Ankang has an average elevation of 450 meters, mild climate and four distinct seasons, with an average annual temperature of 65,438 0.5 degrees and an annual precipitation of 856 millimeters. The landform is characterized by two mountains in the north and south, with a valley basin in the middle, which is known as eight mountains, half water and half fields. The Hanjiang River runs through the middle of the whole region, bordering Qinling Mountains in the north and Bashan Mountain in the south, with an average annual water flow of 6403/s. Due to the unique natural conditions, it provides a variety of food raw materials for Ankang. In the 40th year of Emperor Kangxi of Qing Dynasty (1702), Wang Xishun, the magistrate of Xing 'an, wrote the local products of Xing 'an Prefecture, which recorded 2 14 kinds of Ankang local products, including 32 kinds of vegetable cultivation and 29 kinds of edible wild vegetables recorded in Zhang Bushan's Ten Strategies for Saving the Famine. At the same time, Ankang is also a paradise for sumac mulberry medicine. Ankang has been the warehouse of Chinese medicine village since ancient times. Sericulture is a traditional industry in Ankang history, accounting for more than 80% of the province's output. This is one of the silk producing areas of the ancient Silk Road, as evidenced by the gold-plated silkworms unearthed in Ankang. Numerous specialties have written a glorious history for Ankang. Only during the reign of Qing Kang Gan, the mountain products specialty of Ankang accounted for more than 60% of the Lijin tax on the specialty of mountain products, Shaanxi. The diversity of food types, and some foods need to be processed before they can be eaten, have cultivated fertile soil for the persistence of starchy vegetables.
Second, the distribution area of Ankang serosal vegetables Ankang serosal vegetables are distributed in Hanbin District, Xunyang, Baihe, Pingli, Zhenping, Hanyin, Ningshan, Gao Lan, Ziyang, Shiquan and other counties in Ankang, as well as Hanzhong, Sichuan, Hubei along the Han River and some counties around Ankang.
Third, the historical origin of Ankang pickles Ankang, also known as sauerkraut, is a dish of Xialiba people and a representative of pickles in southern Shaanxi. It is a traditional home-cooked dish in urban and rural areas of southern Shaanxi. According to legend, the name of Shuishuicai was named by Xiao He, the prime minister of the Han Dynasty. Ankang pickles have a long history. According to the classic Zhou Li, it is made of millet soaked in water. In the Northern Wei Dynasty, Jia Sixie's "Qi Liang Shi Pulp Method" and Zhong Li's "Compendium of Materia Medica" recorded: Pulp, glutinous rice. Boiled corn is hot and soaked in cold water for five or six days. It tastes sour and has white flowers, hence the name "slurry water". Common name sour pulp; Sweet, sour, slightly warm and non-toxic; Regulate air intake, promote harmony and strength, clear customs to stimulate appetite and quench thirst, relieve cholera and eliminate overnight food. Relieve boredom, sleep and regulate viscera. Decocting makes people feel sour and stop vomiting, and people in white clothes have silky skin. Convenient urination. Soak until the loser hurts. (People's Health Publishing House, 2007, p. 423) The name of starchy vegetables begins with the name of starchy water surface. According to legend, during the Chu-Han War, a couple named Liu opened a small noodle restaurant in Xicheng (now Zhongdutai in Hanbin District). One day, I suddenly heard that my mother-in-law living in the mountainous area of Jiang Nanan was seriously ill, and the young couple was a dutiful son. Her husband put the washed cabbage in the jar, and his wife accidentally poured the hot noodle soup into the jar. She quickly closed the shop and crossed the river. A few days later, when the young couple came back and entered the store, they saw two gentlemen, an old man and a middle school student, entering the store, shouting for noodles. The young couple said that they would not cook meat dishes, but only cabbage. If they can make do, they can cook them. The gentlemen agreed. The shopkeeper went to the jar to get the cabbage, only to find that the cabbage was soaked in a kind of sour soup, which was yellow in green and fragrant in acid. The shopkeeper cooked noodles, poured sauerkraut soup