"October is the time for people to store up, frost, snow, leeks, ice and asparagus."
Stock up on cabbage before the snow so that you can eat it until spring begins.
People in the Northeast are hoarding hundreds of kilograms, which makes people in Jiangnan dumbfounded.
It is said that the green vegetables after frost are sweet and suitable to be eaten now. In fact, the current Chinese cabbage is also when it tastes good. It is light, crispy, sweet, fresh and delicious, and can be eaten raw or cooked.
Cabbage picture Modern times Zheng Manqing
Before the Western Jin Dynasty, sunflower was the main vegetable, and sunflower was also mallow. It is written in the Book of Songs that "in the seventh month, hengkui and Shu".
After the Western Jin Dynasty, the status of sunflower was replaced by Chinese cabbage. At that time, Chinese cabbage was called Siong. Why is
called Siong? Because it is as resistant to winter as pines and cypresses, the prefix "Chu" is added to indicate that it is an herbaceous plant.
The ancestor of Siong was called Feng, and it is also mentioned in the Book of Songs: "Collect Feng, pick Feng, east of Shouyang."
But the Feng at that time did not taste as good as the later Feng. After all, it has evolved.
Cabbage Picture Southern Song Dynasty·Muxi
During the Southern Qi Dynasty, Prince Wenhui asked Zhou Yong: Which vegetable tastes best? The answer is: early spring, early leek, late autumn, late spring.
The first chives in spring and the last Chinese cabbage in late autumn, the taste is excellent.
It can be seen that Chinese cabbage had entered the palace at that time and became a top-quality dish. After
, until now, the status of Chinese cabbage has not changed.
People, whether they are literati or ordinary people, like to plant it.
"The late swine sprouts are finely chopped into fat ox tripe, and the new bamboo shoots taste tender water chestnuts for the first time." This is the cabbage described by the Tang Dynasty.
"The vegetables in the border are as sweet as lying sheep, just in time for a few nights of frost in the new period. The turnips pass through the fists and the knees, and the vegetable soup is fragrant all the way to the north wind." This is the cabbage written by the Song Dynasty.
"Unfortunately, I am often slow when things happen, so I just plant late-song seeds in September." It wasn't until September that Lu You remembered to plant cabbage.
"It is said in the old garden that after autumn the rice grows, and the bricks and furnaces are planted all winter long. I would rather plant it later than I do, and see the wind coming from the south." No matter how late it was, Fang Yue, a poet in the Song Dynasty, still had to plant a plot.
During the Ming and Qing Dynasties, the status of cabbage became even higher. In the writings of agriculturists, it is known as the divine product and the first product.
This is of course due to the fact that Chinese cabbage is easy to grow and grow, and also due to its pure taste.
There are many kinds of cabbage, and this is one of them. Fan Chengda, a poet from Suzhou in the Ming Dynasty and Shenzhou
, wrote dozens of "Pastoral Miscellanies". Among them, two poems are about cabbage, and one is about cabbage in winter:
I picked out the snow to dig up the ground cabbage, which tastes like honeyed lotus root and is fatter and richer.
Zhumen meat has no flavor and is only served as ordinary dishes.
The cabbage picked after snow tastes even better than honey lotus root. Some people think that the Ta Di Siong here is the current Ta Ku Cai. But speaking of it, tamarind is also a type of cabbage.
There is also a poem about spring cabbage:
The fields are full of spring vegetables under the mulberry trees, and the green and tender mustard sprouts are fertilizing the heart of the weeds.
I washed by the stream and bought it at the store. At dusk I returned home wrapped in salt and sold wine.
Cabbage has a tender heart and can be eaten raw. It's also sweet when eaten with dipping sauce.
Since eating is mentioned, how did the ancients eat cabbage? Can be stewed or stir-fried.
Foodie Yuan Mei gave another way to eat winter cabbage:
Simmer the taro until it becomes very tender, put it into the heart of the cabbage, cook it, and mix it with soy sauce and water. It is the best home-cooked dish.
Simmer the taro till it becomes very mushy, then add the cabbage hearts and cook them together, then add soy sauce to taste. This is the best home-cooked dish.
proofreading Sheng Yuanyuan
