Traditional food and practice of the Chongyang Festival I: flower cake
The Chongyang Festival to honor the elderly, climb to avoid disaster. cake? with? The same sound is used in the same way. The same sound, but also has a? The cake is also known as a "step-by-step" cake, which has the same sound as "high". and? Life is high, nine nine? and the meaning of the word "life" is the same as the word "high" in the Chinese language, so it is a good choice for Chrysanthemum flower cake? has become a popular holiday food.
Chrysanthemum cake, also known as flower cake, chrysanthemum cake, five-color cake, the system is not fixed, more random, there are? Brown flower cake?
It is said that in the early years, not at home with the hairy cake sandwiched between jujube, chestnut fruit, or river rice, yellow rice flour steamed into sticky cake, like? The gold on the? The next silver? The next silver? The flower cake.
Recommended practices
Raw materials: 1000 grams of glutinous rice flour, 500 grams of round-grained rice flour, 250 grams of adzuki beans, 1,000 grams of sugar, 100 grams of red and green preserved fruits, 50 grams of brown sugar, 25 grams of cooking oil and a little dry cinnamon.
Practice:
1, first of all, the red and green fruit preserves cut into shredded spare. Make dry bean paste with adzuki beans, sugar and cooking oil and set aside. Or you can go directly to the store to buy a packet of bean paste; the glutinous rice flour, round-grained rice flour mixed well, take 150 grams mixed into brown sugar, add about 50 grams of water, mixed into a paste slurry standby; the rest of the powder mixed with 750 grams of white sugar, add 250 grams of water, mix through standby.
2, take the cake drawer, lay a clean wet cloth, put half of the cake powder scraping, will be evenly spread on the top of the bean paste, and then the remaining half of the cake powder spread on the top of the bean paste scraping, and then with a high fire boiling water steaming. To steam through the flour, the paste evenly spread on top of the batter, sprinkled with red and green fruit preserves, and then continue to steam until the cake is cooked, can be removed from the fire.
3, will be taken out of the cake, cut into squares or diamond-shaped, sprinkled with dry cinnamon; made of colored paper small flag, inserted in the cake surface can be.
Two: crabs
In some parts of China, there is a custom of eating crabs on Chongyang Festival. Mid-autumn has just passed, the crab in the north is the time of fat. Said Chung Yeung crab most beautiful has two meanings, one is the Chung Yeung Festival before and after the crab meat, crab meat is delicious, crab yolk fat; two is Chung Yeung Festival is a filial piety festival, the day is getting cooler, to the elderly parents to prepare a set of warm clothes, send a few fresh Yangcheng Lake hairy crabs, rushed a cup of warm ginger tea, so that the old people are warm and warm over the autumn and winter.
The crab is at its best when it is full of female crabs and the male crabs are only fat when the northwest wind picks up around the Chongyang Festival. So how to recognize Yangcheng Lake hairy crabs? Or that 8 words of truth: green back, white belly, full claw, golden hair. Because Yangcheng Lake is particularly fat and fertile and stone bottom, so in Yangcheng Lake climbed over the hairy crab belly white, crab feet on the long hair with gold, and powerful legs and feet. That meat even if not dipped in crab vinegar, but also sweet and delicious. Here to teach you the practice of steamed crab.
Recommended practices for steaming crabs
Raw materials: 1000 grams of crab, 15 grams of yellow wine, 30 grams of ginger, 30 grams of garlic, 20 grams of soy sauce, sugar, monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar.
Practice:
1, the crab will be cleaned with clean water, placed in a container; ginger minced in a small bowl of wine, plus boiled soy sauce, sugar, monosodium glutamate (MSG), soy sauce, soy sauce, sesame oil and stir. Take another small bowl, put vinegar to be used.
2, the crab on the cage, with fire steam 15 ~ 20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.
Three: chestnut cake
Beijing's snacks there are two are designed to be eaten at the Chongyang Festival, one for the flower cake, a chestnut cake. Chestnut cake is made from chestnut puree.
