The Tang Dynasty-sweet zongzi obviously still topped the list. In the Tang Dynasty, the government finally set a day off for the Dragon Boat Festival. Wei Juyuan, the former prime minister, left a "food list for the barbecue" with a "delicious jiaozi" that can be dipped in honey dew. Today's Chang 'an hometown still continues this way of eating, which is the honey-cooled palm seed in Shaanxi.
Southern Song Dynasty-Zongzi in the south is still sweet. In the Southern Song Dynasty, there was a book called Wu Pujiang Middle School, which recorded various dishes in the south. Among them, zongzi is washed with glutinous rice, stuffed with dates, chestnuts, dried persimmons, gingko and red beans, and wrapped with leaves or leaves. From this sentence, we can know that at this time, the ingredients of Zongzi are more abundant, including red dates, chestnuts, dried persimmons, ginkgo biloba and red beans, but they are all sweets.
Ming Dynasty-Jin Ping Mei is also full of sweet zongzi. Tian Rucheng, a native of Hangzhou, wrote Notes on Visiting the West Lake, in which "the city food is filled with glutinous rice balls, glutinous rice balls, lotus roots, glutinous rice balls and melon seeds". In Jin Ping Mei written by Xiao Xiaosheng in Lanling of Ming Dynasty, Ximen Qing's family also ate sweet zongzi. However, they obviously prefer Udon cake-the most popular filling is rose sugar.
Qing dynasty-salty zongzi finally became a palace. Before Xuan Tong left the palace, the salty zongzi finally got a chance to enter the palace. The old man from Zhejiang presented Duan with 50 jiaozi of Hu's ham and fresh meat. Tongzhi Yu felt very comfortable after eating it, so he asked the chef to pack some lake-style meat buns every year for a change-it's a pity that Duan died in a few years. In a few years, there won't even be a chef.