Question 1: The Origin of Green Dumplings Green dumplings are associated with a festival - cold food. You can't eat hot food on that day. It is mainly used to remember a wise minister named Jie Zi Tui. He died in a man-made forest fire. On the day of his death, fireworks are banned to commemorate him. In addition, they used flour and jujube paste to make swallows, strung them up with willow strips, and stuck them on the door to summon his soul, which is called "Zhi Tui Yan" (Jie Zi Tui is also known as Jie Zhi Tui). Whenever the cold food, people do not make fire to cook, only eat cold food. In the north, the people only eat pre-made cold food such as jujube cake, wheat cake, etc.; in the south, more for the green dumplings and glutinous rice sugar root. People weave willow into a circle and wear it on their heads, and stick willow branches in front of and behind their houses to show their nostalgia.

Somewhat similar to Qu Yuan. I hope the work will be helpful to you.

Question 2: What is made of green dumplings Green dumplings are a kind of green cake made of grass-head juice, the practice is to put the first young Ai, small echinococcus into the cauldron, add lime and steam, bleach off the lime water, kneaded into the glutinous sea powder, made into a turquoise-colored dumplings. Eat green dumplings are mainly popular in Jiangsu and Zhejiang areas of the Qingming Festival festival food.

The juice of green wormwood is mixed with glutinous rice flour, and the bean paste filling, sesame filling and other fillings are wrapped into it to make a green doughnut the size of a child's fist

Question 3: What is a green dumpling Green dumplings are traditional snacks around the Jiangnan area, green, with the juice of the bird's nest, mixed into the glutinous rice flour, and wrapped into the bean paste filling or lotus seed paste, not too sweet and not greasy, with a light but long green grass aroma.

Nowadays, some stores make green dumplings with the juice of wheat grass, some with the juice of green wormwood, and some with the juice of other green leafy vegetables and glutinous rice flour, and then filled with bean paste. The function of the green dumplings as a ritual is increasingly diluted, and more people use as spring snacks.

Question 4: What is the green color of green dumplings? Is a kind of green cake made of grass juice, the practice is to first tender wormwood, small spiny m grass, etc. (to do with the green dumplings with wild vegetables generally mud cabbage, wormwood, sage three kinds of grass. Mud cabbage blanch color to do turquoise, was commonly used, now used has been rare) into the cauldron, add lime steamed, bleached lime water, kneaded into the glutinous rice flour, made into a turquoise dough.

Question 5: What are green dumplings made of? The juice of a wild plant called wheatgrass is pounded and squeezed out, and then the juice is mixed with dried, water-ground glutinous rice flour to make the dumplings

Question 6: What is the speciality of the green dumplings? The green dumplings are a snack from the south of the Yangtze River, green in color, and mixed with the juice of wheatgrass and wrapped in a bean paste filling. The flavor is like the taste of spring. Green fluffy skin, not sweet and not greasy, with a light but long grass aroma, a little sticky, but not sticky teeth, coupled with sweet bean paste, dissolved in the mouth, simply let a person can not stop eating. Green food is eaten during the Qingming Festival. Green dumplings are one of the foods used for ancestor worship at Ching Ming, and they are also used as gifts or hospitality for friends and relatives.

Simply put, the south of Jiangsu, Zhejiang, north of Shanghai are his place of origin. My hometown of Changzhou makes it every year, and unlike the ones sold outside we use herbs to make it.

Question 7: What is the date of the green dumplings are eaten, what is the festival, what is the meaning 5.4

Question 8: What is the origin of the green dumplings? Why do we bring green dumplings to honor the dead every time we visit the graves at Ching Ming? Green dumplings are a kind of green cake made of grass juice, the practice is to put the first tender wormwood, small echinococcus into the cauldron, add lime to steam, bleach off the lime water, kneaded into the glutinous rice flour, with the juice of the green wormwood and glutinous rice flour together with the filling of bean paste, sesame seed filling and other fillings into the package, made into a small child's fist size of the green dumplings.

The origin of eating green dumplings

Legend has it that one year during the Ching Ming Festival, a farmer in Jiangsu Province was busy plowing his own land, and suddenly heard a burst of hoofbeats from far away, looked up and saw the Qing army horse team chasing the officer wearing a Taiping army costume. The farmer, in a hurry, went up to help the officer to take off his uniform, with his feet into the mud underneath, and then let him squat his body to the paddy field, into the mud and then stand up, one hand holding the plow, one hand waving the whip, plowing up the ground.

The Qing soldiers chased, see is bare shoulders, legs full of mud farmers in the plowing, unlike the Taiping army officers, but the cunning Qing soldiers and thought, in front of the lake, it is impossible to escape from the lake wings, in the vicinity of the additional troops set up guards, looking around. The farmers are not allowed to enter the village for the time being, and they want to bring him some food to eat.

