Green dumplings, traditional Han Chinese festival food.
Eating green dumplings is mainly popular in the south of the Yangtze River, such as the Qingming Festival, the cold food festival and other festivals. In ancient China, during the Cold Food Festival, people did not make fire to cook and only ate cold food.
Cold food is food that is made in advance and does not need to be heated. Green dumplings are a snack from the south of the Yangtze River, named for their color.
It is made by mixing the juice of mugwort, which is only available around the time of the Ching Ming Festival, into a proportional amount of glutinous rice/sticky rice/flour, kneading it well by hand, and then wrapping it in different fillings according to the preference of each person and then steaming it to make it. In other parts of China, there are similar traditional pastries, which are made of glutinous/sticky rice around the time of the Ching Ming Festival, with similar production methods and eating customs.
In Guangdong and Taiwan Hakka areas, it is called "Ai Kuei", in Jiangxi Hakka areas it is called "Ai Miguo", in Minnan and Chaoshan areas it is called "Ai Kuei", and in Guangfu areas it is often called "Ai Kuei". In the Hakka area of Jiangxi Province, it is called "Ai Mi Guo", in Minnan and Chaoshan areas it is called "Ai Kuei", and in Guangfu area it is often called "Ai Cake". The finished green dumplings are sweet, soft and tasty, with the aroma of mugwort leaves.
Legend has it that one year during the Ching Ming Festival, Chen Taiping, a powerful general of Li Xiu Cheng of the Taiping Heavenly Kingdom, was pursued by the Qing soldiers, and a farmer who plowed the fields nearby came forward to help Chen Taiping disguise himself as a farmer and plowed the fields together with himself. The Qing soldiers didn't let Chen Taiping go, so they set up guards in the village, and every person who left the village had to be inspected to prevent them from bringing food to Chen Taiping.
After returning home, the farmer was thinking about what to bring to Chen Taiping, when he stepped on a clump of mugwort and slipped, and when he got up, he saw that his hands and knees were tinted with a greenish color. He was so impressed that he quickly picked up some mugwort and went home to wash it, boil it, squeeze the juice, and rub it into the glutinous rice flour to make a rice ball.
And then put the green dumplings in the grass, mixed with the sentries at the village entrance. Chen Taiping ate the rice ball and found it fragrant, sticky and not sticky.
After dark, he bypassed the Qing sentries and returned safely to the base camp. Later, Li Xiu Cheng ordered the Taiping army to learn how to make green dumplings to protect themselves from the enemy.
The custom of eating green dumplings spread.
The Origin of Green Dumplings
The Origin of Green Dumplings: Legend has it that one year during the Ching Ming Festival, a farmer in Jiangsu Province was busy plowing his own land, and suddenly heard a burst of hoofbeats coming from afar, and when he looked up, he saw the Qing army chasing after an officer wearing a Taiping army costume.
The peasants, in a moment of wisdom, went up to help the officer to take off his uniform, and stepped into the mud underneath his feet, and then let him squat his body to the paddy field, and then stood up with one hand to support the plow, and with one hand to wield the whip, and ploughed the ground. The Qing soldiers chased, saw the bare shoulders, full legs of mud farmers in the plow, unlike the Taiping Army officers, however, the cunning Qing soldiers and thought, in front of the lake, it is impossible to escape from the lake wings, on the neighborhood to add soldiers set up guards, looking around.
The witty farmers signaling the officer not to enter the village for the time being, they want to find a way to bring him some food to eat.
The farmers saw the Qing soldiers searching all over the place, and at the entrance of the village, there were Qing soldiers checking whether there were any food for the Taiping army officers in the bamboo baskets of every person who left the village.
The farmer thought that if he brought rice or noodles, then what kind of food would he bring? He was thinking down when he accidentally stepped on a clump of mugwort, slipped and fell, and when he climbed up, he saw that his hands and knees were stained with a greenish color. He immediately spoke on the heart, and quickly picked up some of the mugwort home to wash and boil squeeze juice, kneaded into the glutinous rice flour, made a rice ball.
And then put the green slippery doughnut in the grass and picked up the stretcher to the entrance of the village. The sentry saw the round and soft things in the water grass, and could not see that it was made of rice flour, and did not ask further questions and let it go.
