Recently, Hamako for the small potatoes in the south
The frozen pears of the Northeast frozen goods industry have been plated
Well, except for frozen pears
The frozen cabbage of the "first generation of Internet celebrities" is not worth savoring for a while?
Just that brush and brush all over the community corridor "half of the country"
If you don't take a few trees, you will "rush to the feet" and the winter will not be complete
Even museums like to stock up
Three highlights, take you to know
"A frozen cabbage hoarded in museums"
What? This artifact turned out to be a "frozen cabbage"
This artifact is called "Jade Grasshopper Cabbage"
乍一听，有肉有菜的挺像菜名
In fact, it is a rare and beautiful work in the Tianjin Museum
(The jade craftsman uses the difference in the natural color of a piece of jade material to skillfully express the characteristics of the different colors of the animal and plant shapes, and this carving technique is called "pretty color.") ）
△ Multi-angle "Jade Grasshopper Cabbage" Tianjin Museum Collection
Jade cabbage is a common subject in jadeite carving
The homonym of cabbage is "Baicai"
It also means "innocence".
It is favored by the princes and nobles and loved by the common people
△1. Jade cabbage in the collection of the National Palace Museum in Taipei;2. Green jade cabbage flower arrangement in the collection of the Palace Museum;3.Modern ivory carved cadavera cabbage in the collection of the Tianjin Museum;4.Green jade cabbage flower arrangement in the collection of the Palace Museum
Different from the above "cabbage family"
This cabbage has its own northern origins
Very "face-bumping" our common frozen cabbage
Do you think it's a limited level of craftsmen?
Actually, it's just wonderful
The raw material of the whole jade is composed of three colors: white, green and yellow
Not only does it not shy away from the yellow emeralds when carving
Instead, keep it on the vegetable gang
The cabbage is brightly displayed with the texture of a "frosty" filter
(The sweetness of cabbage is caused by the polysaccharides in the body, which are broken down into monosaccharides or disaccharides after frosting, so that cabbage in winter is sweeter.) ）
So the nickname "frozen cabbage" was called
This cabbage has not been sprayed with pesticides
A pair of round-bellied grasshoppers called "many sons and many grandchildren".
and a praying mantis called "Prosperous Family".
It's like crawling and nibbling on vegetable leaves
Screen Mystery Horizontal Raw
Chinese cabbage native unshouted "Chinese cabbage"
"It's not that I can't afford anything else, but cabbage is more cost-effective"
Although now there are all kinds of vegetables
But the warmth and sweetness of the cabbage
But the ancient and modern are connected, and the most soothing people's hearts
△ peach-shaped small clay pot (containing cabbage seeds) Xi'an Banpo Museum collection
Chinese cabbage is native to China
Archaeologists in a clay pot in the ruins of a primitive village in Banpo, Xi'an
Carbonized cabbage seeds were found
It shows that the continent was in the Neolithic period between 6,000 and 7,000 years ago
Cabbage is already grown
In ancient times, cabbage was called "菘" (sōng)
It is recorded in "The Book of Songs: Valley Wind".
Cai Feng Cai Fei, no of the following bodies?
Among them, "葑" (fēng) is the predecessor of cabbage
By the Qin and Han dynasties, the development was differentiated into woad
Tao Hongjing, a Taoist scholar and medical scientist of the Southern Dynasties, wrote in the twenty-seventh volume of "Zheng Class Materia Medica".
There is a dish of Siou, the most common food, sex and benefit people, there is no rebellion, and people eat more today.
Ultimately, about the name relationship between "Woad" and "Cabbage".
Li Shizhen of the Ming Dynasty quoted Lu Dian's (Lu You's grandfather) "Pi Ya" in the "Compendium of Materia Medica" to give a clear statement
Woad sex late withering in winter, common at four o'clock, there is a loose exercise, so it is called woad. Today, it is commonly known as cabbage, and its color is green and white.
The word "woong" itself also contains praise for the cabbage's "pine exercise".
In the Song Dynasty, cabbage was officially named
Some scholars also believe that the common name of cabbage began in the Yuan Dynasty
No one can say no to cabbage!
High-end ingredients often only require simple cooking
Fans from different walks of life and from different fields
Boasted the cabbage to the sky together
"It's a king"
According to incomplete statistics
The art master Qi Baishi painted more than 100 works with cabbage as the theme
△From left to right: Qi Baishi's "Cabbage and Radish Strips" Qi Baishi's "Vegetable Shaft" Qi Baishi's "Cabbage Shaft" Collection of Tianjin Museum
Among them is inscribed in the picture below
Peony is the king of flowers, lychee is the first fruit, and cabbage is the king of vegetables.
Directly crown the cabbage as king
△ "Flowers, Vegetables and Fruits Feather Book" 29-26 Source: "Rong Bao Zhai Collection Painting Inscription Qi Baishi"
In addition, he also appreciates the cultural implication of cabbage's peace and happiness and self-reliance
In order to express the way of self-cultivation in the world
"Smellier than meat"
The white cockroach is bubbling out of the ground.
As the first foodie in the Northern Song Dynasty, Su Dongpo
He made the cabbage delicious in "Walking in the Vegetable Garden After the Rain".
Rise to heights comparable to lambs and bear's paws
I don't know who is more fragrant compared to Dongpo meat?
"Extraordinarily versatile"
It is difficult to reconcile these four words and cabbage
Regardless of the east, south, west, men, women, old and young
Cabbage can be integrated into various cuisines without "separating the road"
It can be meat or vegetarian, sweet or salty, steamed or boiled......
The "famous saying" that "cabbage can make 100 vegetables" is really not an exaggeration
The taste of the world is beautiful, but the word "homely".
Today is the Xiaohan solar term
It's better to just grunt a pot of steaming cabbage
One bite down, it feels right
Summing up two words: down-to-earth!
PS: It's going to be a bit of a rice~
Producer丨Tang Yi
Producer丨Bi Lei
Copywriting丨Wang Nan
Visual丨Yu Ruo
Technology丨Tang Pei
Proofreading丨Zuo Zhongming
Co-ordinator丨Liu Ying, Wu He
Special thanks 丨Tianjin Museum, Tianjin Station, China Cultural Relics News
Editor in charge: Jia Hongwei