The origin of the Dragon Boat Festival

The fifth day of the fifth lunar month is commonly known as the "Dragon Boat Festival". Duan means "beginning" and "beginning". The fifth day of the Lunar New Year can be called the Dragon Boat Festival. The lunar calendar uses earthly branches to record the months. The first month is Yin, the second month is Mao, and the fifth month is Wu. Therefore, May is called Wu month. "Five" and "Wu" are connected, and "Five" is the Yang number, so the Dragon Boat Festival is also called the Wu month. Named Duanwu, Chongwu, Duanyang, Zhongtian, etc. Judging from historical records, the word "Dragon Boat Festival" was first seen in "Fengtu Ji" written by Zhou Chu of Jin Dynasty: "Dragon Boat Festival in midsummer, cooking millet with duck horns". The Dragon Boat Festival is a traditional festival for the Han people in my country. The essential activities on this day gradually evolved into: eating rice dumplings, racing dragon boats, hanging calamus and mugwort leaves, smoking atractylodes and angelica, and drinking realgar wine. It is said that eating rice dumplings and racing dragon boats are to commemorate Qu Yuan, so after liberation, the Dragon Boat Festival was named "Poet's Day" to commemorate Qu Yuan. As for hanging calamus and moxa leaves, smoking atractylodes and angelica, and drinking realgar wine, it is said to suppress evil spirits. Although the Dragon Boat Festival is celebrated every year, the origin of the Dragon Boat Festival is not very clear. To sum up, there are roughly the following theories.

First, commemorate Qu Yuan’s speech. This theory first came from the records of Wu Jun of the Liang Dynasty in the Southern Dynasty, "Xu Qi Xie Ji" and "Jingchu Sui Sui Ji" of the Northern Zhou Dynasty. It is said that Qu Yuan threw himself into the Miluo River on the fifth day of the fifth lunar month and was trapped by dragons after his death. People mourned his death and threw colorful silk rice dumplings into the water on this day to drive away mosquitoes and dragons. It is also said that after Qu Yuan threw himself into the Miluo River, local people immediately rowed boats to rescue him after hearing the news. They went straight to Dongting Lake, but did not see Qu Yuan's body. At that time, it happened to be a rainy day, and the boats on the lake gathered together at the pavilion on the shore. When people learned that they were salvaging the virtuous minister Qu, they went out in the rain again and rushed into the vast Dongting Lake. In order to express their grief, people went boating on the rivers, and then it gradually developed into dragon boat racing. 'It seems that eating rice dumplings and racing dragon boats on the Dragon Boat Festival are related to the commemoration of Qu Yuan. There is a poem "Dragon Boat Festival" by Wenxiu of the Tang Dynasty as evidence: "Who said that the festival is divided into Dragon Boat Festival? It has been rumored to be Qu Yuan through the ages. It is ridiculous that the Chu River is empty and cannot be washed away. "Zhichen is wronged."

Second, Yingtao God said. This statement comes from the "Cao E Stele" of the Eastern Han Dynasty. During the Spring and Autumn Period, Wu Zixu, a loyal minister of the State of Wu, died unjustly and turned into the god of waves. People mourned and offered sacrifices to him, hence the Dragon Boat Festival.

Three, Dragon Festival. This statement comes from Wen Yiduo's "Dragon Boat Festival Examination" and "Dragon Boat Festival Historical Education". He believes that the fifth day of May is the day when the "dragon" tribe in the ancient Wuyue region held totem sacrifices. The main reasons are: (1) The two most important activities of the Dragon Boat Festival, eating rice dumplings and racing boats, are both related to dragons. Zongzi thrown into the water are often stolen by mosquito dragons, while dragon boats are used for the ferry races. (2) The ferry race is particularly closely related to the ancient Wuyue region, and the people of Wuyue also have the custom of cutting off their hair and getting tattoos "to look like dragons". (3) In ancient times, there was a folk custom of "tying arms with colorful silk" on the fifth day of May. This should be a relic of the "dragon son-like" tattoo custom.

