A strange vegetable plant with green or purple leaves can be seen everywhere in Fuling. Locals call it "cabbage", "pimple" or "green vegetable head". It looks strange because it has swollen and protruding milky white tissue on its stem. Some are like balls, some are like horns, and some are more like chubby children's faces. They are smooth and bright, especially cute. 1936, Mao Zongliang, a famous horticulturist in China, and Professor Zeng Mian and Professor Li Shuxuan, agronomists in 1942, gave "Qingcaitou" a Latin name according to international practice. The name of Mao is: Brassicajuece Coss var TSA young Mao, which means "Brassica species-cabbage head". Zeng and Li were respectively named: Brazilian mustard. It was not until the mid-1980s, after scientific research and analysis by agricultural scientists, and on the basis of systematic scientific classification of mustard, that the botanical name of "cabbage head" was officially determined as "Var". Tnmida Tsen etlee ",Latin naming follows the naming form of Professor Zeng and Professor Li in their early years (abbreviation). In plant classification, stem mustard can be divided into dicotyledonous, Cruciferae, Brassica, mustard subspecies and mustard varieties. It was originally evolved from wild mustard after a long history. At present, there is no scientific basis to prove when and where this plant began and whether it is unique to Fuling, adding a mysterious color to Fuling.

[Edit this paragraph] Fuling mustard tuber producing area

According to legend, the cultivation of green vegetable heads began in Qingxichang, Fuling, and has been circulating for a long time. Fuling planted many green vegetable heads along the river. Because its leaves and stems can be used, and it is easy to process and store, it is very popular with farmers, and farmers along the Yangtze River plant it. At the end of the Qing Dynasty, after being processed and utilized by people to form commodities, green vegetable heads developed to Fengdu, Jiangbei, Baxian, Jiangjin, Zhongxian and Wanxian. 1935, they were introduced to Zhejiang and planted in most provinces, municipalities and autonomous regions of China by the end of 1970s.

In the early years, there were water chestnut, pen rack, pig's head, independent dishes, simple dishes without milk, and big dishes planted along the river in Fuling. At that time, the angle length of the tumor stem was the best, followed by the short one, and the tumor-free cabbage was the worst. Fuling folk planting habits are sowing first, then transplanting, generally not direct seeding. Most of them are planted in oil and sand areas with Tonghe (Yangtze River) wind.

The head plant of Chinese cabbage is fat-loving, cold-resistant and has a short growth period, each plant weighs 500-1000g. Sow before and after "White Dew" every year, transplant after "Cold Dew", harvest after "beginning of spring" the following year, and blossom and bear fruit after "Scared". The authentic Fuling mustard tuber raw materials are bred in special soil, water quality environment and climate, and the producing area is not very large, mainly in Gaojia Town, Fengdu County, Chongqing and Mudong Town, Banan District, Chongqing, 200 kilometers along the river, of which Fuling is the main producing area in central China. The growth is particularly good, and the harvested green vegetable head is tender and crisp, with less gluten and good taste. Vegetables planted outside this range have poor texture. This is really a bit like "oranges are born in Huainan and oranges are born in Huaibei". As the saying goes, "one side of the soil and water is a specialty" and "the soil and water are different".

1939 (in the 28th year of the Republic of China), Li Jiawen, a professor of horticulture at the Agricultural College of Jinling University, and others personally visited Fucheng, and formed the Report on the Investigation of Mustard Pickles, which said, "The investigation lasted more than two months ... and interviewed the inventor of mustard tuber." 1963 autumn, after two months of interviews and discussions in Fuling, it was confirmed that mustard tuber was founded in 1898 (the 24th year of Guangxu reign of Qing Dynasty). The origin of mustard tuber is summarized as follows: mustard tuber originated from Qiu Shouan's home in the west of Fuling city. Qiu Shouan was born in the summer and autumn courtyard of Moxi in the west of Fuzhou during the Guangxu period of Qing Dynasty. In his early years, he opened a "Rongshengchang" sauce garden in Yichang, Hubei Province, and concurrently engaged in a variety of kimchi businesses. Bourgeois Deng Bingcheng was hired by his family to be responsible for purchasing, sorting and transporting dried pickles. In the 24th year of Guangxu (1898), there was a bumper harvest in summer and autumn. Because Deng Bingcheng knew the processing technology of "kohlrabi" in his hometown and discussed it with the women of the Qiu family, he imitated the plastic pickling method of kohlrabi and tried to make kimchi, which was very delicious. When the guests arrived, the housewives were arranged at the dinner table, and both the host and the guests praised them. In the second year, the number reached 80 altars. This shows that Deng Bingcheng is the founder of Fuling mustard tuber. Because he is good at summing up the experience of folk kimchi production and citing foreign technology, he has created a new technology of green vegetable head full-forming processing. He took the first step to start Fuling mustard tuber business and created valuable wealth for the people.

At that time, Deng Bingcheng brought two altars to Yichang to let Qiu Shouan taste fresh vegetables after pickles were prepared. Qiu also uses it to entertain guests. Relatives, friends and colleagues all agree that this dish is unique and delicious, which is beyond the reach of other pickles. Qiu Dunsheng thought of making a profit and immediately put it on the market, selling well. Qiu is a businessman with rich business experience. He believes that this new product will have a broad sales market in the future and will be profitable to operate. That year, I rushed back to my hometown in Fuling, carefully planned, invested and built factories, and arranged for mass production at home. Then, master Deng Bingcheng studied and reformed the processing technology. After air drying, dehydration and preliminary pickling, the brine is squeezed out with a wooden box pressed with tofu, and the pickled product made by this method is named "pickled mustard tuber". The following year, 80 tanks were shipped to Yichang for trial sale and advertised in the city under the strange name of "Fuling mustard tuber", which sold out in less than half a month. Each jar of pickled mustard tuber weighs 25 kilograms and costs 32 yuan. To this end, the name "mustard tuber" came into being and has been used ever since. The success of the trial sale of Qiujia mustard tuber has enabled the family to expand its production and increase its output, reaching 800 jars of mustard tuber every year. In order to make a long-term profit, let his family keep the processing method secret and not pass it on to outsiders. If you prepare spices, you should go to several pharmacies to buy raw materials and prepare them secretly to prevent the secret recipe from leaking. Another example is air drying and dehydration, so I planted piles and pulled cables in my yard. The production process was closed and outsiders were not allowed to visit, which lasted for 16 years.

