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一个古老的经验烤田也叫晒田、搁田或干田,是我国古代农民留下的一个争取水稻丰产的宝贵经验。所谓烤田,就是在水稻的某个生长发育阶段,停止稻田灌水,或者将原有的水层排除,使土壤逐渐干燥。烤田有重烤和轻烤两种。重烤通常要使稻田干到田边发白,中间开裂;轻烤时,通常只需要干到人可以立,微留足痕就可以了。当田干到所要求的程度的时候,就再行灌水。根据农民的经验,通常单季晚稻到拔节期间,幼穗开始分化以前,都需要进行一次适当的烤田。关于烤田的作用,早在明末清
An ancient experience of baking fields, also known as drying fields, holding fields or dry fields, is a valuable experience left by the ancient Chinese farmers for the high yield of rice. The so-called field baking is to stop the irrigation of paddy fields at a certain stage of rice growth, or remove the original water layer and gradually dry the soil. There are two kinds of grilled and light-roasted in the grilled field. Re-bake is usually done to make the rice fields dry to the edge of the field, white, cracking in the middle; when light-baked, usually only need to dry until the person can stand, leaving little traces on it. When the field reaches the required level, it will be re-irrigated. According to the farmers’ experience, it is usually necessary to carry out a proper field baking before the young panicles begin to differentiate during the single-season late rice season. The role of baking field, early in the late Ming Dynasty