Introduction of zongzi

Zongzi, also known as "dumpling potato" and "dumpling Sect", is steamed by wrapping the leaves of Zongzi with glutinous rice and is one of the traditional festival foods of the Han nationality. Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. 1 Folk legends eat zongzi in memory of Qu Yuan. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi. The legend of Zongzi was handed down in memory of Qu Yuan who threw himself into the river. It is the traditional food with the deepest cultural accumulation in the history of China. There are many kinds of zongzi. From the stuffing, there are dates wrapped in Beijing jujube brown in the north. 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 lasted for thousands of years. Every year on the fifth day of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and make zongzi. In 20 12, Zongzi was selected as one of the second series of delicacies in the documentary China on the tip of the tongue.