Where is the local flavor food of Zongzi?

Zi), also known as "pepper tree" and "zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival. The leaves of zongzi are wrapped in glutinous rice and steamed. Legend has been passed down to this day to commemorate Qu Yuan, which is the traditional food with the deepest cultural accumulation in China history. It has a heavy sense of history and is deeply loved by people. 20 10, 10 In February, two physical zongzi were unearthed from the Song Dynasty tomb in De 'an County, Jiangxi Province. According to research, they are the earliest physical zongzi in the world. As early as the Spring and Autumn Period, "Guan Brown" appeared, and in the Southern Dynasties, rice dumplings with the same origin of medicine and food began to appear. Until now, every household in China has to soak glutinous rice, wash rice leaves and make zongzi. This custom has also spread to North Korea, Japan and Southeast Asian countries.

Zongzi (Pinyin: Zongzi, English: Zongzi)

zongzi

Cold zongzi is the festival food of Dragon Boat Festival, which was called "corn millet" in ancient times, and there are many kinds of "tube zongzi". Eating zongzi on the Dragon Boat Festival is a traditional custom of China people. It has a long history and many folk activities.

Legend has it that it was born in memory of Qu Yuan who threw himself into the river. On that day, Zongzi was presented to the other party as a souvenir. Zongzi is still the traditional food with the deepest cultural accumulation in the history of China.

To this day, every year at the beginning of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, and the varieties are even more varied. From the perspective of stuffing, there are many dates in the north, such as jiaozi; In the south, there are many kinds of fillings, such as bean paste, fresh meat, eight treasures, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries. [ 1]

Children wear sachets on the Dragon Boat Festival, which is said to mean to ward off evil spirits and plague. Actually, it is used to decorate the inner head. The sachet contains cinnabar, realgar and fragrant medicine. It is wrapped with silk cloth and smells overflowing. Then it is tied into ropes with five-color silk threads and made into various shapes to form a string. Because of the different customs in different places, people give zongzi different meanings, and there are great differences between the north and the south. [ 1]

According to documents, Tao Hongjing, known as the "Prime Minister in the Mountain" in the Southern Dynasties, once lived in seclusion in Taoshan, and was called Taogong. Tao Gong plowed the fields to plant medicines and used herbs to drive away epidemics and treat diseases for the people. Since then, the local people have cooked zongzi with herbs taught by Tao Gong every year during the Dragon Boat Festival to prevent diseases and keep fit. The poem "Poem of Shi Jing in the South of the Yangtze River Taoshan Zongzi on Dragon Boat Festival" wrote: "The fresh dumplings in Wuri Mountain Village are still warm. Pale yellow should be dipped in pink grass, and the rice tongue should be sprayed. " Poetry carries the history of the homology of medicine and food of Zongzi, and also reflects a culture of homology of medicine and food.

China

Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. 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. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also Hiragi leaves, egg yolk, meat stuffing, jiaozi (Hainan), assorted jiaozi, bean paste, jiaozi, mushrooms and other southern flavors; There is also a sweet and salty "double dumpling". These zongzi all have different tastes. [6]

Guangxi region

In central Guangxi, big pillow zongzi, which looks like a pillow, is very popular. Jiaozi, a big pillow in Guangxi, uses half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi wrapped in a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to jiaozi to make the boiled jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste. [6]

Guangdong area

Representative varieties of southern zongzi. It is very big and has a unique appearance. In addition to fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings filled with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste.

Zongzi in Chaoshan has its own characteristics, one of which is called "double cooking", which is a famous traditional snack in Chaoshan area. Steamed dumplings are a specialty of Zhaoqing, known as the "king of tea", but they are obviously different from the familiar "Dragon Boat Festival dumplings". Generally, zongzi is wrapped with awn leaves in a twisted quadrangle or strip shape, while Zhaoqing is wrapped with winter leaves and aquatic plants in a pillow shape or an Egyptian pyramid shape.

Hainan area

Unlike Zongzi in the north of the mainland, it is wrapped in Hiragi leaves into a square cone and weighs about half a kilogram. Salted egg yolk, pork, pig's trotters, salted fish, barbecued pork and chicken wings can be added to glutinous rice as fillings. It has a unique flavor. After the hot zongzi is peeled off, it first has the fragrance of Hiragi leaves and glutinous rice, and then the fragrance of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open. Loki Zongzi in Danzhou and Ruixi Zongzi in Chengmai are the most famous in Hainan. In addition, plant ash is soaked in water, and then the supernatant is soaked in glutinous rice, which is then made into alkaline dumplings. Hainan Li nationality also has three-color zongzi and coconut leaf wrapped zongzi.

