Zongzi Zongzi, called corn millet in ancient times, is yellow rice in the north and glutinous rice in the south; Horns, horns, are sacrificial vessels. Zongzi is shaped like a "horn" and can be used as the correct meaning of sacrifice. Wrapping millet with bamboo leaves is the image of yin wrapping yang. Some scholars also believe that Zongzi was originally "rice wrapped in dates", which means that rice is used to describe Yang, and dates are used to describe Yin. Rice is the main one, supplemented by dates, which means that Yin and Yang are wrapped together. According to the earliest local customs of the Zhou Dynasty, the Dragon Boat Festival not only steamed corn, but also cooked fat soft-shelled turtles, all of which praised time with their image of "inner yang and vulva". Of course, among the people, eating zongzi on the Dragon Boat Festival comes from a legend commemorating Qu Yuan. Liang's "Continued Harmony" records-"On May 5, Qu Yuan threw himself into the Miluo River, and the Chu people mourned it. At this time, rice was stored in bamboo tubes and poured with water to sacrifice it. During the Jianwu period of the Han Dynasty, a scholar named Dr. San Lv suddenly met in Changsha. It's great to say that Wen Jun should see the sacrifice. Stolen by dragons all the year round. If there is any benefit today, it should be stuffed with neem leaves and wrapped in green silk. These two things are what dragons are afraid of. Go back to his words. It is a heritage to wrap zongzi with neem leaves and shredded pork on May 5 this year. " In the past, cultural people usually made three kinds of zongzi during the Dragon Boat Festival: one was alkaline zongzi, which was used to worship the gods; One is the salty zongzi that people ate that day; There is also a vegetarian zongzi with only two pairs hanging on the door. The child at home has a cold, so he will take it off and cook it for the child. Xiaohe shrimp with Xiaohe shrimp is a beautiful little fresh, which was only listed around the Dragon Boat Festival. Xiaohe shrimp, also known as green shrimp, is abundant in Taihu Lake. Raw shrimps are exquisite, the meat is blue-gray and translucent, and each one is bulging. After cooking, it is a faint orange ring on the white shrimp meat, and the bread under the shrimp shell overflows. I've loved this scallop shrimp since I was a child. At the turn of spring and summer, I can completely give up the taste of meat and eat the simplest salt water, onion, ginger and boiled shrimp for a week. You should know that you can't put too much onion and ginger. A bowl of river shrimp, two onions and a slice of ginger are enough, otherwise it will rob the shrimp of its sweetness. It is said that when I came home from school as a child, if I saw a freshly cooked shrimp on the table, I immediately put down my schoolbag, took a big bowl directly, weighed chopsticks and sat cross-legged on the sofa. Some people may ask, don't you peel such a small shrimp by hand? For a shrimp lover like me, this is really not a problem. From an early age, I practiced the kung fu of peeling shrimp shells, touching shrimp bodies with the tip of my tongue, deftly picking shrimp feet with my teeth, and peeling shrimp shells. Not only did you eat hard shrimp brain, thin shrimp meat and sweet shrimp meat, but even the small meat at the tip of the shrimp tail was completely swept away. In a short time, adults found that a big bowl of river shrimp had been eaten, and could not help but ask, where is your dinner? It doesn't matter. The shrimp soup left at the bottom of the bowl can be mixed with a small bowl of white rice, which is also delicious. Suzhou people's "Three Shrimp Noodles" Before and after the Dragon Boat Festival, both old Shanghainese and Suzhou people like to eat "Three Shrimp Noodles", which are also made of shrimp, but the technology is extremely complicated. The so-called "three shrimps" are shrimp, shrimp brain and shrimp. To make this bowl of noodles, you should pick the shrimps first, and then peel them. The remaining shrimp shells and heads are boiled in fresh soup. Then peel off the shrimp head to form a small piece of deep orange shrimp brain. At this time, the noodles are cooked in water, put into shrimp soup together with shrimp and shrimp brain, and simmer with low fire to let the rich flavor of "three shrimps" penetrate into the noodles. But to be honest, most of the three fresh shrimp noodles in the noodle restaurant will fry shrimp brains and shrimps with lard, highlighting its richness, which is a little higher than crab roe in autumn. But because of this treatment, most of them are a little tired, which makes the peeled "three shrimps" lose their real umami and sweetness. So for me, instead of holding a bowl of three fresh shrimp noodles and enjoying its golden and fiery toppings, it is better to cook river shrimps with a bowl of salt water and enjoy every whole shrimp like melon seeds. Tomb-Sweeping Day hung his sword, and the ancients called Yellow River carp, bream, Songjiang perch and Yangtze bream the four most beautiful river fish in China. "Hang a knife in Qingming Festival and taste shad in Dragon Boat Festival". The most attractive place of shad is not the fish, but the scales deeply locked by fat. The beauty of flat-body shad is that its shiny fish scales are covered with oil, so it won't scale when cooking, because after the scaly shad is steamed, half of the oil under the fish scales will automatically penetrate into the fish, and the other half will float