New Year's Day Diet New Year's Day Handwritten Newspaper Layout Design Border Pattern
Ancient Chinese New Year's Day diet was rich and colorful, and the description in "Jingchu Suishiji" is a concentrated reflection. In the Southern Dynasty, Jingchu celebrated the New Year's Day, and then drank Jiaobai wine, peach soup, Tusu wine, Jiaoya glutinous rice (t?ng), and Wu Xin plate. They applied it in powder, took Quegui pills, and ate an egg each. There are drinks, food, and medicines, all of which have their own special meanings. Pepper wine. It has appeared in the "Four People's Monthly Order" of the Eastern Han Dynasty. Jiao refers to Zanthoxylum bungeanum. The ancients said that Jiaojiao is the essence of the Yuheng star. It has a fragrant smell and makes people feel light and resistant to old age. Cypress refers to cypress leaves. The ancients regarded it as a fairy medicine that can prevent all kinds of diseases. Pepper and cypress can be soaked in wine separately, or they can be put into wine together for drinking. Drinking pepper and cypress wine can cure diseases and live longer. Yu Xin of the Southern Dynasty wrote "Zhengdan Menglai Wine": Zhengdan eliminates evil wine and brings longevity cup in the new year. The cypress leaves come with the inscriptions, and the pepper flowers come with the chants. It depicts the joy of being rewarded with pepper wine on New Year's Day. Wu Pingyi of the Tang Dynasty wrote a poem titled "Giving Cypress Leaves to All Officials on the First Day of Fenghe", which expresses his wish to serve the emperor with health and longevity by wishing to hold on to the cypress leaves for a long time and enjoy them for thousands of years. Drinking pepper and cypress wine has been handed down among the people. This custom was practiced in Licheng, Shandong and Jiaxing, Zhejiang during the Ming Dynasty.
Peach soup: boil the leaves, branches and stems of peach and drink it. The ancients regarded peach as the essence of the five elements, which can suppress evil spirits. To control hundreds of ghosts, drink it.
Tusu wine: Han E of the Tang Dynasty records in "Suihuajili? Entering Tusu": It is said that Tusu is the name of the thatched nunnery. In the past, there were people who lived in a thatched hermitage. Every year on New Year's Eve, they put a piece of medicinal paste in the house and soaked the bag in the well. On the first day of the year, they took water and put it in a wine bottle. The whole family drank it and they were free from the plague. Nowadays, people get the recipe without knowing their names, but they just slaughter Su every day. Han E also disclosed this recipe for Tusu wine to prevent the plague in his other work "Four Seasons Compilation": half and a half ounces each of rhubarb, pepper, platycodon, osmanthus heart, and saposhnikovia, one ounce each of atractylodes and polygonum cuspidatum, and black root. Half a point for the head. He said to chop the above eight flavors into fine pieces, put them into a dark red bag, and put them in the well on the evening of New Year's Eve. On the morning of the first day of junior high school, I took it out and soaked it in the wine with my pocket. From childhood to adulthood, the whole family drank a little bit each in turn, and they stayed free of illness for a year.
Glue teeth: The meaning of glue teeth in Sui Dynasty Du Gongzhan's annotation in "Jingchu Sui Shi Ji" is to make it firm and immovable. In fact, this custom places a good wish on longevity, because the teeth are strong, you can eat and drink, and you are naturally healthy. The Sui Dynasty Note also said that people in the north are the same today, which shows the widespread nature of this custom. There is a sentence in "The Family Banquet in the Years of the Year to Show Younger Brothers and Nephews and Present to Zhang Shi Yu Yin Magistrate" by Ju Yi, who advises people to eat their teeth first before spring dishes, which reflects the food customs of the Yuan Dynasty in the Tang Dynasty. However, after the Southern Song Dynasty, the glutinous rice cake was used as an offering to the stove and slowly disappeared from the New Year's Day food.
