Chapter 55: Dragon Boat Festival 9

As the banquet progresses, exquisite dishes are constantly served. Host Yu Fu talked about Huang Lao's learning and Taoist skills, and Wang Shouren also had questions and answers. Although the two studies are different, they also have something in common. In this way, they have been unconsciously for a long time. Between the two schools, a large table of delicious food has been eaten cleanly by the guests. Several of them have made the greatest contributions, such as commanders and so on...

The banquet was staggered, and everyone was a little red and hot. Originally, the temperature of the Dragon Boat Festival was high, and with drinking a few more glasses of water and wine, Wang's face, which had been as big as a plate, was no longer compatible. The redness was like a big meat bun, and now he is still smoothing into his mouth. However, Wang Shouren and Yu Fu ate very little. They have been discussing with each other. Although the two have different understandings of the so-called "oribe", it is also a different taste to think about each other. The collision of ideology is not fierce, but it does not prevent them from thinking carefully at all. On the contrary, Liu, who was sandwiched in it, was so embarrassed that he could not open his mouth to disturb him, so he had to taste a table of dishes by himself and sometimes talk to the people on the opposite side.

It was not until the beginning of the moment of Youshi that there was a sound of update on the streets outside, so I knew that it was time. Although it was not too late, there were naturally a large number of people celebrating parties on the street outside the festival. It was less than a hundred steps away from the northwest of Cigarette Sloping Street. There is a grand temple fair. After three quarters of the time, fireworks are planned to be released in less crowded places across the river to celebrate the Dragon Boat Festival. Moreover, even the dragon boats that paraded in Poyang Lake a few days ago have not been put away. They are still moored on the shore for new decoration, covered with format glazed palace lights, and rented for tourists to row to enjoy in the lake. It is also a beautiful thing to drink and go boating in the huge Poyang Lake while waiting for fireworks to bloom. The scene outside is so lively, and it is the same in the governor's mansion of Jiangxi. The so-called "a thousand cups of wine meets a confidant". Even the "conte" in terms of "wine bags and rice bags" are also confidants. Such a feast is rare. Everyone eats, drinks, plays, and is beautiful.

After Wang and Yu talked again, they finished talking. At this time, the housekeeper rushed out of the screen behind the hall and said, "Master, the villain just went to the kitchen to have a look. The dumplings prepared before can be steamed." Yu Fu said hello. Then he ordered to go down and give you zongzi.

"Dadults, I think everyone has almost eaten the dishes on this table. Since it is the Dragon Boat Festival, we will naturally die to meet the scene. I asked the kitchen to prepare the format of zongzi before. You adults clean up your spleen and stomach first, paused for a moment, and when the zongzi comes, you still have to weigh it in some places. Don't you say so!" After saying that, the atmosphere was still hot.

"Oh, there are too many delicious things. I'm a little worried. My stomach is too small. Sometimes I can't eat these delicacies." Wang sighed all his life.

"Hey, Lord Wang, do you still eat a small meal? How can I bear it?" Li Xuandong Charity Temple asked with a slight sigh. Although he had eaten a lot before, he also chewed slowly, because once he ate too fast, his spleen and stomach would be slightly swollen and uncomfortable, and his digestive ability was also sick.

"Not only Cao E is early, but also Qu Yuan is early. Anyway, there are rice dumplings, and these two ancestors are indispensable." At this time, Zhang Han talked about the origin of Zongzi.