and served them to the guests. They tasted it and it was delicious. They repeatedly praised it as a bowl of hot and sour noodles, and each of them continued a bowl. After eating, the two chatted. The old man said, Master, I didn't expect inspector Xicheng to eat such delicious food. Middle-aged way: This is amazing. People in Xicheng are so delicious. The two men asked the shopkeeper what kind of noodles it was. It's delicious. After listening to this, the shopkeeper bowed down and said, please give this guest a name. At the request of the shopkeeper, the old man said smoothly: paddle surface. The shopkeeper clapped again and again. Later, the shopkeeper inquired that the old man was an adviser Xiao He and the middle-aged man was Hanwang Liu Bang. Since then, Ankang has the name of plasma. And the dish that makes pulp is naturally called pulp dish. On the history of douban. According to folklore, at the end of the Eastern Han Dynasty, the yellow turban insurrectionary troops arrived in Ankang, and some of them were forced to climb to the top of Niu Shan (now Huayuan Township, Hanbin District) due to the encirclement and interception of loyalists. When they met rebel soldiers without food in hot weather, they picked wild vegetables on the mountain to satisfy their hunger. One day, as soon as the wild vegetables were put into the pot, the government troops were killed, resulting in the total annihilation of the rebels. When the officers retreated, everyone around them went up the mountain to bury the bodies of the rebels ... They found wild vegetables in the pot and each of them put a leaf in their mouth to express their memory of the dead rebels. However, when I found it sour and fragrant, I went home and did the same thing, using boiled vegetables to express my memory of the rebels. As a result, starchy vegetables spread among the people in Ankang. There is a story in the Tang Dynasty: Because Ankang was rich in gold, Emperor Taizong sent his nephew Cai Li to Jinzhou (now Ankang) to supervise the production of gold. Chen Shi, a chef in Cai Li, made good use of Ankang's boiled vegetables to make changes, which won the appreciation of Cai Li. In the second year of Li Caiju's well-being, the court sent a prince to inspect Jinzhou. The maharaja ate a lot of fish and meat for several days, and he didn't know what to eat. At the banquet held by Cai-ju Li, Chen Shi served a pot of vegetarian dishes prepared with slurry soup. After the maharaja tasted it, his appetite increased greatly. During the dinner, he was full of praise and told the chef to take it back to Beijing. After Chen Shi introduced them one by one, the princes enjoyed them face to face. This move was passed down as a much-told story: a pot of syrup was rewarded with thirty taels of silver. As for the history of starchy vegetables, we can find the most detailed origin from the Records of Xing 'an County (Volume III) and Local Records compiled by Kangxi in Qing Dynasty. The first three popular dishes listed in local chronicles and vegetables are mustard, cabbage and celery. Chinese cabbage and celery are mainly produced in Pingchuan and shallow mountainous areas because of their specific planting environment requirements, while the number in deep mountains is small, so mustard is the main product in those places. Li Shizhen's Compendium of Materia Medica (China Drama Publishing House, 2007, p. 159) describes mustard as hairy and pungent, which can be eaten raw and used as pickled vegetables. There are several kinds of mustard, spring mustard, also known as thorn mustard ... and mustard, also known as wrinkled leaf mustard ... both of which are suitable for medicine ... and mustard, purple mustard, stone mustard ... commonly known as winter preserved vegetables and lunar preserved vegetables; Spring eclipse is commonly known as spring vegetables; What you eat in April is called summer mustard. Regarding the stem and leaf of mustard, Li Shizhen said: pungent, warm and non-toxic. Indications: Eliminating pathogenic factors of kidney meridian, benefiting nine orifices and brightening eyes and ears. An zhong, long-term food is warm and moist. Cough, asthma and cold. Treat cough, reverse qi, and expel wind from head and face. Clearing lung and benefiting diseases, benefiting diaphragm and appetizing. However, mustard can't be directly fried or cooked