讀後心得

Many people believe that the cabbage in Europe and America is hard and tasteless, and no matter how long it's cooked, it won't soften, which is a big difference from Taiwan. A netizen shared their experience in Europe, finding that the local cabbage felt like a plastic toy and was nearly impossible to chew. In response, an expert pointed out that the wrong variety was purchased and suggested choosing pointed cabbage. Taiwanese cabbage is relatively cheap due to overproduction and has a sweet and tender texture, leading the original poster to question why Europe doesn't introduce these delicious varieties. This post sparked heated discussions among netizens, many of whom affirmed that Taiwanese vegetables are indeed more delicious.

Many people believe that cabbage from Europe and America is hard and tasteless; even after boiling for an hour, it still does not soften, showing a significant difference from Taiwanese cabbage.

Taiwanese cabbage is both delicious and affordable. Netizens shared their experiences, expressing disappointment upon discovering that cabbage in Europe and America was quite lacking, remaining as hard as plastic toys even after cooking, making it impossible to bite into. This post resonated with many netizens, but professionals pointed out that the key lies in choosing the wrong variety. Experts suggest, "You should choose pointed cabbage, while round cabbage is mainly used for stewing or pickling."

The original poster shared on an online forum that recently the supply of Taiwanese cabbage was excessive, resulting in low prices. He recalled living in Europe, where the quality and price of self-cooked vegetables were quite poor, especially cabbage, which was very disappointing; "After cooking, it was still super hard, as if I had cooked a plastic toy." Foreigners also regarded it as an unappetizing food, occasionally only able to be grated and stewed, yielding a bland taste. Therefore, when foreign friends come to Taiwan and see how much Taiwanese people love cabbage, they often feel surprised, not realizing that Taiwanese cabbage is sweet and tender. The original poster found it puzzling that such hard-to-eat cabbage was sold in Europe, saying, "It shouldn't be difficult to introduce it to Taiwan, right?"

This post sparked lively discussions, with some netizens stating, "Taiwanese fruits and vegetables have undergone multiple improvements, and their taste far surpasses foreign products," "Cabbage from Canada won't soften even after boiling for an hour; both the leaves and stems are equally hard," "Indeed, cabbage from Europe and America has poor texture, thick leaves that are not crisp, and after cooking for a long time, the texture resembles taro," "Cabbage in the US and Europe is very hard; no matter how long you cook it, it won't soften; everyone goes to Asian supermarkets to buy Taiwanese cabbage." Other netizens commented, "It's not just Europe; even Korean cabbage isn't tasty," "Rather than saying that, it would be better to say that only Taiwanese cabbage is delicious; Japanese cabbage can only be grated, but cooking it doesn’t compare to the texture of Taiwan's."

However, some professionals reminded that it might be due to purchasing the wrong variety, "You should choose pointed cabbage; it's mainly used for making salads," "You must choose pointed cabbage; while it can't compare to Taiwan's, it's at least acceptable," "You may have bought the wrong kind; you need to choose sweet cabbage," "Round cabbage isn't good; choosing pointed cabbage will taste better."