What are the customs of China Dragon Boat Festival?

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The origin of eating zongzi on Dragon Boat Festival

Here is an interesting legend. In 340 BC, Qu Yuan, a patriotic poet and doctor of Chu, faced the pain of national subjugation. On May 5th, he threw a big stone into Guluo River with grief and indignation. In order to prevent fish and shrimp from damaging his health, people have thrown rice in bamboo tubes into the river. In the future, people will put rice in bamboo tubes and throw it into the river to pay homage to Qu Yuan. This is the origin of China's earliest zongzi-"tube zongzi".

Why did you wrap zongzi with wormwood leaves or reed leaves and lotus leaves later? There is such a record in the Elementary Book: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who called himself Dr. San Lv (the official name of Qu Yuan) at night and said to him, "Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie it with colorful silk thread in the future. Dragons are most afraid of these two things. " As a result, people made "corn millet" with "leaves wrapped in millet", which was passed down from generation to generation and gradually developed into the Dragon Boat Festival food in China.

Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful, and Jiuzi Zongzi seeks novelty."

Jiuzi Zongzi is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, with the big one above and the small one below. They have different shapes and are very beautiful. They are made of silk threads of nine colors. Jiuzi Zongzi is mostly used for gifts to relatives and friends, such as gifts from mothers to married daughters and gifts from mother-in-law to newly-married wives. Because "Zongzi" is homophonic with "neutron", there is a folk saying that eating "Zongzi" can give birth to a son.

Wu Manyun, a poet in the Qing Dynasty, also wrote a poem praising Jiuzi Zongzi: "Even barrels of rice are wrapped in spring, and Jiuzi's colorful leaves are all white, laughing and saying that cooking lotus roots is loose."

Zongzi not only has many shapes and varieties, but also has different tastes in different places, mainly sweet and salty. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. There are pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi and so on, but pork jiaozi is more common. In addition, there are assorted jiaozi, jiaozi with bean paste and jiaozi with mushrooms. Southern flavor, and a sweet and salty "double dumplings". These zongzi have different tastes, which makes the zongzi family colorful.

Due to the spread of food culture, as early as ancient times, the technology of making zongzi in China spread abroad, so many countries in the world also have the custom of eating zongzi.

Peruvians eat zongzi at Christmas. The family sat together, eating zongzi and celebrating Christmas. Even some married daughters will go back to their parents' homes on this day and taste the zongzi made by their mothers.

Burmese also like to eat zongzi. On the Dragon Boat Festival, they use glutinous rice as the main raw material and cooked bananas and coconuts as fillings. This kind of zongzi is very attractive, soft, sweet and unique.

The Dragon Boat Festival in Japan is on the fifth day of May in the solar calendar. The main ingredient of their jiaozi is rice flour, which looks like a bell.

Jiaozi made by Malaysians is very similar in shape to jiaozi in China and Guangdong, and its feature is that it is bigger. Besides fresh meat jiaozi and ham jiaozi, there are also bean paste and coconut jiaozi, which are very delicious.

The dumplings in the Philippines are long and taste the same as those in eastern Zhejiang. Zongzi is also a necessary food for Filipinos to celebrate Christmas.

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