The Dragon Boat Festival, also known as Duanwu, is one of the largest traditional festivals in China. The meaning of "end" and "first" is the same, called "Duanwu" is also known as "the first five"; Duanwu's "Five" word and "Wu", according to the order of the Earth's branches, May is the "Wu" month. And because of the noon for the "Yang Chen", so the end of five also called "Duan Yang". May 5, the month, the day is five, so weigh five, also known as lunch.
In addition, the Dragon Boat Festival also has many aliases, such as: summer festival, Bath Orchid Festival, Daughter's Day, the day in the festival, the ground wax, Poet's Day and so on. The Dragon Boat Festival of the many aliases, indirectly explains the origin of the Dragon Boat Festival of the divergence of the popularity. The fact is exactly the same. On the origin of the Dragon Boat Festival, to date, at least four or five say, such as: commemorating Qu Yuan said; Wu Yue national totem sacrifices said; from the three generations of the summer solstice festival said; bad month and bad day to drive to avoid said, and so on.
So far, the most widely influential point of view of the origin of the Dragon Boat Festival is to commemorate Qu Yuan said. In the field of folk culture, our people put the Dragon Boat Festival Dragon Boat Race and eat zongzi are associated with Qu Yuan. Commonly said that after Qu Yuan threw himself into the river, the local people hurt his death, they drove the boat to rescue, because there is a custom of racing; also said that people often put food into the water to sacrifice Qu Yuan, but more for the dragon to eat, and then because of Qu Yuan's prompting to use the neem leaves wrapped in rice, wrapped around the outside of the colorful silk, and then made into a kind of zongzi.
The morning of the Spring Festival, people eat rice dumplings is the reason
Eat rice dumplings is a traditional custom of the Zhuang people in Guangxi New Year's Eve, a few days before the Spring Festival every year, the Zhuang households began to pack rice dumplings, buy rice dumplings.
The first and second days of the first month of the year
All visitors must eat rice dumplings. The Zhuang family's dumplings are more noble food. Dumplings are large and small, large one or two pounds, small two or three two, there is a called "wind Mo" (oversized dumplings), weighing one or two pounds. The main ingredient of the rice dumplings is glutinous rice, but to have a filling. Stuffing is made from peeled green beans, half-fat and not thin pork rind mixed with the above sauce, held in the heart of the dumplings, cooked, the flavor of the aroma is a masterpiece.
Why is it the custom in some places to make dumplings for the Spring Festival and not for the Dragon Boat Festival?
There is no such place
Why do people eat rice dumplings in the Spring Festival
People have a good yearning for the new year, (brown rice) is to earn more money in the new year, the day better and better.
Why do the Zhuang people eat rice dumplings in the Spring Festival? 5 points
The Zhuang people have to eat dumplings in the Spring Festival
The Spring Festival of the Zhuang people from the New Year's Eve to the first day of the first month of the year, the first two, *** three days, these three days the master and guests must eat dumplings. Because dumplings are a noble food in the Zhuang family. Dumplings symbolize a rich harvest. The Zhuang people are very hospitable, so they will take out the best food to entertain the guests when they come.
The Zhuang dumplings are big and small, the big ones can be made into one or two pounds, the small ones are only two or three, and there is a kind of dumplings called "Fengmuo" (extra-large dumplings), weighing one or two pounds.
The main ingredient of the dumplings is glutinous rice, but there should be a filling. The filling is made from peeled green beans, half-fat and not thin pork rind mixed with the sauce, held in the heart of the dumplings, after cooking, the flavor is very delicious.
New Year's package dumplings ``` dumplings is how to come? What is the significance of the dumplings?
Introduction
Zongzi is the festival food of the Dragon Boat Festival, the ancient name of "corn", legend has it that it was invented for the sacrifice of Qu Yuan who threw himself into the river, and it is the most culturally rich traditional food in the history of China so far.
-Historical Records Historical records of zongzi, the earliest in the Han Dynasty Xu Shen's "Shuowen Jiezi". The word "zong" was originally written as "zong", and "Shuo Wen Xin Xie Zi" said "rice". Rice Department" that "zong, reed leaves wrapped in rice. From the rice, 葼 sound." Shuo Wen? The meaning is that the bird converges its legs and claws when it flies. Jiyun? Sending rhyme": "Zong, corn. Or as dumplings."
Zongzi, also known as "corn", the earliest records of the Western Jin Zhou Chu's "Record of Wind and Land": "Midsummer end five, Fang Bo Xieji. Enjoy the corn, turtle scale Shunde. Note: end, the beginning of the first five days of May. Four Zhong for Fang Bo. Commonly emphasize the fifth of May, the same as the summer solstice. ● (the same as "duck"), spring Fu chick, to the summer solstice month, are any bite. First of these two sections of the day, and the sticky rice wrapped in Mizuko leaves, mixed with corn, to the thick ash juice cooked to cook, the two festivals are still eaten. ...... wrapped sticky rice a 'zong', a 'corn', cover the yin and yang still phase bracts wrapped not dispersed image."