Wu Xin Dish: As a Yuan Day food, it was first seen in "Feng Tu Ji" written by Zhou Chu between Wu and Jin Dynasties. It is said that five pungent vegetables should be eaten in the morning of Yuan Day to help promote the Wu Zang Qi ("Jade Candle Treasure Book" Vol. One quote). Wuxin vegetables are five kinds of spicy vegetables. The Sui Dynasty Notes in "Jingchu Suishiji" say that they are garlic, garlic, leeks, Yuntai, and coriander. As mentioned in "Fengtu Ji", it can activate the five internal organs and is a thing to pray for health. "Jingchu Suishiji" annotated "Zhuangzi" and said: Drinking wine and eating green onions in spring can help the five Tibetans. It can be seen that the tradition of eating pungent vegetables in Yuan Dynasty has a long history. Sun Simiao in the Sui and Tang Dynasties said in "Food Taboos": In the first month of the first month, abstain from eating five pungent foods to ward off the strong energy. (Volume 5 of "Sui Shi Guang Ji", Volume 5, 91) The "Compendium of Materia Medica" written by Li Shizhen, a medical scientist in the Ming Dynasty, also said: On New Year's Day and the beginning of spring, eat onions, garlic, leeks, polygonum, mustard and spicy and tender vegetables to welcome the new year. Meaning. It is called the Five Pungent Pan. Du Fu's poem said: "Spring plate of thin lettuce" is true. This kind of Xinxin plate to welcome the new year is supposed to mean getting up late.
Apply in powder: It is a kind of traditional Chinese medicine. The prescription comes from Ge Hong's "Refining Chapter". Use Baiziren, hempseed, asarum, dried ginger, aconite, etc. to crush into powder, and drink it with clean well water. Clothes.
Quegui Pills: The prescription mentioned in the Sui Dynasty Notes of "Jingchu Age" is: two ounces of Wudu realgar pill powder, mixed with wax to make it look like a pellet. On the morning of the first day of the first lunar month, men wear it On the left arm, women wear it on the right arm. This way the ghost will escape. However, "The Chronicles of Jingchu" says that Quegui Pills were taken, which is different from the Notes. It may be that wearing them was a later custom. Yu Jianwu, a Liang writer in the Southern Dynasties, has a golden book with a picture of the god Yan in his "Yingzhizhi". Zhu Ni’s sentence about killing ghost pills shows that there are activities to prepare for ghost pills on New Year’s Eve. Sikong Shu's "Reward for the Guard Chang Lin's Presentation" contains a poem about a pill of red mud and a cup of ten thousand years of cypress leaves, which reflects that this custom still existed in the Tang Dynasty.
The custom of eating an egg for each person has appeared in Wu Jinjian's "Feng Tu Ji". "Feng Tu Ji" says that for Zheng Dan, you should swallow a chicken alive, which is called practicing form. Lianxing is a Taoist term that refers to cultivating the body and thinking that one can become an immortal. Eating raw eggs is for longevity. Volume 29 of "Taiping Yulan" cites "Jingchu's Age Records": Liang You did not eat meat in the world, and Jing stopped eating chickens from then on, in order to follow the rules. That is to say, Emperor Wu of Liang believed in Buddhism and no longer swallowed eggs that were small meat.
Soup cake: refers to the ancient wheat flour products boiled in water. In the Nine Bake Methods of "Qi Min Yao Shu" by Jia Sixie of the Later Wei Dynasty, the Shui Yin Fu method is mentioned. Among them, the Shui Yin method is: (ru?) As big as chopsticks, cut off one foot at a time. Put water in the plate and soak it. It is better to put your hands on the pan and move the lings as thin as leek leaves to boil. Move the bun as wide as your thumb, cut it off two inches apart, and place it in a basin of water. It is better to move the bun to the side of the basin with your hands to make it very thin, and then boil it over high heat until cooked through. It's not just straight and white, it's also very smooth and beautiful. It can be seen that Shuiyin and Hofu belong to the same type of food, but Shuiyin is now noodles, and Hofu is now long-grained skin.
In fact, what people in the Song Dynasty said about Nian Fufu was a general term, which also included Shuiyin. The Northern Song Dynasty's "Sui Shi Za Ji" says: On New Year's Day, people in the capital eat more suo biscuits, so-called New Year buns, or the like. (Volume 5 of "Sui Sui Guang Ji") Suo Bing is the long introduction of the previous generation. Chouhin refers to something elongated, and Somobi refers to a rope-like slender cake. Both names refer to food with an elongated shape. It can be seen from the above that it was popular to eat noodles and other foods on New Year's Day in the Song Dynasty.