because of its strong choking taste and slight bitterness. It needs to be processed before it can be cooked, and the method of pickling with acid is convenient and durable, so it has made the practice and history of boiling vegetables in Ankang. Why do Ankang people like to eat starchy vegetables? Changqu's "Huayang Guozhi Volume 3" contains: its divination value is Kun, so it adopts more articles; Its value is not yet, so it is still delicious; Virtue is in Shao Hao, so it is so fragrant ... At the same time, the Twenty-four History of Sui Dynasty written by Tang et al. contains: unpretentious, not very beneficial. Sex addiction, fishing in the field, a lot of things. Although every room is Chai Men, food must be combined with meat ... Xicheng (Hanbin District, Ankang) ... is connected with the land, and the customs are similar. (Zhonghua Book Company, Volume 3, Page 829, 2008) The dietary characteristics of Shannan people and Ankang people are the same, such as appetite, taste, spicy food and meat. The best source of taste and spices is acid. Acid can not only solve the fishy smell of meat, but also solve the water and soil problems. According to modern scientific research, the water quality of Ankang is hard water because of its high calcium content. Eating meat and drinking acid is the result of dissolving hard water and keeping the body in balance. Another reason is Ankang's long-term traffic congestion, low mountains and high water, small land and dense people, and four distinct seasons. From the product point of view, there are abundant fruits and vegetables in summer and autumn, but few fruits in winter and spring. Edible vegetables in winter and spring are basically radish, Chinese cabbage (mainly loose cabbage), celery, onion and garlic. Red and white radish tassels, mustard greens, Chinese cabbage, etc. In this kind of thing, it is the material of serous vegetables. In the past, everyone who could eat radish in Ankang was well-off. Therefore, there is a saying in Ankang folk songs: large households eat stewed radish, and the remaining radish seedlings are cooked with sauerkraut. I'm hungry and full, and I feel sorry for my long-term job.
Jiu Si, in Ten Thoughts on Ankang Folk Songs, said that the fish with Chinese sauerkraut is delicious and the sheep's back is upturned (from Selected Ankang Folk Songs published by Shaanxi Tourism Publishing House, edited by Miao, 155). Through the singing of this song, sauerkraut can be elegant. From this folk song, we can also get a message: Shuicai is a dish of ordinary people and has a very broad crowd base. For boiled vegetables, King Bagong of southern Shaanxi has a poem: an acre of land is ten acres, and it is full of its own plants. Mango deserves to share the benefits, and sauerkraut is not refundable. (Excerpted from Shangluo government network) The second strange thing about Ankang is that every household soaks sauerkraut, saying that the ancient Lingnan soil and water were hard and the grains entered the abdomen. After three days, it will not be sour, and sauerkraut will become a kind of rice. Therefore, boiled vegetables are a special food created by Ankang people in their long-term production and life. It is rooted in the land of Ankang, with a broad foundation and suitable for people. As a folk food custom, Ankang pickles have been rooted in the nature of the whole Ankang people and become a major phenomenon of Ankang food culture. Its basic content consists of selecting vegetables, preparing utensils, stewing vegetables, extracting acid, stirring, eating and changing.
1. Choose dishes. There are all kinds of dishes in Ankang pickles. It can be roughly divided into two categories: the first category is cultivated vegetables-mustard (commonly known as spring is not old), white radish tassels (dry and fresh), carrot tassels (dry and fresh), Chinese cabbage, lotus leaf white, celery, stir-fried, sweet potato stalks, leeks, dried vegetables and onions (green onions), and the second category is wild vegetables-wild rape and water chestnut. In the past, when encountering natural disasters, sesame leaves, soybean leaves, bean leaves, etc. Processing with pulp water, adding a small amount of grain to satisfy hunger; The third is to add coriander-green pepper, ginger, green pepper, fennel, coriander and so on. To increase the flavor of watercress.
