In China, almost all days worth celebrating have their corresponding delicious food. Although Xiaonian is not a traditional festival, Xiaonian is also a very important day in Chinese traditional customs. Of course, Xiaonian also has its unique food. In the new year, we should offer sacrifices to the stove and eat a kind of sugar. This kind of sugar has different names in different places. The editor of this article will tell you what the sugar we eat in Xiaonian is called sugar, and what does tanggua stick mean on the 23rd day of the twelfth lunar month?
What is the sugar Xiaonian eats called sugar
Kanto sugar is a sugar product made of malt and millet. It is used for sacrificing the kitchen god. A large milky sugar, placed on a square plate, is generally three inches long and one inch wide, flat and in the shape of a silk strip. The newly made large piece of sugar is crisp, fragrant, sticky and has a special flavor. It is a kind of sugar loved by men, women and children in Kanto. It has come down from the sacrificial table of the kitchen god and is widely enjoyed by the people.
Tanggua there is a ballad in Beijing 'tanggua sacrifice stove'. The first food to enter the festival is the tanggua used for 'sacrifice stove'. Tanggua is round and fat. It is made of maltose. It is sweet and slightly sour. It is a good snack. Unfortunately, it is rare now. Candied melons can be divided into sesame and non sesame. They are made into melon shape or North melon shape with sugar. The center is empty and the skin thickness is less than five points. Although the sizes are different, the transaction is still calculated by weight. Large candied melons weigh one or two kilograms, but they are used as a cover and few people buy them. The reason for offering kitchen sugar to the kitchen stove is to stick to the kitchen god's mouth. It is said that Zaoye is the God sent by the Jade Emperor to supervise good and evil on earth. It has the responsibility of communicating from the top to the bottom, contacting the feelings between heaven and earth, and transmitting the information between fairyland and the world. When it went to heaven, people offered it cooking sugar, hoping that it would eat sweets and make more good words in front of the Jade Emperor. Some people also say that the kitchen sugar used in sacrificial cooking is not the mouth of the kitchen god, but the mouth of grandma Zaojun, who is greedy for good things and gossip.
What does tanggua stick mean on the 23rd of the twelfth lunar month?
The 23rd of the twelfth lunar month is a small year. Many places have the custom of eating sugar melons to worship the kitchen god. It is said that on this day, the kitchen god will return to the heaven to report your situation to the Jade Emperor. Therefore, every family will sacrifice the kitchen god with sugar melons to make him sweet in the heaven and only say good words, so that he can get sweeter and sweeter in the coming year.
Stove sugar is a kind of maltose with great viscosity. The sugar stick drawn into a long strip is called 'Kanto sugar', and the flat round shape is called 'sugar melon'. Put it outside in winter. Because of the cold weather, the sugar melon solidifies solid, and there are some tiny bubbles inside. It tastes crisp, sweet and delicious.
Real Guandong sugar is extremely hard and can't be broken. It must be split with a kitchen knife when eating. The material is very heavy and fine. The taste is slightly sour, and there is no honeycomb in the middle. Each piece weighs one or two, two or four Liang, and the price is also more expensive.
Candied melons can be divided into sesame and non sesame. They are made into melon shape or North melon shape with sugar. The center is empty and the skin thickness is less than five points. Although the sizes are different, the transaction is still calculated by weight. Large candied melons weigh one or two kilograms, but they are used as a cover and few people buy them.
It is a rural custom. On the 23rd day of the twelfth lunar month every year, on the day of offering sacrifices to the kitchen god, take a piece of maltose and put it in an iron pot, heat it to soften it, mix it with sesame seeds, make a 3mm thick sheet with a rolling pin, separate it with a knife, and eat it after the temperature subsides. It tastes mellow, crisp but not greasy. It's hard to see now.