Taiwan region

It has a strong Minnan flavor and a wide variety, including white zongzi, mung bean zongzi, barbecued pork bun, eight-treasure zongzi and roasted meat zongzi.

southern Fujian

The roasted meat jiaozi and soda jiaozi in Xiamen and Quanzhou are famous at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly. Pork is marinated and fragrant first, and mushrooms, shrimps, lotus seeds, braised pork soup and sugar are added. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The dumplings in Quanzhou Chonglou Dumpling Shop are the most famous. Bean buns are very popular in Quanzhou. They are made of September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans smell delicious. Of course, there are also foods dipped in sugar, namely white water jiaozi.

Wuxi area

Compared with Suzhou, which is also the land of Wu civilization, Wuxi's zongzi is not so particular about the wrapping method and materials, let alone so exquisite. From the way of jiaozi, Wuxi people prefer jiaozi with small feet and jiaozi with triangle. In terms of materials, most of the zongzi eaten by Wuxi people are red bean stuffing, white rice stuffing and meat stuffing. These fillings are relatively simple and have a long storage time.

Hunan area

Hunan zongzi Hunan rice has always been famous for its variety and exquisite production. Miluo's roasted dumplings, glutinous rice must be the best, pork should be three layers, pickled first, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red pepper sauce, radish acid and other seasonings, which is oily but not greasy.

Hangzhou area

Hangzhou Zongzi is different from Jiaxing Zongzi and Huzhou Zongzi, and has its own style in appearance and binding mode. Its representative is "Tangqi Zongzi" from Huichang Store for a century, and its main features are pork belly, Shaoxing wine, glutinous rice, green bamboo leaves, earthen stoves, iron pots and soup stock. Hangzhou Zongzi cooking also has a unique technique, which requires a particularly long time, emphasizing that "a thousand rolls are not as boring as one roll". Chen Guoming's poem "Eat Huichang Zongzi" said: "Gentle people are always baked in winter, and young people are never poor. Solve the true taste of the world, Mijia painting and calligraphy will be prosperous. "

Ningbo area

Zhejiang Ningbo Zongzi is quadrangular, and there are varieties such as alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.

Huzhou area

Huzhou, Zhejiang Province, located on the coast of Taihu Lake, has been a famous land of plenty since ancient times. Huzhou zongzi is pillow-shaped, hence the name pillow zongzi. Some people call it Beauty Zongzi, because it has beautiful lines and is small and elegant. [6]

Jiaxing area

Jiaxing Zongzi is quadrangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.

Zhenwushan's high-quality sweet tea leaves are boiled to make zongzi. Zongzi is golden in color and lustrous, smooth and tender in mouth, soft and waxy, fragrant in teeth and cheeks, sweet in aftertaste, greasy and difficult to digest, and rich in nutrition, which is suitable for diabetics. In most parts of Zhejiang, especially in the mountainous areas of western Zhejiang, people have cooked zongzi, tea rice and tea porridge with sweet tea for generations. In the sixty-second chapter of A Dream of Red Mansions, Jia Baoyu's love for sweet tea and fragrant rice was mentioned many times.

Beijing area

Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste.

Shanghai area

Cantonese-style zongzi, represented by Xinghualou and Xinya, has a soft and firm taste and a flat, square and pentagonal shape.

Shape: one corner is upward, and the rest extend in all directions. There are many varieties in jiaozi, including chestnuts, fresh meat, egg yolk and mushrooms. There is roast duck wrapped in a pillow.

There are fresh meat jiaozi with egg yolk, mushrooms, chestnuts, fresh meat, egg yolk and rice grains, as well as jiaozi with alkaline water, jiaozi with bean paste, jiaozi with fresh meat, jiaozi with fresh egg yolk and jiaozi with red beans.

The special dumplings in Huaiyang, represented by Laobanzhai and Yangzhou Hotel, are "eight flavors and eight styles", authentic "little feet" dumplings, quadrangular red dates and red beans dumplings, weight-shaped egg yolk chestnut dumplings, ingot-shaped ham dumplings, triangular douban bacon dumplings, pillow fresh meat dumplings, long pillow chicken dumplings and rhombic bean paste dumplings, all with their own characteristics.