The officer ate the dough while plowing the field when no one was around, and found it fragrant and sticky without sticking to his teeth. When it was dark, he bypassed the Qing sentries and returned to the base camp.
It turned out that he is the loyal king Li Xiu Cheng's powerful general Chen Taiping. He was so happy to see him back safely.
In honor of the life-saving green balls, Li Xiu Cheng ordered the Taiping army to learn to make green balls to protect themselves from the enemy. Since then, where the Taiping army fought, the custom of eating green dumplings will be spread to where.
The basic introduction of the green dumplings: green dumplings is a Han Chinese snack around the Jiangnan region, green, with the juice of the pulp wheat grass into the glutinous rice flour, and then wrapped into the bean paste filling, not too sweet and not greasy, with a light but long grass aroma. Nowadays, some stores use wheatgrass juice, some use wormwood juice, and some use other green leafy vegetable juice and glutinous rice flour pounded and then filled with bean paste and made into.
The function of green dumplings as rituals is becoming more and more diluted, and more people use them as food for spring excursions.
Where do they come from?
Dumplings are associated with a festival, the Cold Food Festival. You can't eat hot food on that day. It is mainly used to remember a wise minister named Jie Zi Tui. He died in a man-made forest fire. On the day of his death, fireworks are banned to commemorate him. In addition, they used flour and jujube paste to make swallows, strung them up with willow strips, and stuck them on the door to summon his soul, which is called "Zhi Tui Yan" (Jie Zi Tui is also known as Jie Zhi Tui). Whenever the cold food, people do not make fire to cook, only eat cold food. In the north, the people only eat pre-made cold food such as jujube cake, wheat cake, etc.; in the south, more for the green dumplings and glutinous rice sugar root. People weave willow into a circle and wear it on their heads, and stick willow branches in front of and behind their houses to show their nostalgia.
Somewhat similar to Qu Yuan.
I hope it will help you.
The Origin of Shanghai Green Dumplings
Green dumplings are a traditional Han Chinese festival food.
Eating green dumplings is mainly popular in the south of the Yangtze River during the Qingming Festival, and is not unique to Shanghai.
The origin of green dumplings
Legend has it that one year during the Ching Ming Festival, when the Taiping general Li Xiu Cheng was being pursued by the Qing soldiers, a farmer who was plowing nearby came forward to help, disguised Li Xiu Cheng as a farmer and ploughed the land together with himself. After failing to capture Li Xiucheng, the Qing soldiers did not let up, so they set up guards in the village, and every person who left the village was inspected to prevent them from bringing food to Li Xiucheng.
After returning home, the farmer was thinking of what to bring to Li Xiu Cheng to eat, a foot on a clump of mugwort, slipped and fell, climbed up only to see the hands, knees are stained with a green color. He was on the mind, and quickly picked some mugwort home to wash and boil the juice, kneaded into the glutinous rice flour, made into a rice ball. And then put the green dumplings in the grass, mixed with the sentries at the entrance of the village. Li Xiu Cheng ate the green dumplings, felt fragrant and sticky and not sticky teeth. After dark, he bypassed the Qing sentries and returned safely to the base camp. Later, Li Xiu Cheng ordered the Taiping army to learn how to make green dumplings to protect themselves from the enemy. The custom of eating green dumplings was then spread.
What is the origin of eating green dumplings in Qingming?
The last paragraph talks about green dumplings.
Introduction to Qingming Festival: Qingming is one of the 24 solar terms in China. Because the twenty-four seasons more objectively reflect the changes in temperature, rainfall, climate and other aspects of the year, so the ancient working people use it to arrange agricultural activities.
"Huainanzi? Tianwen training" cloud: "fifteen days after the vernal equinox, the bucket refers to B, then the wind of Qingming to." According to the "time of the year 100 questions" said: "Everything grows at this time, are clean and clear.
Therefore, it is called Qingming." Once Qingming arrives, the temperature rises, the rainfall increases, and it is a good time for spring plowing and planting.
Therefore, there are "before and after the Qingming, point melon planting beans", "planting trees, not over the Qingming" proverbs. It is clear that this festival has a close relationship with agricultural production.
However, as a festival, Qingming is different from a pure festival. The festival is a sign of the change of climate and seasonal order in our country, while the festival contains certain customary activities and some kind of commemorative significance.
