Custom on Dragon Boat Festival

Custom on Dragon Boat Festival
The food, should belong to " custard of owl " of the Western Han Dynasty on the Dragon Boat Festival appearing first . " Historical Records " " A discipline of military emperor " The note is guided like the pure speech: "Chinese makes Dong Prefecture given the owl, for the custard of owl in order to grant the officials of all ranks and descriptions on May 5. With the intersection of evil and bird, the intersection of food and their " . Probably because the owl is difficult to catch, eat the custom of the custard of owl and has not come down continuously. The file is protagonist on the Dragon Boat Festival - Zongzi, have already appeared in slightly late the Eastern Han Dynasty. By the Jin Dynasty towards,become Zongzi should go on a diet by producting of the Dragon Boat Festival. " remember the natural conditions and social customs of place ": "On May 5, with the Summer Solstice the same as, first two one day, wrap up in glutinous rice with the intersection of wild rice and leaf, mix with millet, boil, make with pure strong gray juice familiar with. While have another kind of the Dragon Boat Festival to go on a diet, is called " tortoise " Also towards transient in the Jin Dynasty only, make no public appearances immediately. Only called in " remember the natural conditions and social customs of place " " The broomcorn millet of angle " Zongzi,because it is at legend of Qu Yuan since it draw wrong conclusions by false analogy, through the ages, it is a popular the Dragon Boat Festival go on a diet most not to become.
Practice that record seem until " whether natural conditions and social customs of place write ", at that time Zongzi to use broomcorn millet as main raw materials, besides millet son, do not add material of other fillings. But under the circumstances that the skilled workmans of Chinese who pays attention to the diet manage, Zongzi that can see today, whether model or content, all have a multifarious change.
First in terms of model, there are trigonometry, four corners toper, pillow shape, little pagoda shape, round to be bar-shaped, etc in Zongzi of all parts. The material of the zongzi leaf varies with ground. Because the South abounds with bamboos, use local materials to tie up the zongzi with the leaf of the bamboo. Common people all like to adopt the leaf of the fresh bamboo, because Zongzi doing the leaf of bamboos and tying out, no fragrance of the leaf of the bamboo after being familiar. The northerner is used to tying Zongzi with leaf of the reed. The blade of the leaf of the reed is slender and narrow, so should stand up and use by two or three slices of overlap. Size of Zongzi too difference very huge, have two - 1.5 of Damien huge to wrap the zongzi up, also have pretty and cleverly-made, long to less than sweet zongzi of two inches.
In terms of taste, Zongzi the intersection of filling and meat and vegetables have concurrently, have sweet to have salty. Zongzi of the North takes sweet taste as the core, there is sweet and little and salty and much Zongzi of the South. Content of material, can conspicuous the intersection of place and characteristic part most.
Zongzi of Bei Ping can probably be divided into three kinds: One kind is pure white Zongzi made of polished glutinous rice, steam it with candy; Another kind of small the intersection of date and zongzi, filling heart takes small date, preserved fruit as the core; The third kind is a sweetened bean paste zongzi, relatively rare. One kind substitutes Zongzi of the polished glutinous rice with yellow broomcorn millet in North China, what the material of filling is used is red date. Steam it, only see the glistening yellow one glue and inlaying the brilliant red date in the broomcorn millet, someone calls it by the fine-sounding name of " the gold is wrapped up in the agate " .
Zongzi of Huzhou of Zhejiang, rice quality is fragrant and soft, divide it for salty sweet kind. A salty one, with fresh pork, soak first-class soy sauce, each Zongzi first acts as fillings respectively with fat red meat. The sweet zongzi regards jujube paste or sweetened bean paste as the filling, add a pig's leaf fat above, steams, lard incorporates the sweetened bean paste, it is agreeable to the taste that very fragrant to slip. Jiaxing " five sweet-smelling rooms " Zongzi producing is especially famous, the material of filling is chosen the special messenger, there are eight treasures zongzi, chicken zongzi, sweetened bean paste zongzi, fresh meat zongzi,etc., differ from one another.
The beans zongzi of mixture of salt and roast prickly ash of Sichuan has characteristics too. Soak half day polished glutinous rice, ormosia first, add the Chinese prickly ash, the intersection of Sichuan and salt and a little the intersection of cured meat and man, Bao Cheng little zongzi of four corners. Boil the fire for three hours, boil and put on the wire netting and bake yellow with the charcoal again. Soft while tasting burnt outside, have much flavors.
The product of going on a diet on the Dragon Boat Festival of the Han nationality, prevails in the area of Gansu, Ningxia. Make leavening dough into a fan, several layers, spread powder of skillful flax among each layer, the surface pinches various types of patterns, steamed it, and spread the five colours. Also regarded as the gift presented. Prevail in Gan
The intersection of Zhongshan and reed of Guangdong wrap zongzi up, characteristic round bar-shaped thick like arm. The batching divides sweet salty two kinds too. The sweet ones include lotus Rong, sweetened bean paste, chestnut Rong, jujube paste; The salty one is bacon, cooking to chicken, egg yolk, Gan Bei, snake butter, mung bean, roast pork,etc..
Zongzi of the south of Fujian Province is divided into soda zongzi, meat zongzi and beans zongzi. The soda zongzi adds the soda liquid into polished glutinous rice to steam. Have adhesive, soft, slippery characteristics concurrently. Ice completely in addition, honey or syrup is particularly delicious. The material of the meat zongzi has steamed meat, mushroom, egg yolk, shrimps, the universe of bamboo shoot,etc.. The meat zongzi of Xiamen is the most famous. The beans zongzi prevails in Quanzhou area, mix a little salt with September beans, mix the polished glutinous rice and is wrapped up in. Steam, the beans are fragrant to assail the nostrils, someone is stained with the white sugar to eat too.
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