Su Dongpo, a great writer exiled here in the Song Dynasty, tried to broaden the horizons of local residents. While actively spreading Central Plains culture, he also devoted himself to the integration of Central Plains culture and Qiongzhou culture.
According to the Records of Wanli Danzhou, Su Dongpo left various precious cultural heritages during his stay in Danzhou, such as tables, songs, poems, notes, preface, biography, inscriptions, etc., among which Zongzi Stuffing is a vivid example.
According to legend, Su Dongpo likes to eat zongzi, leaving poems about zongzi such as "Yangmei in Zongzi" and "wrapped in sugar water".
Danzhou Zongzi has a long history. The ancient Danzhou Annals contained: "Danzhou Dragon Boat Festival in May, tribute millet, drinking calamus wine and hanging Liu Aimen", which complemented Su Dongpo's preferences.
Su Dongpo not only likes to eat zongzi, but also has a lot of research on its ingredients and production.
He taught Danzhou people to add farm pork to zongzi with duck egg yolk soaked for 100 days, and also taught them to add beans to zongzi with squid and shrimp, which are all specialties of Qiongzhou. Danzhou people do good work, and after stewing, it really tastes special and becomes a famous Danzhou cuisine.
Today, when people pay homage to the statue of Dongpo layman in Danzhou Dongpo Academy, they will naturally think of the relationship between Su Dongpo and the Dragon Boat Festival and Danzhou Zongzi, and perhaps sing a song widely circulated in Danzhou, "I love Danzhou Zongzi, which is fragrant and tender; Dongpo passed on materials, and the four seas were honored.
"Poetry (Ming dynasty states keep" love luck zongzi "poem).