2. Prepare the equipment. Wash earthenware irrigation, earthen pots, wooden barrels, modern plastic pots (barrels) and other utensils, and blanch them with boiling water before use.
3. leeks. Wash vegetables with clear water, and then cool them to 30% to 40% (referring to coarse-grained vegetables such as main course mustard and radish buds) to reduce bitterness. Other dishes are used as needed, but mainly fresh. Its purpose is to increase the crispness of dishes and the taste of water. The pot should be washed clean, and there must be no oily smell (in case the slurry goes bad). When the water boils, throw the vegetables out. Take out the vegetables when they are five ripe, put them in a container, and pour out the water in the vegetables. The water of stewed vegetables such as onion, leek, celery and garlic sprout can be directly used to make the slurry taste fragrant.
4. pull out the acid. There are three ways to extract acid from Ankang douban. One is to find slurry soup, commonly known as slurry tank in Ankang, also known as slurry base, and pour it into the dish that has just been cooked; The second method is to pour vinegar and boiling water into the dish; The third is to make clear soup with a little corn flour, wheat flour and soybean flour. Pour vegetables into boiling water and let the organic matter in the soup naturally ferment into acid. The first two kinds of acid extraction need a third way to clear the soup to achieve the effect. In a word, the extraction of acid and aroma in the slurry mainly depends on the grain organic matter in the soup.
5. stir. Adding slurry and stirring slurry are important methods to determine the taste of slurry vegetables. The first point of adding pulp is that spicy coarse vegetables such as mustard and radish buds turn yellow and sour in the pulp and then pour out the pulp for the first time. The color, shape and taste of rice and cooking are all affected, because the first paste is thick, sticky and bitter, and the stomach is prone to acid reflux, especially the pigment is heavy. So after pouring out the pulp for the first time (the pulp of Chinese cabbage, celery, onion, garlic and other fine vegetables is sour and can be eaten directly, which tastes good), use the following soup to boil and pour it directly. People who pay attention to it pour water with bean noodle soup, which tastes more fragrant. When they eat again and again, the taste is the best until the third time, and after the fifth time, the taste will be taken back. Mixing slurry is an important link to maintain the flavor of slurry. Every time you pour a new soup, you must stir the slurry in the container. There is an expert on the formula of stirring water: peach blossom water in spring, stirring for three days is a new taste; When people sweat in summer, they don't stir white flowers for a day; Qiu Lai's grains are fragrant, and it takes two days to paddle the water tank. If it sinks in winter, you will spend ten days and a half in Mo Wen.
6. uproot and prevent corrosion. Before adding new vegetables, the sticky roots in the pulp container should be dumped to prevent corruption and deterioration; In a certain period of time, especially in summer and autumn, starchy vegetables will become old-fashioned (Ankang life proverb) and taste bad. At this time, most people don't eat, so it hurts the spirit and spleen. The people say that the old horn pulp floods the bad guys, hurting the body and losing the soul.
7. Eat. The consumption of Ankang douban can be divided into two forms. The first one is served as a side dish for the next meal (mainly dry). There are mainly cold pickled cabbage-the way is to take it out of the jar and squeeze it dry, chop it up and add salt, sesame oil and spicy noodles to eat. Stir-fried sauerkraut-its preliminary preparation is the same as that of cold sauerkraut. When the oil in the pot (topped with big oil) turns red, add ginger, pepper and seasoning (onion, leek, garlic sprout, etc.). ) and stir fry, then add sauerkraut and stir fry together, and wait until it is hot. Whether it is cold or stir-fried, sauerkraut is eaten with rice, rice soup, steamed corn paste, rice paste and sweet potato paste, rice (cooked with rice and corn), steamed bread, cakes and other raw rice; The second way is to eat mainly pulp and rice. Its preparation method is the same as that of fried sauerkraut. After the oil and salt of sauerkraut are put into the plate, pour the slurry into the pot. Boil it, stew it with noodles, noodles, mixed noodles, mixed soup, jiaozi, bean jelly and rice noodles in the same pot, and tie it on the rice. Some people eat noodles (hot and cold) in bowls and pour slurry soup on them. Its taste has different tastes. At the same time, paste soup is the main seasoning for eating jiaozi, noodles and fish.
