes survived the catastrophe.

“Potatoes are amazingly drought-resistant and can acclimatize well to Dingxi’s agricultural conditions,” explained Wang Yihang, the provincial potato expert.

Next year, the Dingxi government launched the “Potato Project” to popularize the cultivation of potatoes to guarantee basic food supply.

Dingxi grows more potatoes than any other city in China, boasting over 200,000 hectares of potato fields, or one third of the city’s arable land.

Thanks to the edible tuber, the city no longer has a food supply problem, and attention has shifted to making the “food of the poor” a major export.

“Some freshly harvested potatoes are transported to wholesale markets all over China on special trains, while others are processed in local plants,” said Yang Zixing, party secretary of Dingxi city, referring to the city’s 20 large factories that turn the smaller, unsuited-for-sale potatoes into starch or potato chips. Previously, these potatoes would have been discarded or used for pig feed.

Some companies have struck deals with Simplot, McDonald’s french-fries supplier, to grow and process high-quality potatoes.

The city’s potato-processing factories are the source for 25 percent of the local farmers’ income.

Dingxi’s success story suggests a bright future for potato cultivation in China, as cultivation of the tiny tuber rapidly expands into China’s western regions.

“Over 4.7 million hectares of arable land in China are now growing potatoes, up from 2.7 million in the 1980s,” said Wang.

“Most of the increased potato cultivation is in China’s poor western regions — the provinces of Gansu, Shaanxi and Qinghai, and the Ningxia Hui autonomous region.”

The potato has proven to be more suitable than rice and wheat for cultivation on western China’s arid, barren lands, playing a major role in relieving starvation in these regions.

Furthermore, surging demand for potato products like starch can galvanize these less-developed regions to quickly industrialize.

“Potatoes can be made into materials or ingredients that are needed in food processing, papermaking, pharmaceuticals, textiles and many other industries,” said Wang.

And although in China potatoes are traditionally not a staple food as they are in many other parts of the world, it is nevertheless an integral part of Chinese cuisine.

Potato-based snacks are also becoming popular in China, especially after western fast food giants like McDonald’s and KFC began selling french fries.

Given the market potential and adaptability to arid areas, the potato may well be a new industrial star in China’s west.

Cancer has become the bigest killer of human. Every year, numerous people died of cancer all over the world. So we need take care of our health and fight with cancer. Do you know some of vegetable are good for cancer-fighting? Now, let’s learn about them.

Broccoli has been shown to be useful in preventing breast cancer by altering the type of cancer-causing estrogen that the body produces. Broccoli sprouts are the most useful form of broccoli and are believed to help prevent colon and rectal cancers. The more bitter the broccoli, the healthier it is.

Raw carrots contain beta carotene, which may help reduce a range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Unfortunately, you lose a lot of the benefits if the carrots are cooked. Stick to raw!

Garlic is rich in allicin that has immune-enhancing compounds that actually increase the activity of immune that slow down or prevent cancer development in the stomach, breast and esophagus. The sulphur compounds that give garlic its intense flavour have been shown to protect against cancer by neutralizing carcinogens. People who consume raw or cooked garlic regularly reduce drastically the risk of stomach cancer because garlic has anti-bacterial effects against certain bacteria that cause cancer there. To achieve full anti-cancer benefits, it is recommended that garlic is peeled, minced and cooked after 15 minutes.

Cooked tomatoes are high in antioxidants. A study by the National Cancer Institute found evidence from studies that antioxidants may slow or possibly prevent the development of cancer. Lycopene, the antioxidant found in tomatoes is also found in watermelon, guavas and grapefruits.

Soy products like tofu could help prevent both breast and prostate cancer by blocking and suppressing cancerous growths. Soy appears to lower cancer risks by inhibiting the growth of cells and new blood vessels that tumors require to expand. Women who have breast cancer or are at high risk should talk to their doctors before increasing their consumption of soy products.

Cabbage may not be your idea of comfort food, but you can take solace in its health benefits and versatility. You can make salads, pizzas or sandwiches more nutritious just by adding some red roughage.

Cabbage is reach in Victamin C, as well as doses of fiber, folate and potassium.Red cabbage offers an easy way to get that extra shot of C you need, especially if you’re working out regularly, as we know you are. Keep in mind that red cabbage has twice the vitamin C as its green brother.So it is good for our health.

You can use any kind of cabbage to make sauerkraut: green, red, savoy, Napa or any other variety and in any combination. Since different varieties of cabbage have different colors, flavors and textures, the resulting sauerkraut will reflect that. For example, Savoy cabbage is firm, so a sauerkraut made with it will hold together more than a sauerkraut made with Napa cabbage, which is softer. A combination of red and green cabbage will lend your sauerkraut a pink hue.

If you like, you can even toss in vegetables like carrots and Brussels sprouts, and aromatics like onions and garlic for different flavor combinations. The possiblities are endless.

 Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chilies, minced garlic and gingers is common.

Are you looking for foods high in fiber? There are foods that are naturally high fiber content but there are also foods that are low in dietary fibers.Technically, a food is considered to fall into the class of high fiber when a single serving contains 5 or more grams. For optimum health, the body needs a daily intake of 30 to 40 grams.

Fruit

One of the best food groups for obtaining the right amount of fiber in your diet is fruit. Not only is it high in fiber it also contains many vitamins and minerals and there are many fruits that contain high levels of antioxidants, which are very good for boosting your immune system.Fruits that are high in fiber include raspberries, blueberries, strawberries, pears, apples, figs, bananas, oranges, raisins, apricots, cantaloupes, grapefruits, peaches and plums.

