Pancai, whose scientific name is turnip, also known as cyanide, is a tuber plant. It is commonly called "pancai" because of its disk-like shape. It is the main vegetable in southern Zhejiang in winter. According to Li Shizhen's "Compendium of Materia Medica", it comes from "Tuyuhun of Xifan" and is estimated to have been introduced by Zhang Qian when he traveled to the Western Regions. "Book of the Later Han Dynasty: Chronicles of Emperor Huan" records: "In June of the second year of Yongxing (AD 154), the locust plague caused damage, and the injured counties were ordered to plant turnips to help people eat." Legend has it that when Zhuge Liang was marching, where the troops were stationed, orders were given Soldiers grew it as food for the army, so the area in Sichuan and Jiangling, Hubei, called it "Zhuge Cai". Han Yu, a great writer in the Tang Dynasty, wrote a poem about "yellow turnip flowers, and the peach and plum affairs are over". It can be seen that the cultivation of turnips in our country has a long history. Among the dishes produced in southern Zhejiang, the dishes produced in Baimen, Zi'ao, Mayu and other places in Ruian are large, white and the most famous. Especially after being buried in the soil and exposed to frost when mature, the dishes become lighter in quality. , thin meat and sweet taste. Pancai in southern Zhejiang is divided into two types: "big tassel" and "small tassel" (that is, the green leafy part growing on the ground). The leaves of the plant are clustered and creeping horizontally, and its tuber part is almost completely exposed. Production requirements are not high, as long as the land is loose, water and fertilizer are sufficient, and the temperature is cool. Sowing is done in August every year, and the seedling period is 30 days. After the strong seedlings are selected and planted, they are picked one after another from early November to late January of the following year. Generally, the price is six to seven thousand kilograms per mu. It is one of the export vegetables in our region. Folks in southern Zhejiang have many ways of eating vegetables: raw food is unique to southern Zhejiang. Before eating, the vegetables should be cut into thin slices. The requirements should be that they should appear to be broken but not connected, and the cutting should be fine, with the knife falling evenly and the threads Interlocked, the shape remains unchanged. Once opened, it is like a lantern, which can be opened or closed. Then marinate it in salt water for three or four days, take it out and mix it with high-quality soy sauce, and then add a few drops of finely ground sesame oil. It is commonly known as "Pan Cai Sheng". It is fragrant, crispy and has a unique flavor. It is a good drink with rice and drinking. Braised dishes, stir-fried raw dishes, boiled dishes and rice cakes are the main cooked dishes. Use cornstarch as thickener and garlic leaves as auxiliary ingredients, green and white. A steaming bowl of braised dishes was brought to the table. It was delicious in color, aroma and taste. No wonder the newspaper reported that Mr. Yang Renkai, a famous calligraphy and painting appraisal expert, came to Wenzhou to taste it four years ago. He was full of praise and wanted to paint Wenzhou dishes. Into the album.
The medicinal value of dish vegetables is very high. "Compendium of Materia Medica" records: "The roots and leaves are bitter, warm and non-toxic, benefiting the five internal organs, lightening the body and replenishing qi. Regular consumption can make people fat and healthy, eliminate food and reduce qi, cure coughs and relieve thirst." Wait.