For details about the legend of the origin of Zongzi, please see below:

(1) Commemorating Qu Yuan

In 340 BC, Qu Yuan, a patriotic poet and official of Chu State, Facing the pain of national subjugation, on May 5th, he threw himself into the Miluo River with a large stone in his arms. In order to prevent fish and shrimp from damaging his body, people put rice in bamboo tubes into the river to attract fish and shrimp to eat. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the memorial ceremony. This is the origin of the earliest rice dumplings in my country - "Tong Zong".

Why were mugwort leaves, reed leaves, and lotus leaves later used to make rice dumplings? There is a record in "The Beginner's Notes": During the Jianwu period of the Han Dynasty, a Changsha man dreamed of a man at night, claiming to be Dr. Sanlu ( Qu Yuan's official name), said to him: "The things you sacrificed have been stolen by the dragon in the river. From now on, you can wrap them with mugwort leaves and tie them with five-color silk threads. The dragons are most afraid of these two things." So people "Wrap millet with wild rice leaves" to make "corn millet". Passed down from generation to generation, it gradually developed into our country's Dragon Boat Festival food.

(2) The theory of "cooking"

When cooked food was invented over fire 500,000 years ago, in order to make it palatable, people wrapped food in leaves and simmered it in the fire before peeling off the leaves. Food, although this is not called Zongzi, it already has the prototype of Zongzi. After 400,000 years of spring and autumn, and entering the Stone Cooking Age, our ancestors were able to dig pits on the ground, line the pits with animal skins, fill them with water, add hot stones to boil the water, and simmer ingredients wrapped in plant leaves. , until mature, it is more like today's rice dumplings.

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102019-05-11

The origin of Zongzi

About the origin of Zongzi Legend, please see the following for details:

1. Commemorating Qu Yuan

In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he mourned and indignantly The earth embraced the boulder and threw it into the Miluo River. In order to prevent fish and shrimp from damaging his body, people put rice in bamboo tubes into the river to attract fish and shrimp to eat. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the memorial ceremony. This is the origin of the earliest rice dumplings in my country - "Tong Zong".

Why were mugwort leaves, reed leaves, and lotus leaves later used to make rice dumplings? There is a record in "Ji Xue Ji": During the Jianwu period of the Han Dynasty, a person in Changsha dreamed of a man at night, claiming to be Dr. Sanlu ( Qu Yuan's official name), said to him: "The things you sacrificed have been stolen by the dragon in the river. From now on, you can wrap them with mugwort leaves and tie them with five-color silk threads. The dragons are most afraid of these two things." So people Use "wild rice leaves to wrap millet" to make "corner millet". Passed down from generation to generation, it gradually developed into our country's Dragon Boat Festival food.

2. The theory of "cooking"

When cooked food was invented over fire 500,000 years ago, in order to make it palatable, people wrapped food in leaves and simmered it in the fire before peeling off the leaves and eating it. , although this is not called Zongzi, it already has the prototype of Zongzi. After 400,000 years of spring and autumn, and entering the Stone Cooking Age, our ancestors were able to dig pits on the ground, line the pits with animal skins, fill them with water, add hot stones to boil the water, and simmer ingredients wrapped in plant leaves. , until mature, it is more like today's rice dumplings.

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Introduction to the origin of Zongzi

Zongzi has a long history. During the Spring and Autumn Period, millet was wrapped with white leaves of mushrooms and wild rice into horns. The rice is shaped like "corner millet" and is called "tube rice dumpling" when it is sealed and roasted in a bamboo tube. During the Warring States Period, after Qu Yuan, the Sanlu doctor of the Chu State and the patriotic poet Qu Yuan, committed suicide by drowning himself in the Miluo River, people packed rice in bamboo tubes and threw it into the river to prevent fish from destroying Qu Yuan's body so that the fish could eat the rice without biting Qu Yuan's body. Others say it was an offering used to worship Qu Yuan. Zongzi has always been a must-have food during the Dragon Boat Festival. In addition to commemorating Qu Yuan, Zongzi is considered to be related to Wu Zixu's belief in Jiangsu and other places. Local records: "It is a local custom to serve rice dumplings to the doctor at noon, and it is not Qu Yuan." Zhou Chu's "Feng Tu Ji" in the Western Jin Dynasty wrote: "On the Midsummer Dragon Boat Festival, duck millet is cooked." Volume 9 of "Qi Min Yao Shu" quotes "Feng Tu" "Records" records that the rice dumplings are "covered with the yin and yang still in contact with each other, and the outer layer has not been dispersed." In the Southern Liang Dynasty, rice dumplings were made on May 5th, and the rice dumplings were covered with neem leaves and wrapped with colorful silk threads. "Xu Qi Xie Ji" says that in the reign of Emperor Guangwu during his reign, a man who called himself "Master Sanlu" came across the Changsha area and said: "I heard that you should see the sacrifice, which is very good. It has been stolen by dragons all the year round. If there is any benefit now, Stuff it with neem leaves and wrap it with colorful silk. These two things will make dragons afraid.

