Qiu, the younger brother who opened the "Rongshengchang" sauce garden store in Yichang, Hubei Province, was given a guest seat at a banquet. The guests thought it was delicious, and its flavor was "tender, crisp, fresh and fragrant", which was beyond the reach of any other pickles, and they rushed to order.
From 65438 to 0899, Qiu Shouan set up a workshop to process and expand production, and named it "mustard tuber" according to its processing technology (meaning "mustard tuber"). The word "mustard tuber" was born, which is also the origin of the name "Fuling mustard tuber".
Extended data
The raw material of mustard tuber, green vegetable head, is commonly known as. 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 1950s, the purchase regulations of supply and marketing cooperatives are as follows: chopping vegetables with "roof caving", cutting off old roots, topping cabbage, not "Ying Ge mouth" and removing leaves with a spoon, and excellent varieties weighing more than 1.25g are qualified vegetables; Elimination of inferior species, 65 to 125 grams of improved vegetables, pruning qualified, as a side dish to buy
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.
References:
Baidu encyclopedia-Fuling mustard tuber
References:
Baidu encyclopedia-pickled mustard tuber