“里下河哟长又长,家家户户腌菜忙”一到秋末初冬,腌菜就成了苏北船妇们的大忙时节。尽管所能腌的蔬菜种类多,但一种梗似“瓢子”的大头青菜却是更多船妇们的喜爱。“瓢子菜”因形状似瓢而得名。苏北船民长年生活在水上,上岸购菜不便,而用“瓢子菜”腌制的咸菜出菜率高,既可以生吃,也可以熟吃,更主要的是易于贮存,所以倍受长年飘泊的船民欢迎。腌咸菜,看上去方法都差不多,其实在具 “In the river yo long and long, every household pickles busy” to the late autumn and early winter, pickles became a busy northern Jiangsu boat women’s season. Although the variety of vegetables that can be marinated is more, a big green vegetable that resembles “Scoop” is more the favorite of the boat women. “Scoop sub-dishes ” because of the shape of scoop named. People living in northern Jiangsu have long lived in water and disembarked for inconvenience of purchasing food. However, pickles with pickled vegetables have a high rate of pickles, which can be eaten both raw and cooked, and more importantly they are easy to store. Therefore, Much welcomed by boat people who wander for many years. Pickled pickles, looks similar methods, in fact, with