Four, the evil sun. In the pre-Qin era, it was generally believed that the fifth month was a poisonous month and the fifth day was an evil day. The chapter "Midsummer" in "Lu's Spring and Autumn Annals" stipulates that people should abstain from sex and fast in May. "Xia Xiaozheng" records: "On this day, medicine is stored to remove poisonous gases." "Dadaili" records, "On May 5th, animals are used to bathe in orchids." There are many legends about using baths to drive away evil spirits and thinking that Chongwu is the day of death. "Historical Records: Biography of Mengchangjun" records that the famous Mengchangjun in history was born on May 5th. His father asked his mother not to give birth to him, believing that "if a child is born in the fifth month of the fifth month of the lunar month, he will be harmed by his parents." The lost text of "Customs" states, "It is said that if a child is born on May 5th, the male will harm the father, and the female will harm the mother." Wang Chong, the author of "Lunheng", also recorded: "It is taboo to raise the son of the first month and the fifth month; it is not allowed to kill the father and mother with the son of the first month and the fifth month." Wang Zhen'e, the general of the Eastern Jin Dynasty, was born on the fifth day of the fifth lunar month, and his grandfather named him " Suppress evil." Zhao Ji, Emperor Huizong of the Song Dynasty, was born on the fifth day of the fifth lunar month and was fostered outside the palace since childhood. It can be seen that in ancient times, it was a common phenomenon to regard the fifth day of May as an evil day. It can be seen that since the pre-Qin Dynasty, this day has been an unlucky day. In this way, it is logical to plant calamus and mugwort leaves on this day to drive away ghosts, smoke atractylodes and angelica and drink realgar wine to ward off epidemics.

Five, said the summer solstice. Liu Deqian, who holds this view, put forward three main reasons in "Another Theory of the Origin of "Dragon Boat Festival"" and "Interesting Talks about Traditional Chinese Festivals": (1) The authoritative year-old work "Jingchu Years' Notes" and There is no mention of the festival custom of eating rice dumplings on the fifth day of May, but eating rice dumplings is written in the Summer Solstice Festival. As for Jingdu, the "Jade Candle Book" written by Du Taiqing in the Sui Dynasty listed it as a recreational activity on the summer solstice, which shows that it was not necessarily to salvage the great poet Qu Yuan who threw himself into the river. (2) Some contents in the Dragon Boat Festival customs, such as "stepping on hundreds of herbs", "fighting on hundreds of herbs", "collecting miscellaneous herbs", etc., actually have nothing to do with Qu Yuan. (3) The first explanation of the Dragon Boat Festival is: "The sun leaves are shining brightly, and the Dragon Boat Festival is in the middle of summer. Therefore, the Dragon Boat Festival can also be called the Tianzhong Festival. Therefore, the Dragon Boat Festival The earliest origin of the festival is the summer solstice, and the commemoration of Qu Yuan has the most widespread influence. Because of Qu Yuan's outstanding personality, people are also willing to attribute this anniversary to him.

The earliest Dragon Boat Festival food should be the "Owl Soup" in the Western Han Dynasty. "Historical Records" "The Chronicles of Emperor Wu" notes such as Chun Yan: "The Han Dynasty sent Dongjun to send Owls, and the fifth day of the fifth month was for Owls." The soup is given to hundreds of officials. They are evil birds, so eat them." Probably because owls are difficult to catch, the custom of eating owl soup did not continue. Zongzi, the protagonist of the Dragon Boat Festival, appeared later in the Eastern Han Dynasty. It was not until the Jin Dynasty that zongzi It has become a festival food during the Dragon Boat Festival.

"Fengtu Ji": "On May 5th, the same as the summer solstice,... on the first day of this second festival, sticky rice is wrapped in wild rice leaves, mixed with millet, and boiled with pure and thick ash juice to make it cooked. At the same time, there is another The Dragon Boat Festival diet, called "turtle", only appeared briefly in the Jin Dynasty, and then disappeared. Only the rice dumpling called "corner millet" in "Fengtu Ji" has become the most popular for thousands of years because of its attachment to Qu Yuan's legend. It is a popular Dragon Boat Festival diet.

From the practice recorded in "Feng Tu Ji", the rice dumplings at that time were mainly made of millet, and no other fillings were added except millet. Thanks to the skillful management of the Chinese people, the rice dumplings I can see today have various changes in shape and content.

First of all, in terms of shape, the rice dumplings in various places have triangular and square pyramids. Shape, pillow shape, small pagoda shape, round stick shape, etc. The materials of the rice dumplings vary from place to place. In the south, where bamboo is abundant, most people prefer to use fresh bamboo leaves to tie the rice dumplings. Zongzi tied with leaves will not have the fragrance of bamboo leaves when cooked. Northerners are accustomed to using reed leaves to tie the rice dumplings. The leaves of the reed leaves are slender and narrow, so the sizes of the rice dumplings are very different. There are giant rice dumplings weighing two or three kilograms, and there are also small and exquisite sweet rice dumplings less than two inches long.

