Cabbage is a variety of Brassica juncea. Brassica juncea var. macrophylla is a vegetable crop cultivated in a special geographical environment. Originated in the areas of Fuling and Fengdu near the cliff of the Yangtze River in Gansu and Chongqing. According to the data of China, it was planted in18th century. In ancient times, Fu people thought that Guan was changed from green vegetables (leaf mustard), and the aboveground stems near the roots were particularly swollen and fat, so they were commonly called "green vegetable heads". It is used in fresh food, pickles and dried pickles, and it tastes very delicious.
According to A.D. 1845 (twenty-five years of Qing Daoguang), Fuzhou Records? "Product Record" contains: "Vegetable moss, salty glutinous rice, crisp. "It is reported that there is cabbage, which is what Fuling folks call cabbage or cabbage; Kimchi is kimchi. This crisp dry-pickled pickle was named "pickled mustard tuber" in 1898, and commercial production began the following year. It has a history of more than 1 10 years. The history of mustard tuber, including cabbage and kimchi, may be much earlier than that recorded in the literature. How early it is, it is still difficult to confirm.
Speaking of Hong Yingming vegetable root, there is a story.
According to records, when Hong Yingming wrote Caigen Tan, he lived in poverty and used to pickle pickles with vegetable roots. It was this experience that led to the current title of Caigen Tan. After the Ming Dynasty, many craftsmen engaged in vegetable root pickles were very grateful to Hong Yingming for his contribution to vegetable root pickles, especially his "Vegetable Root Tan", which carried forward the spirit of vegetable root and became a culture that influenced the world. They donated money to build a temple to worship him and respect him as the ancestor of Chinese pickles.
Later, a Shandong man was a foodie and was very curious. He was thinking, what's the taste of Hong Yingming's vegetable root? What vegetable roots does he eat? He remembered the story of Confucius and Jiang.
More than 2000 years ago, Confucius knew that eating ginger was of great benefit. He's in The Analects? There is a saying in Xiangdang that "don't eat ginger, don't eat much", which means that Confucius can't live without ginger all year round, but he doesn't eat much.
He has the habit of giving ginger to everyone who eats it. Confucius lived 73 years old, which was definitely a long life in the Spring and Autumn Period, which was inseparable from Confucius' healthy diet and hygiene habits, among which Jiang played an important role.
Mr. Hong Yingming is a Confucian scholar, while Confucius is a saint and an example for scholars. So, did Hong Yingming eat ginger?
In China, eating ginger has a long history. According to legend, Shennong tasted a hundred herbs to distinguish the medicinal properties, and fell into a coma after eating poisonous mushrooms by mistake. When he woke up, he found a clump of grass lying. Shennong pulled it out and put it in his mouth to chew its roots. After a period of time, my stomach was rumbling, and after having loose bowels, I was in good health. Shennong's surname is Jiang, so he named this pointed leaf grass "Jiang". It means it works magically and can bring itself back to life.
So it is very possible for Hong Yingming to eat pickles made of ginger.
If the reasoning is here, it can only be considered a fable.
He thought, Hong Yingming is the ancestor of pickles in China, why not inherit the roots of Hong Yingming and make pickles bigger?
There is mustard tuber in the south, shouldn't there be roots in the north?
He directly named these root pickles such as ginger, garlic and mustard tuber "Hong Yingming Root".
Then there is an unsolved problem, that is, if Hong Yingming eats ginger, how is it made?
This question is as difficult to answer as whether Hong Yingming ate ginger in the Ming Dynasty.
It happened that on 20 10, CCTV broadcasted a program called "My Healthy Ginger" in the program of "Traditional Chinese Medicine", telling the story of a 90-year-old master of traditional Chinese medicine who was jealous of soaking ginger. Lu eats ginger for breakfast every day. A 90-year-old man has a 30-year-old heart and is in excellent health. Inspired by this, the main product of "Hong Yingming Caigen" is vinegar soaked ginger.
Can't say which one has more cultural background, each has its own merits, which just proves that there are Fuling mustard tuber in the south and Hong Yingming vegetable root in the north.