提起皮绿瓤红、粘刀就裂,口感脆甜,有“赛鸭梨”之称、掉在地上摔八瓣的花叶心里美萝卜;布满皱纹、帮儿少叶多,开锅就烂、个头只有普通白菜四分之一大小的核桃纹白菜;表皮紫红、根茎较长、肉质脆硬的鞭杆红胡萝卜;以及北京刺瓜、苹果青番茄、北京秋瓜、五色韭菜、六叶茄等蔬菜,上了年纪的“老北京”一定口中生津、啧啧不已,既勾起了记忆深处那些往事,更为这些舌尖上“老口味”的消失而惆怅。曾一度“绝迹”30多年的“老口味”蔬菜再度重返到北京市民的餐桌了。从2011年开始,北京市农业技术推广站发挥自身科技优势,陆续恢复蔬菜 Mention the skin green 瓤 red sticky knife on the crack, the taste of crisp sweet, “Sai Yap pear ”, fell on the ground throwing eight petals of the heart of the United States radish; wrinkled, to help children less leaves, boil It is rotten, only a quarter of the size of common cabbage walnut cabbage; epidermal purple, longer rhizomes, meat crisp hard whip pole carrot; and Beijing cucumber, apple green tomato, Beijing autumn melon, colored leek, Leafy vegetables and other vegetables, on the old “old Beijing ” certain mouth Sheng Jin, endless touts, not only brought back those memories of the past, but also for these tongue on the “old taste” disappear and melancholy. Once “extinct” for more than 30 years “old taste ” vegetables once again return to the Beijing citizens table. Starting from 2011, Beijing Agricultural Technology Extension Station to play its own technological advantages, one after another to restore vegetables