In terms of taste, the rice dumpling fillings are both meat and vegetable, sweet and salty. Zongzi are mainly sweet, and those in the south are less sweet and more salty. The content of the rice dumplings in Peiping can be roughly divided into three types: one is pure. White rice dumplings are steamed and eaten with sugar. The other is jujube rice dumplings, which are mainly filled with jujubes and preserved fruits. The third type is red bean paste rice dumplings, which are relatively rare in North China. Zongzi, made with millet instead of glutinous rice, is steamed with red dates. Some people call it "gold-wrapped agate" when you see the yellow and sticky millet embedded in it. The Huzhou rice dumplings are made of fragrant and soft rice, and are divided into salty and sweet varieties. The salty rice dumplings are filled with a piece of fat and lean meat, and the sweet rice dumplings are filled with jujube paste or bean paste. Suet. Steamed, the lard is blended into the bean paste, which is very smooth and delicious. The rice dumplings produced by "Wufangzhai" are especially famous for their fillings, including eight-treasure rice dumplings, chicken rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, etc. Sichuan's salt and pepper bean rice dumplings are also unique. First, soak glutinous rice and red beans for half a day, add peppercorns, Sichuan salt and a little bacon, then wrap them into four corners and cook them over high heat. It takes several hours to cook and then grill it over charcoal. It tastes charred on the outside and tender on the inside.

Guangdong's Zhongshan Ludou Zongzi is characterized by its round rod shape and as thick as an arm. There are also two types: sweet and salty. The sweet ones include lotus paste, bean paste, chestnut paste, and date paste; the salty ones include bacon, roasted chicken, egg yolk, scallops, mushrooms, mung beans, barbecued pork, etc.

Southern Fujian. Zongzi is divided into alkaline rice dumplings, meat rice dumplings and bean rice dumplings. Alkaline rice dumplings are made by adding lye to steam, and are sticky, soft and slippery. The ingredients of meat rice dumplings include: Braised pork, mushrooms, egg yolks, dried shrimps, dried bamboo shoots, etc. Xiamen’s meat rice dumplings are the most famous. Bean rice dumplings are popular in Quanzhou, made from September beans mixed with a little salt and wrapped in glutinous rice. Steamed, the beans are fragrant, and some people eat them dipped in sugar.

Abstract about Dragon Boat Festival Zongzi

Eating Zongzi on Dragon Boat Festival, now people only know that this is to commemorate the great poet Qu Yuan. However, according to expert research, rice dumplings are just ordinary folk food, and the original eating of rice dumplings was not fixed on the Dragon Boat Festival. It is said that eating rice dumplings on the Dragon Boat Festival is to worship Qu Yuan, which was formed by later generations and only reflects the wishes of the people. In fact, the folk custom of eating rice dumplings on the "Cold Food Festival" (the day before Qingming) was formed to commemorate Jie Zitui of the Jin Dynasty in the Spring and Autumn Period. The origin of rice dumplings is earlier than eating rice dumplings on the Dragon Boat Festival. To this day, the folk custom of eating rice dumplings on the day before Qingming Festival and Qingming Festival is still practiced in many places.

Eating rice dumplings during the Dragon Boat Festival as a national custom first appeared in "Feng Tu Ji" written by Zhou Chu of the Western Jin Dynasty: "In the midsummer Dragon Boat Festival, people cook millet." By the Tang and Song Dynasties, rice dumplings had become a must for the Dragon Boat Festival. Prepare food.

Evolution of Zongzi Talk

Spring and Autumn Period: Rice is wrapped in wild rice leaves (wild rice leaves) and shaped into horns, which is called "horn millet"; rice is packed in bamboo tubes and sealed and roasted, which is called "corner millet". Tube Zongzi".

In the late Eastern Han Dynasty, millet was soaked in plant ash and water. Because the water contained alkali, the millet was wrapped in wild rice leaves into a square shape and cooked to become Guangdong alkaline rice dumplings.

Jin Dynasty: Zongzi was officially designated as the Dragon Boat Festival food. At this time, in addition to rice, the raw materials for making rice dumplings are also added with the Chinese medicinal material Yizhiren. The cooked rice dumplings are called "Yizhizong".

Southern and Northern Dynasties: Mixed rice dumplings appeared. The varieties increased, and the rice was mixed with animal meat, chestnuts, red dates, and red beans. The rice dumplings were also used as gifts for social interactions.