Vegetables

Vegetables are another great source of fiber and as mentioned above they are healthier when eaten raw. Many vegetables when cooked will lose a lot of their natural goodness, such as vitamins and minerals.Vegetable sources for good amounts of fiber per serving include avocados, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, corn, green beans, celery, kale, onions, peas, peppers, potatoes (including sweet potatoes), spinach, squash, zucchini, peas, turnip greens, Swiss chard, lima beans, black beans, baked beans, kidney beans and all dark green leafy vegetables.

Grains

Whole grains are high in fiber, and can be found in whole grain breads and muffins, rye breads, whole-wheat pastas, oat and barley foods, oatmeal and brown rice.

Nuts And Seeds

Top on the list of high-fiber nuts and seeds are flax seeds, soy nuts, almonds, cashews, walnuts, peanuts, pistachios, pumpkin seeds and sunflower seeds.

It’s easy to add high fiber foods to your daily meals when you learn about which food contain high fibre. I think it will be good for you and your familes’ health.

How to choose the best eggplant? Skin that is shiny and smooth and doesn’t have bruises or blemishes. It should be heavy for its size, but avoid those that are overgrown; they can taste bitter and spongy.

Storage:Use them within a day or two of purchasing or picking. For longer storage, wrap in a paper towel, place in a plastic bag, and store in the vegetable drawer of your refrigerator for 4 or 5 days. Eggplants are sensitive to the ethylene gas given off by apples and potatoes, so don’t store them together.

A typical and best cooking eggplant is in Garlic Sauce Recipe. The cooking method is so comfotable and easy that you can pick up soon. You can go to visit here to learn it.

eggplant

Eggplant is a kind of  common vegetables in China and most other  countries. I think the name of eggplant is comes from the shape it is. A kind of eggplant is elliptical and looks like the eggs. But today, the eggpalnt has many of breeds with different shapes. Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields.Eggplants are slightly larger plants than peppers and are spaced slightly farther apart. Eggplant requires careful attention for a good harvest.

Choose the best time to grow eggplant
Eggplant is best started from transplants. Select plants in cell packs or individual containers. It is important to get the plants off to a proper start. Do not plant too early. Transplant after the soil has warmed and the danger of frost has passed.

Spacing and Depth
Set standard-size varieties 18 to 24 inches apart; compact and dwarf kinds can be a little closer together. Stake tall varieties to keep the fruits off the ground.

How to care the eggplant
Place a paper collar around each stem to deter cutworms, and add floating row covers or cloches to protect new plants from cold, wind and insects.Given sufficient moisture and fertility, eggplant thrives in the heat of summer.

Harvest
Your eggplants will taste best when young. Start harvesting when the fruits reach 1/3 their full growth. They are ready once the skins turn glossy. Once the outside skin turns dull they are past their prime and will contain lots of seeds. Cut the stems with a sharp knife to prevent damage to the vine.Remember to pick the ripe eggplant timely, or the eggplant is not tasted well and at the same time the new born eggplants have not enough nutrition.

Enjoy Your Fruit:
To prepare eggplants for cooking, sprinkle cut slices with salt and allow the juices that form to drain away in a colander. After 30 minutes or so, rinse well and pat dry. The eggplants will be less bitter and easier to cook.

Mushroom

Edible mushroom is so delicious that can add a special flavor to your cooking.There are many different types of mushrooms that are found in the wild, however, not all are the edible varieties. So it is necessary to learn how to differentiate the various types of edible mushrooms when camping and backpacking in the wilderness.

There are three types of mushrooms available at most market:common, exotic and wild.

Cremini Mushrooms
Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor. Cremini are the slightly more mature variation of the common button mushroom. Use these wherever you would use button mushrooms but expect a deeper, richer flavor.

Oyster Mushroom
The oyster mushroom, also known as Pleurotte, gets its name from the way it looks and not its flavor.Oyster mushrooms are light tan or cream colored with a large, fan-like cap and a short stem. These tender mushrooms have a delicate flavor, so they are best prepared simply so the flavor isn’t overpowered.

Shiitake Mushroom
Shiitake Mushroom is also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake was basically grown in China since the ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. Shiitake mushrooms also have certain medicinal properties apart from being used in different cuisines. This mushroom is widely used in Chinese cuisine as well and has also found a prominent place in Western cuisine.

Enoki Mushrooms
Also called golden mushroom or Needle mushroom. Since it is slim and looks like the neddle.They have a tiny white cap on a long slender stem. They grow in bunches from a single base, so you will be selecting clusters rather than single mushrooms. Y If you are using them in a cooked dish, add them last to keep the texture and flavor.

Boletus Edulis
This mushroom is basically found in Europe and areas of North America. These particular types of mushroom also have a distinct aroma and are used in various types of soups. Many claim this mushroom tastes its best when raw! It is generally sold fresh or even dried and packaged off to be distributed across the world.

Robust economic growth and a subsequent climb in consumer incomes have created greater demand for more and better-quality food products, or at least food that is not tainted with harmful additives, which has meant certifiably clean produce can demand higher prices.

Leading supermarket chains are now becoming directly involved in the production of fresh produce, including fruits and vegetables, for sale in their stores. The leading grocery chains had been directly sourcing their local fresh produce for a long time. But, supply problems, quality problems, the use of pesticides, trades of heavy metals, etc. have continued to make sourcing local fruit and vegetables difficult.

So retailers, such as Carrefour and Wal-Mart, have been investing a lot of time in working with farmer-suppliers to overcome these problems, improve production methods, rid the production cycle of contaminants, support viable cooperatives that can manage land, grow crops and supply quality produce more efficiently.