The historical genre of zongzi in various countries 1th/2 page _ Folk tradition

Historical records
History of the records of Zongzi, the earliest seen in the Han Dynasty Xu Shen's "said the text to solve the word." "Dumpling" in the word "糉", "said the new attached to the Rice department" that "糉, Lu ye wrapped rice also." From metres, 葼 sound. "said Wen 夂": "葼, Shing also. "Righteousness for birds to fly when the feet of convergence." "Set rhyme and send Rhyme": "糉, jiao millet also." Or as a dumpling. ”
Zongzi also known as "jiao Millet", the earliest recorded see the Western Jin Dynasty Zhou Chu's "customs": "Midsummer end five, Fangbo association pole." Enjoy the millet, turtle scales Shunde. Note Cloud: End, beginning also, is called the beginning of the May five also. Si Zhong is Fangbo. Vulgar Heavy May 5, with the summer solstice. (With the "Duck"), spring-Fu Young, to the summer solstice month, all the feast also. The first of these two days, and with wild leaves wrapped in Mi Mi, miscellaneous to millet, to chun thick ash juice cooked to cook, two festivals are still feast. ...... Wrapped Mi Mi A ' 糉 ', a ' Horn of Millet ', cover take yin and yang still phase bracts not dispersed as also. ”
In the Ming Dynasty Li Shizhen "Compendium of Materia Medica", clearly explained with wild rice wrapped millet, boiled into a sharp angle or palm leaf shape food, so called "jiao millet" or "dumplings."
After the Ming and Qing dynasties, zongzi with glutinous rice parcels, this time is not called Jiao millet, but said Zongzi.

Folk tales
From the northern and Southern dynasties, folk began to have Zongzi, from the people to pay tribute to Qu Yuan's argument.
The Wu Jun of Liang Dynasty (467-520) in the "continued harmonic record" wrote: "The lunar calendar Qu Yuan May 5, the death of the Miluo, Chu people mourning." Every so far, bamboo tube storage rice, throwing water sacrifices. In the Han Jianwu, Changsha Europe back, Day suddenly see a person, claiming to be three Lu doctor, said Yue: ' June when see sacrifice, very good. But often, the bitter dragon is stolen. If there is a benefit, you can plug the leaves of the tree, to the multicolored silk tied. This two things, the Dragon Mend also. ' Back to the word. The world as a dumpling, and with five-colored silk and neem leaves, are the legacy of the Miluo. ”
Another argument is that the people are afraid of Qu Yuan's body by the river in the fish eat, so wrapped in Zongzi, into the river to feed the fish.
Zongzi and Qu Yuan related to the argument, because of its romantic color, and was widely praised. Zongzi has appeared frequently in the literati songs.
Yuan Zhen in the summer 10 wrote: "Color wisp bi done editor, fragrant japonica white jade Group." ”
Song Yang Qi Tianle in the Dragon Boat Festival, wrote: "Sparse sparse points yellow meiyu." The other side also has a heavy afternoon. Cape Millet Gold, Calamus pan jade, the scenery is still Jing Chu. Shirt Cut Ai Hu. More Chai Niao Zhu Fu, arm wrapped red wisp. Powder fragrant cotton, call the Wind Ling Fan small window afternoon. ”