Tang Dynasty: The rice used for rice dumplings is as white as jade, and the shape of the rice dumplings appears conical or diamond-shaped. "Datang Zongzi" is recorded in Japanese literature.

Song Dynasty: There are "wormwood rice dumplings soaked in moxa leaves and wrapped", and "candied rice dumplings", as seen in the name of Su Dongpo's poem "Sometimes I see Yangmei in the rice dumplings". At this time, advertisements using rice dumplings to build pavilions and wooden carts and oxen and horses also appeared, indicating that eating rice dumplings had become fashionable in the Song Dynasty.

Yuan Dynasty: The wrapping material of rice dumplings has changed from wild rice leaves to Ruo leaves, breaking through the seasonal limitations of wild rice leaves.

Ming Dynasty: Zongzi wrapped in reed leaves appeared, and the additional ingredients included bean paste, pork, pine nuts, dates, and walnuts, and the varieties became more colorful.

Qing Dynasty: "Ham Zongzi" appeared.

Nowadays, there are thousands of varieties of zongzi, brilliant and colorful. Nowadays, rice dumplings from all over the world are generally made of glutinous rice wrapped in Ruo shells, but the color of the connotation depends on the local specialties and customs. The famous ones include longan rice dumplings, meat rice dumplings, crystal rice dumplings, lotus paste rice dumplings, candied rice dumplings, chestnut rice dumplings, spicy rice dumplings, Pickled cabbage rice dumplings, ham rice dumplings, salted egg rice dumplings, etc.

Famous rice dumplings from all over the country

Guangdong rice dumplings: Guangdong rice dumplings are large in size and unique in appearance. In addition to fresh meat rice dumplings and bean paste rice dumplings, there are also diced chicken, duck meat, barbecued pork, and egg yolks. , mushrooms, mung bean paste, etc. as fillings.

Southern Fujian rice dumplings: Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline water rice dumplings are both famous at home and abroad. The rice dumplings used for roasted pork rice dumplings must be of the highest quality. The pork belly must be braised until it is fragrant and tender. Add in mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. When eating, it is dipped in minced garlic, mustard, red chili sauce, Various condiments such as radish sour and so on make it sweet and tender, oily but not greasy.

Ningbo rice dumplings: Zhejiang Ningbo rice dumplings are square in shape and include alkaline water rice dumplings, red bean rice dumplings, red date rice dumplings and other varieties. Its representative variety, alkaline rice dumplings, is made by adding an appropriate amount of alkaline water to glutinous rice and wrapping it with old yellow Ruo leaves. After cooking, the glutinous rice turns light yellow and can be eaten with sugar. It is fragrant and delicious.

Jiaxing Zongzi: Jiaxing Zongzi is rectangular and comes in varieties such as fresh meat, bean paste, and eight treasures. For example, for fresh meat rice dumplings, a piece of fat meat is often sandwiched into the lean meat. After the rice dumplings are cooked, the oil from the fat meat penetrates into the rice, making it fat but not greasy in the mouth.

Beijing Zongzi: Beijing Zongzi is a representative variety of northern rice dumplings. It is small in size and has an oblique square shape. In the rural areas of the northern suburbs, it is customary to eat rhubarb rice dumplings, which are sticky, tough and fragrant, mostly filled with red dates and bean paste.

Other famous rice dumplings include spicy rice dumplings from Sichuan and Lianghu, pickled cabbage rice dumplings from Guizhou, and salted egg rice dumplings from northern Jiangsu.

There are many kinds of rice dumplings in Shanghai

The Cantonese style rice dumplings represented by Xinghualou and Xinya are soft and have a strong taste. They are flat-bottomed, square or pentagonal in shape, with one corner pointing upward. , and the rest stretch out in all directions. There are many varieties of Cantonese-style rice dumplings, including chestnuts, fresh meat, egg yolks, and mushrooms; pillow-wrapped rice dumplings include roast duck, mushrooms, chestnuts, fresh meat, egg yolks, and rice kernels; others include alkaline water rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, and fresh meat rice dumplings. Egg yolk rice dumplings, red bean rice dumplings, etc.

The Huaiyang specialty rice dumplings represented by Lao Banzhai and Yangzhou Restaurant are "Eight Flavors and Eight Styles", authentic "little foot" white rice rice dumplings, square red date and red bean rice dumplings, weight-shaped egg yolk and chestnut rice dumplings, and ingot-shaped rice dumplings. Ham meat rice dumplings, triangular bean board bacon rice dumplings, pillow-style fresh meat rice dumplings, long pillow-style chicken rice dumplings, and diamond-shaped bean paste rice dumplings are all distinctive.

