I asked for a short introduction to zongzi, please thank you

Since the Northern and Southern Dynasties, the folk began to have zongzi, which originated from the saying that the people paid tribute to Qu Yuan. Wu Jun (467-520) of the Southern Liang Dynasty wrote in the Continuation of Qi Harmonic Records: "Qu Yuan died on the fifth day of the fifth month of the fifth month of the lunar calendar, and the people of Chu mourned.

Every day, the bamboo tube stores rice and throws water to sacrifice it. In the middle of Han Jianwu, Changsha Ouhui, I suddenly saw a person during the day, claiming to be a doctor of Sanlu, and said: "You should see the sacrifice, very good."

But what is often left behind, stolen by the bitter dragon. If there is a benefit today, you can stuff it with neem leaves and tie it with colorful silk. These two things are also feared by Jiaolong.

Back to his word. The people of the world make zongzi, and with five-color silk and neem leaves, all of which are the legacy of Miluo. Another theory is that the people were afraid that Qu Yuan's body would be eaten by the fish in the river, so they wrapped rice dumplings and threw them into the river to feed the fish.

The theory that zongzi is associated with Qu Yuan has been widely praised because of its romanticism. Zongzi appears frequently in literati songs. Yuan Zhi wrote in the ten poems of Biaoxia:

Colorful wisps of biyun rice, fragrant japonica white jade group. In the Song Dynasty, Yang Wuyi wrote in the Dragon Boat Festival of Qi Tianle: "Sparse a few yellow plum rains.

It's noon again. The horn millet is covered with gold, the calamus is full of jade, and the scenery is still thorny. Shirt cut Ai Hu.

It is more hairpinned with red charms, and the arms are wrapped in red wisps. Spray powder and fragrant cotton, call the wind and fan the small window afternoon. In fact, there are many legends about eating brown seeds, but they are all the same, all of them are to commemorate Qu Yuan.

Due to different regions, from the material to the zongzi leaves, there are great differences, even the shape of the "wrap", there are also great differences, such as the early people prevailed to sacrifice to the sky with horns, so the zongzi in the Han and Jin dynasties were mostly made into horn shapes, as one of the ancestral worship supplies. In addition, there are generally various shapes such as regular triangles, regular quadrangulars, pointed triangles, squares, and elongations. Zongzi is fragrant and elegant, soft and glutinous, and has a variety of flavors, which is quite popular with people.

However, glutinous rice, the raw material for making zongzi, is oily and sticky, and excessive consumption can easily cause indigestion, and thus produce symptoms such as increased gastric acid secretion, bloating, abdominal pain, and diarrhea, so it is not possible to be gluttonous. The Dragon Boat Festival is in honor of the national hero Qu Yuan. In order to prevent the fish and shrimp from damaging his body, people threw bamboo tubes of rice into the river.

Later, in order to express the reverence and nostalgia for Qu Yuan, every day, people will put rice in bamboo tubes and put them into the memorial, which is the origin of the earliest zongzi in our country - "tube zongzi". Why did you use mugwort leaves, reed leaves, and lotus leaves to wrap zongzi later? There is such a record in the "Beginner's Record":

During the Jianwu period of the Han Dynasty, the people of Changsha dreamed of a person at night, claiming to be the doctor of Sanlu (Qu Yuan's official name), and said to him: "The things you sacrifice have been stolen by the dragon in the river, and you can wrap it in mugwort leaves in the future, and tie up the five-colored silk thread, and the dragon is most afraid of these two things." Therefore, people used "mushroom leaves to wrap millet" and made "horned millet".

It has been passed down from generation to generation and gradually developed into the food of the Dragon Boat Festival in China. Beg.

Summary: Zongzi, a food steamed from glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Han nationality in China.

As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods.

The name of the north and the south is different, the north produces millet and uses millet to make zongzi, horn-shaped, and in ancient times it was called "horn millet" in the north. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi.

Zongzi won the honor - the first on earth

In September 1988, the cultural relics department of De'an County, Jiangxi Province, found two physical zongzi in an ancient tomb of the Song Dynasty, which was the earliest physical zongzi found in the world.

The tomb is located on the outskirts of De'an County and was buried in 1274 AD. The tomb owner holds a 40-centimeter-long peach branch in his right hand, and two prismatic zongzi are hung from the peach branch.

Zongzi is 6 cm long and 3 cm wide, tied on both sides of the peach branch, and the outer skin is Zongzi leaves, and ramie is bundled. According to experts, in the early days, zongzi had the meaning of sacrifice and were put into coffins to show the condolences of relatives. Two rice dumplings come in pairs, symbolizing good luck.

