一《农桑辑要》卷5《蓝菜》引《务本新书》说:蓝菜“加火煮之,以水淘浸,或炒烂,或拌食,或包酸馅,或卷饼。生食颇有辛味”。蓝菜是十字花科芸薹属的芥蓝(Bsassica alboglabra),其叶蓝绿色,幼苗期象甘蓝,而其味含辛似芥。“加火煮之,以水淘浸”,是进行先炸后洗的处理,以减去其辛味,然后乃可做多种蔬食。“烂”是加醋炒了吃,“拌”是拌和调料或素料吃,“卷”是卷进薄饼中吃;但“包”是怎样吃法,关键就在“酸馅”是什么了。我曾经解释为“也是加醋作饺馅之类”,其实是就二字望文生义的臆测。实际“酸馅”是宋元时代菜馒头的俗名,也就是菜 A “Nongsang to” Volume 5 “blue dish” cited “the new book, said:” blue cabbage “add simmer, water scouring, or stir-fry, or mixed with food, or wrapped in sour filling, or burrito Food is quite pungent. ” Blue cabbage is Brassicaceae Brassica oleracea (Bsassica alboglabra), its leaves are blue-green, seedling like cabbage, and its taste of Syzygium. “Add Simmer, wash with water,” is to deal with the first fried after washing, to minus its pungency, and then can do a variety of vegetables and fruits. “Rotten” is fried vinegar eat, “mix” is to mix spices or materials to eat, “volume” is rolled into the pancake to eat; but “package” is how to eat, the key is in the “acid stuffing” is what . I once explained that “it is also a vinegar for dumplings and the like”, in fact, it is speculation about the literal meaning of the word. The actual “sour stuffing” is the common name of dishes in the Song and Yuan dynasties, that is, dishes