Dragon Boat Festival, what does this festival mean to you? Besides eating a sweet zongzi, what else does she remind you of? In the modern society where various foreign festivals are becoming more and more popular, has the Dragon Boat Festival gradually become a dispensable symbol like some traditional festivals?
1. Origin of Dragon Boat Festival:
Dragon Boat Festival, also known as Duanwu, is one of the biggest traditional festivals in China. The meaning of "Duan" is the same as that of "Chu", and calling "Duan Wu" is just like calling "the fifth day"; The word "five" in Duanwu is also connected with "noon". According to the order of earthly branches, May is the "noon" month. Because noon is "the sun", Duanwu is also called "Duanyang". On May 5th, both the month and the day are five, so weighing five is also weighing noon.
In addition, there are many nicknames for the Dragon Boat Festival, such as: Summer Festival, Yulan Festival, Daughter's Day, Tianzhong Festival, Dila Festival, Poet's Day and so on. The numerous nicknames of the Dragon Boat Festival indirectly illustrate the divergence of the origin of the Dragon Boat Festival custom. That's exactly what happened. There are at least four or five theories about the origin of the Dragon Boat Festival, such as: in memory of Qu Yuan; Wuyue's national totem sacrifice theory; From the three generations of summer solstice festival; Evil month and evil day drive away, and so on.
So far, the most influential view on the origin of the Dragon Boat Festival is in memory of Qu Yuan. In the field of folk culture, Chinese people associate the Dragon Boat Race and eating Zongzi with Qu Yuan. It is said that after Quyuan jumped into the river, the local people injured him and died, so they sailed to rescue him, because of the custom of racing; He also said that people often put food into the water to offer sacrifices to Qu Yuan, but most of them were eaten by the dragon. Later, due to Qu Yuan's suggestion, they used neem leaves to wrap rice, wrapped with colored silk, and made it look like zongzi later.
2. North-South flavor of Zongzi:
In different places, eating habits are different, and Zongzi has formed a north-south flavor. Among them, the more famous Zongzi are:
Beijing Zongzi is the representative variety of the northern Zongzi. Beijing Zongzi is large and has an oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.
Guangdong Zongzi is the representative variety of South Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front, with a sharp corner protruding from the back like an awl. There are many varieties, besides fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.
3. Some wrapping methods of zongzi:
It's Dragon Boat Festival again, and every household has to eat zongzi. Smell the fragrance of wormwood leaves in midsummer and wrap zongzi for the Dragon Boat Festival. Although there are quick-frozen zongzi in the supermarket now, I always feel that there is something missing when I eat them. I still make my own dumplings, and it's up to me to decide what taste I want to eat. Maybe a generation of famous zongzi will be born in your hands.
1. Preprocessing of raw materials 1. Brewing of glutinous rice, mung beans and peanuts;
After elutriating pure glutinous rice, soak it in water at 60℃ for 5 hours, or soak it in cold water 12 hours.
After elutriating mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them, which has the best effect.
Soak peanuts in boiling water for 3 hours, or soak them in cold water for 5 hours and then peel them.
2. Production method of onion ginger oil: Put chopped onion, Jiang Mo and a little salt in 25 grams of lard and fry until golden brown. After the fragrance comes out, pick up the chopped onion ginger and get the onion ginger oil.
3. Glutinous rice green watercress: Mix the soaked glutinous rice and green watercress at a ratio of 3∶ 1, add some alkali (3kg of glutinous rice,10g of alkali), and then add onion ginger oil to obtain glutinous rice green watercress.
4. Preparation method of dried tangerine peel bacon:
Ingredients: pork belly, 250g sugar, a little salt 1 tablespoon scallion, a proper amount of shredded ginger, 20 dried tangerines, 2 pieces of shredded cooking wine.
Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. After pickling 10 hour, remove shredded onion and ginger.
5. Method of making preserved bean curd bacon:
Ingredients: pork belly 250g sugar 1 tbsp onion, shredded ginger and a little cooking wine.