It is the practice of raw chestnuts peeled and steamed rotten pounded into mud, and ready to cut the large slices of Jingcao and chengha filling, 200 grams of chestnut mud into three parts, with a spread for the bottom layer, followed by a layer of Jingcao slices, and then a smoothed out in the Jingcao slices, and then smoothed out a layer of chengha filling, and then the last part of the chestnut mud smoothed out in the uppermost layer, above the Jingcao slices cut into a small rhombus shape and fine prune threads spelling pattern, it became a! The top, middle and bottom of the chestnut cake are yellow with red and brown colors in the middle. To eat, pour sugar sauce made from boiled white sugar and sugar cinnamon on top.
Recommended practice of chestnut cake
Raw materials: chestnuts 1000 grams, 310 grams of gold cake, 450 grams of clarified sand filling, 5 grams of plums, 300 grams of sugar, 25 grams of melon seeds.
Practice:
1, the chestnut clean, with a knife in the skin on a small cut, put in a pot of cool water, the water should be over the chestnuts, with a high fire to cook for 20 minutes out, peeled, and then on the cage steaming for about 1 hour. When the chestnut meat is soft, mashed over Luo, kneaded into chestnut mud, such as mud dry loose, can be appropriate to add water and sugar.
2, the gold cake (300 grams) cut into four 13 cm long, 10 cm wide, the remaining cut small diamond-shaped piece. Plum cut into thin julienne; melon seeds kernels washed; sugar with 300 grams of cool water boiled into a sticky sugar sauce.
3, a wet cloth on the board, take 200 grams of chestnut puree divided into three equal parts. First of all, one of them will be spread on the wet cloth, with a knife, wipe into a 13 cm long, 10 cm wide rectangular slice, put a large piece of gold cake on top, and then take a chestnut puree wipe into the same large slice, take a quarter of the Chenghua filling spread in the second layer of chestnut puree smooth, covered with a layer of chestnut puree slice. Make 4 pieces according to this method***.
4, and finally with plums, melon seeds and cut into diamond-shaped gold cake slices in the cake surface decorated with a variety of patterns, that is, into the chestnut cake. When serving, the chestnut cake cut into small cubes, arranged in the plate, pouring sugar sauce is complete.
Four: Chrysanthemum Wine
JiuJiu and? JiuJiu? and? Wine? is also homophonic, thus giving rise to the saying that we should drink chrysanthemum wine on the ninth day of the ninth month. The Xijing Miscellany records that, when Han Gaozu, the palace? September 9, wearing dogwood, eating lotus bait, drinking chrysanthemum wine, people live longer? Liang Guanjun's "Qi Harmonious Records" also records that? September 9th? and drinking chrysanthemum wine on the ninth day of the ninth month. , which is enough to show the popularity of drinking chrysanthemum on the 9th day of the 9th month. At that time, people regarded chrysanthemum wine as a must-drink on the 9th day of the 9th lunar month to get rid of disasters and pray for good luck. It is a good-luck wine.
Anciently, chrysanthemum wine was brewed for the second year's Chrysanthemum Festival. On September 9, people picked the first bloom of chrysanthemums and a little verdant branches and leaves, mixed in the grain ready to brew, and then used together to brew, put to drink on September 9 of the next year. Legend has it that drinking this kind of wine can prolong one's life. The Jing Chu chronicle of the years and seasons said: "On the ninth day of the ninth month, wear a cornelian cherry. September 9, wear dogwood, eat lotus ears, drink chrysanthemum wine, so that longevity. By the Ming and Qing Dynasties, people added a variety of herbs to chrysanthemum wine, and the effect was even better. The production method is: decoction with chrysanthemum flowers, with the song, rice wine or add rhubarb, angelica, wolfberry and other traditional Chinese medicine. Here is how to make chrysanthemum wine.
Recommended practice of chrysanthemum wine
Raw materials: chamomile flowers 2000 grams, 1000 grams of raw rhizome, 500 grams of Angelica sinensis, 500 grams of wolfberry, 3000 grams of rice, the right amount of wine quartz.
Practice:
1, chamomile flowers, Angelica sinensis, Chinese foxglove, wolfberry into the pot, add water to decoction, filtered through gauze for use.
2, the rice cooked half-cooked and drained, and medicinal juice mixed steamed, and then mixed with the right amount of wine, loaded into the tile altar, surrounded by cotton or straw insulation fermentation, until the taste of sweet that is. The tiled altar is surrounded by cotton or straw, which is needed for heat preservation and fermentation.