on the fish scales, with unforgettable fragrance. But shad is also the most delicate freshwater river, and it will die without water. Gong Kun in Ming Dynasty took three days from the time the fish landed to the time it was sent to Beijing. We used up fast horses and speedboats for a shad feast. This extravagant "Gong Kun" lasted for more than 200 years. Until the 22nd year of Kangxi, Emperor Kangxi made up his mind to "never pay tribute" because of a letter from Zhang Nenglin, and according to the history of Shandong Province, he abolished the "Gong Kun" of "fish with snow in June and three thousand rivers to Chang 'an". Rose sauce Suzhou people eat magnolia, jasmine, lotus and sweet-scented osmanthus, but the most famous one is rose sauce preserved by Suzhou people. To pick roses with bright colors, thick petals and strong fragrance, preserve the original color and fragrance after pickling with plum brine, and then mix with sugar and mash them into a paste to become a delicate, sweet and sour rose sauce with rose fragrance. This paste can be used to make cakes, spread steamed bread and dip in food. Gaoyou Duck Eggs Wang Zengqi wrote in Duck Eggs of Dragon Boat Festival that my hometown is a water town. Get out of the way Gaoyou duck is a famous duck species. There are many ducks and eggs. Gaoyou people are also good at pickling duck eggs. Gaoyou salted duck eggs are famous. When I was in southern Jiangsu and Zhejiang, whenever someone asked me where I came from, I would be awed by such an answer: "Oh! You have salted duck eggs there! "Salty duck eggs are also sold in salty shops in Shanghai, and it must be marked with a sentence:" Gaoyou Salted Eggs ". Gaoyou also laid double yellow duck eggs. Duck eggs in other places are occasionally double yellow, but not as much as those in Gaoyou, so they can be exported in batches. The taste of double yellow duck eggs is actually nothing special. It's just that a duck egg is just cut and there are two round yellows inside, which is amazing. I am not happy to praise Gaoyou duck eggs to strangers, as if they were laid in our poor place! But Gaoyou's salted duck eggs are really good. I have been to many places and eaten a lot of duck eggs, but they are not as good as those in my hometown! It used to be difficult for the sea to touch water, and salted duck eggs in other places really looked down on me. Yuan Mei's Garden Menu has a "salted egg". I don't like Yuan Zicai. I am familiar with his cooking methods in the food list. He can't cook by himself. However, after reading the article "Preserved Eggs", I feel very cordial and "glorious". The text is not long, and it is recorded as follows: "Gaoyou is the best preserved egg, with fine and oily color, and Gao Wenduan likes it best." "During the dinner, take it to honor the guests first and put it on a plate. Cutting the shell, yellow and white, is always desirable; You can't leave it yellow and white, so the taste is incomplete and the oil is scattered. " Gaoyou salted eggs are characterized by good quality and rich oil. Protein is very tender, unlike other places where the hair is dry and pink, and the mouth is like chewing lime. There is more oil here than anywhere else. The way to eat duck eggs, as Yuan Zicai said, is to cut them with shells and treat them to dinner. Usually, when eating, we usually break the "short" and dig with chopsticks to eat. When the chopstick head is dropped, the cheap red oil comes out. The yellow of Gaoyou salted egg is red. There is a famous dish in northern Jiangsu called "cinnabar tofu", which is tofu fried with Gaoyou duck yellow. I have eaten salted duck eggs in Beijing, and the yolk is pale yellow. What kind of salted duck egg is this? On the Dragon Boat Festival, children there hang "duck eggs". On the first day, my aunt or sister tied the collaterals with colored silk thread. In the early morning of Dragon Boat Festival, the duck eggs are cooked, and children can choose one by themselves. What are the options? Yes! First, choose a light green shell. There are two kinds of duck egg shells: white and light blue. Second, we must choose beautiful shapes. Don't say that duck eggs are all the same, but look closely and it will be different. Some look silly, others are exquisite. Pick it out, put it in collateral and hang it on the button of the big skirt. What is there to see? However, it is a child's favorite ornament. Duck eggs hung in collateral for more than half a day. Whenever the child is happy, take out the duck eggs in the collateral and eat them. The duck eggs of the Dragon Boat Festival, freshly salted, have only a little salty taste and are free to eat. Children are very careful when eating duck eggs. Don't break the eggshell except breaking the short ones. After eating the egg yolk protein, wash the duck egg shell with clear water, catch fireflies at night, put them in the egg shell, and paste a thin layer on the empty part. Fireflies twinkle in duck egg shells. How beautiful! Amaranth Dragon Boat Festival also eats red amaranth, which is the first of the "Twelve Red" in many places. Amaranth is rich in summer, and red amaranth grows mostly in Yunnan and Sichuan. According to "Compendium of Materia Medica", "Six cloves are beneficial to the large intestine." The fifth day of the fifth lunar month is the early summer season. The weather is getting hotter and hotter, bacteria breed and mosquitoes breed. In the eyes of the ancients, amaranth can not only moisten the intestines, but also seek good fortune and avoid evil.