Method: Cut the meat into fingers-thick strips, mix the sugar, cooking wine, onion knots and shredded ginger, rub them on the strips, marinate for 1 hour, pick up the onions and ginger, crush them with sufu, mix in the flavor of the marinated strips, and marinate for1hour.
6. Dried tangerine peel beef preparation method:
Ingredients: 500g of beef tendon, 2 tablespoons of sugar, soy sauce 1 00g of onion 1 root pepper powder1tsp of cooking wine, a little fennel, 30 capsules (wrapped in gauze), two pieces of dried tangerine peel and a little baking soda.
Method: Cut the washed beef into strips the thickness of fingers, rub them evenly with baking soda, put them into appropriate boiling water, then add sugar, onion, cooking wine, pepper powder and fennel in turn, and then add soy sauce after cooking for a while, and cook until it is eight minutes cooked.
7. How to make bacon:
Ingredients: pork belly 500g sweet noodle sauce 250g cooking wine, a little onion 1 ginger15g and plastic rope wool paper (enough paper).
Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo in the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with rope, and hang it in the shade to dry, about 10 days.
8. How to make sausage:
Ingredients: pig's fat and lean meat 1 kg cooking wine, half sausage spoon, white sugar, 3 tablespoons refined salt 1 tablespoon onion, 2 ginger, 25 grams casing, 3 pieces like dried tangerine peel, you can put some shredded dried tangerine peel for pickling, or put monosodium glutamate.
Method: Cut pork into cubes 1 cm square, and marinate with the above seasoning 10 hour. Soak the casing in water at 50℃ for 5 ~ 6 hours to be soft, and then pour water into the intestine to pass through for later use. Pour diced meat (shredded dried tangerine peel and onion ginger) into casing with funnel, divide it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week.
9. How to make barbecued pork:
Ingredients: 500g spiced pork 1 tablespoon cooking wine, 50g white sugar, a little shredded onion and fresh ginger, and a proper amount of high-grade soy sauce100g oil.
Production: Cut pork into strips 3.3 cm wide, 6.7 cm long and 2.7 cm thick, marinate with the above seasoning for 24 hours, fry the meat strips with slow fire until they are medium-cooked, and dice them for later use.
10. Preparation method of bean paste:
Put the boiled beans in a small bamboo sieve and put a small pot of water under the sieve. Rub the beans with your hands on the bottom of the sieve, sieve the bean paste into the basin, pour the bean paste water into the bag of bean wrap cloth, and squeeze out the water to form the bean paste.
1 1. Specific wrapping methods for all kinds of zongzi:
Ingredients for ham dumplings: prepared glutinous rice green bean paste 750g diced ham 50g mushrooms or mushrooms 25g minced pork 50g refined starch 1 0g sesame oil 5g lard 25g chopped green onion, Jiang Mo, refined salt and proper amount of sugar1tablespoon bamboo leaves and Ma Lian.
Method: Stir-fry chopped green onion and Jiang Mo with lard. After removing chopped green onion and ginger, add diced ham, diced pork, diced mushrooms, white sugar and salt in turn, stir-fry for 30 seconds, thicken, and drizzle with sesame oil, and serve as a filling.
Take two soaked zongzi leaves, fold them into a bucket shape, fill them with glutinous rice green watercress, put the stuffing in the middle of glutinous rice, cover it with glutinous rice, wrap it into a pyramid with a pentagonal square bottom, tie it tightly, put it in a steamer, code it tightly, put cold water on it, and pass the zongzi. After boiling 1 hour, simmer for 30 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire.
If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket.
Ingredients: 750g of brewed glutinous rice green bean paste, 50g of peanut petals, 250g of dried tangerine peel bacon strips, bamboo leaves and Ma Lian.
Method: The wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips.
The raw materials, preparation method and cooking time of preserved bean curd salty meat dumplings are the same as those of ham meat dumplings, except that the stuffing is changed into dried tangerine peel beef.