Five: Mutton Noodles
Mutton? with? Yang? Harmonization, should be the canon of Chongyang. Noodles to eat white noodles, ? White? is the name of a Chinese character. Bai? The character "Bai" has the top part of the word "Bai" removed. One? It has the meaning of "one hundred minus one is ninety-nine", which corresponds to the meaning of "one hundred minus one is ninety-nine". Ninety-nine? The ceremony of the "Ninety-Nine". The capital city to the ninety-nine-year-old birthday called? White birthday? Wealthy people can hold a lamb-based banquet on the same day, bursting, roasting, shabu-shabu and even the whole goat banquet. Autumn is the season when sheep are the fattest, and mutton is warm enough to keep out the cold.Compared with pork and beef, lamb is tender, high in protein and low in fat and cholesterol, making it ideal for the elderly. Want to make mutton noodles taste good, the simmering of mutton soup is very important, must be simmered until the soup is white as milk, the meat should be rotten more conducive to the digestion of the elderly. Focusing on the health of the ancients pay attention to the fall tonic, and mutton is the best tonic ingredients, and thus Chongyang to eat sheep.
Recommended practices for lamb noodles
Raw materials: flour, salt, eggs, lamb bones, scallions and ginger.
Practice:
1, sheep bones soaked in water, pressure cooker add water, put the sheep bones in, add onion and ginger. Pressurize for 10 minutes after bubbling. Fish out the bones and keep the soup for the noodles. Pick some of the meat off the bones and cut into small pieces.
2. Take two bowls of flour, add some salt and beat an egg. Live a piece of pasta and set it aside to rise for fifteen minutes. Use a pasta press to roll the dough into a long sheet. Press into a wide noodle. Add a tomato to the lamb broth in which the bones are stewed, and add some soy sauce. Drop the noodles into the boiling pot and stir to cook.
Changyang Festival Food Guide 1. Xiba Tofu
Xiba Tofu is a traditional Han Chinese dish from Leshan, Sichuan. More than 20 kilometers down the Minjiang River from the Leshan Giant Buddha, there is a thousand-year-old town Wutongqiao District Xiba Town. As early as during the Wanli period of the Ming Dynasty, people in the town had the custom of eating tofu. Xiba Tofu has introduced hundreds of varieties such as Bear's Paw Tofu, Yipin Tofu, Lantern Tofu, Hydrangea Tofu, Osmanthus Tofu, Snowflake Tofu, Sanshin Tofu, and Covered Bowl Tofu. The red oil type is characterized by numbness, spiciness, hotness, silkiness, softness, tenderness and fragrance, while the white oil type is jade tender like marrow, oily in color and light and mellow.
Recommendation: cucumber ladybird Xiba tofu store
Address: Wutongqiao District, Leshan City, at the entrance to the ancient town of Xiba
2. Beef on stilts
Beef on stilts is a traditional Han Chinese food in Leshan, Sichuan. A hundred years of history, three generations of evolution. Beef on stilts soup pot has become a long history of Leshan local famous food. It disperses cold and cough medicinal function,? The principle of traditional Chinese medicine greatly enhances the taste of the soup. The principle of traditional Chinese medicine greatly enhances the taste and grade of this local famous food. Stilt foot beef soup pot has been developed several times, the soup flavor is more and more elaborate. On the basis of the traditional soup flavor, new pepper, MSG, sprouts and other modern spices, infiltrated dozens of Chinese herbs boiled into the? Essence soup? The soup is more scientific and nutritious. Has formed the soup color blue and clear, long flavor, beef mince crisp and tender, eat a variety of the four characteristics.
Recommendation: ancient city incense foot beef
Address: Suqi Town, Leshan City District
3. Green vegetable round soup
Round the entrance of the round tender and smooth, good taste. The taste is light and moderate for the elderly to enjoy, with green vegetables, color green appetite.
Recommendation: Emeishan green cabbage round
Address: Emeishan City, Suishan East Road
4. Spicy fish hot pot
A colorful and fragrant snacks, a set of spicy and aromatic in one, you can eat after the addictive.
