Longevity Vegetable 長年菜

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2014/01/02

Longevity Vegetable


    When I was on my way to office this morning. I found some women in the country, they began to prepare a ingredient for traditional  dish. When we eat the dish on the day of Chinese New Year's Eve, it's name is "Longevity Vegetable". 

    Actually, the vegetable original name is "Mustard Greens". When they dried under the sun and went through a pickled process, the vegetables will become a New Year's dish. 





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     For the leaves are long, this dish has the symbol of longevity. When we chew the vegetable, we'll feel a little bitter and come after sweet taste. So, there's another symbol for this dish in Chinese New Year. When things are at the worst they begin to mend.

    Let's review the three different conditions of the vegetables:
1. Original: the name is "Mustard Greens"
2. Dried & Pickled for many times: the name is "Longevity Vegetable" or "Fu Tsai      (means Blessing Vegetable)"
3. More Dry of "Longevity Vegetable": the name is " Mei Gan Tsai".

  



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2014/01/02

長年菜

今早,上班途中,
望見路邊正在晾曬的芥菜,
是鄉間婦人為「長年菜」這道年菜做準備吧。
  
從「芥菜」到「長年菜」,
要經過多次反覆的晾曬與醃製過程。
中國人(華人)的新年如果出現這道菜,
通常有著象徵的意義。




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因蔬菜葉長,象徵長壽;
初嚐略帶苦味而後滋味甘甜,
象徵一年到頭「苦盡甘來」。

我查閱著這道菜的點點滴滴,
摘要著:
此菜原名為芥菜,
經多次反覆晾曬與醃製後成為「福菜(客語為覆菜)」,
亦稱「長年菜」,
如果將福菜晾曬得更為乾燥,
那就成了「梅乾菜」。