During the Jianwu period of the Han Dynasty, a man named Qu Qu in Changsha suddenly saw a man during the day, claiming to be Qu Yuan, a doctor in San Lv.
The man said to Qu Qu, "You often sacrifice to me. Thank you very much. But the sacrifices you gave me are often stolen by dragons in the water, and I am very distressed about this. When you give me a sacrifice in the future, you must wrap it with neem leaves and then tie it with colorful silk thread. These two things are what Xiaolong is most afraid of. " Qu Qu did as he said.
Later generations used colored silk thread and neem leaves to make zongzi, which is the legacy of the Miluo River's sacrifice to Qu Yuan. In fact, this is completely imagined by future generations and cannot be taken seriously.
The origin of zongzi can be traced back to the Eastern Han Dynasty! At that time, it was 400 years since Qu Yuan died. Xu Shen, a scholar in the Eastern Han Dynasty, explained the word "Zongzi" in Shuo Wen Jie Zi: Zongzi is to wrap rice with reed leaves. According to various records of the ancients about zongzi, we can know that zongzi, a kind of food wrapped in millet, is used to sacrifice ancestors on the summer solstice, or eaten on the Dragon Boat Festival, and has nothing to do with sacrificing Qu Yuan.
By the time of the Tang and Song Dynasties, there were many varieties of zongzi! There are such names as horn dumplings, cone dumplings, ling dumplings, barrel dumplings, hammer dumplings, and nine dumplings. Although there are many names, there are only two ways to do it. The way to make zongzi and Jiuzi zongzi is to put the newly cut bamboo tube with rice, then fill it with water, barbecue it on the fire and eat it after it is cooked. Other kinds of zongzi are made by wrapping sticky rice with leaves, tying it tightly with thread, boiling it in water, and then taking it out and peeling off the leaves to eat.
Summary: With the development of the times, the stuffing of zongzi is getting richer and richer. In Zhejiang, ham is added to zongzi, which is fat and lean, and it tastes oily but not greasy. Guangdong has assorted zongzi, which is made of diced chicken and duck, barbecued pork, egg yolk, mushrooms and mung bean paste. The size is about one catty, and the reed leaves can't be wrapped. It is wrapped in lotus leaves.
Ye Er used to wrap zongzi includes not only reed leaves and lotus leaves, but also cattail leaves, bamboo leaves and neem leaves. Soak the leaves in water first, then brush them clean with a brush before you can use them.