zongzi Evolution
> Spring and Autumn Period: with wild leaves (bamboo shoots) wrapped millet into horn-like, said "jiao Millet" , with a bamboo tube packed rice sealed baked, called "barrel dumplings."  
The Eastern Han Dynasty: vegetation ash water leaching millet, because the water contains alkali, with wild mushroom leaves wrapped in millet rice into four corners, cooked into Guangdong alkali water dumplings.  
Jin Dynasty: Zongzi was officially designated as Food for the Dragon Boat Festival. At this time, the raw materials in addition to rice dumplings, but also add Chinese herbal medicine puzzle benevolence, cooked dumplings called "puzzle dumplings."  
Northern and Southern Dynasties: miscellaneous dumplings appear. The variety increases, the rice is doped the animal meat, the chestnut, the red jujube, the beans, wraps into the Zongzi also uses as the intercourse gift.  
Tang Dynasty: Zongzi with Rice has "Bai Ying like Jade", the shape of the dumplings appear conical, rhombic. "Datang Zongzi" is recorded in Japanese literature.  
Song Dynasty: There is "to the leaves of the rice wrapped in" "Ai Xiang Dumpling", there are "candied dumplings", see Su Dongpo "when in the dumplings see red bayberry" poem name. At this time also appeared with dumplings piled into the tower Pavilion Pavilion, wooden cart and horses for the advertisement, that the Song Dynasty eat Zongzi has been very fashionable.  
Yuan Dynasty: Zongzi wrapped material has changed from wild leaves to Ruo leaves, break through the seasonal limitations of wild leaves.  
Ming Dynasty: the appearance of dumplings with Reed leaves, the additional material has appeared in red bean paste, pork, pine nuts, dates, walnuts, varieties more colorful.  
Qing Dynasty: "Ham Zongzi".  
Now dumplings are hundreds of thousands of products, museum colorful. Nowadays, all the Zongzi, generally used ruo shell glutinous rice, but the connotation of the color according to local specialties and customs, the famous has longan dumplings, meat dumplings, crystal dumplings, lotus rong dumplings, candied dumplings, chestnut dumplings, spicy dumplings, pickled cabbage dumplings, ham dumplings, salted egg dumplings and so on.

Zongzi Anecdotes
The oldest Zongzi: Xi ' an honey-cooled zongzi, contained in Tang Wei Changuan, "recipes." Features are only glutinous rice, no stuffing, cooked after cooling, eat with silk thread into thin slices, poured honey and huanggui sauce-sugar pickled osmanthus sauce.
the largest zongzi (normal consumption): meat dumplings produced in Nanning, Guangxi, each weighing about two kg, to fat pork, mung bean as filling, fragrance, soft waxy, pleasant embellish, Gao Yu not greasy.
the largest zongzi (Guinness record):
During the 2000 Nanning International Folk Song Arts Festival, Guangxi (nanning) Tourist food festival, Nanning Ming Yuan Xindu hotel chef cooked a giant dumpling, long 3 meters, 2.1 meters wide, 1.2 meters high, cooked up to more than 2000 kilograms, broke the record of Zhejiang Dumpling King, become the new Guinness World King. The king has used more than 20 large cylinders, 550 kilograms of glutinous rice, 150 kg of pork, 500 kg mung bean, 150 kg chestnut, 10 kg shrimp, 10 kg of black mushrooms and 7. 5 kg of glutinous rice sauce, with a total of 6 days to boil the bag. In addition, in order to boil this giant dumpling, Nanning chemical group Machinery Factory made a long 3 5 meters, 2.6 meters wide pot. A total of more than 3,000 people tasted the rice dumplings.
the smallest zongzi : In Shanghai Temple of God, Green Wave Corridor, pavilion two places. Long about inch Xu, shaped like pillows, ham for stuffing, small fresh pavilion thought Cha To, very wonderful.