Salted duck egg zongzi Ingredients: 750g of glutinous rice green watercress, 25g of peanut petals, 5 bamboo leaves of cooked salted duck egg yolk and Ma Lian.
Method of making: the wrapping method is the same as that of ham dumplings. Wrap, cook in a steamer for 1 hour, and then simmer for 10 minute.
Ingredients for bacon zongzi: 750g of glutinous rice green bean paste, 25g of peanuts, 250g of diced bacon, 2 tablespoons of white sugar, bamboo leaves and Ma Lian.
Method: The wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed to bacon.
The materials, wrapping and cooking time of sausage zongzi are the same as those of ham zongzi, except that the stuffing is changed into sausage diced.
Materials for barbecued pork dumplings: prepared glutinous rice green bean paste 750g barbecued pork diced 250g mushrooms or diced mushrooms 25g lard 25g sugar 1 tablespoon refined starch10g sesame oil 5g martini 50g onion knots and ginger slices.
Method: Stir-fry onion and ginger slices with lard until fragrant, remove onion and ginger, add diced pork, diced mushrooms, diced horseshoe, white sugar and appropriate amount of soy sauce marinated with barbecued pork in turn, stir-fry for 30 seconds, thicken, and drizzle with oil, and serve as dumpling stuffing. Fold two bamboo leaves into a bucket shape, fill them into glutinous rice green bean paste, put the stuffing in the glutinous rice green bean paste, wrap them into a pentagonal pyramid shape, tie them tightly, put cold water in the pan, cook them with rice dumplings for 1 hour, and then cook them with slow fire for 30 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire.
Materials for dumplings of small oysters: 750g of glutinous rice green bean paste, 25g of peanut petals, 75g of fresh and fat small oysters (mussels), 75g of minced pork 1 00g of tender shredded bamboo shoots, 25g of refined starch1tablespoon of chopped green onion, Jiang Mo, white pepper, a little lard (or plain oil), refined salt and appropriate amount of white sugar.
Method: Stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar, refined salt, stir-fry for 1 min, add white pepper, stir-fry, thicken, and serve as dumpling stuffing.
The wrapping method and cooking time are the same as those of barbecued pork dumplings. Dry oysters should be cooked in cold water for about 3 hours.
The above 9 kinds of salty zongzi can be dipped in red soy sauce when eating.
Chengsha Zongzi Material: brewed glutinous rice 1 kg mung bean paste or black bean paste 500 g white sugar 250 g lard 250 g refined salt and sugar osmanthus.
Method: Stir-fry the bean paste with lard, add sugar (add white sugar to mung bean paste, add local brown sugar to black bean paste, also called board sugar), and put some sweet osmanthus after taking out the pot. Fold two reed leaves into a bucket shape, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and put cold water on them, preferably without dumplings. Boil for 50 minutes and simmer for 4 minutes.
Ingredients: glutinous rice 750g, black and white sesame seeds 50g (broken 2/3), pig oil 1 00g, white sugar 250g, salt a little, sweet osmanthus 50g, refined starch1tablespoon, bamboo leaves, Ma Lian.
Method: Mix white sugar, salt and black and white sesame seeds evenly, mix them into pig oil (pick up the silk in lard), pour wet starch while mixing, and finally add sweet osmanthus, and mix well to make stuffing.
The wrapping and cooking time is the same as Chengsha Zongzi.
Ingredients for Baiguo Zongzi: 750g glutinous rice, 25g green plum, 25g pineapple meat and wax gourd strips, 300g watermelon kernel, walnut kernel, raisin and red silk15g white sugar.
Method: First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, then pickled with white sugar for 24 hours, and wrapped with the above materials in glutinous rice. The wrapping method and cooking time are the same as those of sweet-scented osmanthus dumplings with nuts.
4. Articles related to Zongzi:
1. Zongzi tastes funny and laughs that the cook's lotus root is loose.
It's almost the Dragon Boat Festival again. It's a very old tradition to eat zongzi on the Dragon Boat Festival. There is an interesting legend here.
