唐诗中的“雕胡”与“菰菜”——兼释“茭白”与“茭首”

On"Diaohu","Gucai","Jiaobai"and"Jiaoshou"in Tang Poems

"雕胡"、"菰菜"、"茭白"、"茭首"等词在唐诗中出现频率很高,然而目前的字典辞书对这些食品词语缺乏准确的界定,往往将其混为一谈。我们认为,"雕胡"为多年生草本植物茭草("菰")的籽实,炊饭滑嫩可口;菰的茎秆基部在生长过程中受到菰黑粉菌的菌丝侵染,形成肥美嫩白的肉质茎,可作蔬菜食用,通常呼作"茭白"、"菰菜",又名"茭笋";而"菰首",亦称"菰手",是由茭白中心生出长在其顶上的白苔,也可食用。"雕胡"、"菰菜"和"茭首"的生长特点不同,但均有一定的食用和药用价值。

＂Diaohu＂,＂ Gucai＂,＂Jiaobai＂,＂Jiaoshou＂are mentioned frequently in Tang poems.But now these words aren＇t explained correctly,and accurately in the dictionary.This paper believes ＂Diaohu＂is the seeds of＂Jiaocao＂,the cooked rice which is very delicious.The stem of＂Gu＂is infected by＂Guheifen＂bacterium to form the white stem,which is edible and usually be called＂Jiaobai＂＂Gucai＂and＂Jiaosun＂,and＂Gushou＂is the top white moss growing from the center of＂Jiaobai＂which is also edible.＂Diaohu＂＂Gucai＂and＂Jiaoshou＂have different growing character,but they are all edible and have medical value.