Kutokuhayashi's mushroom dumplings, bean plate dumplings, bean paste dumplings, red bean and red date dumplings, pine nuts and white rice dumplings and arhat dumplings are all vegetarian.

The zongzi of Muslim Hong Changxing is very Muslim, with a slightly green shell, sharp edges and corners, delicate appearance and pure taste, especially the "beef zongzi", which is not available in other gangs.

Shen Dacheng, Jiaxing Zongzi Store, Wufangzhai and other traditional specialty stores supply all kinds of zongzi, such as red bean paste, fresh meat, white rice, red dates and red beans, and fresh egg yolk. Shen Dacheng pioneered curry chicken zongzi, which is colorful. All kinds of zongzi are different in variety, shape, taste and color. There are 450 grams of big zongzi wrapped in Cantonese pillows, but only 25 grams of mini zongzi.

Suzhou land

Suzhou Zongzi is mostly a slender quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties, which has the characteristics of exquisite ingredients and fine production.

Sichuan Province

Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi is exquisite in production, complicated in technology and unique in taste.

Shaanxi area

Candied zongzi is a unique summer popular food in Xi, Guanzhong and southern Shaanxi. Shaped like a water chestnut, white as jade, cool and refreshing. When eating, cut small pieces with silk thread or bamboo knife, put them on a plate, and pour honey or rose osmanthus syrup. The taste is soft, cool and sweet, fragrant and delicious, refreshing and unique.

Honey jiaozi

Candied zongzi has a long history and is described in many history books. Duan, who grew up in Chang 'an in the Tang Dynasty, wrote in Youyang Miscellany: "Zongzi is as white as jade". As early as the reign of Tang Zhongzong, it was a delicious dish in the popular "barbecue" at that time. At that time, it was called "Give Fei Xiang Zongzi" (honey-drenched). Later, shops specializing in making this kind of zongzi gradually appeared in Chang 'an city, and the skills of making this kind of zongzi were also quite superb. Yuan Zhen, a famous poet in the Tang Dynasty, once wrote a poem praising: "Colorful green zongzi, fragrant rice and white rice balls". According to Chronological Miscellanies, "There are many famous Dragon Boat Festival Zongzi with different shapes, such as horn Zongzi, cone Zongzi, ling Zongzi, barrel Zongzi and called Zongzi (also called Jiuzi Zongzi)". Therefore, as early as the Tang Dynasty, Chang 'an candied zongzi was a famous food from court to folk.

Western Henan mountainous area

Fog drop is one of the special snacks in the western and southwestern mountainous areas of Lushan County, Henan Province.

Mistletoe is an essential food for the Dragon Boat Festival. It is a special kind of zongzi, as long as the Dragon Boat Festival. Oak (Hu) bag is used for leaves of Quercus plants, including millet or millet, adzuki bean, adzuki bean, western pea (bean seed), and chestnut and jujube if the family is better; After washing, kneading, wrapping, boiling, steaming and covering, we can only eat this fragrant, My Sweetie, sticky and delicious mistletoe bag in the morning of Dragon Boat Festival two days later. Here, we should pay special attention to the leaves of Quercus-the best green packaging for food. According to Compendium of Materia Medica, the leaves of Quercus are sweet, bitter, flat and non-toxic, and have the functions of stopping bleeding, quenching thirst and diuresis. Generally taken orally: decocted, mashed or ground. External use: decoct and wash. After washing, kneading, boiling, steaming and covering, oak leaves are reddish brown in color and fragrant in smell.

transmarine

Eating zongzi on Dragon Boat Festival is a traditional custom in China and a unique seasonal food in China. However, eating zongzi abroad has different customs.

North Korea's Zongzi Koreans have the custom of eating "wheel cakes" on the Dragon Boat Festival. People put fresh buds.

After boiling, mugwort leaves are mashed, mixed with rice flour, and then made into wheel shapes. Koreans call it "wheel cake".

Japanese Zongzi Japanese also eat Zongzi on the Dragon Boat Festival, but the Dragon Boat Festival in Japan is on May 5th in the solar calendar. Japanese zongzi is made of rice flour instead of glutinous rice. The shape of zongzi is different from that of China. It looks like a seed.