My hometown is in a small county in Guangxi, and the zongzi in my hometown are usually divided into two kinds, which are pillow zongzi and triangular zongzi, as shown in the figure below

<> practice is about the same, wash the glutinous rice and put it in a basin, pay attention to the baking soda or cornstarch can be added to enhance the flavor, and the rice in the zongzi will turn yellow after being added, and the color will be more attractive. After stirring well, lift the water slightly and let it dry, but be careful to keep it moist. Then use freshly picked zongzi leaves (that is, reed leaves, we generally go up the mountain to pick to maintain freshness), then wash and dry with water, and then wash and match the ingredients including, chestnuts (chestnuts should be selected to be full of grains, and cooked chestnuts, large chestnuts are arranged in half), sesame seeds (to be fried in advance), large pieces of pork belly (pork belly is dipped in ground sesame seeds to be fragrant), and then there are red beans and peanuts.

Then wrap them in zongzi leaves, the following are the key steps, and then put them in a wooden barrel and steam them for twenty minutes to bake! This is my favorite zongzi, it is salty and fragrant, the more you eat it, the more you feel the taste, the essence of it is the aroma of the pork belly with sesame seeds, and the sweetness of the rice, you can really try it

Key steps of triangular dumplings:

The first picked reed leaves are cleaned, and the reed leaves have front and back sides, the front side of the leaf tendon is concave (left), and the leaf tendon is convex is the reverse side (right).

2.Choose 3 undamaged reed leaves and stack them on top of each other in order to increase the width.

<>4.Bend the reed leaves into a funnel shape, but the pointed ends must be closed, there can be no loopholes, pay attention to the order of stacking the reed leaves, the upper reed leaves are on the inside, and the lower reed leaves are on the outside. Put a little glutinous rice on the bottom first.

5.Fill with glutinous rice and fold the tail of the reed leaf to the left front.

6.Bend the reed leaves to wrap around the left, and then fold to the right back in the middle.

7.Wrap around the right corner and bend forward to the right.

8.Then turn around the middle corner and tie it with a cotton rope.

And then it's done!

Then there are the pillow dumplings:

1.Boil the dumpling leaves.

<>3.Fold it in half, then fold the left side a little bit towards the front.

4.Fill the prepared rice dumplings with ingredients.

5.The two dumpling leaves overlap, wrap them, and pinch them tightly with your hands.

6.Then fold the top one over and pinch it tightly and wrap it with a thread. This wrapping method is very simple, but it is every pinch, once loose, it is easy to leak out of the rice, the first time the package is not too demanding, can not leak the rice on the line, a few more to master the tricks.

The dumplings of the Dragon Boat Festival are different all over the country, which one is your favorite?

One. Zongzi in Sichuan

Living in Sichuan, of course, the Sichuan zongzi is the most familiar with it, there are two main kinds of traditional Sichuan zongzi, one is the rustic pepper and salt zongzi, which contains red beans, peanuts and peppercorns, and the other is the bacon and pea zongzi, with the old bacon of Sichuan, which is very powerful. In addition, there is also white brown dipped in white sugar, which is delicious.

Sichuan's white-flavored zongzi have the fragrant taste of zongzi leaves, and the bacon zongzi is a little greasy, but they can't escape the pepper hemp feeling of Sichuan pepper. For people who don't like peppercorns, Sichuan's zongzi is estimated to have to pick peppercorns slowly.

But although Sichuan people are chili peppers, they really don't have the spicy brown uploaded on the Internet!

Second, Chaoshan's zongzi

Chaoshan's double-spelled zongzi is very famous in the local area, and the main ingredients of the double-spelled zongzi are glutinous rice, salted egg yolk, dried shrimp, shiitake mushrooms, chestnuts, sausages, belly, red bean paste or lotus paste, taro paste. The content is very rich, and on the whole, the double rice dumplings are the perfect blend of 2 3 salty and 1 3 sweet.

3. Jiaxing's zongzi

The zongzi in Jiaxing, Zhejiang Province are also famous throughout the country, especially the meat dumplings and egg meat brown in Jiaxing, which are a must.

Fourth, the zongzi of Yunnan

Yunnan's zongzi can be said to have brought the characteristics of Yunnan to the extreme, such as wild mushroom dumplings with matsutake mushrooms, as well as cloud leg meat dumplings and tea-fragrant brown. Yunnan not only has delicious bamboo rice, but also bamboo rice dumplings, and the taste is different from the traditional rice dumplings.

