|
【阿煥伯的遠見】Uncle Huan’s Visions
苗栗縣公館鄉的湛新煥老先生，生前大家都叫他阿煥伯，從民國四十幾年起就投入覆菜製造，是台灣最早將覆菜加工企業化的農民。得自母親湛鍾順妹女士的真傳，並獲得當時農復會的支持，阿煥伯開始將他所加工的覆菜銷往香港及東南亞地區，並兩度當選全縣模範農民、專業農民。苗栗縣公館鄉的覆菜所以能名聞遐邇，由農家稻埕走進超商貨架，除了天時地利之外，阿煥伯的遠見與努力可說是居功厥偉。
|
The culture of Hakka pickled mustard
The Hakka pickled mustard can be sorted according to fermented and hydrous degree into three categories: Suan Cai (Pickled Mustard), Fu Cai (Fermented Mustard), and Mei Gan Cai (Salt-Dried Mustard). The origin of Hakka pickled mustard was Hakka people preparing for spare food after a year''s autumn harvest. The Hakka people would plant mustard in the fallow ground, home-made pickled mustard can be seen everywhere in Hakka markets.
Uncle Huan(Jhan Sin-Huan) from Gongguan Township, Miaoli County, had been in the mustard business since the 1950s, who was the Taiwan''s first agriculturist to produce pickled mustard. With the techniques learned from his mother and the support of COA(Council of Agriculture), he began exporting his products to Hong Kong and South-Eastern Asia. Uncle Huan, who was elected as model farmer of Miaoli County twice, was needless to say the main reason that Gongguan Township''s pickled mustard is delicious and well-known.
|