Qingming Festival is a traditional festival in China, and also the most important festival of sacrifices, is the day of ancestor worship and sweeping the tomb. Tomb-sweeping is commonly known as visiting the graves, an activity to honor the dead.
Most of the Han Chinese and some ethnic minorities sweep their tombs on Qingming Festival. According to the old custom, when sweeping graves, people should bring wine, food, fruits, paper money and other items to the cemetery, food offerings in front of the graves of loved ones, and then incinerate the paper money for the graves to cultivate a new soil, folded a few young green branches inserted in the graves, and then kowtow to salute and worship, and finally ate wine and food to go home.
Du Mu, a poet of the Tang Dynasty, wrote a poem called "Qingming": "The rain falls one after another during the Qingming Festival, and the pedestrians on the road want to break their souls. I ask where the tavern is located. The shepherd boy pointed to the apricot blossom village."
The special atmosphere of Qingming Festival is written. Qingming Festival, also known as the festival, according to the solar calendar, it is between April 4 and 6 every year, it is the time of spring bright grass green, it is also a good time for people to spring tour (called trekking in ancient times), so the ancients have Qingming trekking, and a series of sports activities of the custom.
Until today, the Qingming Festival to worship ancestors, mourning the deceased relatives of the custom is still very prevalent. The origin of Qingming Festival and legend: China's traditional Qingming Festival began around the Zhou Dynasty, has a history of more than 2,500 years.
Qingming is a very important festival in the beginning, Qingming, the temperature rises, it is a good time for spring plowing and planting, so there is "before and after Qingming, planting melons and beans". "The first thing you need to do is to get your hands on a new one, and then you'll be able to get your hands on a new one.
Later, due to the days of Qingming and cold food close to the day, and cold food is the folk ban on the day of the fire sweeping the tomb, gradually, cold food and Qingming on the merger of one, and the cold food has become the alias of Qingming, but also become a custom for the Qingming Festival, the day of the Qingming does not move the fireworks, and only eat the cool food. On the cold food, there is such a legend: According to legend, the Spring and Autumn and Warring States period, the consort of the Duke of Jin Xian Li Ji in order to let his son Xi Qi successor, set up a poisonous plan to murder Prince Shen Sheng, Shen Sheng was forced to commit suicide.
Shen Sheng's younger brother, Chong Er, went into exile to avoid the disaster. During his exile, Chong Er suffered a lot of humiliation.
Most of the ministers who followed him went their separate ways. Only a few loyal people were left to follow him.
One of them was Jie Zi Tui. Once, Chong Er passed out from hunger.
In order to save Chong Er, Jie Zi Pui cut off a piece of meat from his own leg, cooked it over a fire and gave it to Chong Er to eat. Nineteen years later, Chong Er returned to his country and became the monarch, Duke Wen of Jin, one of the famous Five Hegemons of the Spring and Autumn Period.
When Duke Wen came to power, he rewarded those who had suffered with him, but he forgot about Jie Zi Tui. Some people complained for Jie Zi Tui in front of Duke Wen.
Duke Wen of Jin suddenly remembered the old story, the heart of shame, and immediately sent people to invite Jie Zi push on the court to be rewarded. However, after several trips, Jie Zi Tui could not come.
Duke Wen had to go and ask him himself. However, when Duke Wen arrived at Jie Zi Tui's house, the door was closed.
Jie Zi Tui did not want to see him, and had already carried his mother to hide in Mian Mountain (southeast of present-day Jiexiu County, Shanxi Province). Duke Wen of Jin then had his imperial guards go up to Mianshan to search for him, but they did not find him.
So, someone came up with the idea that it would be better to set fire to the mountain, lighting fires on three sides and leaving one side behind, so that when the fire started, Jie Zi Tui would come out on his own. Duke Wen of Jin ordered the fire to burn the mountain, but the fire burned for three days and three nights, after the fire went out, did not see the mesotronic pushed out.
Up the mountain to see, jiezi push mother and son holding a big charred willow tree has died. Duke Wen of Jin looked at the body of jiezi push to cry and worship for a while, and then buried the remains, found jiezi push spine blocked a willow tree hole, the hole seems to have something.
Take out a look, it turned out to be a piece of lapel, which is inscribed with a poem in blood: "Cutting flesh to serve the king's heart, but I hope that the Lord is always clear.
This is the first time I've ever seen a man who was a ghost under a willow, and I've never seen him again.
