The Origin and History of Chaoshan Peach Blossom

Red peach, also known as monascus peach, is a famous Han snack in Chaoshan, Guangdong. Named after the shape of peach fruit. Peaches symbolize longevity, so making peaches reflects the desire to pray for longevity. Some places are called peaches and hearts because they look like flat hearts. Chaoshan housewives can generally master this food technology. Because the whole process starts with pounding rice noodles, cooking is also called pounding.

Chaozhou folk custom, on the eighth day of August, almost every family will make hearts, fermented peaches and white rice peaches. Heart and fermented grains should be placed in front of ancestors' graves to worship after eating, while white rice peaches are only used for eating. That's because chaozhou people thinks red is a symbol of good luck, and fermented grains need to be fermented in the production process, so it has a beautiful meaning of "fat".

History:

The word "country" in the annotation of Kangxi Dictionary is rice food. This simple rice food has become a staple food other than rice in the hands of hipsters. Here, I want to talk about the folk customs and people's livelihood reflected in a popular proverb about "country". When the season is ripe, when people (mouth+Dan) speak.

Chaoshan people do different things every festival. Lantern Festival is the first festival, paying attention to "three cages together", that is, one cage for sweetness, fermentation and cauliflower. Fermented wine is also called mash. The head of the dish is radish, which is homophonic with "color head" Lantern Festival is sweet and colorful. I wish you good luck in a year.

Extended data:

Steps to make a heart shape

Stir-fry glutinous rice, wet diced mushrooms, shrimps, diced chicken, fried peanuts and minced raw garlic in a frying pan, add monosodium glutamate, pepper and fish sauce, and make a heart filling.

Blanch glutinous rice flour with boiling water to make red peach skin. Rub the skin of hearts into long strips, knead it into a small piece, press it into a thin round skin, wrap it with stuffing, print it out with the skin, steam it in a steamer, or fry it in oil and eat it.