This article is from the public number:Three people (ID: sanjiangfood), author: David Olympus, title figure from: vision China
The sky is cold, the leaves are yellow, the wind is cold, and some places in Heilongjiang have even started heating.
But in the northeast, the roadside, the square, the flower bed, the corridor… are all green and endless green.
The season has reversed? Of course not, because the days of buying autumn vegetables, drying autumn vegetables, and simmering autumn vegetables have arrived.
囤秋菜, the annual activities of the people of Northeast China, which are popular and popular.
Going back decades, the property is not abundant, the northeast is too cold, and there is nothing in the winter. Whether it is urban or rural, you have to stock up on food and vegetables before winter.
It is reasonable to say that there is no such demand now, and there is nothing to sell in the vegetable market, and how to store the cabbage must also throw away one-third of the smashing, rotten and dry, which is not cheaper than the current one. This is not counting the strength and time of moving these hundreds of pounds of cabbage.
But for the Northeast, especially the elderly in the Northeast, 囤秋菜 has become a kind of ritual feeling before winter. Even if the supply is sufficient, it will always feel empty.
Shenyang, Liaoning, a cottage “Arc de Triomphe” has become a place to dry cabbage
So, even if you don’t buy or buy it every year, you can still buy a few hundred pounds on the balcony and in the corridor.
After all, southerners buy cabbage for half, and Northeasters buy cabbage for half a car..
Chinese cabbage, original Chinese food
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Northeastern people 囤 autumn vegetables, not only cabbage, but also potatoes, green onions, radishes, dried beans and so on.
But the Chinese cabbage is definitely the C position of the autumn vegetables.
Chinese cabbage is native to China and has a history of more than 6,000 years. It is a long way from other food crops originating in China other than rice.
Figure/Flickr
The cabbage was called “菘” in ancient times. It was first named in the Han Dynasty. It was one of the most frequently eaten vegetables in southern China when it was in the Northern and Southern Dynasties.
In the Tang and Song Dynasties, there were many different varieties of amaranth, but it was still far from the Chinese cabbage that was eaten now. From the records, the famous “bovine belly” in the Tang Dynasty was a big one. Green vegetables.
The Chinese cabbage that we can eat now has to wait until the Ming Dynasty to cultivate success in Zhejiang.
In the Qing Emperor Kangxi and Qianlong years, the northern Chinese cabbage has replaced cabbage as a very common vegetable, and the output is also more than the south.
The Chinese cabbage produced in Hebei and Shandong began to be sold along the Beijing-Hangzhou Grand Canal to Zhejiang and even South China.
图/photoAC
Lu Xun wrote in the article “Mr. Fujino”: “Probably the object (rare) is expensive. Beijing cabbage When transported to Zhejiang, the red root rope was used to tie the vegetable roots, hanging upside down in the fruit shop head, and respected as ‘gelatin’.”
The successful cultivation of Chinese cabbage not only changed the diet of Chinese people, but also affected the diet of Korea and Japan.
Chinese cabbage was introduced to North Korea during the Ming Dynasty and became the main raw material for Korean kimchi. In the Korean drama “Da Jang Geum”, there is a plot to introduce amaranth (Chinese cabbage) from the Ming Dynasty.
Kimchi. Figure /feminine
When the Japanese first saw Chinese cabbage, they were at the Qing government booth at the Tokyo Exposition in 1875. They purchased three exhibits, but all failed.
In the early 20th century, during the Russo-Japanese War, some Japanese soldiers tasted Chinese cabbage in the northeast of China and felt good, so they brought the seeds to Japan.
After years of trials, it has been cultivated successfully. Today, most Japanese dumplings are stuffed with cabbage and pork.
Chinese cabbage is the life of the Northeast.
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Chinese cabbage is especially important for Chinese people. For decades, it is the only one in Northeast China, North China and Northwest China. Fresh leafy vegetables.
In order to cope with the harsh winter of several months, it is normal to store a few hundred pounds of cabbage. In the era of insufficient supply, for the sake of these hundreds of pounds of cabbage, the whole family must go into battle.
Someone is responsible for queuing to buy cabbage with good taste and rotten pork; strong labor is responsible for moving cabbage and cabbage; others have to grab favorable terrain to dry cabbage in the yard.
Until today, when you go to the white cabbage, every household must make a trick. On the balcony, on the open space, on the fitness equipment, and even on the stopped car, it will be filled with cabbage.