The sacrifice of ancestors on the Dragon Boat Festival is actually the content given by later generations. In fact, there are various sayings about the Dragon Boat Festival. Handan Chun's Cao E Monument said that it was a sacrifice to Wu Zixu: "May 5th, welcome Wu Jun." Shi Zai Wu Zixu was loyal to Wu, but was later killed by Wu Wangfu, threw his body in the river, and turned into a Tao god. According to folklore, Wu Zixu died on May 5th. The Record of Huiji is to commemorate Cao E; "The woman Cao E is on the basis of the examination. The father can sing a witch. In Han Jianwu, Changsha District suddenly saw Dr. Sanlu. It is said that on the day of return: It is very good to hear that you should see the sacrifice. It has been stolen by dragons all year round. If there is any benefit now, it should be stuffed with neme leaves and wrapped in green silk. These two things are fweised by the dragon. Reply according to his words. On May 5th this year, I will make rice dumplings with scorpion leaves, five-flower silk, and the legacy of the wind. Therefore, Yiyuan said, "Zongzi, made by Sister Qu Yuan." According to Qi Harmony, because he was afraid that the rice of sacrificing Qu Yuan would be stolen by Jiaolong, he created this kind of zongzi. Because the dragon is afraid of nees leaves and green silk. It is said that after Qu Yuan threw himself into the Miluo River, the people sighed and mourned. The empty ambition Qu Zi left the State of Chu in this way, which was actually a national loss. Therefore, in order to avoid the fish and shrimp from eroding Quzi, the people put rice grain into the river one after another, hoping that the fish and shrimp only care about eating these rice grains without damaging the body of Quzi. Later, according to ancient books, it was Qu Yuan's dream people who said that the rice grain was actually eaten by the dragon in the river. If it was wrapped in wormwood leaves and tied with a five-color rope, it could be avoided being swallowed by the dragon; this is why there were later rice dumplings.

This zongzi has also evolved since the people invented it for Qu Yuan (whether it is really for his people or not). According to records, as early as the Spring and Autumn Period, rice was wrapped in leaves to form a horn shape, which was called "corner"; it was sealed and roasted with bamboo tubes, which was called "corner dumplings". At the end of the Eastern Han Dynasty, the rice was soaked in grass and gray water. Because of the alkali content in the water, the rice was wrapped in leaves and cooked. In the Jin Dynasty, Zongzi was officially recognized by the rulers and officially designated as the food for the Dragon Boat Festival. At this time, in addition to glutinous rice, traditional Chinese medicine puzzle kernels are also added. The cooked rice dumplings are called " puzzle dumplings". Rice is mixed with animal meat, chestnuts, red dates, red beans, etc., and the variety has increased. In the Tang Dynasty, the rice used for rice dumplings was "white as jade", and its shape appeared conical and diamond-shaped. "Tang Zongzi" is recorded in Japanese literature. In the Song Dynasty, there were "candied rice dumplings", that is, fruits were put into rice dumplings. The poet Su Dongpo has a poem "When you see Yangmei in Zongzi". By the Ming Dynasty, the wrapping material of zongzi has been changed from leaves to bamboo leaves, and later zongzi wrapped with reed leaves appeared. Additional materials have appeared bean paste, pork, pine nuts, dates, walnuts, etc., and the varieties are more colorful. The custom of eating rice dumplings has been popular in China for thousands of years and has spread to *, Japan and Southeast Asian countries.

Compared with the north, which focuses on pasta, Jiangnan's zongzi is the most famous and complex practice, especially the filling, which has a variety of changes. A major difference from northern zongzi is that the glutinous rice raw materials of Jiangnan zongzi are mostly pre-impregnated with soy sauce and steamed with meat stuffing, which is fragrant.

Zongzi not only has many shapes and varieties. Due to the different flavors in various parts of China, there are mainly sweet and salty. For example, Zongzi in Guangdong, southern Fujian, Jiaxing, Ningbo, and tea-producing areas, as well as Suzhou and Sichuan, which like to eat spicy food.