The Ming Dynasty Li Shizhen "Compendium of Materia Medica", clearly illustrates the use of Mizushu leaves wrapped in millet, cooked into a sharp horn or palm leaf shape food, so called "corner corn" or "dumplings".
After the Ming and Qing Dynasties, the dumplings are wrapped in glutinous rice, which is not called corn, but called dumplings.
Folklore
From the North and South Dynasties, the folk began to have zongzi, originating from the people to pay tribute to Qu Yuan.
Wu Jun (467-520) of the Southern Liang Dynasty wrote in the "Renewal of Qi Harmonic Records": "Qu Yuan threw himself into Miluo and died on the fifth day of the fifth month, and the people of Chu mourned his death. The people of Chu mourned his death. Every time on this day, they would store rice in bamboo tubes and throw them into the water to offer sacrifices. Han Jianwu, Changsha Ou Hui, day suddenly saw a man, claiming to be Sanlu Dafu, said: 'Jun should see the sacrifice, very good . But often left, bitter dragon stolen. Today, if you have a favor, you can neem leaves stuffed with colorful silk tied. These two things are also feared by the dragon. I followed his advice. The people of the world make rice dumplings and bring five-colored silk and neem leaves, all Miluo's legacy."
Another theory is that the people were afraid that Qu Yuan's body was eaten by the fish in the river, so they wrapped the dumplings and put them into the river to feed the fish.
The argument that the dumplings are associated with Qu Yuan has been widely extolled because of its romanticism. The dumplings have appeared repeatedly in the songs and fugues of the literati.
Yuan Zhen wrote in his Ten Songs of the Table Summer, "Colorful wisps of blue peony, fragrant Japonica white jade dumplings."
In the Song Dynasty, Yang Wugui wrote in Qitianle Duanwu: "Sparse points of yellow plum rain. The first time I saw this, it was a very good time. Corn wrapped in gold, calamus flooded jade, the scenery is still Jing Chu. The first thing you need to do is to get your hands on a new one, and you'll be able to do that. This will make you look more professional,louboutin pas cher, and you will be able to find out more about the company. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to do that.
Zongzi anecdotes
The longest history of the zongzi: Xi'an honey cool zongzi, in Tang Wei Juyuan "recipe". Characterized by the use of only glutinous rice, no filling, boiled and cooled, eaten with silk thread strung into thin slices, poured with honey and yellow cinnamon sauce - white sugar pickled cinnamon sauce.
The largest zongzi (normal consumption): large meat zongzi produced in Nanning, Guangxi, each weighing about two pounds, with fat pork, mung beans as the filling, fragrant, soft, sweet, creamy and not greasy.
The largest dumplings (Guinness Book of Records):
In 2000, the Nanning International Folk Song Festival, Guangxi (Nanning) Tourism and Food Festival, Nanning Mingyuan Xindu Hotel chef cooking a giant dumplings, 3 meters long, 2.1 meters wide, 1.2 meters high, steamed and cooked up to more than 2,000 kilograms, breaking the record of the king of the dumplings in Zhejiang, the king of dumplings to become a new Guinness Book of Records. The king of the dumplings *** with more than 20 vat, 550 kilograms of glutinous rice, 150 kilograms of meat, 500 kilograms of green beans, 150 kilograms of chestnuts, 10 kilograms of shrimp, 10 kilograms of mushrooms and 7.5 kilograms of dumpling sauce, even with the package to cook *** to spend 6 days. In addition, in order to cook this giant rice dumplings, Nanning Chemical Industry Group Machinery Factory special production of a 3.5 meters long, 2.6 meters wide giant pot. *** More than 3,000 people tasted the dumplings.
The smallest dumplings: in Shanghai Chenghuang Temple, Green Wave Gallery, Lake Pavilion two places have. About inches long, shaped like a pillow, ham for the filling, small and fresh; Lake Pavilion for tea, very good.
Zongzi genre and famous products
Zongzi in the North, mostly simple white rice, or mixed with red beans, dates, dipped in sugar.
Jiangnan's dumplings are the most prestigious, and the practice is also complex, especially the filling, there are many variations. And a major difference between the northern dumplings is that the Jiangnan dumplings of glutinous rice raw materials, more pre-soya sauce impregnation, and meat steamed, fragrant.
Domestic dumplings, the most famous produced in Jiaxing, Jiangnan. Jiaxing dumplings as early as the Qing Dynasty, has enjoyed a great reputation. Food book records Jiaxing zongzi types and practices:
"Bamboo leaf zongzi": "take the bamboo leaf wrapped in white glutinous rice zongzi cooking, the tip of the tip has as raw cut rhombus. ...... >>
How did the custom of posting couplets and wrapping rice dumplings for the Spring Festival come about?
