News
Humanistic Harmony, make dumplings on Dragon Boat Festival
Release time:
2018-06-19
On the annual Dragon Boat Festival, employees of Shennan Microelectronics participated in the community-sharing activities.
Dragon Boat Festival to eat dumplings, this is another traditional practice of the Chinese people. The crickets, also known as "corner", "clam", "tube pimple". It has a long history and many kinds of tricks.
According to records, as early as the Spring and Autumn Period, the use of medlar leaves (Sui Baiye) wrapped glutinous rice into a horn-like, called "horn rake"; sealed with bamboo rice cooked baked, called "tube 粽." In the last years of the Eastern Han Dynasty, glutinous rice was soaked in grey water of vegetation. Because of the alkali in the water, the glutinous rice dumplings were packed into squares with glutinous rice and cooked to make it become alkaline alfalfa in Guangdong.
Jin Dynasty, dumplings were officially designated as the Dragon Boat Festival food. At that time, in addition to glutinous rice, the raw materials for the dumplings were also added with Chinese medicines, and the cooked oysters were called “Puzzle”. At the time of the Zhou Dynasty, "Yueyang Fengjiji" recorded: "Vulgar leaves are wrapped with glutinous rice, ... ... cook it, and combine it thoroughly. From May 5th to the summer solstice, there is a beggar and a beggar." During the Southern and Northern Dynasties, Miscellaneous. Rice is rich in poultry, chestnut, red dates, and red beans. Zongzi also serves as a gift for engagement.
By the Tang Dynasty, the use of rice for rice dumplings was “white and jadey”, and its shape appeared to be conical and diamond-shaped. In Japanese literature, there is a record of "Datang Scorpion." In the Song Dynasty, there was already a "preserved fruit," that is, fruit was introduced into the pot. The poet Su Dongpo has a poem “When Yu Yu Meets Yang Mei”, which shows that it is fashionable to eat rice dumplings in the Song Dynasty. During the Yuan and Ming Dynasties, the dumplings of Zongzi had been transformed from loquat leaves to loquat leaves, and later appeared reeds wrapped in reed leaves. Appearances of bean paste, pork, pine nuts, dates, walnuts, etc. had appeared in the additive, and the varieties were more colorful.
Until now, every year in early May, Chinese families are required to dip glutinous rice, wash leaves, and wrap rice dumplings. Judging from the fillings, the northern jujube contains many jujubes of Beijing jujube; in the south, there are various fillings such as red bean paste, fresh meat, ham, and egg yolk. Among them, Jiaxing wolfberry in Zhejiang is the representative. The custom of eating rice dumplings has been flourishing in China for thousands of years, and has spread to North Korea, Japan, and Southeast Asian countries.
Related news