Fifth, the rice dumplings in Shaanxi

Shaanxi is the most famous is the cold rice dumplings with honey, the honey cold rice dumplings are very different from other rice dumplings, there is no rich filling inside, and the rice dumpling leaves will not be wrapped, it is directly made of glutinous rice, white and jade, cool and relieve the heat, when eating, it will be cut into small pieces, dipped in honey, rose dew or osmanthus syrup to eat together, cool and relieve the heat.

Sixth, the rice dumplings in Anhui

What Anhui eats more is candied date dumplings, white rice dumplings dipped in sugar or egg yolk dumplings.

In addition to this, there are many zongzi all over the place:

Guangdong's steamed dumplings and water dumplings; roast pork dumplings in southern Fujian; Hainan's black pork dumplings; Northern date dumplings, mung bean and chestnut fresh meat dumplings in Guangxi; alkaline water dumplings in Ningbo; Gray-brown ...... in Guangxi

The zongzi in various places are too rich, and one side of the land produces one side of the zongzi, and the food is the taste of hometown. But on the whole, it can be seen that the zongzi in the north are sweeter and larger than those in the south. The southern zongzi will be richer in taste and smaller.

After reading so much, which one do you like best?

1. Zongzi is also known as "horn millet" and "horn zongzi", which is steamed by glutinous rice wrapped in zongzi leaves and made into a brother's fight, which is one of the traditional festival foods of the Han nationality.

2. 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. 1. 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.

3. The legend of zongzi is passed down to commemorate Qu Yuan, who threw himself into the river, and it 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.

4. 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, and wrap zongzi, and 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".

After Qu Yuan threw himself into the river, people missed him very much, and on the fifth day of the fifth month of May, they would fill the food with a bamboo tube and throw it into the water to worship. In the Eastern Han Dynasty Jianwu period (22-55 years of the official year), there was a person in Changsha called the district Hui, and suddenly saw the manifestation of Qu Yuan, the doctor of Sanlu in broad daylight, and said that the sacrificial food was stolen by the dragon, and told him to vote in the future, and must be wrapped in knotweed leaves, and then wrapped with five-color threads, these things, Jiaolong is afraid, and will not eat. Ou Hui told the villagers about this adventure, and the villagers carefully made zongzi according to Qu Yuan's instructions.

This custom has been practiced to this day. This magical legend was first written by the Liang Dynasty writer Wu Jun as a Zhiwei ** and included in the "Continuation of Qi Harmonics". It shows that zongzi is the sacrificial food that people commemorate Qu Yuan, and later became the most important festival food of the Dragon Boat Festival.

That is to say, the zongzi is specially used to feed the dragon, so as not to hurt Qu Yuan's body.

The origin and meaning of zongzi:

Zongzi has a very long history, and it was first used as a sacrificial food. Zongzi is used as a sacrifice, and does not sacrifice to the original Qu Yuan. Zongzi was originally used as a sacrifice to ancestors and gods.

The Eastern Jin Dynasty Fan Note "Ancestral Hall" said: Midsummer recommended horned millet. It shows that there was a custom of using horncorn to worship the ancestral gods on the summer solstice at that time.

Horn millet, that is, horn-shaped zongzi. The so-called horn refers to the highest level of offering in ancient times for the ox, and the shape of the zongzi represents the horn of the cow; Millet is a kind of yellow sticky rice. Horn millet made from grains represents yang; The mushroom leaves (zongzi leaves) used to wrap horn millet are yin, and the combination of yin and yang has the meaning of driving away evil spirits and blessings and praying for peace.

Zongzi is one of the traditional foods with the deepest historical and cultural accumulation in China, which is not only rich in cultural meaning, but also reflects the wisdom of our people. Zongzi appeared long before the Spring and Autumn Period, and were originally used as a tribute to the ancestral gods. There are two types of zongzi: salty zongzi and sweet zongzi.

Mainly use glutinous rice as raw material, wrapped in hoop leaves or hiiragi leaves, cooked so that the leaf fragrance enters the rice, Xianqiao can also add sweet and salty fillings to taste fragrant, and the shape is triangular is more eye-catching. <

Zongzi is one of the traditional foods with the deepest historical and cultural accumulation in China, which is not only rich in cultural meaning, but also reflects the wisdom of our people. Zongzi appeared long before the Spring and Autumn Period, and were originally used as a tribute to the ancestral gods. There are two types of zongzi: salty zongzi and sweet zongzi.

Mainly use glutinous rice as raw materials, wrapped in hoop leaves or hiiragi leaves, cooked so that the leaf fragrance enters the rice, you can also add sweet and salty fillings to taste fragrant, the shape is triangular and more eye-catching. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Chaojing Zexian, Japan and Southeast Asian countries.