Back to the village, the farmers see the Qing soldiers searching around, the entrance to the village and the Qing soldiers to check every person out of the village in the bamboo basket there is no food for the Taiping army officers. The farmer wanted to bring rice or pasta is afraid of not, then what food to bring it? When he was thinking down, he accidentally stepped on a clump of mugwort, slipped and fell, and when he got up, he saw that his hands and knees were stained with a green color. He was immediately on the mind, and quickly picked some mugwort home to wash and boil squeeze juice, kneaded into the glutinous rice flour, made a rice dumplings. And then put the green slippery dumplings in the grass and picked up the stretcher to the village entrance. Sentry saw the water grass with round and soft things, can not see that the rice flour made, and did not ask further questions on the release. When no one was around, the officer ate the dough while plowing the field and found it fragrant and sticky without sticking to his teeth. When it was dark, he bypassed the Qing sentries and returned safely to the base camp. It turned out that he is the loyal king Li Xiu Cheng's powerful general Chen Taiping. Li Xiu Cheng saw him back safely, overjoyed.

In honor of the life-saving green balls, Li Xiu Cheng ordered the Taiping army to learn to make green balls to protect themselves from the enemy. Since then, where the Taiping army fought, the custom of eating green dumplings will be spread to where.

Question 9: Qingming Festival to eat green dumplings, containing what meaning Green dumplings, traditional Han Chinese festival food. Eat green dumplings are mainly popular in the southern part of the Qingming Festival, Cold Food Festival and other festivals. Is a kind of green cake made of grass juice, the practice is to first tender wormwood, small spiny m grass, etc. (to do the green with wild vegetables generally have three kinds, mud cabbage, ramie leaves, wormwood, sage. Mud cabbage blanch color do turquoise, commonly used in the past, now used has not been seen) into the cauldron, add lime steamed, bleached lime water, kneaded into the glutinous rice flour, made into a turquoise colored dumplings.

In ancient China, every cold food festival, people do not make fire to cook, only eat cold food. Cold food is food that is made in advance and does not need to be heated. Green dumplings are snacks from the south of the Yangtze River, named for their color. It is made by mixing the juice of mugwort, which is only available around the time of the Ching Ming Festival, into a proportion of glutinous rice/sticky rice/flour, kneading it well by hand, and then wrapping it in different fillings according to the preference of each person and steaming it to make it.

In other parts of China, there are similar traditional pastries, the production method and eating habits and green dumplings are similar, all for the Qingming around the glutinous rice / sticky rice food. They are called "Ai {" in the Hakka regions of Guangdong and Taiwan, "Ai Mi Guo" in the Hakka region of Jiangxi, "Ai @" in the southern Fujian and Chaoshan regions, and often called "Ai Cake" in the Guangfu region. "Ai cake".

The green dumplings are sweet and sweet, soft and tasty, with the aroma of mugwort leaves.

Qingming Festival "Qingduan"

Qingming Festival, one of the twenty-four solar terms. Qingming folklore approved by the State Council included in the first batch of national intangible cultural heritage list. Playing green dumplings is one of the most characteristic festival food production activities of Qingming.

Question 10: Why eat green dumplings Green dumplings for sacrificial offerings

According to evidence, the "green dumplings" of the name began in the Tang Dynasty, so far there has been more than 1,000 years of history, every Ching Ming, Jiangnan almost every family steamed green dumplings, ancient people do green dumplings are used as a sacrifice, although the green dumplings have been passed down for thousands of years in the form of the system has not changed, but now people more Although the shape of the dumplings has been passed down for thousands of years, now people are more seasonal taste new, the function of the dumplings as sacrificial offerings has been increasingly diluted.

"It is said that the smoking is prohibited in the kitchen, and the red lotus root and green dumplings are sacrificed to the ancestors." The song "Wu Men Bamboo Poem" is about people eating cold food green dumplings on Qingming Festival and sacrificing red lotus root and green dumplings to their ancestors. The Qing Dynasty "Qing Jia Lu" has a clearer explanation of the green dumplings: "The market sells green dumplings with cooked lotus root, which are sacrificed to the ancestors and can be eaten cold."

Legend:

Legend has it that one year during the Ching Ming Festival, when the Taiping general Li Xiu Cheng was being pursued by the Qing soldiers, a farmer who was plowing his field nearby came forward to help him, disguised Li Xiu Cheng as a farmer and plowed the field with himself. After failing to capture Li Xiucheng, the Qing soldiers did not let up, so they set up guards in the village, and every person who left the village was inspected to prevent them from bringing food to Li Xiucheng.

After returning home, the farmer was thinking of what to bring to Li Xiu Cheng to eat, a foot on a clump of mugwort, slipped and fell, climbed up only to see the hands, knees are stained with a green color. He was on the mind, and hastily picked some mugwort home to wash and boil the juice, kneaded into the glutinous rice flour, made a rice ball. He puts the green dumplings in the grass, and mixes with the sentries at the entrance of the village. Li Xiu Cheng ate the green dumplings, felt fragrant and sticky and not sticky teeth. After dark, he bypassed the Qing sentries and returned safely to his base camp. Later, Li Xiu Cheng ordered the Taiping army to learn how to make green dumplings to protect themselves from the enemy.