No

The pickles are comparable to pickles. Chinese pickles are very different and can be divided into two categories: northern and southern. The northern flavor is not represented by Beijing. The "big gourd" in Liubiju, Tianyuan and Houmen are all very good. ----"Big Gourd" The big gourd hanging over the door is a symbol, but it seems to be gone now. Baoding pickles are famous, but they are not much different from Beijing pickles. The southern flavor is represented by Yangzhou pickles, with the trademarks "Sanhe" and "Simei". Pickles in the north are salty, while pickles in the south are sweet. It seems like everything in China can be made into sauce. Radishes, melons, lettuce, garlic sprouts, manna, lotus roots, and even peanuts, walnuts, and almonds are all indispensable for sauce. There are pickles in Beijing pickles, but I still don’t know what they are. Only water chestnuts cannot be sauced. In my hometown, it is not popular to go to the soy sauce garden and say "buy soy water chestnuts". That is an insult.

I can’t figure out when pickles originated. Not very early. Because there is a prerequisite for making pickles, you must first have sauce, ---- sauce made from soybeans. Sauce - soy sauce, is a great invention in China. "Firewood, rice, oil, salt, sauce, vinegar and tea", sauce is one of the seven things that open the door. Most Chinese dishes use soy sauce. The West does not. A Peking Opera actor went abroad. When he came back, he summarized his experience and warned his peers that if he has the opportunity to go abroad in the future, he must bring a box of solid soy sauce! Without Pixian Douban, "authentic Sichuan flavor" would not be possible. But the sauce in ancient China and the sauce today are not fermented meat sauce. "Zhou Rites. Tianguan. Shanfu": "Every king's gift, twenty jars of sauce are used." Zheng Xuan notes: "Jiang is also called fermented glutinous rice." Both fermented glutinous rice and fermented glutinous rice are meat sauce. Probably the one that appeared earlier was fermented soybean, and later became the current sauce. Doujiang is mentioned in Han Dynasty writings. "Qi Min Yao Shu" mentions soy sauce, but it was already in the Northern Wei Dynasty, more than 1,500 years ago

----Of course, this is quite ancient. I haven’t found out the origin of pickles now, I’ll wait until some time.

I am very interested in examining the origins of pickles and pickles. However, it is not necessary to find out its origin.

The concept of "cultural novel" is rather vague. I think it is understandable that the novel attaches great importance to national culture and pursues the "roots" of a certain national culture from the depths of life. The novel must have a strong national flavor, and it will not be successful if it is not marinated and marinated in the national culture. However, it does not necessarily have to be that far, and it must be traced to a vast ancient culture. The ancient culture is ridiculous and difficult to understand (even the origins of pickles and pickles are not clear to us yet). Searching for ancient cultures is a matter for archaeologists, not writers. From a food perspective, instead of examining what Prince Dan invited Jing Ke to eat, it is better to trace the meaning of "Spring is not old"; instead of examining the "steamed Hui dishes" in Chu Ci, it is better to taste Hunan fermented beans; instead of tracing the Yue people with broken hair tattoos How to eat clams? It's better to steam a bowl of dried vegetables and drink two glasses of rice wine. The culture we represent in the novel is first of all the present and living; secondly it is the culture of yesterday and the one that has disappeared soon. The reason is simple, because we can see it, touch it, taste it, and think about it.