How did the name mustard tuber come from?

Fuling mustard tuber is famous at home and abroad for nearly a hundred years. When did Fuling mustard tuber originate and who invented it? This is an interesting question for a long time. Due to the limited literature, this paper introduces a folk legend circulating in the west of Fuling city. Before the invention of mustard tuber, Fuling had a long history of making pickles and dried pickles with cabbage (later known as green vegetable head), among which the monks in Juyun Temple (commonly known as Saifengdu and Tianzidian) in the west of the city were the most particular and famous. According to legend, Qiu lived in Zhongzhou (now Zhongxian County, Sichuan Province) during the Daoguang period of the Qing Dynasty. Well-off family, chicken, duck and fish all day long, thick paste flavor, leading to loss of appetite, weight loss, depressed heart, upset. One night, when he was asleep in a daze, he saw a crane with a childish face flying, told him that he was a blessed man and gave him a face-to-face lecture. He said: "The Tian Zi Temple in Fuzhou (now Fuling City, Sichuan Province) is the best place to transport grain. Why don't you give it a try? When Qiu woke up from his dream, he remembered everything clearly, but he was dubious. Finally, after thinking, I decided to go to Tian Zi Temple in Fuzhou to burn incense at the ninth meeting (the ninth day of the first month). After the golden elephant, he was lucky enough to taste the vegetarian meal hosted by the old monk for pilgrims from afar. There are several kinds of crispy pickles on the dining table, one of which is kimchi, which is green in color, refreshing and tender, especially suitable for eating. After dinner, he went to ask his elders why kimchi is made of vegetables. The elder replied that it was made of local cabbage. Later, I took him to the vegetable garden behind the temple to see cabbage. Qiu Ken begged to bring some seeds back to Zhongzhou for planting. The elder asked the young monk to get him a spoonful of seeds and teach him how to grow and make pickles. After Qiu returned home, he asked long-term workers to plant in his garden according to his planting method. Sure enough, the cabbage was planted. Although the kimchi made is not as tender and crisp as that in Tian Zi Temple, it is still delicious. His appetite began to improve and his mental state improved day by day. So I carefully kept the seeds and planted them the next year. Strangely, the situation has changed. That dish can't grow into a bag. Of course, you can't eat cabbage, pickles and pickles. Qiu thought he was insincere, so the elder used magic to go to the temple of the son of heaven to provide incense and a lot of money. He got the seed back from the Tianzi Temple, which was effective in the first year and changed in the second year. Qiu felt incredible and wanted to eat cabbage, so he bought a piece of land in Ximoxi, east of Tian Zi Temple in Fuzhou, and moved his family to Fuzhou. Since then, there have been pickles and pickles made of cabbage for them to enjoy every year. He finally lived to the age of 93 and died without a disease. At this time, it was about the early years of Guangxu in Qing Dynasty. There is a real historical shadow in the legend. This legend reveals several noteworthy information: cabbage (or kimchi made from it) originated from the people, is a vegetarian dish, and is unique to monks in Tianzi Temple; Qiu's special love for cabbage benefited him a lot. So, what about the records of historical documents? According to the records of Fuzhou in the 25th year of Qing Dynasty (AD 1845), another famous Chinese cabbage (that is, another kind of green vegetable-the author's note) was pickled with glutinous rice, which was very crisp and refreshing. Squeeze, that is, pickle soaked in salt water. It shows that Fuzhou people used to make kimchi with cabbage. According to the Records of Fuzhou County published in 17( 1928), the Qiu family sold mustard tuber to Shanghai, overseas and rural areas. It also says: "Green vegetables wrapped in sauce, pickled and famous spiced mustard tuber". In the 28th year of the Republic of China (1939), Zhang Xiaomei recorded in the article "Sichuan Economic Reference Materials Pickled Vegetables" that Qiu Shouan, a native of Fuling, had a well-off family and made many altars for his family. In the third year of Xuantong, Qiu Jun went to Han Yi and sent more than ten altars to his relatives and friends. He was praised and secretly returned to Sichuan to operate and specially transported outside the province. " Before and after this, many newspapers and periodicals also reported, but the inventions described were rough and different from each other. A more systematic and reliable record is "A Brief History of Fuling mustard tuber", compiled by Fuling County Supply and Marketing Cooperative in September, 1963. The reasons for its reliable information are as follows: (1) interviewed many old mustard tuber technicians who were alive at that time and held a forum; Search and check related historical files; In the 28th year of the Republic of China (1939), Li Jiawen, a professor of horticulture at the Agricultural College of Jinling University, and others personally visited Fucheng. The report said: "The investigation lasted more than two months and interviewed the inventor of mustard tuber." A Brief History of Fuling mustard tuber used information about the invention process of mustard tuber. In this paper, the origin of mustard tuber is summarized as follows: mustard tuber originated in Qiu Shouan's home in the west of Fuling City. Qiu Shou 'an, a native of Xiaqiu Jiayuan, Ximoxi, west of Fuzhou City in the Guangxu period of Qing Dynasty, opened a "Rongshengchang" pickles garden in Yichang, Hubei Province in his early years and engaged in a variety of pickles business. Deng Bingcheng, a bourgeois, was employed at home to be responsible for the procurement, sorting and transportation of dried pickles. In the 24th year of Guangxu (1898), there was a bumper harvest of vegetables in summer and autumn. Seeing that vegetable processing is so difficult, Deng discussed with Qiu's women and tried to imitate the whole pickling method of kohlrabi and make all vegetable heads into kimchi. After the performance, Deng brought two jars of wine to Yichang to let Qiu have a taste. Qiu also used it to entertain guests. His relatives, friends and colleagues all agreed that it was delicious, which was beyond the reach of other pickles. Qiu Dunsheng made a profit and decided to put it into the market. In the first month of the second year (1899), Qiu rushed back to his hometown and arranged for Deng Bingcheng to be a technician to pickle a lot of vegetables. After preliminary curing, squeeze out the salt water in the wooden box with tofu. Qiu named this new pickle salted in wooden boxes "pickled mustard tuber". In that year, 80 altars (equivalent to 25 kilograms per altar) were produced, all of which were sold to Yichang, and the profit was very considerable. Qiu then strictly asked his family and long-term workers to keep the processing methods secret, and expanded production and sales year by year. In the thirty-fourth year of Guangxu (1908), Qiu Shouan's younger brother Qiu took 80 altars to Shanghai for trial sale due to business needs. At that time, no one was interested, so Qiu advertised in the newspaper and distributed it to pedestrians in public places with chopped mustard bags, with food instructions attached. These products are gradually accepted by consumers. By the second year of Xuantong (19 10), four or five hundred altars had been sold in Shanghai. At that time, it had been shipped to other domestic markets and even to Southeast Asia. After the early Republic of China (19 12), Qiu's mustard tuber processing technology was widely spread, and Fuling mustard tuber processing industry began to rise.