8. Show the students and change the food style. As a popular food, starch dish has become the main taste of Ankang people after long-term exploration and development by hardworking and intelligent Ankang people. There are more kinds of food and drink than other dishes. It can be roughly divided into two categories: food with the same purpose (which can be called mixed category) and food series. Common types of meals are noodle soup, noodle soup with noodle soup, noodle soup with noodle soup, old egg shell with noodle soup (kao), noodle soup with fish, noodle soup with fried noodles, jiaozi with sauerkraut, noodle soup with jiaozi (two light ingredients) and steamed rice with sauerkraut, stewed rice with sauerkraut, fried rice with sauerkraut, steamed rice with sauerkraut and steamed rice with sauerkraut. There are a variety of dishes-fried pork blood with sauerkraut, fried tofu with sauerkraut, fried soft cake with sauerkraut, fried noodles with sauerkraut, fried konjac tofu with sauerkraut, fried bean sprouts with sauerkraut, stewed pork with sauerkraut, steamed pork with sauerkraut, hot pot with sauerkraut, fried pork with sauerkraut (all kinds), pickled egg with sauerkraut, and pickled tofu (all these dishes are home-cooked dishes, and it is delicious to entertain friends and family. However, there is one thing about the consumption of Ankang watercress, that is, it cannot be used with chicken, chicken essence, monosodium glutamate and sweets. The reason is that the sour taste of the slurry used with these items has a taste unacceptable to Ankang people, so Ankang chef has a formula that chicken is not sour and fish is not sauce. But with the evolution of modern tastes, some people have broken these tastes. This is called taking away the love from each other's hearts. At the same time, Ankang's starchy vegetables were not on the table. However, with the improvement of living standards and the change of people's consumption concept, especially girls' demand for weight loss, starch dishes have become people's favorite on the table.
9. Other uses. Ankang douban is widely used. There is a saying in Ankang folk: one pot of boiled vegetables can accommodate any guest. A bowl of pulp soup can cure five injuries. Besides being eaten, Ankang watercress has two important uses and usages: making tofu and taking medicine. Order tofu-Every farmer in Ankang has the custom of making tofu during the Spring Festival. However, farmers do not use brine such as gypsum to make tofu, but directly use slurry water. Tofu is slightly sour and fragrant, which is a taste that gypsum can't reach. Especially in the New Year, we should kill pigs to make blood tofu. First, you can take the fishy smell of pig blood. Second, tofu is not easy to deform; Medicinal-can treat burns and scalds. For all burns and scalds, immediately put the injured part into the slurry. After a while, taking the leaves out and applying them to the injured part can relieve the pain and heal the wound. This method is widely used in rural areas. Washable eyes: For diseases such as pinkeye, people often boil them with slurry made of bamboo leaves, mint, grass roots, etc., and cool their eyes with soup. Can sober up, sober up, sober up: anyone who is drunk or doesn't want to eat because of too much oil, and those in the middle of the department, drink directly with the slurry. Detoxification: people who know nothing eat life-saving food (scientific name: red thorn), coriaria, tung oil seeds, fresh yellow flowers and so on. Produced in the mountains, it causes poisoning and vomiting, so they can detoxify by drinking the pulp directly.
In a word, Ankang people regard starch vegetables as necessities of life, and constantly innovate with the evolution of the times.
Similarities and differences between Ankang pulp and other places
In a word, Ankang people regard starchy vegetables as necessities of life, and constantly bring forth new ones with the evolution of the times.
Seven, the basic characteristics of Ankang watercress Ankang watercress is basically the same as Guanzhong and Sichuan watercress, but due to different materials and different mixing methods, it presents its own obvious characteristics.