The cabbage needs to be aired before storage to cool the cabbage and evaporate the water vapor. After three or four days of drying, the cabbage is set up, and the outermost leaves are placed on the ground. It is not easy to break, so that the cabbage is finished.
Although the varieties of vegetables in the north are not as good as those in the south, there are still choices. Why are the cabbages from the northeast to the northwest?
Resistance to storage is the first one. After the drying, the cabbage is placed in a place with suitable temperature and humidity, and it can be eaten in the second year.
When there is a mantle in the countryside, cabbage can be preserved for a longer period of time and the appearance is better. Because the temperature is constant and the humidity is protected from light, the concentration of carbon dioxide is high, and the fruits and vegetables are not easy to rot.
As a result, Many EastOld people in the North tend to go to the first floor when they buy a house. It is best to send a small garden to dig a cellar.
The second reason is that the Chinese cabbage is concentrated in the fall, making it one of the cheapest vegetables in the year.
This is also because the yield of Chinese cabbage is high enough. In the 1950s, the focus of the Chinese Academy of Agricultural Sciences was to research and cultivate popular vegetables such as radishes, potatoes, and cabbage that could satisfy hunger, produce large quantities, and be easily cultivated. In 1954, the average yield per mu was over 10,000 kg.
The third reason is the taste of Chinese cabbage. In addition to the light sweetness of Chinese cabbage, there is no other taste.
This aspect avoids the unique smell that makes people like people who don’t like it. On the other hand, it makes it compatible with all other tastes and ingredients, and it has different tastes according to different ingredients.
After all, you can survive the long winter without a sense of disgust.
How many kilograms of cabbage have been eaten?
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When a few hundred pounds of cabbage are placed in front of you, many people may feel terrible. Is this really enough?
In fact, not only is it enough to eat, it is very likely that it will not be enough.
In order to cope with the long winter, the Northeast people have evolved cabbage into a variety of cooking methods such as stewing, frying, pickling, and mixing.
When the cabbage is cooked alone, it can be made into the famous vinegar cabbage.
Figure/YouTube
Because of the low temperature, the cooking method of stewing and warming up is widely used in the northeast, and the pork stewed noodles of cabbage are almost on the table of every northeastern family.
图/photoAC
And, cabbage can be used with almost any kind of ingredients, tofu, potatoes, pork ribs, mushrooms… endless arrays of choices so that cabbage can appear in various forms.
It’s no evil to make stuffing with cabbage, cabbage buns, cabbage dumplings, cabbage pie…
Bai Cai can not only be used for stuffing, but also for skin. RiceVegetables, miso are placed on the paved cabbage leaves, and the cabbage leaves are wrapped, which is the northeast food.
When the New Year is over, tear off the hard and white cabbage outside the cabbage, leaving only the sweet cabbage heart, shredded, mixed with Shanghai mink, carrot, fried potato, and a cabbage mixed with jellyfish is the New Year. The most savory appetizer on the table.
Every day eating cabbage, there are many more combinations, it will inevitably get bored, it doesn’t matter, it can also appear in front of you with a brand new look – sauerkraut.
Figure/Youtube
Northeast sauerkraut is marinated from cabbage. The pickled sauerkraut from the outdoor sauerkraut is often accompanied by hail.
Sauerkraut is as versatile as cabbage, stewed, fried, braised, and stuffed.
The pig dish is one of the most famous sauerkraut dishes, and when it comes to Dalian along the coast, the sauerkraut partner becomes a sea bream.
The blood sausage is the best partner for sauerkraut
Wash the sauerkraut and mash it. Mix well with the meat and mix it into a dumpling. It is the nostalgic taste of countless Northeasters.
In addition to sauerkraut, spicy cabbage is also a must for many winterers in the Northeast, especially in the Yanbian area of Jilin.
Now, with abundant and well-developed logistics substance, buy fresh winter vegetables have no difficulty with the last generation of people age more and more, people will hoard Qiucai fewer compared to Autumn harvest winter will really become a sense of ritual in the future.
But this kind of preparedness will still be buried in the hearts of too many people, because this is the uncertainty of the future with the greatest certainty.
References:
[1]Chinese cabbage, Wikipedia
[2] “Who is domesticated Chinese cabbage?” “Species calendar
This article is from the public number: < span class = "text-remarks"> three people cooking (ID: sanjiangfood) , author: David Olympus, unless otherwise indicated, this pictures are From the network