People who boil water are called water polo or jiaozi, which is more than the Lunar New Year's Day Lantern Festival eclipse.
And steaming people.
It is stuffed.
Dragon Boat Festival is the food of the Tang Dynasty.
Today, the big ones are called meatballs, and the small ones make meatballs to eat.
Group, cover its circular meaning.
Tang Wei Juyuan's recipes include "You Lu Tuan" and "Ruyi Tuan".
In Song Dynasty, Hangzhou Water Group and XiTuan were very famous.
Future generations will follow.
"The Legacy of Kaiyuan Tianbao" by Wang Renyu in the Five Dynasties: "Every Dragon Boat Festival in the palace, rice balls and horns are made and stored in golden pots." Wu Song's Zhong: "The recipe of boiled sand balls: add sand sugar to red beans or mung bean paste, boil into balls, wrap them with raw glutinous rice flour, and cook them in steamed or boiled soup." Qingyuan Mei's "Suiyuan Food List": "Radish dumplings, gouache dumplings." Qing Gulu's Jia Qinglu's March Youth League Roasted Lotus Roots: "Youth League and roasted lotus roots are available in the market and are the first products of Qingming residents." Tangyuan folk food.
In Tang Dynasty, it was called prison pill (Yu Shuo in Qing Dynasty).
In Song Dynasty, it was called Zi Yuan (also called Zi Yuan).
Because it was cooked on the Lantern Festival, it was later called Yuanxiao.
Today, it is called tangtuan.
Hangzhou, the capital of the Southern Song Dynasty, has a store specializing in Zi Yuan, among which Zhangjiayuan Store is the most famous.
It is made of glutinous rice flour wrapped with sweet or salty stuffing and boiled in boiling water.
There is jiaozi without stuffing. Today's wine is brewed by ourselves.
Song Zhu Shu's poem "Zi Yuan" reads: "The light circle is better than the chicken head, and the cream is better than the crab eye soup." Song and Wu's "Meng Lianggu Vegetarian Stone Pavilion": "It's also a rice noodle pavilion, specializing in yam harmony." Jiaozi, a dim sum gouache from Qingyuan Mei's Suiyuan Food List: "It's very greasy to wrap jiaozi with gouache.
Use pine nuts, walnuts, lard and sugar as stuffing, or beat the tenderized meat and add chopped green onion and autumn oil as stuffing.
Gouache method: soak glutinous rice in water for one night, bring it with a water mill, fill it with cloth, add ash to remove residue under the cloth, and take fine powder to dry. Qing Xue Vegetarian Zongzi: Zhou Bidapeng's poem Yuanxiao Piao and Zhu Shi's poem Zi Yuan are the names of Yuanxiao Zongzi, which have existed since ancient times.
Today, people knead the stuffing into small pieces, roll it into glutinous rice flour, roll it when it is wet, and call it Yuanxiao.
Use water and glutinous rice flour to break the pieces, and actually wrap them with stuffing, which is called glutinous rice balls.
The ancients did this in these two ways. Wang Qingyuchang's Poem of Chongzhen Palace: "Drinking and eating a lot of food is the trace of prison pills."