1. There are many kinds of materials and diverse tastes. Stews in Guanzhong and other places are mainly celery, cabbage and other fine dishes, with single taste, less acid and no after-fragrance. However, Ankang starch dishes are mainly coarse-grained vegetables. The pungent, spicy and pungent taste of coarse-grained vegetables combined with the fresh fragrance of celery, leek, onion and purple lotus make Ankang starch dishes have the characteristics of variety, softness, fragrance and refreshing. There are no coarse vegetables in summer, but the main ingredients are knife vegetables, lotus white, dried vegetables and green peppers. The staple food is syrup, and vegetables are by-products. At this time, this syrup is ruddy, clear, beautiful, fragrant and sour and soft. And the taste of all kinds of wild vegetables is that all kinds of vegetables are sour and fragrant. Ankang folk eat sauerkraut soup in winter and summer, and every household is different. Home cooking is not as fragrant as wild vegetables, which saves trouble and money.
2. The crisp shape of coarse vegetables (Chinese cabbage, lotus white, etc.). ) starchy vegetables. Excellent vegetables taste soft and comfortable. The pulp soup is basically yellow-green, which is a common product; Ankang red radish tassel, purple lotus, dried vegetables and other dishes are as red as wine, peach-colored, appetizing and cool, which is the top grade of Ankang rice dishes; Stewed with scallion, mustard and lotus leaf is the treasure of Ankang stew. As for the various colors and shapes of wild vegetables, they are called flower products.
3. Strong affinity. The biggest feature of Ankang watercress is its strong affinity. Does not exclude the original flavor of other products, and can add fragrance and miraculous effect to other products. Only a few products of Ankang don't like to use together, such as rice, noodles, meat and noodles. Can accompany them, which leads to different kinds of rice and vegetables. It is a product that can be both a leading role and a supporting role.
4. The usage of eating is different. The usage and eating methods of starchy vegetables in Ankang are different from those in other places. Ankang cuisine and soup are used, while Sichuan, Hanzhong, Shangluo and Hubei use vegetables instead of soup. From the way of eating, Ankang boiled vegetables are cooked with rice, that is, steaming, frying, boiling and stewing in one pot, which is relatively rare. In particular, the method of ordering tofu with sugar water and the method of removing fishy smell are widely used.
The characteristics of medicine and food are the same. This characteristic has been listed in the Basic Contents of Edible and Medicinal Materials, and it is different here.
6. It has very good universality and usability, and also has the characteristics of low price and economy. Mainly manifested in the low cost and low living expenses of eating rice cooked with starch dishes. It is an effective way for ordinary people to save money.
7. This is life-enriching. Ankang mountain is high and the road is far, so it is difficult for rural villagers to enter the market. In addition, the production conditions of dishes are limited, so the dishes are made into saucers, which are convenient for storage and eating, ensuring that people are constantly served on the dining table and filling the needs of life. In this way, some foods that are difficult to swallow or slightly bitter can be detoxified and qualitatively changed to make up for the shortage of living food. Eight, the main value of Ankang watercress Ankang watercress is characterized by a deep mass base and a wide range of consumption. Its main value is embodied in the following aspects.
1. The value of studying Ankang food culture and characteristics. Ankang region borders Hubei and Henan in the east, Sichuan and Sichuan in the south, Guanzhong in the north, spicy and sour in the east, sweet in the south and salty in the north. All kinds of eating habits can be found here, but only Ankang's pulp washing dishes skillfully accommodate all kinds of tastes, showing the main characteristics of Ankang people who don't eat acid for three days and jump around. Its significance lies in uncovering the mystery of starchy vegetables and finding the key to unlock Ankang food culture.
2. Study the value of Ankang diet structure. Diet structure determines people's quality, and a healthy person's good figure and skin must be related to diet. However, the extensive use of serosa raw materials, especially the medicinal mustard and celery listed in Chinese traditional medical classics, as well as the direct consumption of plantain, thistle, dandelion, aunt's vegetable, bean sprouts, knife vegetables and goose intestines, has changed the diet structure, which is of reference value for understanding and evaluating the dietary characteristics of Ankang.