If the Lord has me in his heart, he will always think about himself when he remembers me. I am not ashamed to be in the ninth heaven, and I will be diligent and clear.
Duke Wen hid *** in his sleeve. Then he buried Jie Zi Tui and his mother separately under the big burnt willow tree.
In honor of Jie Zi Tui, Duke Wen ordered to change the name of Mian Shan to "Jie Shan", built a shrine on the mountain, and designated the day of the fire as the Cold Food Festival, telling the whole country to forbid fireworks and eat only cold food on this day every year. When he left, he felled a section of burnt willow wood, went to the palace to make a pair of wooden clogs, and sighed looking at it every day, "Woe to the foot."
"Foot" is the ancient term for mutual respect between subordinates and superiors or peers, and is said to have originated from this. The next year, the Duke of Jin led his ministers in plain clothes to pay homage on foot and express his condolences.
When he arrived at the grave, he saw the old willow tree come back to life, with thousands of green branches, dancing in the wind. When Duke Wen looked at the old willow tree, he saw it as if it was Jie Zi Tui.
He respectfully went to the front, cherished a pinch of the branch, and wove a circle to wear on his head.
He went to the willow tree and made a circle on his head. After the ceremony, the Duke of Jin gave the old willow tree the name of "Qingming Willow", and made this day as the Qingming Festival.
Since then, the Duke of Jin often put *** sleeve around, as a motto to spur their own ruling. He was very diligent in governance, and he managed the country well.
Since then, the people of Jin have been able to live and work in peace and contentment, and they miss Jie Zi Tui very much. On the day of his death, people banned fireworks to commemorate him.
Also with flour and jujube clay, pinched into the swallow, with willow string up, inserted in the door, to summon his soul, this thing is called "the push of the Yan" (jie zi tui also known as jie zhi push). Since then, the cold food, Qingming became a national people's grand festivals.
Whenever the cold food, people do not make fire to cook, only eat cold food. In the north, the people only eat pre-made cold food such as jujube cake, wheat cake, etc.; in the south, it is mostly green dumplings and glutinous rice candy root.
The origin of green dumplings?
Legend has it that one year during the Ching Ming Festival, the Taiping Heavenly Kingdom general Li Xiu Cheng was being pursued by the Qing soldiers, and a farmer plowing his field nearby came forward to help, disguised Li Xiu Cheng as a farmer and plowed the field with himself. After failing to capture Li Xiucheng, the Qing soldiers did not let up, so they set up guards in the village, and every person who left the village was inspected to prevent them from bringing food to Li Xiucheng.
After returning home, the farmer was thinking of what to bring to Li Xiu Cheng to eat, a foot on a clump of mugwort, slipped and fell, climbed up only to see the hands, knees are stained with a green color. He immediately had a plan, and quickly picked some mugwort home to wash and boil squeeze juice, kneaded into the glutinous rice flour, made into a rice ball.
And then put the green slippery dough in the grass, mixed with the sentries at the entrance of the village. Li Xiu Cheng ate the green dumplings, felt fragrant and sticky and not sticky teeth. After dark, he bypassed the Qing sentries and returned safely to the base camp. Later, Li ordered the Taiping army to learn how to make green dumplings to protect themselves from the enemy. The custom of eating green dumplings was then spread.
Expanded:
Homemade green dumplings practice:
Required materials:
120g glutinous rice flour, 30g corn starch, 180g bean paste filling, 100g grass head, 10g lard, a little olive oil.
Steps:
1, prepare all the ingredients, as shown in the picture below.
2, make the outer skin of the green liquid: grass head to remove the stem part of the leaf, clean.
3, put about 100 grams of water in the pot, then pour the grass head leaves into the pot to blanch, boil and turn off the heat.
4, the blanched grass head into the crushing (blending) machine into pulp.
5, the pulpy grass head liquid slightly heated in the microwave oven and poured into the glutinous rice flour basin, stirring well with chopsticks.
6, add 10 grams of lard (vegetarian oil can also be, but slightly less).
7: Separate the dough and bean paste filling into 10 parts each, and then roll them out.
8: Put cold water in the pot, put in the steaming grid, and at the same time, put the wrapped green dumplings on the steaming grid to steam for 10 minutes.
9: Add cold water to the pot and place the steamer basket.