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Extended information: 1. Interesting facts 1. The earliest cultural relics department in De’an County, Jiangxi Province discovered two real rice dumplings in an ancient tomb from the Song Dynasty in September 1988. According to research, this is the world’s first discovery The earliest actual rice dumpling found in this ancient tomb is located on the outskirts of De'an County. It was buried in AD 1274. The owner of the tomb holds a 40 cm long peach branch in his right hand, with two prismatic rice dumplings hanging on it, 6 cm long and 3 cm wide. They are tied on both sides of peach branches, with the outer skin made of rice dumplings and tied with ramie. According to experts, the early rice dumplings were placed in the coffin to express the condolences of relatives. The two rice dumplings were paired and symbolized good luck. The long-standing Xi'an honey cold rice dumplings are described in Tang Wei Juyuan's "Recipe". They are characterized by using only glutinous rice without fillings. They are cooked and left to cool. They are cut into thin slices with silk thread and poured with honey and cinnamon sauce - white sugar pickled osmanthus. Sauce. Big meat rice dumplings are produced in Nanning, Guangxi. Each one weighs about two pounds. It is stuffed with fat pork and mung beans. It is fragrant, soft, sweet, juicy and not greasy. It is the largest rice dumpling ever produced by the Zhuang people in Guangxi. It is made with banana leaves. In an extra large square cage, put 50 kilograms of glutinous rice that has been cleaned and mixed with soy sauce, and then stir in the meat of a pork leg with the skin removed and boned, cut into small cubes, covered with a layer of banana leaves, separated by Steamed rice dumplings, called "Kou Zongba" by the Zhuang people, can be eaten by a family of three for two months. According to Hong Kong media, nine elderly people in Hong Kong once made a rice dumpling weighing 36 kilograms for 250 people. For human consumption. During the Dragon Boat Festival in 1989, an extra-large rice dumpling was made in Changhua County, Taiwan, weighing 350 kilograms. The rice dumplings made in Guangdong were so large that four young people could not hold the cooked rice dumplings on the table. It eats it. 3. The smallest and smallest rice dumplings are found in the Green Wave Gallery and the Huxin Pavilion in Shanghai. They are about an inch long, filled with ham, and are small and fresh. The Huxin Pavilion is a tea snack. It's wonderful. In some restaurants in Shanghai, "mini rice dumplings" are served as banquet snacks. They are as small as a finger. Each 50 grams of glutinous rice is added with 4 small pieces of ham, which can make 4 small rice dumplings. They are wrapped with white thread and green leaves. They are exquisite and elegant. It's true. It is a handicraft that makes people love it and eat it without peeling it off. 4. The earliest quick-frozen variety In 1995, Sanquan Food developed the first quick-frozen rice dumpling in the Chinese food industry and continues to promote the development and innovation of the rice dumpling industry.

Reference material: Baidu Encyclopedia - Zongzi

65 views 6417 2018-11-15

The origin of Zongzi

The traditional custom of eating Zongzi during the Dragon Boat Festival , related to commemorating Qu Yuan. It is said that after Qu Yuan jumped into the river, fishermen near the Huanluo River immediately rushed to rescue Qu Yuan's body in fishing boats. In order to rescue Qu Yuan's body as soon as possible, some people used wooden boards and poles as paddles, and several people rowed together. In the early Eastern Han Dynasty, the people here were worried that Qu Yuan's body would be eaten by fish, so they packed rice in bamboo slips and threw it in the water for the fish to eat, so as not to harm him. In the year (1st century AD), there was a man named Qu Hui in Changsha who was sleeping during the day and dreamed that Qu Yuan said to him: "I heard that you are coming to sacrifice me. I am very grateful to you."

