榨菜(cai)(cai)(cai)(cai)一詞最早出(chu)現(xian)于(yu)清朝(chao)光緒二(er)十五年(公元1899),由(you)涪陵(ling)商(shang)人邱壽安(an)命名(ming)(ming),意即“經鹽腌榨制過的(de)咸菜(cai)(cai)(cai)(cai)”;并于(yu)當年首次將自(zi)己命名(ming)(ming)的(de)這種(zhong)咸菜(cai)(cai)(cai)(cai)產(chan)品投放宜昌(chang)市場(chang)獲得成功。這是(shi)“榨菜(cai)(cai)(cai)(cai)”之名(ming)(ming)和“榨菜(cai)(cai)(cai)(cai)業”的(de)緣起。據清道光二(er)十五年(1845年)《涪州志(zhi) 物產(chan)》中關于(yu)“包(bao)包(bao)菜(cai)(cai)(cai)(cai)”的(de)記載,以及有(you)關的(de)民(min)間(jian)傳說(shuo)推測(ce),今涪陵(ling)區境內(nei)最晚在公元18世紀已出(chu)現(xian)青(qing)菜(cai)(cai)(cai)(cai)頭(即包(bao)包(bao)菜(cai)(cai)(cai)(cai))的(de)廣泛(fan)種(zhong)植和加工成咸菜(cai)(cai)(cai)(cai)供(gong)家庭食(shi)用。因(yin)青(qing)菜(cai)(cai)(cai)(cai)頭腌菜(cai)(cai)(cai)(cai)風味獨(du)特,是(shi)眾(zhong)多咸菜(cai)(cai)(cai)(cai)制品中的(de)珍品,具有(you)巨(ju)大(da)的(de)歷史價(jia)值、文化價(jia)值、經濟價(jia)值。
民間原始手(shou)工(gong)(gong)制作榨(zha)菜雖(sui)然其品質優于現(xian)代(dai)機械化(hua)加工(gong)(gong)榨(zha)菜,由于其全憑人(ren)工(gong)(gong)肩(jian)挑背(bei)磨、人(ren)工(gong)(gong)踩壓和手(shou)工(gong)(gong)操作,工(gong)(gong)藝繁雜、勞動強(qiang)度大。更重要的(de)是制作原始手(shou)工(gong)(gong)榨(zha)菜的(de)老藝人(ren)已所剩無幾,隨著市場經(jing)濟(ji)的(de)發展,農村勞動力轉移,三峽庫(ku)區河(he)灘(tan)地(di)淹沒,現(xian)代(dai)化(hua)生(sheng)產(chan)(chan)加工(gong)(gong)水(shui)平的(de)不斷提高,這一(yi)寶貴(gui)的(de)傳統(tong)手(shou)工(gong)(gong)制作技藝面臨失傳,為了(le)繼承和發揚涪陵(ling)區、重慶市乃(nai)至我國(guo)馳名中外的(de)非物質文(wen)化(hua)遺產(chan)(chan),必(bi)須(xu)采取有力措施(shi)加以保護。