Zongzi Genre
North of Zongzi, mostly simple white rice, or miscellaneous to beans, dates, dipped in sugar to eat.
Jiangnan Zongzi is the most famous, the practice is also complex, especially stuffing, changeable. And the northern Zongzi, a major difference is that the glutinous rice dumplings of jiangnan raw materials, more beforehand with soy sauce impregnation, and meat phase steaming, aroma.
The domestic zongzi, to Jiangnan Jiaxing produced the most famous. Jiaxing Zongzi early in the Qing Dynasty, on the prestigious. Food Secretary on the type and practice of Jiaxing Zongzi: "Bamboo dumplings": "Take the bamboo leaves wrapped in white glutinous rice dumpling boiled, sharp like raw cut water chestnut." ”
"Ai Xiang Dumpling": "glutinous rice scouring net, clip jujube, chestnut, mung bean, with leaves dipped in rice wrap, into the pot to boil." ”
"Mint fragrant dumplings": "Mint water soaked rice first steamed soft, mixed with foreign sugar, with ruo wrapped as small dumplings, and then cooked." ”
"Bean paste Dumpling": "Red bean paste, sugar, fat ding small dumplings boiled." ”
"Lotus seed dumpling": "Peeled heart, mixed with foreign sugar, small dumplings." ”
"Pine nut dumpling": "Peeled bag small dumpling"
"Ham dumpling": "Into the ham block dumplings, ham to Jinhua, fine fertilizer suitable." Also, diced pork dumplings can also be. ”
Jiaxing Zongzi, and five Fang Zhai is the most famous. Jiaxing Five Fang Zhai Fresh Meat dumpling Four seasons supply, with chopsticks clip four pieces, block see meat, fragrant and run, crisp and fresh, fat waxy not greasy. Huzhou the eldest son Zongzi to wash sand sweet dumplings, to the bean paste, pig suet butyl stuffing is not rare, rare is the bean paste is washing sand-red bean boiled rotten to shell, add sugar, cooked lard, rose original juice fry to black bright strong, this kind of bean paste eat mouth fragrant, run, thin, slippery.
In the Jiangnan area, the Dragon Boat Festival is quite solemn, this with strong folk flavor of the festival, is also a variety of dumplings sold in the market. Still remember when I was young, every this holiday, my grandmother will be in my neck hanging a string of extremely can play on the miniature Zongzi, the green leaves and faint fragrance, but is a small partner when the happy topic of gathering. Gradually, just know zongzi delicious not for no reason, the original, Jiangnan area of Zongzi and Su-style two kinds, unexpectedly, like the classification of mooncakes. Canton style, is coconut dumplings, lotus rong dumplings, roast duck dumplings, lard bean paste dumplings, barbecued pork yolk dumplings and so on. Su-style, there are white rice dumplings, beans dumplings, fresh meat dumplings, such as ham dumplings. Later, I have been to produce dumplings known as jiaxing, only to know that the meat dumplings here are extraordinary, its fragrant waxy and delicious, there is no comparable to the cast of dumplings.
More than 20 years ago to visit Shaoguan, Guangdong, see the production of giant dumplings, is full of eyes. That square big Zongzi, as long as eat one, bag your belly is full, but the taste, still ordinary.
The older generation said, dumplings dumplings are very fastidious, it is a special plant green reed leaves or see wide-long bamboo ruo, wrapped in dumplings and boiled, can make the fragrance and not easy to sour.
As a traditional food, today's production of the dumpling can be supplied throughout the four seasons, such as the above-mentioned jiaxing meat dumplings, today, where the Chinese and foreign tourists visit Jiaxing, all know beginning something new and buy a few strings to carry. In Hong Kong, some of the shops selling Jiangnan food, but also the four seasons are the supply of homemade bacon ham dumplings or meat dumplings, but, on the taste, nature can not be compared with the local production of Jiaxing.
The more famous Zongzi are:
15 Fang Zhai Zongzi (China famous brand, China famous trademarks, Old Chinese)
2 rice Dumplings (founded in 1895 (Guangxu 21), Old Chinese enterprises)
3 good Li to dumplings (well-known brands, large bakery chain Enterprises)
43 Full Zongzi (China famous brand, national inspection-free products)
5 missing Zongzi (China famous brand, national inspection-free products)
6 Delicious rice Dumplings (famous brand, Guangzhou Restaurant Enterprise Group Company)
7 Laobian Zongzi (was founded in 1829, the Old Chinese catering enterprises)
8-meter Flag Zongzi (1994 Xian, famous brand)
9 Jin Yuan Dumplings (1996 Tianjin, famous brand)
10 Merit Lin Zongzi (founded in 1922 Shanghai, the Chinese old-brand enterprise)

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