The Spring Festival couplets, originated from peach charms (rectangular peach wood boards hung on both sides of the main door in the Zhou Dynasty). According to the "Hou Han Shu - ritual Zhi", the peach symbols are six inches long and three inches wide, and the names of the gods "Shentian" and "Yubi" are written on the boards to subdue the ghosts. "On the first day of the first month, make a peach talisman and put it on the door, the name of the immortal wood, all the ghosts are afraid of." Therefore, the Qing Dynasty "Yanjing Times and Years" recorded: "Spring Festival couplets, that is, peach symbols also." During the Five Dynasties and Ten Kingdoms, in the palace, some people wrote couplets on peach charms. The History of the Song Dynasty - Shu Shijia said: After the Lord of Shu, Meng Chang, made the bachelor Xin Yinxun title peach board, "to its non-worker, the pen of his own title: 'New Year's Day Na Yuqing, Jiajie No. Changchun', which is China's first pair of spring couplets. This was the first spring scroll in China. Until the Song Dynasty, spring scrolls were still called "peach symbols". In Wang Anshi's poem, there is a line that reads, "A thousand doors and tens of thousands of houses are teeling with new peaches, always replacing the old ones with new ones". In the Song Dynasty, the peach symbols were changed from peach boards to paper, called "spring stickers" and "spring couplets". This custom started in the Song Dynasty, began to flourish in the Ming Dynasty, to the Qing Dynasty, the ideology and artistry of the Spring Festival couplets have improved greatly.
Legend has it that the dumplings were born for the sacrifice of Qu Yuan, who threw himself into the river. As early as during the Spring and Autumn Period, millet was wrapped in a masked leaf and turned into a cow's horn, which was called "corn"; and bamboo tubes were filled with rice and baked in sealed containers, which was called "tube dumplings".
The end of East Han Dynasty, to grass ash water soaked in millet, because the water contains alkali, with Mizuko leaves wrapped in millet into a quadrangular shape, cooked, known as the Guangdong alkaline water dumplings. The same period appeared a small number of wrapped zongzi most popular than pork zongzi.
In the Jin Dynasty, zongzi was officially designated as the Dragon Boat Festival food. At this time, the package of raw materials in addition to glutinous rice, but also add the Chinese medicine Yizhi Ren, cooked zongzi called "Yizhi Zong". Rice mixed with rare birds and animals, meat, chestnuts, etc., more varieties. Zongzi also used as a gift of communication.
Tang Dynasty: rice dumplings have been "white as jade", the shape of the dumplings appeared conical, diamond-shaped. Japanese literature recorded in the "Tang dumplings".
Song Dynasty, there has been "candied rice dumplings", that is, fruit into the dumplings. The poet Su Dongpo had a poem "when in the dumplings see prunes". At this time also appeared with dumplings piled into buildings, pavilions, wooden cars, cows and horses for the advertisement, indicating that the Song Dynasty to eat dumplings has been very fashionable.
Yuan, Ming period, the zongzi parcel material has changed from the Mizuno leaves for Ruo leaves, and later appeared with reed leaves packaged zongzi, additional material has appeared bean paste, pine nuts, jujube, walnuts and so on, the variety is more colorful.
Ming Dynasty: the emergence of zongzi wrapped in reed leaves, additional material has appeared bean paste, pine nuts, dates, walnuts, more colorful varieties.
Qing Dynasty: the emergence of "ham dumplings".
Until today, at the beginning of the fifth month of the lunar calendar every year, the Chinese people have to dip the glutinous rice, wash zongzi leaves, packaged zongzi, and its colorful varieties are more varied. From the filling point of view, the north more packages of small jujube Beijing jujube zong; the south has bean paste, fresh meat, eight treasures, ham, egg yolk and other fillings, which is represented by Zhejiang Jiaxing zongzi. The custom of eating rice dumplings has been prevalent in China for thousands of years and has spread to Korea, Japan and Southeast Asian countries.
Why Deqing New Year's Day to pack rice dumplings
Local customs, all-encompassing
Can the Chinese New Year remember in the end can not write pack rice dumplings?
No, you have to write about wrapping dumplings, haha
The annual Spring Festival is coming, and everyone is getting ready for it.
Why is there a Spring Festival? Because there is a legend that in ancient times, there was a very fierce animal
called "Nian", every New Year's Eve night, "Nian" will come out everywhere to do wrong, cruel
harm to the people. In order to be able to safely pass the "year" this pass, people in the night of New Year's Eve do not dare
sleep. They gathered around a fire, ate, drank and gossiped, and from time to time put the bamboo into the fire to burn.
The bamboo
burning in the fire made a loud cracking sound, scared the "year" far away from hiding,
no longer dare to come into the village to harm the people.
On the night of New Year's Eve, I watch the New Year's Eve every year, stay up all night, watch the Spring Festival Gala, make
dumplings, firecrackers ...... look forward to the new year auspicious and happy. Before twelve o'clock, I took down the Spring Festival couplets on the door
and pasted the newly written ones on it to add to the festive atmosphere, after which I paid a safe and happy New Year's call to the
elders and the elderly. When the clock struck twelve, the firecrackers started to go off
. "Whoosh" fireworks sprayed into the sky, "pop", a point like a stringed
arrow generally flew into the sky, bloomed with a smile, everyone cheered. After twelve o'clock,
the dumplings are just on the pot, then start to eat the dumplings, so the time is the time of the son, to take its old and new,
the son of the time to come meaning.