the origin of the double ninth festival: the ninth day of the ninth lunar month is a traditional festival in China. The Double Ninth Festival, which originated in the Warring States period, originally meant a happy day. The ancients classified everything in heaven and earth into Yin and Yang, with Yin representing darkness and Yang representing light and vitality. Odd numbers are positive and even numbers are negative. Nine is an odd number, so it belongs to Yang. On the ninth day of September, the sun and the moon meet on the ninth day, and the two Yang are heavy, so it is called "Chongyang".

The origin of the Double Ninth Festival

This year's Double Ninth Festival just happened to catch up with Saturday, so everyone can take advantage of this weekend to spend time with their families, go hiking in autumn and have a reunion dinner with them. As the saying goes, food is the most important thing for the people. As a traditional festival in China, the Double Ninth Festival is indispensable for food.

what traditional food to eat on the Double Ninth Festival

Chrysanthemum wine

On the Double Ninth Festival, there is a traditional custom of drinking chrysanthemum wine among the people in China. Chrysanthemum wine, in ancient times, was regarded as the "auspicious wine" that Chongyang must drink to dispel disasters and pray for blessings. Jiujiu is homophonic with "Jiujiu" and also homophonic with "wine", so it is derived that Jiujiu should drink chrysanthemum wine.

drink chrysanthemum wine on the double ninth festival

ancient chrysanthemum wine was specially brewed for the double ninth festival in the first year. On September 9th, people picked the newly blooming chrysanthemums and a little green branches and leaves, mixed them with the grain for brewing, and then used them together to make wine, and put them on September 9th next year for drinking. It is said that drinking this wine can prolong life.

chrysanthemum wine

In the Ming and Qing Dynasties, people added a variety of herbs to chrysanthemum wine, and the effect was better. The preparation method comprises decocting Flos Chrysanthemi with juice, making wine with yeast and rice, or adding Radix Rehmanniae, Radix Angelicae Sinensis, Fructus Lycii, etc. Gao Lian's Eight Notes on Zunsheng clearly recorded this, saying that chrysanthemum wine is a very popular "fitness drink".

chrysanthemum wine

mutton noodles

mutton noodles should be eaten on the double ninth festival. "Sheep" and "Yang" are homophonic, which should be the code of Chongyang. If you want to eat white flour, "white" means the word "hundred" MINUS the top "one", which means that one hundred MINUS one is ninety-nine, in order to meet the code of "99".

Eat mutton noodles on the Double Ninth Festival

The birthday of 99-year-old people in Beijing is called "Bai Shou". Wealthy families can hold a banquet with mutton as the main part on the same day, such as exploding, roasting, rinsing and even whole lamb seats. Autumn is the fattest season for sheep, and mutton is warm and can keep out the cold.

mutton noodles

there are many famous snacks based on buckwheat noodles and mutton in northern Shaanxi, such as mutton noodles and buckwheat noodles. And people in northern Shaanxi want to enjoy buckwheat mutton in the evening when they celebrate the Double Ninth Festival. Buckwheat is sweet and cool, and it can stimulate the appetite, broaden the intestines, and relieve the stagnation of qi. Treatment of strangulation, gastrointestinal stagnation and chronic diarrhea. Because buckwheat is cold, people with deficiency of spleen and stomach, poor digestive function and frequent diarrhea should not eat more buckwheat. In order to make up for this, people in northern Shaanxi often mix mutton with buckwheat.

mutton noodles

mutton is warm, which can replenish qi and tonify deficiency, warm the middle and warm the lower part, and treat fatigue, weakness of waist and knees, five strains and seven injuries. In Compendium of Materia Medica, mutton is known as a warm tonic for nourishing Yuanyang and benefiting blood gas. Chinese medicine believes that mutton also has the function of tonifying kidney and strengthening yang, which is suitable for men to eat regularly. When eaten in winter, it can have both nourishing and cold-proof effects. People can eat more mutton in time to get rid of moisture, avoid cold and warm their hearts and stomachs.

mutton noodles

crabs

food on the Double Ninth Festival, and crabs. Autumn wind, crab yellow fat, at this time is a good season for lake crab to go public and eat crabs in Jiangnan.

Eat crabs on the Double Ninth Festival

Crabs are rich in protein and are called high-quality protein food. Crab meat is delicate, and muscle fiber contains more than 1 kinds of free amino acids, among which glutamic acid, proline and arginine are more, which is of great benefit to people who need supplementary nutrition.

Crab

But the way to eat crabs is very particular. How to eat crabs healthily? You can't eat crabs without fresh Jiang Mo and vinegar. Because crabs are cold and salty, and ginger is warm, it has the effect of warming the middle warmer, dispelling cold and detoxifying; In addition to seasoning, vinegar can also sterilize and destroy histamine in crabs. Moreover, ginger and vinegar are condiments. When eating crabs, dip them in Jiang Mo vinegar juice to make them more delicious.

Crabs

Note: There are also different kinds of crabs that people choose to eat. For people with high blood pressure, sea crab is not the best choice, because it has more sodium, and if it is taken in excess, it will lead to further increase of blood pressure. At this time, it is best to choose river crab.

crab

flower cake

The reason for eating flower cake on the Double Ninth Festival is due to the climbing custom of Chongyang. Where there are mountains, you can climb mountains, but where there are no mountains to climb, you try to make up for and replace them. Because of the homonym of "cake" and "height", the custom of eating flower cakes on the Double Ninth Festival appeared.

Eat flower cakes on the Double Ninth Festival

On the Double Ninth Festival, respect the elderly and climb high to avoid disasters. "Gao" and "Gao" are homonyms, and they also have the meanings of "rising step by step" and "longevity", so "Chongyang Flower Cake" has become a popular holiday food. It's crisp in autumn, and it's full of affection and warmth to climb high and bid farewell to the youth, taste flower cakes, admire chrysanthemums and recite Tao Yuanming's poems, and hold various activities to respect the elderly.

Flower cakes

Today, the flower cakes sold on the Double Ninth Festival are still cut into triangles with colorful colored paper, fixed with bamboo sticks and inserted on the flower cakes. The small appearance is really cute, and it also means replacing the huge cornus.

Flower cakes

Flower cakes are mostly made of rice flour, fruit materials, etc. Some flower cakes are also filled with dates and chestnuts, which is also a characteristic of Nanjing. In Nanjing, Chongyang cake is also called Zaoli cake, which implies the old people's blessing for their children to "stand on their own feet early".

Flower Cake

Note: Chongyang Cake is a kind of food with high carbohydrate, high fat and low protein, and should not be eaten on an empty stomach.

Ciba

Eating chaff on the Double Ninth Festival is a custom in the southwest of China. Chongyang at the age of two, Chongyang again today, glutinous rice is particularly fragrant! Harrows are divided into soft and sweet, hard and salty.

eating Ciba on the Double Ninth Festival

Soft rice harrow tastes sweet and palatable. Its method is to put the washed glutinous rice into a boiling pot, bring it to a boil, steam it in a cage, mash it in a mortar, and knead it into a ball. When eating, stir-fry sesame seeds, mash them into fine powder, rub the harrow into strips, pull them into small pieces, and mix them with sesame seeds and sugar.

Ciba

Hard harrow, also known as "oil harrow", is made by steaming glutinous rice, not mashing it, rubbing it into balls on a table, rolling it, putting some salt and pepper powder to make a "stuffing core", rolling it into strips and slicing it, and frying it in an oil pan. The color is golden and beautiful, salty and crispy.