For example, the roast pork dumplings and alkaline water dumplings in Xiamen and Quanzhou are well-known at home and abroad. The rice for roast meat dumplings must be excellent. Pork is selected and marinated first to make it fragrant and rotten. In addition, mushrooms, shrimp, lotus seeds, braised meat soup, white sugar, etc. When eating, it is dipped in a variety of seasonings such as garlic puree, mustard, red spicy sauce, radish acid, etc., which is sweet and smooth, oily but not greasy. Southern Fujian zongzi is divided into alkaline zongzi, meat zongzi and bean zongzi. Alkali zongzi is steamed by adding alkali to glutinous rice, which is both sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. The materials of meat dumplings include braised meat, mushrooms, egg yolks, shrimp, dried bamboo shoots, etc. The meat dumplings in Zhonglou Meat Zongzi Restaurant in Quanzhou are the most famous. Dou Zong is popular in Quanzhou. It is mixed with September beans with a little salt and wrapped with glutinous rice. After steaming, the beans are fragrant.

Zhejiang Ningbo rice dumplings are square, with alkaline water rice dumplings, red bean rice dumplings, red dates rice dumplings and other varieties. Its representative variety of alkaline water dumplings is to add an appropriate amount of alkaline water to glutinous rice and wrap it with old yellow leaves. After cooking, glutinous rice turns light yellow and can be dipped in white sugar. It is fragrant and delicious. Huzhou, Zhejiang Province, is located on the shore of Taihu Lake and has been a famous hometown of fish and rice since ancient times. Huzhou Zongzi is a pillow type, hence the name Pillow Zongzi. The original design was to make it easy to eat. One end of the rice dumplings is just right in the mouth and easy to eat. The bean paste is delicate and oily, slender, with less rice and more fillings, soft, glutinous and sweet, and easy to carry. After cooking, the lard and bean paste are perfectly integrated, and the taste is glutinous and delicious, sweet but not greasy. Local people are used to calling it "washing sand dumplings"

And Wuyi Mountain and other places rich in tea in the south of the Yangtze River are creatively taking sweet tea after suffering from the juice to make zongzi. The color of the zongzi is golden butter and bright, the entrance is smooth and tender, soft and sticky, the teeth and cheeks remain fragrant, the aftertaste is sweet, and the greasy digestion.

The zongzi commonly eaten in the Jingji area in the Ming Dynasty was small and oblique and square. In the northern suburbs and rural areas, we are used to eating rhubarb rice dumplings, which are sticky and fragrant, mostly stuffed with red dates and bean paste.

And Shaanxi's honey cold rice dumplings are extremely special, which is a popular summer food unique to Xi'an, Guanzhong and southern Shaanxi. It looks like a diamond horn, white as white as jade, and cool to relieve the summer heat. When eating, cut it into small pieces with silk thread or bamboo knife, put it on a plate, and drizzle it with honey or rose and osmanthus syrup. But it is a fresh and heat-relieving product. It tastes soft, cool and sweet, fragrant and delicious, and has a unique flavor. The so-called honey cold rice dumplings have a long history and are often described in historical books. It is recorded in Youyang Miscellaneous written by Duan Chengshi in the Tang Dynasty, who grew up in Chang'an: "Gengjia Zongzi is as white as jade." As early as the reign of Emperor Zhongzong of the Tang Dynasty, it was a delicacy at the "burning tail banquet" that was popular at that time. At that time, it was called "Give fragrant rice dumplings". Later, shops specializing in this kind of rice dumplings gradually appeared in Chang'an City, and the skill of making this kind of rice dumplings has been quite superb. Yuan Zhen, a famous poet in the Tang Dynasty, once wrote a poem praising: "Colorful wisps of green rice dumplings, fragrant japonica white standing group." According to the "Miscellaneous Records of the New Year", "Dragon Boat Festival Zongzi has many famous products and different shapes, including horn zongzi, cone zongzi, diamond zongzi, tube zongzi, and scale hammer zongzi." It can be seen that in the prosperous Tang Dynasty, Chang'an honey cold dumplings have become a famous food from the palace to the people. Shaanxi is the main production area of honey, among which some places in southern Shaanxi and Guanzhong are rich in glutinous rice, and there are unique conditions for making honey cold rice dumplings. Honey and glutinous rice are rich in nutrition and have many therapeutic effects. Therefore, honey cold dumplings are a favorite food for people in Xi'an, Guanzhong and southern Shaanxi in summer.