The most popular New Year’s Day foods are dumplings and rice cakes.
Dumplings: formerly known as wontons. Wonton refers to the stuffed food in pasta. Yan Zhitui, a native of the Northern Qi Dynasty, once said: Today's wontons are shaped like a crescent moon and are eaten all over the world. (Quote from the Notes on "Beihu Lu" of Tang Duan Highway) Similar to today's dumplings. "Zhengzi Tong" of the Ming Dynasty said: Today's popular dumpling bait is made of crumbled rice flour and glutinous rice paste. It comes in different sizes, dry and wet, or it is called "fenjiao". Northerners say that the horns are like straightening, but they are actually dumpling ears. People in the Tang Dynasty called it "laowan". Duan Chengshi's "Food" includes "Tangzhongluo Wan", which is today's water dumplings; and "Longshanglao Wan", which is today's steamed soup dumplings. After eating, go out to pay New Year greetings, from near to far, from Yuan noon to after the lanterns are burned. According to this, Tangluo Wan is similar to dumplings, and can be boiled or steamed. The word "jiaozi" appeared in food in the Song Dynasty. In the Yuan Dynasty, dumplings were called flat food, which may come from Mongolian. Dumplings in the Ming Dynasty were called dumplings, vermicelli dumplings, water dumplings, and steamed noodle dumplings, as stated in Zhengzitong. In addition, there are also other names such as water dim sum. In the Qing Dynasty, Beijing banner people also called dumplings boiled dumplings. Eating dumplings on New Year's Day flourished in the north during the Ming and Qing Dynasties. For example, "Miscellaneous Notes of Wanshu" written by Shen Bang during the Wanli period of the Ming Dynasty said that Wanping County in the suburbs of Beijing made flat food on New Year's Day to pray for longevity. During the Jiajing period of the Ming Dynasty, Shanxi's "Quwo County Chronicle" records: Two-day flat food is wrapped in gold, and the son-in-law is invited to compete for good fortune. The term "Bianshi" in the Yuan Dynasty has been passed down among the people.
Rice cake: also known as sticky cake, which means year after year. In the south, it is made from glutinous rice, while in the north, it is made from glutinous rice. Rice cakes have a long history. In the Han Dynasty, rice cakes had names such as rice cake, cake, bait, and glutinous rice cake. The 6th century cookbook "Shici" contains a method for making rice cake white cocoon sugar, and the Northern Dynasties "Qi Min Yao Shu" records the method of grinding rice into powder to make cakes. Eating rice cakes on New Year's Day became popular in the Ming and Qing Dynasties, especially in the south. Volume 2 of the "Scenery of the Imperial Capital" in the late Ming Dynasty records that on the New Year's Day of the first lunar month, people eat jujube cakes and rice cakes every day. "Wei County Chronicles" from the Jiajing period in Hebei Province in the north said that steamed sheep cakes were eaten locally. In the south, local chronicles such as Suzhou and Jiading in Jiangsu and Zhejiang are called festival cakes. "Qiongtai Chronicles" in Guangdong during the Ming Dynasty records that spring cakes are eaten locally: before New Year's Day, spring cakes are steamed in a cage with glutinous powder (j?) cane sugar or ash juice, and the diameter is about 10 feet. , five or six inches thick, mixed with various fruits for New Year's offerings, cut into pieces for New Year's tea, and given to each other. Its shape is similar to today's birthday cake. Volume 12 of "Qing Jia Lu" written by Gulu of the Qing Dynasty records in more detail, saying that millet flour and sugar are made into cakes, called rice cakes, which are yellow and white. The big one-foot-square cakes are square-headed cakes, and there are also cakes that look like ingots. They are used for offering gifts to relatives and friends on New Year's Eve. In addition, there are also slender tiaotou cakes and wide tiaoban cakes. During the festival, rich families hire people to make cakes, and ordinary people can buy them in cake shops.