In 340 BC, Qu Yuan, a patriotic poet and doctor of the State of Chu, faced with the pain of national subjugation, threw a big stone into the Guluo River in grief and indignation on May 5th. In order not to make fish and shrimp hurt his body, people put rice in bamboo tubes into the river one after another. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into a memorial ceremony on this day, which is the origin of the earliest zongzi in China.
Why did you wrap zongzi with wormwood leaves or reed leaves and lotus leaves later? There is such a record in the Book of Beginners: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who claimed to be Dr. San Lv (the official name of Qu Yuan) at night and said to him, "All the things you sacrificed were stolen by the dragon in the river. You can wrap them with wormwood leaves and tie up the five-color silk thread in the future. The dragon is most afraid of these two things." As a result, people made "horn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China.
Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful that Jiuzi Zongzi strives for novelty."
Jiuzi Zongzi: It is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, the big one is on the top and the small one is on the bottom, with different shapes and very beautiful. And nine colors of silk thread are tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic "neutron", there is a folk custom that eating "Zongzi" can give birth to a son. Wu Manyun, a poet in Qing Dynasty, wrote a poem praising Jiuzi Zongzi:
"Even the barrel of rice is wrapped in spring, and the nine sons are tied with colorful rays.
The green grass faded away and the skin was white, laughing that the cook's lotus root was loose again. "
Zongzi not only has many shapes and varieties, but also has sweet and salty flavors in different parts of China. Sweetness includes white water dumpling, red bean dumpling, broad bean dumpling, jujube dumpling, rose dumpling, melon seed dumpling, bean paste lard dumpling, jujube paste lard dumpling and so on. Salty taste: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced pork dumplings, etc., but pork dumplings are more. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a "double dumpling" with a sweet end and a salty end. These zongzi are all accompanied by different tastes, which makes the zongzi family colorful.
Due to the spread of food culture, as early as ancient times, the technology of making zongzi in China spread abroad, so many countries in the world also have the custom of eating zongzi.
Peruvians eat zongzi at Christmas, and the whole family sit around and celebrate Christmas while eating zongzi. Even some married daughters have to go back to their parents' homes on this day to taste the flavor of zongzi made by their mothers.
Burmese people also like to eat zongzi. During the Dragon Boat Festival, they use glutinous rice as the main ingredient and cooked bananas and coconut as stuffing. This kind of zongzi is attractive in aroma, soft and crisp, sweet and unique in flavor.
The Dragon Boat Festival in Japan is on the fifth day of May in the solar calendar. The main ingredient of their zongzi is rice flour, and the shape of their zongzi resembles a bell.
The shape of zongzi wrapped by Malaysians is very similar to that in Guangdong, China. It is characterized by its large size. Besides fresh meat zongzi and ham zongzi, there is also a kind of red bean paste zongzi and coconut zongzi, which are very delicious.
Zongzi in the Philippines is long and has the same flavor as Zongzi in eastern Zhejiang, China. Zongzi is also an essential food for Christmas in the Philippines. (Text/Fu Zhiyu)
2. Have a nice Dragon Boat Festival with tea and zongzi.
Not everyone likes to eat zongzi, but eating zongzi during the Dragon Boat Festival is a feeling and an atmosphere. Today, I told you to drink tea with zongzi, and the zongzi will taste better when paired with tea.
