榨(zha)(zha)(zha)菜(cai)(cai)一詞最早出(chu)現(xian)于清(qing)朝光(guang)緒(xu)二十五年(公(gong)元1899),由涪陵商人邱壽安命名(ming),意即“經鹽腌榨(zha)(zha)(zha)制(zhi)過的咸菜(cai)(cai)”;并于當年首次將自(zi)己命名(ming)的這種(zhong)咸菜(cai)(cai)產品(pin)投放宜昌市場獲(huo)得成功。這是“榨(zha)(zha)(zha)菜(cai)(cai)”之(zhi)名(ming)和(he)(he)“榨(zha)(zha)(zha)菜(cai)(cai)業”的緣(yuan)起。據清(qing)道光(guang)二十五年(1845年)《涪州志 物產》中關于“包包菜(cai)(cai)”的記載,以及有關的民間傳說(shuo)推測,今涪陵區(qu)境內最晚在公(gong)元18世紀已出(chu)現(xian)青(qing)菜(cai)(cai)頭(即包包菜(cai)(cai))的廣泛(fan)種(zhong)植和(he)(he)加工成咸菜(cai)(cai)供家庭食(shi)用。因青(qing)菜(cai)(cai)頭腌菜(cai)(cai)風味獨(du)特(te),是眾(zhong)多咸菜(cai)(cai)制(zhi)品(pin)中的珍品(pin),具有巨大(da)的歷史價值(zhi)、文化價值(zhi)、經濟價值(zhi)。
民間原始手(shou)(shou)工(gong)(gong)制(zhi)(zhi)作榨(zha)菜雖然其(qi)品(pin)質(zhi)優于(yu)現代機(ji)械化(hua)加(jia)(jia)工(gong)(gong)榨(zha)菜,由于(yu)其(qi)全憑人(ren)工(gong)(gong)肩挑背(bei)磨、人(ren)工(gong)(gong)踩壓和(he)手(shou)(shou)工(gong)(gong)操(cao)作,工(gong)(gong)藝(yi)繁雜(za)、勞動(dong)強度大。更重要的(de)是(shi)制(zhi)(zhi)作原始手(shou)(shou)工(gong)(gong)榨(zha)菜的(de)老藝(yi)人(ren)已所剩無幾,隨著市(shi)場(chang)經濟的(de)發展,農村勞動(dong)力(li)轉(zhuan)移,三峽庫區河灘地(di)淹沒(mei),現代化(hua)生產(chan)(chan)加(jia)(jia)工(gong)(gong)水(shui)平(ping)的(de)不斷提高,這一寶貴(gui)的(de)傳統手(shou)(shou)工(gong)(gong)制(zhi)(zhi)作技(ji)藝(yi)面臨失傳,為了(le)繼承和(he)發揚(yang)涪陵區、重慶市(shi)乃至我國(guo)馳名中(zhong)外的(de)非物質(zhi)文(wen)化(hua)遺產(chan)(chan),必須采取有力(li)措施加(jia)(jia)以保護。