A Description of Some Chinese Vegetable Food Materials and Their Nutritive and Economic Value

This book provides a comprehensive overview of Chinese vegetable food materials and their nutritive and economic value. From bok choy to eggplant, Blasdale discusses the nutritional properties of each vegetable and their potential economic benefits. This is an essential resource for anyone interested in Chinese cuisine and agriculture.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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