Recommendation: Spice Place Fish Buffet Hot Pot
Address: near No. 1210, Haitang Road, City Center District, Leshan City
The three best chrysanthemum wine at the Chrysanthemum Wild Banquet. Chrysanthemum is a seasonal flowering plant in ? When frost falls, only this grass flourishes? Chrysanthemum was regarded by the ancients as a seasonal herb. Therefore, chrysanthemum was regarded by the ancients as the grass of the season. And because of its unique character, chrysanthemum has become a symbol of vitality. Bai Juyi once quoted a poem by Yuan Zhengyi: "It is not the only flower that loves chrysanthemum. I love chrysanthemums, but I love no other flowers when they bloom. ("The nine days in the ban on the chrysanthemum wine memory of Yuan Jiu") in the rusty autumn wind, the grass withered, only chrysanthemums, frost open. The chrysanthemum, independent of the cold autumn, has an unusual cultural significance in the ancients. It is in the eyes of the immortalists? Life-extending guest? and ageless grass. Therefore, enjoying chrysanthemums and drinking chrysanthemum wine became the main festival custom of Chongyang. Tao Yuanming, a hermit of the Jin Dynasty, loved chrysanthemums for their purity, and used chrysanthemums to make his mind clear. September 9 this day, although he was poor without wine, but still go out and sit in the chrysanthemum bushes next to the house, for a long time, full of chrysanthemum hand. Suddenly, jiangzhou assassin wang hong sent the heavy sun wine, tao yuanming? Even on the discretion, drunk and return. The wine Tao Yuanming drank was probably the chrysanthemum wine made from last year's chrysanthemums.
Juyu Pei. Cornus officinalis is a mature pepper plant in the fall, in ancient popular knowledge, Cornus officinalis to September 9? the gas is strong and ripe? , so people used to on this day, ? fold the dogwood room to plug? It is said that it can ward off the evil qi, and ward off the first cold (Jin Zhou Chu: "Records of Wind and Earth"). Attack the body of the late fall cold in ancient times was often regarded as ghosts and evil gas, can drive away the wind and expel evil spirits, eliminate accumulation of cold dogwood in folklore to become a witchcraft supplies to drive away diseases and cures. The Book of Miscellaneous Five Elements says: "Planting the Cornus officinalis next to the house? Poplar, Cornus officinalis, three roots, increase longevity, remove the harm also. And hanging cornelian cherry indoors, that is, there are? Ghosts fear not to enter? The effect is that the ghosts will not enter the room. Chrysanthemum ripe dogwood has such a magical effect of driving away evil spirits, people will naturally look at it in a different light, the dogwood is called? The dogwood is known as the "evil-doer". On the day of the Chongyang Festival, people either wear cornelian cherry bladders or cornelian cherry plugs to ward off evil spirits and seek good fortune.
Chongyang cake. The custom of eating cake in September has an early origin,? cake? name, although the end of the Six Dynasties, but the cake food in the Han Dynasty has appeared, then known as? Bait? The Shuowen? Bait, powder cake also. Bait raw material is rice flour, rice flour and corn flour with two kinds of rice flour, corn has viscosity, the two and together, ? Combined steam said bait? ("Zhouli? Heavenly officials? fruit people" Zheng Xuan note text). Millet for the longest of the five grains, millet in ancient times is to treat guests and rituals of the good. In September, the millet grain is ripe, people to millet for the seasonal taste of new food, therefore, the first to millet offerings to enjoy the ancestors. The predecessor of Chongyang cake is the new food in September. This is the later generations of folk in the Chung Yeung Festival, Chung Yeung cake to recommend God ancestor of the origins of the autumn festival customs. During the Six Dynasties period, the ancient custom of ascending to high altitudes was popularized, and the Chongyang Festival was formed, and cakes naturally became seasonal foods. In Chinese festivals, seasonal foods often occupy a special place. People always take the festival as a special time to offer sacrifices to the gods, and the newly harvested food is naturally the best offering. The cakes made of newly harvested millet and rice are the offerings of the Chung Yeung Autumn Festival, and they are also the seasonal delicacies that the people share with the gods by way of sharing the offerings. In the Tang and Song dynasties, the popularity of cakes was popularized, and in the Tang Dynasty, it was called "Ma Ge Cake", and in the Song Dynasty, it was called "Chong Yang Cake". The first is the "Gao", which is the name of the cake that is used in the Song Dynasty.
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