3. It has reference value for studying the history of Ankang people's survival, production, life and culture.
4. It has the value of popularizing Ankang food culture. Ankang enjoys a unique reputation in Shaanxi with its unique customs and habits, and Ankang's boiled dishes are rising in the boudoir with its unknown face with the increase of people coming to Ankang. People from all sides commented well. People of insight in Ankang and entrepreneurs who are interested in promoting Ankang food culture have successively opened hotels and restaurants in Ann, Beijing, Han and other places, and launched Ankang food culture, among which paddle water is indispensable.
5. The first practical value is to make Ankang's classic famous food with Ankang's boiled vegetables, adding features to Ankang's tourism. The characteristic of tourists is that Tao Xin is clear, and they are curious about Range Rover. His dietary psychological appeal is to eat famous local snacks. Ankang's noodle soup, mixed noodle soup and fried rice with sauerkraut are fast, distinctive and suitable for the public. On this issue, major hotels have been working hard to promote it, and snack bars in Ankang are also working hard. Secondly, stir-fried vegetables, especially wild vegetables, are mainly processed into vacuum-packed food, forming Ankang commodities and tourism products, and creating Ankang characteristic food brands. Third, it has the spiritual value of homesickness and love for home. As the saying goes, the taste of the mouth is cultivated. All the people who work outside have a deep understanding. Since the reform and opening up, especially since the 1990s, a large number of migrant workers and migrant workers have appeared in Ankang. Back to their hometown, their favorite foods are plasma noodles and steamed noodles. You always take these things with you when you leave. When you go to Ankang, people also ask to bring these foods. They regard boiled vegetables as the sustenance of Ankang people's yearning and love for their hometown, and as the product of recalling their childhood. The fourth is to adjust the taste and realize the fitness value. With the improvement of living standards, people's food absorbs too much heat and produces too much fat. And the function of degreasing slurry is more and more recognized by people. Ankang people often say that this is the reason and value of scraping oil with pulp. The fifth is to increase the value of jobs and create a source of life. There were no Ankang starchy vegetables in the market before. With the refinement of social division of labor and the shortage of jobs, some retired old people or people who are physically unfit for heavy physical strength and high intelligence work bought several jars, sold several bundles of vegetables, went home to process them, and then set up stalls at street intersections and market corners to make a living and increase family income. Moreover, this industry is an industry with less investment and no risk. It not only increases the service items for the society, but also shares the pressure of social employment, creates economic value and adds life color to social life. The sixth is to solve the inconvenience of life. Especially for the mountain people, the economy and stuffing of boiled vegetables add convenience to the inconvenience of life.
The problem of Ankang ginger cabbage Ankang ginger cabbage is the love of Ankang people and has a bright trend in the new era. However, there are also many problems worthy of attention, which bring hidden dangers to the use of this traditional article. First, misunderstanding. It is believed that starchy vegetables belong to pickled vegetables and contain many carcinogens, which makes some people afraid when they hear starchy water. Secondly, traditional containers, such as tanks and wooden barrels, are replaced by plastic products. The harmful substances produced by muddy water and plastic products absorbed and spit out during fermentation need to be studied, but the output of traditional containers is very small, which is not conducive to the inheritance of traditional food. Third, the range of raw materials for boiled vegetables has been narrowed, especially the use of wild vegetables is rare. The medicinal and therapeutic value of its slurry has been reduced. Fourth, modern families, especially young parents, are too eager for their children's diet, which leads to their children's ignorance of local traditional diet. We participated in the ideological and moral investigation of teenagers in the whole province. There are children in the so-called aristocratic schools, some born and living in Xi 'an who don't know the Guanzhong steamed stuffed bun and Guo Kui, and some born in Ankang who don't know the paddle. These problems deserve attention.