By 1899, mustard tuber was put on trial sale in Yichang in small batches. At that time, because of the novel products, each jar of pickled mustard tuber earned more than 25 yuan, and the sales volume was increasing day by day, which was always in short supply. After years of operation, mustard tuber sales have formed a certain market in Yichang, which is the first Fuling mustard tuber sales market in China.

Qiu Shouan's younger brother, Qiu, opened a shop in Shanghai, which is located in the street. 19 12 after returning to China, they saw that mustard tuber was profitable and wanted to expand the market. They immediately shipped 80 cans of mustard tuber to Shanghai for trial sale. At that time, Shanghai residents didn't know what strange thing it was and how it tasted, and no one bought it. Qiu vigorously promoted, posted advertisements everywhere, and placed advertisements in newspapers; At the same time, mustard tuber is cut into shreds, put into small bags with instructions and sent to theaters, bathrooms, docks and other public places for sale. Curious people want to buy it back. It tastes good. After expanding the publicity, people came to buy it one after another and sold it out in less than a month. At that time, Shanghainese used a little mustard tuber to stir-fry or stew soup, which was delicious, so it was very popular. Some even treat mustard tuber as a tea party to entertain guests or as a gift to friends.

19 13 Qiu also shipped 600 jars of pickled mustard tuber to Shanghai to sell, and it still sells well. By 19 14, Qiu had established "Daoshengheng" mustard tuber village in Shanghai, which was the first professional mustard tuber village in China. At that time, the sales volume of mustard tuber reached about 1000 altar, so Shanghai became the second largest mustard tuber sales market in China. Commercial operation in autumn has created favorable conditions for the development of mustard tuber production and promoted the great development of mustard tuber production.

After 1930, mustard tuber has been marketed in Hong Kong and Macao and exported to Nanyang, Japan, the Philippines, San Francisco and other places. The annual sales volume reaches 30,000 altars. The first distribution market of mustard tuber is Shanghai, the second is Hankou and the third is Yichang. There are many big companies in Shanghai, such as Credit Cooperatives, Yingfeng, Xiemao and Li Baosen. The company is engaged in the export of mustard tuber. Xinhe Commercial Bank is famous for its "Earth Brand" of Fuling mustard tuber. Yingfeng, Xiemao and Li Baosen also export pickled mustard tuber. These firms are concentrated in Changxiang Road, Shanghai, near Hong Kong, which is convenient for them to operate.

[Edit this paragraph] Fuling mustard tuber production

I. Raw materials and equipment:

(1) The main raw materials of pickled mustard tuber are green vegetable heads, salt, peppers and auxiliary spices.

Vegetables are born with common names. Generally speaking, domestic production has always been more than self-sufficient, and it can also be processed in Fengdu, Changshou, Luo Qi and other places, and can also be shipped to Chongqing to sell fresh food. During the Republic of China, manufacturers paid a deposit to buy futures in the first year, or bought them directly during the processing season. In the 1920s, there were businessmen who specialized in trading raw materials. The buyer and the seller are arranged by Xinli (broker), and each party gives a commission of 1 yuan (silver) for every ten thousand Jin. 1952 was acquired by supply and marketing cooperatives. In 1930s, the specifications of green vegetable heads were defined as top grade, which was fat, tender and crisp, while empty flowers, slender, old skins and tendons were mostly inferior. Since the 1950s, the purchase regulations of supply and marketing cooperatives are: "roof caving" (before bolting), and the excellent varieties with the weight of 1.25g or above are qualified vegetables; Eliminate inferior species and 65 to 125 grams of improved vegetables, and buy them as side dishes (secondary products) after pruning.

Plant salt has always been mainly coarse-grained well salt from artesian wells in Sichuan. During War of Resistance against Japanese Aggression period, Sichuan salt was controlled and rationed. According to the regulations of the provincial government, the mustard tuber association applied to Fuling Salt Bureau for approval of supply. However, due to the complicated procedures, the Salt Bureau can arbitrarily reduce or delay the supply, and the processors will use it when they arrive, so they have to buy it on the black market. Fuling is often short of salt every spring. After the liberation of Fuling, the salt transportation department made arrangements in advance, and ordered specially processed coarse white sanitary salt from the salt making department to ensure timely supply. 1953 The county supplied vegetable salt 1270 tons, 1966 3200 tons, 1983 reached 14000 tons.

The formula, purchase and processing of auxiliary spices such as pepper, pepper and pepper were decided by the processing households themselves during the Republic of China. Pepper is an essential raw material for traditional mustard tuber processing, which can improve the taste, prevent corrosion and preserve color. Before 24 years of the Republic of China, Wanxian and Shizhu peppers (commonly known as Xiahe peppers) were widely used, with low cost but not bright color. Later, I bought Chengdu pepper (Shanghe pepper), which was bright red and remained unchanged for a long time. 1953 Fuling pepper factory was established to purchase high-quality peppers, process pepper powder and auxiliary spice powder.