The mushroom rice dumplings, bean paste rice dumplings, bean paste rice dumplings, red bean and red date rice dumplings, pine nut white rice rice dumplings and luohan rice dumplings supplied by Gongdelin are all vegetarian.

Halal Hong Changxing's rice dumplings are very Muslim-style. The rice dumpling shell is slightly green, with sharp edges and corners, delicate appearance and pure taste, especially the "beef rice dumpling", which is unique from other places.

The rice dumplings supplied by traditional specialty stores such as Shen Dacheng, Shanghai Jiaxing Zongzi Shop, and Wufangzhai are "various", including bean paste, fresh meat, white rice, red dates and red beans, fresh meat and egg yolks, etc. Shen Dacheng is the first to create colorful curry chicken rice dumplings. Various types of rice dumplings vary from variety to appearance, taste to color. The large Cantonese-style pillow rice dumpling weighs 450 grams each, while the mini rice dumplings only weigh 25 grams each.

Foreign Zongzi

Japan: Zongzi is called Maojuan and is eaten on May 5th of the lunar calendar. It is made of rice flour wrapped in Ruo leaves or wild rice leaves and grows into a cylindrical shape.

Vietnam: Eat rice dumplings during the Dragon Boat Festival in the lunar calendar. Salty rice dumplings are made of glutinous rice, dried shrimps, lean pork, red beans, and half a salted egg; alkaline rice dumplings are made of glutinous rice flour, shredded coconut, shrimps, and mung beans wrapped into a diamond shape, and dipped in sugar to eat; fatty rice dumplings are made of glutinous rice, It is made of rib meat, dried shrimps, mung beans and five-spice seasoning, cooked, peeled and sliced ??before eating.

Thailand: Rice dumplings are eaten during the Songkran Festival and the rainy season, mainly sweet rice dumplings. It is glutinous rice soaked in coconut milk, added with coconut meat, black beans, taro, and sweet potatoes. It is wrapped in banana leaves and steamed before eating.

Mexico: There is a "Zongzi Festival" to celebrate the corn harvest. During the festival, every household wraps corn, beef, chicken, carrots, potatoes, peppers, etc. in banana leaves and cooks them before eating.

In addition, countries such as Costa Rica, Honduras, and Peru also have the custom of eating rice dumplings.

How much do you know about the nicknames of the Dragon Boat Festival?

According to statistics, the name of the Dragon Boat Festival has the most names among all traditional festivals in my country, with more than 20 names, which can be called the most popular nicknames for the festival. Such as Dragon Boat Festival, Dragon Boat Festival, Duanyang Festival, Chongwu Festival, Chongwu Festival, Tianzhong Festival, Summer Festival, May Festival, Chang Festival, Pu Festival, Dragon Boat Festival, Bath Orchid Festival, Zongzi Festival and so on.

According to the Records of the Years of Jingchu in the Dragon Boat Festival, because climbing in midsummer, Shunyang is above, May is midsummer, and its first noon is a day when the weather is good when climbing in Shunyang. , so the fifth day of May is called the "Duan Yang Festival".

Chongwu Festival is Wu, which belongs to the twelve branches. The fifth month of the lunar calendar is Wu month. Wu and Wu have the same pronunciation, and Wu and Wu are the same. Therefore, the Dragon Boat Festival is also called "Chongwu Festival" or "Chongwu Festival". In some places it is also called "May Day".

Tianzhong Festival The ancients believed that on May 5th, the sun was at the top of the sky, so this day was called "Tianzhong Festival".

Bathing Orchid Festival The Dragon Boat Festival falls in midsummer, a season when skin diseases are common. It was a custom in ancient times to bathe in orchid soup to remove dirt. "Dadaili" of the Han Dynasty says: "Bath in orchid soup at noon."

Zongjie Festival When the ancients ate rice dumplings during the Dragon Boat Festival, they had a game of comparing the length of the rice dumpling leaves that each person had untied, with the elder winning, so it is also known as the "Zongdong Festival".

