Dragon Boat Festival, also known as Zongzi Festival, Zongzi is naturally a seasonal food that must be eaten. Su Mu Brown, a special secret alkaline rice dumpling made by Four Seasons Fangcao U stew, is a classic of rice dumplings and a must-eat delicacy during the Dragon Boat Festival.

The secret hematoxylin brown is made of high-quality glutinous rice, plant ash, hematoxylin sticks, etc., wrapped in zongzi leaves, stewed for a long time, and eaten with osmanthus honey. It is crystal clear, fragrant and charming, soft and greasy, rich in nutrition, and suitable for all ages.

Raw Materials of Sumu Zongzi —— Glutinous Rice and plant ash

The Raw Material of Sumu Zongzi —— Sumu Stick

Plant ash with brown hematoxylin is made of unpolluted early rice straw and several natural plants, which not only makes zongzi more fragrant, but also has health care effects. As early as the end of the Eastern Han Dynasty, millet was soaked in plant ash water, wrapped in leaves and cooked in a quadrangle, which was called Suanshui Zongzi. Song Gaolian's "Eight Notes on Zunsheng" said: "Anyone who cooks zongzi must use rice and firewood ash to pour juice, and some lime is also used to cook it, so that it will be fragrant in Julia." Sappan, on the other hand, has the functions of promoting blood circulation, dredging collaterals, removing blood stasis and relieving pain, dispelling wind and blood, and is a good medicinal material for strengthening the body. Therefore, eating the secret Sumu Brown of Four Seasons Fangcao U stew has the effects of clearing away heat and toxic materials, resolving food stagnation, stimulating appetite and strengthening the spleen, stopping bleeding and invigorating qi, and relieving swelling and pain.

Some people often have indigestion when eating zongzi, resulting in increased gastric acid secretion, abdominal distension, abdominal pain, diarrhea and other symptoms, while eating hematoxylin brown can help digestion and strengthen the spleen and stomach, which is the magic of this kind of zongzi.

Sumu Zongzi is a pure natural brown, which has the function of promoting digestion and getting tired, and can also lose weight if eaten regularly!

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Zongzi

Zongzi, glutinous rice, stuffing and other foods wrapped in zongzi leaves (Hiragi leaves, bamboo leaves, etc.), stewed or steamed, are one of the traditional festival foods in China.

According to research, Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. Besides glutinous rice, Chinese medicine Alpinia oxyphylla (called "Yizhi Zongzi"), chestnut and pork were added as raw materials. Nowadays, Zongzi is a very common popular food and a holiday gift.

Zongzi is also a memorial to Qu Yuan, a great patriotic poet. Wu Jun in the Southern Dynasties wrote: "Qu Yuan died in Miluo on May 5, and the Chu people mourned it, so they stored rice in bamboo tubes and sacrificed it with water."

Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has spread widely and has spread to North Korea, Japan and Southeast Asian countries.

Zongzi has a variety of shapes, traditionally triangular, with sharp corners, quadrangles and rectangles. The tastes of zongzi are different, mainly sweet and salty. The sweetness includes white water zongzi, red bean zongzi, broad bean zongzi, jujube zongzi, rose zongzi, melon seed zongzi, bean paste zongzi, jujube paste zongzi and purple potato brown. There are pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced pork dumplings, egg yolk dumplings, assorted dumplings, bean paste dumplings, mushroom brown and so on.