The origin of zongzi
Zongzi
Duanwu worship ancestors, in fact, is the content given by later generations. Ancient people on the Dragon Boat Festival, in fact, there are a variety of sayings, Handan Chun "Cao E Stele" said it was sacrificed to Wu Zixu: "May 5, when the time to meet Wu Jun." It is said that Wu Zixu was loyal to Wu, but he was killed by Wu Fu-chai, the king of Wu, and his body was thrown into the river and turned into a god of Tao. According to folklore, Wu Zixu died on May 5th. The Huiji Canonical Records, on the other hand, honors Cao E; "The woman Cao E was born in Shangyu, Huiji. Her father was a sorcerer. In the middle of Jianwu of Han Dynasty, Changsha District suddenly saw a scholar who claimed to be a sanlu dafu. Said back to the day: I heard that when you see the sacrifice, very good. The dragon often steal, if there is a favor, when the neem leaves stuffed with green silk wrapped around it. These two things scorned by the dragon. Back to follow his words. Today, May 5 for dumplings and with neem leaves, five flowers silk, the legacy of the wind." Thus, "The dumplings are made by Qu Yuan's sister." According to Qi Harmonious Records, the dumplings were created for fear that the rice sacrificed to Qu Yuan would be stolen by the dragon. Because the dragon was afraid of neem leaves and green silk. Li Shizhen, "Compendium of Materia Medica", however, said: "Rice dumplings, commonly known as zong. Ancient people with millet wrapped in Zizou reed leaves cooked into a sharp corner, such as the shape of the heart of the palm tung leaves, so it is said that the dumplings, said the corner of the millet. In recent times, more with glutinous rice carry on. Today's custom, the fifth of May as a festival, phase Kui sent, or said for the sacrifice of Qu Yuan. This is made to cast the river, to feed the dragon." Because Li Shizhen such claims, so Wen Yiduo "Dragon Boat Festival for the Dragon Totem worship of the nation's ancestor day," said.
Dumplings Introduction
Dumplings (Pinyin: zòng zǐ, read up should be: zòng zi) (English name: rice dumpling) is the Dragon Boat Festival festival food, the ancient name of the "Corner corn", legend has it that the festival is for the sacrifice of the Qu Yuan and began to circulate, the day will send each other dumplings The dumplings were given to each other on that day as a souvenir. Zongzi is by far the most culturally rich traditional food in Chinese history. Eating Zongzi at Dragon Boat Festival Eating Zongzi at Dragon Boat Festival is another traditional custom of the Chinese people. Zongzi, also known as "corn", "tube dumplings". It has a long history and many different patterns. According to records, as early as the Spring and Autumn period, with Mizushu leaves (wild rice leaves) wrapped in millet into a horn-shaped, called "corner of millet"; bamboo tube with rice sealed and baked, called "tube dumplings". The end of the Eastern Han Dynasty, to grass ash water soaked in millet, because the water contains alkali, with Mushroom leaves wrapped in millet into a quadrangular shape, cooked, became the Guangdong alkaline water dumplings. Jin Dynasty, zongzi was officially designated as the Dragon Boat Festival food. At this time, the package zongzi raw materials in addition to glutinous rice, but also add the Chinese medicine Yizhi Ren, cooked zongzi called "Yizhi zongzi". Rice mixed with animal meat, chestnuts, jujubes, adzuki beans, etc., more varieties. Zongzi also used as a gift for interaction. To the Tang Dynasty, rice dumplings with rice, has been "white as jade", the shape of its conical, diamond-shaped. Japanese literature recorded in the "Tang dumplings". Song Dynasty, there has been "candied rice dumplings", that is, fruit into the dumplings. Poet Su Dongpo has "in the dumplings see prunes" poem. At this time also appeared with zongzi piled up into buildings, pavilions, wooden cars, cows and horses for the advertisement, indicating that the Song Dynasty to eat zongzi has been very fashionable. Yuan, Ming period, zongzi parcel material has changed from zongmu leaf for Ruo leaf, and later appeared with reed leaf package of zongzi, additional material has appeared bean paste, pork, pine nuts, jujube, walnuts and so on, varieties are more colorful. Until today, at the beginning of May every year, the Chinese people have to dip glutinous rice, wash zongzi leaves, package zongzi, its color varieties are more varied. From the filling point of view, the north more packages of small jujube Beijing jujube brown; the south has bean paste, fresh meat, eight treasures, ham, egg yolks and other fillings, which is represented by the Zhejiang Jiaxing zongzi. The custom of eating zongzi has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.
Historical Records
Historical records about zongzi, the first in the Han Dynasty Xu Shen's "Shuowen Jiezi". The character "粽" was originally written as "糉", and "说文新附" said "米部" as "糉". The "New Supplement to Shuowen" (Rice Section) says, "Rice dumpling, rice wrapped in reed leaves, is also rice. The word "rice dumpling" was originally "糉" (糉), which means "rice wrapped in reed leaves" (糉). The Shuo Wen? This means that the bird converges its legs and claws when it flies. Jiyun? Sending Rhymes: "Glutinous rice dumpling. Or as dumplings." Rice dumplings, also known as "corn", the earliest recorded in the Western Jin Dynasty Zhou Chu's "Record of Winds and Lands": "Midsummer end of the five, Fang Bo Xieji. Enjoy corn, turtle scale Shunde. Note: end, the beginning of the first five days of May. Four Zhong for Fang Bo. Commonly emphasize the fifth of May, the same as the summer solstice. ● (the same as "duck"), spring Fu chick, to the summer solstice month, are any bite. First of these two sections of the day, and the sticky rice wrapped in Mizuko leaves, mixed with corn, to the thick ash juice cooked to cook, the two festivals are still eaten. ...... sticky rice wrapped in a 'rice dumpling', a 'corner corn', cover the yin and yang is still phase bracts are not dispersed image." Ming Dynasty Li Shizhen, "Compendium of Materia Medica", clearly explains the use of millet wrapped in Mizushu leaves, cooked into a sharp corner or palm leaf-shaped food, so called "corner millet" or "dumplings". After the Ming and Qing Dynasties, the dumplings are made of glutinous rice, then it is not called corn, but called dumplings.
The above information from /f?kz=1096936887 inside the physical photos of the dumplings