However, every year, the rice that everyone throws into the water for sacrifice is eaten by the dragon. I hope you stuff the bamboo tube with neem leaves and wrap the outside with five-color silk thread, because dragons are afraid of these things. "After beating him, he did as he said. This is probably the reason why every household wraps rice dumplings on May 5th - the Dragon Boat Festival. According to "Xu Qi Xie Ji" written by Wu Jun in the Xiaoliang Dynasty: "People in the world make rice dumplings and bring them with them. The colorful silk and neem leaves are the legacy of Miluo. ”

Therefore, every Dragon Boat Festival, people have the custom of eating rice dumplings and rowing dragon boats.

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The origin of rice dumplings

The origin of Zongzi 1

About the origin of Zongzi in the AD period, in 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he expressed grief and indignation. In order to prevent the fish and shrimp from damaging his body, people put rice in bamboo tubes into the river to attract fish and shrimp to eat. Rice was packed in bamboo tubes and thrown into the memorial ceremony. This is the origin of the earliest rice dumplings in my country - "Tong Zong".

Why were mugwort leaves, reed leaves, and lotus leaves later used to wrap rice dumplings? In "Beginner's Notes". There is such a record: During the Jianwu period of the Han Dynasty, people in Changsha dreamed of a man at night who claimed to be Dr. Sanlu (Qu Yuan's official name) and said to him: "All the things you sacrificed have been stolen by the dragons in the river. From now on, It can be wrapped with mugwort leaves and tied with five-color silk thread. Jiaolong is most afraid of these two things. "So, people used "wild rice leaves to wrap millet" to make "corn millet". It was passed down from generation to generation and gradually developed into the food of my country's Dragon Boat Festival.

Emperor Qianlong of the Qing Dynasty ate it in the palace during the Dragon Boat Festival After the nine rice dumplings were made, Long Yan was overjoyed and full of praise. He happily composed a poem: "Flowers in four seasons are so clever, and nine rice dumplings are competing for new ones." "Jiuzi Zongzi: It is a kind of Zongzi, which is nine Zongzi connected in a string. Some are big and some are small. The big ones are on top and the small ones are on the bottom. They have different shapes and are very beautiful. And they are tied with silk threads of nine colors. Colorful. Nine-child rice dumplings are mostly given as gifts to relatives and friends, such as mothers giving to their married daughters, mothers-in-law giving to newlyweds, etc. Because "Zongzi" is homophonic to "neutron", there is a folk saying that eating "Zongzi" can lead to a son. The custom of "nine-child rice dumplings" is a symbol of many children and many blessings.

Wu Manyun, a poet of the Qing Dynasty, also wrote a poem in praise of Jiuzi Zong: "Wrapped in even tubes of spring rice, Jiuzi colorful strands are tied heavily, the green wild rice has faded away, and the skin is white. I laugh and say that the cook's lotus root has grown again.

The Origin of Zongzi 2

The origin of Zongzi in ancient times is actually a content given by later generations. According to "Qi Xie Ji", the ancients actually had various opinions about the Dragon Boat Festival. " said that the rice dumplings were created because they were afraid that the rice used in sacrifice to Qu Yuan would be stolen by dragons. However, Li Shizhen's "Compendium of Materia Medica" said: "Zongzi is commonly used as rice dumplings. The ancients made rice dumplings wrapped in wild rice leaves and boiled. The sharp corners are like the shape of the heart of a palm leaf, so they are called rice dumplings and cornered millet. In modern times, glutinous rice is mostly used. Today's custom is that the fifth day of the fifth lunar month is regarded as a festival and sent to each other, or as a sacrifice to Qu Yuan. He threw himself into the river to feed the dragon. "Because of Li Shizhen's statement, I heard that there is a saying in Yiduo that "the Dragon Boat Festival is an ancestor worship day for the people who worship dragon totems."

