During the Ming and Qing Dynasties, leeks in early spring became a tribute to the imperial court.
In the middle of Qing Dynasty, scallion has become an important agricultural product in Shouguang.
After the founding of the People's Republic of China, vegetable cultivation in Shouguang has been expanded. However, due to the constraints of various factors such as the system, by the mid-1980s, there were only about 50,000 mu of field vegetables and a small number of geothermal greenhouses in the city, which did not form a scale and the benefits were not high.
1989, Wang Leyi, the current Party branch secretary of Sanyuanzhu Village, took great risks, cut down 35 mu of corn that was about to mature, scientifically transformed Shouguang's "earth greenhouse" and built 17 winter warm vegetable greenhouses. By strengthening technical guidance, the spiny cucumber was produced in 17 greenhouse. From New Year's Day to Spring Festival, a price of 20 yuan per catty has not fallen, and one crop after another has been harvested.
Shouguang vegetables began to develop from seasonal open-air planting to "evergreen all the year round, with vegetables in all the seasons"
The number of greenhouse in winter in 1990 increased to 5,000, and it soared to 25,000 in 199 1 year and 75,000 in 1992.
In 2004, the area of vegetables in the city grew to 800,000 mu, including nearly 300,000 greenhouses in winter, with an annual output of 4 billion kilograms. This alone will increase the per capita income of farmers by more than 3,000 yuan.
Today, the winter warm greenhouse has been updated to the fourth generation. Shouguang has become the "experimental field" of greenhouse vegetables in China since the birth of the first winter warm greenhouse. In recent years, Shouguang has introduced more than 2,000 new varieties from more than 30 countries and regions such as the United States, the Netherlands and Israel.