Vietnamese Zongzi Vietnamese Zongzi is wrapped in banana leaves, round and square.

Vietnamese Zongzi They believe that the round Zongzi represents the sky, the square Zongzi represents the earth, and the heaven and the earth are integrated and thriving. There is also a kind of sweet zongzi, which is made by kneading glutinous rice flour into dough and stuffing coconut shreds, red beans or mung beans into the dough to make a diamond-shaped zongzi. After steaming, dip it in honey juice or sugar to eat. Vietnam eats square salty zongzi on Dragon Boat Festival. This kind of zongzi is filled with shrimp, lean meat, duck egg yolk and red beans, which is quite Fujian-Guangdong flavor.

Myanmar's Zongzi Burmese love to eat Zongzi, but it has no festive cultural color and commemorative activities, just as a kind of food. Myanmar Zongzi is mainly made of glutinous rice, with bananas and coconuts as stuffing. It is fragrant, soft and crisp, sweet and intoxicating.

Zongzi in Singapore Singaporeans love flowers very much. Whenever a guest visits, the host will send some flowers, and he will also bring some zongzi soaked in flower juice for the guests to taste. This kind of flower juice zongzi is wrapped in green leaves into a polygon, only the size of an egg. After the green leaves are unfolded, the zongzi inside is refined from rice flour dyed with light green flower juice, with attractive color and delicious taste.

Malaysian zongzi in Malaysia, people make zongzi similar to those in Guangdong.

Malaysian zongzi, in addition to fresh meat zongzi, ham zongzi and other common varieties, there are several kinds of zongzi such as bean paste and coconut milk, which are sweet and delicious.

Thai Zongzi jiaozi wrapped by Thai people is as small as an egg. Because they are wrapped in green zongzi leaves, they are light green after steaming and taste delicious.

Mexican Zongzi Mexican Zongzi is also called "Dagmar". Its raw material is coarse corn flour and its filling is sliced meat.

Myanmar zongzi and pepper are wrapped in corn leaves or banana leaves, which has a unique flavor.

Indonesia's Zongzi Indonesians are particularly particular about Zongzi stuffing, including pork stuffing, beef stuffing, chicken stuffing, bacon stuffing, ham stuffing, Cantonese sausage stuffing, shrimp stuffing and fish stuffing. Indonesian zongzi is made of japonica rice, which is easier to digest than glutinous rice, and the attractive aroma of bamboo leaves can arouse people's appetite.

Zongzi in Costa Rica The zongzi in Costa Rica is made of a specially processed sticky corn flour as the main material, with chicken, beef, carrots, potatoes, olives, peppers and so on. Some are also poured with beef juice, and then wrapped in fresh banana leaves into a flat square.

Philippine zongzi Philippine zongzi is a bit special. I used to wrap it in strips, but the taste was similar to that of Zongzi in Jiangsu and Zhejiang provinces of China. Moreover, they regard zongzi as an indispensable food for Christmas.

Zongzi in Latin America A kind of food similar to Zongzi is also very popular in Latin America, which is probably necessary.

Latin American zongzi originated from the traditional food of Indians. They use banana leaves to wrap zongzi, and the main ingredients are corn flour and kidney beans, which are delicious. There is another legend about it: more than 400 years ago, Spanish colonists ruled most of Latin America, and Indians were forced to go out to work. To this end, women wrapped cooked corn flour and green beans in banana leaves as dry food for their relatives to take on the road. Over time, this has become their tradition.

Peruvian zongzi Peruvians eat zongzi at Christmas. The family sat together, eating zongzi and celebrating Christmas. Even the married daughter rushed back to her mother's house to taste zongzi.

Venezuela's zongzi

When Christmas comes, every household in China makes zongzi, which has become a holiday scene. At that time, even the shops selling hearts on weekdays were full of zongzi. This kind of zongzi takes corn flour as the main material, ham, bacon or sausage as the stuffing, and olives and raisins are added. They are wrapped in fresh banana leaves into rectangles, each weighing about half a kilogram. After baking banana leaves, zongzi will be cooked.

Zongzi in Cambodia Zongzi in Cambodia is called "Bao Zongzi". It is not wrapped in plant leaves, but a bag filled with glutinous rice, red beans, red dates and so on. Layer by layer, and then tightly steamed. When eating, peel off the cloth bag and cut it with a knife.