The earliest record of Zongzi is from Zhou Chu, the prefect of Xinping in the Western Jin Dynasty 1,600 years ago. The "Fengshi Ji" written in the book says: "During the Dragon Boat Festival in midsummer, we cook millet. "200 years later, Wu Jun, a Liang writer in the Southern Dynasties, said in "The Chronicles of Continuing Qi Kai": "Qu Yuan threw himself into Miluo and died on May 5. The people of Chu mourned him, so they stored rice in bamboo tubes and poured water into it as a sacrifice. "So the rumors spread and became a custom. It can be seen that people have deep feelings for loyal people. Zongzi did not come from commemorating Qu Yuan's death. There are many theories about its origin. The most convincing one is the theory of "Baofeng", which is 50 When cooking cooked food over fire was invented thousands of years ago, in order to make it more palatable, the food was wrapped in leaves and simmered in the fire before being peeled off and eaten. Although this is not called Zongzi, it has the prototype of Zongzi after 400,000 years of spring and autumn. During the cooking era, our ancestors were able to dig pits on the ground, place animal skins in the pits, fill them with water, put in hot stones to boil the water, and simmer the ingredients wrapped in plant leaves until they were mature. This was more like today's Zongzi. The appearance of Zongzi is as mentioned at the beginning of this article, but one theory is that it is used to worship ancestors; the other is that it is to commemorate the martyrdom of Qu Yuan. Both theories are reasonable.

The origin of Zongzi is three. The origin of rice dumplings in the Spring and Autumn Period. According to records, as early as the Spring and Autumn Period, rice was wrapped in wild rice leaves (wild rice leaves) and shaped into horns, which were called "horn millet"; the rice was sealed and cooked in bamboo tubes, which was called "tube rice dumplings" in the Eastern Han Dynasty. In the last years, millet was soaked in plant ash water. Because the water contained alkali, the millet was wrapped in wild rice leaves into a quadrangular shape and cooked. It was called Guangdong Alkaline Water Zongzi.

In the Jin Dynasty, Zongzi was officially designated as the Dragon Boat Festival. Food. At this time, in addition to glutinous rice, the traditional Chinese medicine Zongzi was added, and the cooked rice dumplings were mixed with animal meat, chestnuts, red dates, red beans, etc., and the varieties increased. It was also used as a gift for communication.

In the Tang Dynasty, the rice used for rice dumplings was as white as jade, and its shape was tapered and diamond-shaped. There are records of "Datang rice dumplings" in Japanese literature. In the Song Dynasty, there were "preserved rice dumplings", that is, the fruit was put into rice dumplings. The poet Su Dongpo had a poem about "seeing bayberry in rice dumplings". At this time, there were also advertisements using rice dumplings to build pavilions and wooden carts. Eating rice dumplings became fashionable in the Song Dynasty. During the Yuan and Ming dynasties, the wrapping material of rice dumplings changed from wild rice leaves to rutana leaves. Later, rice dumplings wrapped in reed leaves appeared, and the additional ingredients included bean paste, pork, pine nuts, dates, walnuts, etc. Wait, the varieties are more colorful.

To this day, at the beginning of the fifth lunar month every year, every Chinese family soaks glutinous rice, washes rice dumpling leaves, and makes rice dumplings, which are as popular as Huzhou rice dumplings.

< p> There are more varieties of fillings. In the north, Beijing jujube rice dumplings are mostly filled with dates; in the south, there are various fillings such as bean paste, fresh meat, eight treasures, ham, and egg yolks, among which Zhejiang Jiaxing rice dumplings are the representative ones. . The custom of eating rice dumplings has been popular in China for thousands of years and has spread to Korea, Japan and Southeast Asian countries.

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What is the origin of rice dumplings? What

The origin of Zongzi: In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he threw a large stone into the Miluo River in grief and anger in order to prevent the fish and shrimps from being harmed. After his body, people put rice in bamboo tubes into the river to attract fish and shrimps to eat. Later, in order to show their respect and memory for Qu Yuan, people would put rice in bamboo tubes and throw them into the river to pay homage to Qu Yuan. This is the earliest ritual in our country. Zongzi - the origin of "tube rice dumplings"

Why were mugwort leaves, reed leaves, and lotus leaves later used to make rice dumplings? There is a record in "Ji Xue Ji": During the Jianwu period of the Han Dynasty, Changsha people used to make rice dumplings at night. I dreamed of a man who claimed to be Dr. Sanlu (Qu Yuan's official name) and said to him: "The things you sacrifice have been stolen by the dragon in the river. From now on, you can wrap them with mugwort leaves and tie them with five-color silk threads. Afraid of these two things.

"So, people used "wild rice leaves wrapped in millet" to make "corners"