1, Origin: Ancient legend has it that there is a big peach tree in Dushuo Mountain in the East China Sea, and under the peach tree there are Shentian, Yu_ two gods, in charge of ten thousand ghosts. If they encountered a haunted ghost, they would tie it up and feed it to the tiger. Later, during the Chinese New Year, Chinese folk drew images of these two gods on peach wood panels in order to ward off ghosts and monsters, and this was called the Peach Symbol. In the Fifth Dynasty, the Lord of Shu, Meng Chang, personally inscribed a couplet on the Peach Symbol, which is generally regarded as the earliest Spring Festival couplet, "New Year's Day, Celebrate Eternal Spring". By the Song Dynasty, it had become a custom to put up couplets for the Spring Festival. Wang Anshi wrote in his poem: "Thousands of doors and ten thousand pupils of the pupils of the sun, always change the new peach for the old symbols." Writing Spring Festival couplets on red paper began in the Ming Dynasty.
2, moral: the year is approaching, there are many New Year's customs. Posting spring couplets is one of them. Festive red spring couplets is a kind of couplets, posted in the Spring Festival, so the name spring couplets. One of the sources of the Spring Festival couplets is the peach charm, which was initially used to ward off evil spirits, and was later painted with the image of the god of the door in the form of a wooden carving of a human figure that should be hung next to the door on a peach tree, and then simplified to the name of the god of the door inscribed on the peach tree board. Another source of spring couplets is the spring stickers, the ancients in the spring more stickers "Yichun" two words, and then gradually developed into spring couplets, expressing the Han Chinese working people a kind of warding off evils in addition to disasters, welcome auspicious blessings of the good wishes. Spring Festival couplets are commonly known as "door pair", "spring stickers", "couplets", "pairs of", elegantly known as "Couplets".
1. Squid meat is tender, so cooking time should not be too long. According to different squid practices, it ta