It's about to Dragon Boat Festival. It's common sense for everyone to eat zongzi. What's the origin of eating zongzi?
In addition, there are special folk customs such as hanging wormwood and calamus, flying kites and wearing sachets. Zongzi is the most representative, mainly sweet zongzi in the north and salty zongzi in the south.
The custom of eating zongzi in Dragon Boat Festival has a long history. Zongzi was called "jiaoshu" in ancient times. It is said that it was invented for Qu Yuan who sacrificed to the river.
Why to eat Zongzi on Dragon Boat Festival: in memory of the patriotic poet Qu Yuan
Zongzi, also known as "Jiao millet" and "tube zongzi", is a traditional festival food of the Han nationality in the Dragon Boat Festival, which is made by steaming glutinous rice wrapped in zongzi leaves. The legend is spread in memory of Qu Yuan. It is the traditional food with the most profound cultural accumulation in Chinese history, and it is deeply loved by people. As you may not know, just a few years ago, two kinds of zongzi were unearthed in Song Dynasty Tombs in De'an County, Jiangxi Province. According to research, this is the earliest kind of zongzi found in the world.
Eating zongzi on Dragon Boat Festival is in memory of Qu Yuan. At the end of the Warring States period, the state of Qin conquered eight cities in the state of Chu, and then sent envoys to invite King Huai of Chu to negotiate peace in the state of Qin. Qu Yuan saw through the plot of the king of Qin and risked his life to enter the palace to state to the king of Chu Huai. Instead of listening, the king of Chu Huai expelled Qu Yuan from Yingdu. When King Huai of Chu went to the state of Qin, he was put under house arrest. Later, King Huai of Chu became depressed and became ill. After two years, he died in Chang'an. Later, when King Qingxiang, the son of King Huai of Chu, came to the throne, the state of Qin sent troops to attack the state of Chu one after another. The situation was so overwhelming that King Qingxiang fled from the capital in a panic. After the capture of Yingcheng by the Qin soldiers, the city of Yingcheng was occupied. On the way to exile, Qu Yuan heard the news of the death of King Huai of Chu and the capture of the capital city one after another. With a cry to the sky, he jumped into the turbulent Miluo River. It was the fifth day of the fifth lunar month.
The people of Chu state were so sad that they rushed to the Miluo River to pay homage to Qu Yuan. The fishermen rowed their boats and fished for his body on the river. A fisherman took out the rice balls, eggs and other food prepared for Qu Yuan and threw them into the river "plop, plop", saying that if the fish, shrimp and crab were full, they would not bite Dr Qu. People followed suit. An old doctor took a jar of realgar wine and poured it into the river, saying it was to make Jiaolong water animals faint, so as not to hurt Dr Qu. Later, for fear that rice balls would be eaten by Jiaolong, people thought of wrapping rice with neem leaves, wrapping colorful silk outside, and developing into brown seeds. Later, on the fifth day of May every year, there was the custom of dragon boat race, eating zongzi and drinking realgar wine to commemorate the patriotic poet Qu Yuan.
Zongzi, as one of the most profound traditional foods in Chinese history and culture, also spread far. In Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese live together, they also have the custom of eating zongzi.
The origin of eating zongzi in Dragon Boat Festival: the word zongzi was born in the world of tomb robbing
Zongzi is the festival food of Dragon Boat Festival, which was called "jiaoshu" in ancient times. It is said that it was born for Qu Yuan who sacrificed to the river. On that day, zongzi were sent to each other as a memorial. And zongzi is the most profound traditional food in Chinese history. It is another traditional custom of Chinese people to eat Zongzi on Dragon Boat Festival. Zongzi, also known as "Jiao millet" and "tube zongzi". It has a long history and various patterns. Jiangnan's zongzi has the best reputation, and its methods are also complex, especially the stuffing. A major difference between the southern zongzi and the northern zongzi is that the glutinous rice raw materials of the southern zongzi are mostly soaked in straw grey soup in advance, steamed with meat stuffing, and fragrant.
The term zongzi was first born in the world of tomb robbing. It refers to the corpse that has not rotted but has been dead. It is subdivided into meat zongzi, blood zongzi and so on, which are recorded in ghost blowing lamp and tomb robbing notes. It is said that there is a large tomb in the spring and Autumn period at the bottom of Miluo River. During the Warring States period, Qu Yuan, a great master in the area of Chu, coveted the tomb for a long time. Through his repeated research, he found that nuomi is the best thing to cure corpses, of which black nuomi is the most. Black glutinous rice can kill zombies and white glutinous rice can cure corpses. Qu Yuan wrapped the glutinous rice with wild rice leaves. The next dipper can be used as food and also as a corpse, killing two birds with one stone. This day happens to be the fifth day of the fifth lunar month. In order to commemorate Qu Yuan, the tomb robbers of later generations have the custom of eating zongzi in the world of tomb robbers every Dragon Boat Festival. Later this custom spread. The green leaves of wild rice blend with sticky glutinous rice. A thin thread guards the soul of the wrestler. Ah, it's Qu Yuan's gift.