Daughter's Day Ming Shen List "Wanshu Miscellaneous Notes": "Daughter's Day in May, tied with a Dragon Boat Festival rope, wearing mugwort leaves, five poison charms. Wan custom from the first to fifth day of May, decorated little girl, all The married women also return to Ning. "Shen Bangwan's "Miscellaneous Notes" records: "From May 1st to the 5th, every family in Yanjing decorates their little girls and they are all in beautiful condition. , also returned to Ning with a pomegranate hairpin, called Daughter's Day."

Calamus Festival The ancients believed that "Chongwu" was a taboo day, when all five poisons were released. Therefore, the Dragon Boat Festival customs were mostly to drive away poisons, such as hanging calamus, moxa leaves, etc. on the door, so the Dragon Boat Festival Festival is also called "Calamus Festival".

The origin of eating rice dumplings during the Dragon Boat Festival

There is an interesting legend here. In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he angrily threw a large stone into the Miluo River. In order to prevent fish and shrimp from damaging his body, people packed rice in bamboo tubes and threw it into the river. middle. 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 river to pay homage. This is the origin of the earliest rice dumplings in my country - "Tong Zong".

Why were moxa leaves, reed leaves, and lotus leaves used to make rice dumplings later? There is such a record in "Ji Xue Ji": 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: "Everything you sacrifice has been destroyed by the dragon in the river." If it is stolen, it can be wrapped in mugwort leaves and tied with five-color silk threads. Jiaolong is most afraid of these two things. "So, people used "mug leaves to wrap millet" to make "corner millet", which was passed down from generation to generation and gradually developed into "corn millet". my country’s Dragon Boat Festival food.

Emperor Qianlong of the Qing Dynasty, after eating Nine Rice Dumplings in the palace during the Dragon Boat Festival, Longyan was overjoyed and full of praise. He happily composed a poem: "Flowers in four seasons are unexpectedly coincident, and Nine Rice Dumplings are competing for new ones." . ”

Nine-shaped rice dumplings are a kind of rice dumplings, which are nine rice dumplings connected in a string, some big and some small, big ones on top, small ones on the bottom, with different shapes, very beautiful, and used. It is made of silk threads of nine colors and is colorful. Jiuzi Zong is mostly given as a gift to relatives and friends, such as a gift from a mother to her married daughter, a gift from a mother-in-law to a newlywed daughter-in-law, etc. Because "Zongzi" is homophonic to "neutral", there is a folk saying that eating "Zongzi" can lead to a son.

Qing Dynasty poet Wu Manyun also wrote a poem praising Jiuzi Zong: "Wrapped in even tubes of spring rice, Jiuzi colorful strands are tied heavily, the green rice dumplings have faded and the skin is white, laughing and talking about the cook Lotus root and pine. ”

Zongzi not only comes in many shapes and varieties, but also has different flavors in different places, mainly sweet and salty. The sweet flavors include white water rice dumplings, red bean rice dumplings, broad bean rice dumplings, date rice dumplings, rose rice dumplings, melon kernel rice dumplings, bean paste lard rice dumplings, date mud lard rice dumplings, etc. The salty ones include pork rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, diced meat rice dumplings, etc., but pork rice dumplings are more common. In addition, there are Southern-style assorted rice dumplings, bean paste rice dumplings, mushroom rice dumplings, etc., as well as "double rice dumplings" with one end sweet and the other salty, one rice dumpling with two flavors. These rice dumplings all have different flavors, making the rice dumpling family colorful.

Due to the spread of food culture, my country's rice dumpling-making technology was spread abroad as early as ancient times, so many countries in the world also have the custom of eating rice dumplings.

Peruvian people eat rice dumplings on Christmas. The whole family sits together to celebrate Christmas and eat rice dumplings. Even some married daughters have to rush back to their parents’ homes on this day. , let’s try the rice dumplings made by my mother.

Burmese people also love to eat rice dumplings. During the Dragon Boat Festival, they use glutinous rice as the main ingredient and ripe bananas and coconut as the filling. This kind of rice dumplings has an attractive aroma, is soft, sweet, and has a unique flavor.

Japan’s Dragon Boat Festival falls on May 5th in the Gregorian calendar. The main ingredient of their rice dumplings is rice flour, which is shaped like a bell.

The shape of the rice dumplings made by Malaysians is very similar to the rice dumplings in Guangdong, my country. It is characterized by its larger size. In addition to fresh meat rice dumplings and ham rice dumplings, there are also bean paste rice dumplings and coconut rice dumplings. They are very delicious.

Philippine rice dumplings are long in shape and have the same flavor as those in eastern Zhejiang, my country. Zongzi is also an essential Christmas food for Filipinos.