Super sweet zongzi, such as jujube paste, bean paste, etc., are matched with mint tea and green tea. Super sweet zongzi needs tea to help digestion. Light green tea and mint can improve glucose metabolism and prevent excessive sugar from staying in the body. These two teas are cold and suitable for hot and sweet glutinous rice dumplings. Super-oily zongzi, such as fresh meat, ham, sausage, etc., and the matching teas are Pu 'er tea, chrysanthemum tea and hawthorn tea. The greasy zongzi is suitable for heavy-taste tea to remove the greasy taste. Pu 'er tea is a superior choice, because it is sweet and cold, with good degreasing effect, and chrysanthemum tea can reduce internal heat. Hawthorn tea can promote gastric acid secretion and help digestion. Salty and sweet zongzi, such as salt and pepper, egg yolk, etc., can be matched with oolong tea. Compared with super sweet and super oily zongzi, the salty and sweet taste is refreshing, so drinking oolong tea is a good consideration. Because oolong tea is semi-fermented, it is not as astringent as green tea, and it has a warm aesthetic feeling, which can set off the nostalgic feelings of salty and sweet taste. Light zongzi: such as red beans and white zongzi can be matched with slightly flavored tea. Adding a sour plum to a pot of rose tea can set off the aroma of roses and bring out a touch of sweetness. At this time, it feels particularly good to chew the light but not greasy zongzi. Rose tea can also regulate blood circulation, especially for women, and catechin of matcha has anti-cancer and anti-aging effects, both of which are suitable for health-preserving people who attach importance to health. The above series of green tea, black tea and scented tea are sold in the food cabinet on the first floor of hualian department store, Nanjing. During the Dragon Boat Festival, all kinds of tea are discounted to a certain extent. (Text/Xiaoyan)
3. Eating zongzi and dragon boat racing
Every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, there are customs of eating zongzi and racing dragon boats all over China.
As we all know, this ancient custom passed down from generation to generation is to commemorate Qu Yuan. But why should we commemorate Qu Yuan in this way? It turns out that there is such an interesting story circulating in Qu Yuan's hometown.
One night after Qu Yuan threw himself into the Miluo River, people in Qu Yuan's hometown suddenly dreamed that Qu Yuan was back. As before his death, his face was slightly sad and haggard. The villagers were so happy that they rushed forward to pay tribute to him. While returning the gift, Qu Yuan smiled and said, "Thank you your for your kindness. The people of Chu have such a clear distinction between love and hate. If you don't forget me, I will die without regret." Let's not talk about the old room. When they found that Qu Yuan's health was much worse than before, they asked with concern, "Dr. Qu, have you eaten the rice we sent you?" Thank you ",Qu Yuan was grateful at first, and then sighed and said," What a pity. All the rice you gave me was eaten by fish, shrimp, turtles and mussels. "After listening to this, the villagers were very anxious:" How can we not let the fish and shrimp eat it? "Qu Yuan thought for a moment and said," If rice is wrapped in bamboo leaves and made into corn with sharp corners, the aquarium will think it is water chestnut and will not dare to eat it. "
The following year, during the Dragon Boat Festival, villagers wrapped a lot of corn with bamboo leaves and threw them into the river. However, after the Dragon Boat Festival, Qu Yuan said in a dream: "I ate a lot of corn you sent me, but many of them were robbed by the aquarium." Everyone asked him again, "What else can we do?" Qu Yuan said, "There is a way. You can just put a dragon sign on the boat where you put the horn millet. "Because the aquarium is under the control of the Dragon King, when the drums and horns are ringing and the oars are turning, they think it's from the Dragon King, so they dare not rob it again." Horn millet is the present rice dumplings.
Since then, the custom of making zongzi and rowing dragon boats has spread from Qu Yuan's hometown to the whole country, from ancient times to today.
Salt and pepper zongzi
The custom of eating zongzi on Dragon Boat Festival has a history of more than two thousand years. The Song Dynasty's Tokyo Dream Record records that "the present generation made zongzi on May 5th, which is a legacy of gurgling". According to Wu Jun of the Liang Dynasty, the record of "Continuation of Qi and Harmony" says: "Qu Yuan died on May 5th, and Chu mourned it. On this day, he threw rice in a bamboo tube to sacrifice it". In the Tang and Song Dynasties, zongzi has become a popular holiday food. The poem of Tang Minghuang once wrote: "Flowers compete in four seasons, and nine zongzi compete for novelty." The poems of Yao He, a Tang Dynasty poet, also recorded the folk customs at that time: "There are noisy songs, the wind and the horns are fragrant". It shows that in ancient times, both the court and the people ate zongzi during the Dragon Boat Festival.
