Where can I eat yellow rice dumplings on the fifth day of the fifth month of May?

On the fifth day of the fifth month of May, you can know yellow rice dumplings in the northeast or north. You can't eat it only in the south. In the south. All I eat are braised rice dumplings.

We can eat yellow rice dumplings in the northeast, and we eat them with sugar in this place, and generally there are three kinds of rice dumplings, one is glutinous rice! One is yellow rice! There is also glutinous rice with yellow rice!

You can eat whatever you like, the glutinous taste, coupled with the fragrance of reed leaves, I especially like to eat.

The above is purely a personal opinion, if you agree with it! If you disagree, please skip it.

Where can I eat yellow rice dumplings on the fifth day of the fifth month of May? In the south, glutinous rice dumplings are generally eaten, only in the northeast, especially in the Chaoyang area of Liaoning, rhubarb rice is abundant, and the zongzi is particularly yellow and put on the jujube is particularly delicious, and it has a unique flavor.

The fifth day of the fifth month of May is the Dragon Boat Festival, which is generally glutinous rice dumplings in the south, and yellow glutinous rice dumplings can be eaten in the north.

On the fifth day of the fifth month of May, you can eat yellow rice dumplings in many places, because they are bought in many places.

The fifth day of the fifth month of May is supposed to be the time for automatic reading, if you can also do this with your belly, it is a very good thing, and it is also very good for you to wrap some yellow rice holes, don't go to other places to find it, just do it yourself, make a little bit of it yourself!

Yellow rice and brown rice are eaten by people in the Northeast.

The easiest way is to buy back the yellow rice yourself or your family to wrap this zongzi, and it tastes delicious!

Legend has it that in 340 B.C., Qu Yuan, a patriotic poet and a doctor of Chu, faced with the pain of losing his country, on May 5, he threw a big stone into the Miluo River with a big stone in his arms, and in order not to make the fish and shrimp damage his body, people put rice into the river with bamboo tubes. Later, in order to express the reverence and nostalgia for Qu Yuan, every day, people will use bamboo tubes to pack rice, throw into the river to pay tribute, this is the origin of the earliest zongzi in our country - "tube with wheel slow zongzi".

It is generally believed that the Dragon Boat Festival to eat zongzi is to commemorate the great poet Qu Yuan, in fact, according to expert research, zongzi is just a folk ordinary food, the original eating zongzi is not fixed in the Dragon Boat Festival, saying that the Dragon Boat Festival to eat zongzi is to sacrifice Qu Yuan, is the formation of the descendants of the association, just anti-Pei model reflects the people's wishes.

In fact, in order to commemorate the Spring and Autumn Period of the Jin Dynasty, the "Cold Food Festival" (the day before Qingming) was formed as a folk festival to eat zongzi, and the origin is earlier than the Dragon Boat Festival. So far, many places still pass the folk custom of eating rice dumplings with Qingming on the day before Qingming.

In the Jin Dynasty, zongzi was officially designated as the food of the Dragon Boat Festival. At this time, in addition to glutinous rice, the raw materials for wrapping zongzi are also added with traditional Chinese medicine puzzle kernels, and the cooked zongzi of Tongtan is called "puzzle zongzi". During the Northern and Southern Dynasties, miscellaneous rice dumplings appeared.

The rice is mixed with poultry and animal meat, chestnuts, red dates, red beans, etc., and the varieties increase, and the zongzi is also used as a gift for communication. In the Tang Dynasty, the rice used in zongzi was "white as jade", and its shape appeared conical and diamond-shaped. In the day offering, it is recorded that there are "Tang zongzi", and in the Song Dynasty, there are "candied zongzi", that is, fruits into zongzi.

In the Yuan and Ming dynasties, the wrapping material of zongzi has changed from mushroom leaves to hoop leaves, and later there were zongzi wrapped in reed leaves, and the additional materials have appeared bean paste, pork, pine nut kernels, jujubes, walnuts and so on, and the varieties are more colorful.

1. Origin: Commemoration of Qu Yuan.

Eating zongzi during the Dragon Boat Festival is now generally recognized as commemorating the great patriotic poet Qu Yuan. Legend has it that in 340 B.C., Qu Yuan, a patriotic poet and doctor of Chu, faced the pain of losing his country, and on May 5, he threw a big stone into the Luojiang River with a big stone in his arms.

In order to prevent the fish and shrimp from damaging his body, the common people used bamboo tubes to pack rice into the river. Later, in order to express the reverence and nostalgia for Qu Yuan, every day, the grinding people will use bamboo tubes to pack rice, throw themselves into the river to pay tribute, which is the origin of the earliest zongzi in our country.

As early as the Spring and Autumn Period, zongzi appeared, and in the Jin Dynasty, zongzi was officially designated as the food of the Dragon Boat Festival.

2, implication Wu Youxiao:

The original meaning of zongzi was used to worship ancestors and gods, because the ancients believed that May 5 was an evil month and an evil day, and sacrifices must be held on May 5 every year to get rid of plague, drive away evil spirits, and seek good luck.

With the passage of time and changes, people have said that eating zongzi during the Dragon Boat Festival is a manifestation of inheriting tradition. There are many types of zongzi in different regions, however, the meaning of eating zongzi is the same.

On the fifth day of the fifth month of the lunar calendar, the Dragon Boat Festival, why does the boat lady cook zongzi to enlarge the garlic? It turns out that there is still this exquisiteness.

Zongzi, also known as "horn millet" and "horn zongzi", is steamed by wrapping glutinous rice in zongzi leaves, and is one of the traditional festival foods of the Han nationality. Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

Folklore has it that eating zongzi is to commemorate Qu Yuan. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has also spread far and wide. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese live also have the custom of eating zongzi.

The legend of zongzi is passed down to commemorate Qu Yuan, who threw himself into the river, and is the traditional food with the deepest cultural accumulation in Chinese history. There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube brown with small jujubes in the north; In the south, there are a variety of fillings such as bean paste, fresh meat, eight treasures, ham, egg yolk, etc., among which Zhejiang Jiaxing zongzi is the representative. The custom of eating zongzi, for thousands of years, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, wrap zongzi, in 2012, zongzi was selected as one of the series of foods in the second episode of the documentary "The Story of Staple Food" in the documentary "A Bite of China".

Answer** Elith Zongzi.

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In 278 B.C., the old capital of Chu was occupied by the Qin State Qu Yuan was extremely desperate, and committed suicide by throwing himself into the Miluo River on the fifth day of the fifth month of May of this year, and died for the country and the people Qu Yuan died for the country and the people, and the people of Chu used various ways to remember their poems and rushed to the front of the people, and to this day, every year on the fifth day of the fifth month of May, we race dragon boats, eat zongzi and scatter the children, it is said that they are all to commemorate Qu Yuan, the great patriotic poet

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