菜頭大菜滿奈種
禾田泥肥菜遽大 (kiag)
農家禾埕跺鹹菜 （dio ham coi)
大醃缸來滷鹹菜
炒肉煮湯兩相宜
鹹菜赤肉湯頭好
菜乾責盎作覆菜 (福菜）(責盎 jid ang)
客庄福菜湯特色
老菜乾燉三層肉 (梅干扣肉)
好食合香又扯飯 (合 gag) (扯飯 give a good appetite. Quite appetizing)
湯頭好食又營養
客家料理一特色
菜頭絲合菜頭錢
菜脯卵合菜頭粄
關西菜包菜頭香
家鄉味賞思鄉情
CS Lou
Tuesday, January 7, 2014
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1/6/2014 - from Mr. Jay Yeh -
ReplyDeleteHi CS:
I have read your new 3-L-P about the good old day how to make preserved vegetables, which reminds me the happy time when I grew up on the farm. I have made a few suggestions that were based on my recollectio. I remembered that 鹹菜was made in the 天井not in the 禾埕. I thought to separate the preparations of 菜頭into two parts: one for the fresh and the other for the dried part. These are just for your reference.
Finally I wish you and your family having a happy and healthy New Year.
Jay
1/6/2014 - CS Lou replies:
ReplyDeleteHi, Jay,
Thank you so much for your suggestion, which would certainly make the scene that I tried to describe more to the reality of the old days in the village. Originally, I did use 天井 for it, but, on second thought, I remember that my relatives often used to 跺鹹菜on stone plates paved 內禾埕 in front of the 公廳 instead of天井now. We had better put天井 and 禾埕 in parentheses.
Right?
As to separate the preparation of 菜頭 in two parts is much better for understanding the matter we were talking about. Thank you again Professor Yeh and thank you so much for your cooperation. Have nice day,
CS Lou