Today, the custom of eating zongzi on Dragon Boat Festival has spread all over China, even to Singapore, Malaysia, Japan and Thailand. People use the ancient rice dumplings to think about the ancient love. Zongzi has actually melted into the interest of China culture.
Zongzi in various parts of our country are colorful, and many varieties with unique flavor have been formed in history, and they are all famous, such as Zizyphus jujuba Zongzi in Beijing, Huangmi Zongzi in Shandong, Huangmi Zongzi in Shandong, lard-mixed Zongzi in Shanghai, fresh meat Zongzi in Jiaxing, lard-mixed bean paste Zongzi in Huzhou, honey-cooled Zongzi in Shaanxi, alkaline water Zongzi in Guangdong, roasted duck Zongzi, coconut-chopped Zongzi and salt and pepper Zongzi in Sichuan.
The production technology of Sichuan Zongzi had reached a considerable level in the Song Dynasty. At that time, Lu You, a poet who traveled around Sichuan, mentioned Sichuan-style zongzi more than once in his poems. Not only is it praised as "beautiful in white", but there is also a sentence in his "Jiannan Poetry Draft" that "during the Dragon Boat Festival for a few days, it is even more about solving zongzi". According to the "A General Survey of Chengdu. The Curse of Children in Chengdu" in the late Qing Dynasty, there is a record that: "Belly hurts, drums are sent, rice is picked up, and it hurts after eating it twice." It can be seen that Chengdu people like to eat zongzi very early.
There are many varieties of zongzi in Chengdu, but the flavor of "salt and pepper zongzi" is outstanding. Zhang Yueying, Xinjin County, Chengdu, makes snacks such as zongzi and yeerba in his spare time. The salt and pepper zongzi made by her is moist, refreshing, soft, waxy and fragrant, comfortable, simple and delicious, and is a famous food for one party. /kloc-0 won the "Famous Snacks" award at the Chengdu Individual Snacks, Famous Crafts and Famous Products Evaluation Exhibition in April, 1987; 1June, 1990, won the "Traditional Award" at the second individual snack evaluation exhibition in Chengdu; In September of the same year, he was invited to Beijing to perform at the Asian Games Food Festival, which was welcomed by Chinese and foreign customers. 19901February, the salt and pepper zongzi and sand-washing yeerba made by Zhang Yue Ying were named as "Chengdu Famous Snacks" by the Chengdu Municipal People's Government.
Zongzi is the festival food of the Dragon Boat Festival. Chinese people all over the world, whether local, China, Taiwan Province, Hongkong or overseas Chinatown, will traditionally prepare all kinds of zongzi before the fifth day of the fifth lunar month.
But do you know that Zongzi has a long history? In the book Shuo Wen Jie Zi written by Xu Shen in the Han Dynasty, there is a record of "Zongzi", which is a kind of food wrapped in reed leaves.
However, in ancient times, zongzi was called corn millet.
After the Ming and Qing Dynasties, rice dumplings were mostly wrapped in glutinous rice, so they were called rice dumplings instead of corn millet.
Because of different regions, there are great differences in materials and even in the shape of "wrapping". For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi were mostly made into horns as one of the products for ancestor worship. In addition, there are generally regular triangles, regular quadrangles, pointed triangles, squares, long shapes and so on.
And the taste of zongzi varies from place to place. In the Tang Dynasty, there were many zongzi shops on Chang 'an Avenue, with a variety of nut fillings.
The name of the brown seed has also undergone many changes. According to the local customs of the Western Jin Dynasty, millet, chestnut and jujube are wrapped in leaves during the Dragon Boat Festival, which is called the barrel dumpling, also called the horn millet. In Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, it was clearly stated that millet was wrapped in leaves and cooked into food in the shape of sharp corners or palm leaves, so it was called "angular millet" or "zongzi".