Why do you want to eat five-color glutinous rice on March 3? What food do you eat on March 3rd?

She nationality, every household cooks black rice, and the whole family eats a meal as a gift for relatives and friends to celebrate the "Black Rice Festival". Legend has it that Lei Wanxing, a hero of the She nationality in the Tang Dynasty, led the rebel army to fight against the encirclement and suppression of government troops, and his military strength increased greatly because of the black barnyard grass fruit. On March 3, the breakthrough was successful and Lien Chan won. In order to commemorate this event, she people eat black rice on March 3 every year and get together to sing. On the third day of the third lunar month, Wuzhou still has the custom of eating black rice.

Black rice can dispel evil spirits, strengthen the body and warm the stomach. With its unique maple flavor and black and shiny color, it is cooked with fried and mashed peanuts and sausages, which is a popular traditional food.

Zhuang Zong

Ningmingzhuang Zongzi is a kind of big zongzi, which is cooked with glutinous rice and pork. It is a traditional food specially made by Zhuang people on March 3.

Zhuang Jia Zongzi originated in Song Dynasty and is called "Wind Mill". It's an extra-large Zongba. On New Year's Eve, the girls fished out the "phoenix ink" cooked in the first month from the iron pot. On the fifteenth day of the first month, all the married girls will go back to their parents' home for dinner, and their parents will open the meal and distribute it to the whole family. Children must eat all the wind to show filial piety and pray for their parents' longevity.

Chicken manure cake

Eating chicken manure rattan on the third day of the third lunar month is a traditional custom of local people in Beihai, Guangxi. We mix leaves and rice and grind them into powder, and then make shredded chicken and rattan noodles. The soup made of this noodle is fragrant and sweet, and it is a special snack that locals like. According to legend, the third day of the third lunar month is the birthday of Xuanyuan Huangdi, the ancestor of Chinese culture, and the people of Beihai commemorate this great man.

On the third day of the third lunar month, every household in Jiangmen, the hometown of overseas Chinese, has the custom of eating "chicken vine" cake. Wash its leaves first, grind them with glutinous rice, mix them with boiled sugar water, rub them into powder balls and press them into cakes. Some will also be printed with auspicious words such as "Fu, Lu and Shou". The cakes made from the leaves of Paederia are sweet, cool, delicious and have a unique flavor. After eating, they can clear away heat and detoxify.

Five-color glutinous rice

Black, red, yellow, white and purple-Five-color glutinous rice is a traditional food in Zhuang area, which is named "black rice" because of its various colors. Zhuang people regard five-color glutinous rice as a symbol of good luck and good harvest.

Legend has it that in ancient times, there was a young man named Tenong in Zhuangjia Village who always took glutinous rice with him when he went out to work. Monkeys on the mountain always take glutinous rice away. Once, the tenon pulled the maple leaf to drive away the monkey, only to find that his hand holding the maple leaf was dyed black. He had a brainwave. When he got home, he soaked the maple leaves in glutinous rice and cooked them to make black glutinous rice. The monkey saw a mass of black things, thought it was poison, and dared not touch it. After eating black glutinous rice, Tenon felt dry and tired, but he felt full of energy. Later, the dealer learned to cook black glutinous rice with tenon, and then gradually made yellow, red and purple glutinous rice with gardenia and red and blue grass.

Fish tea-famous fragrance.

Fish tea is not a kind of soaked tea in the ordinary sense, but a kind of pickled food, but its fragrance can be comparable to that of tea, and it is used to "eat" and has a large appetite.

Fish tea is a special dish for Li and Miao people to entertain guests, and it is also a flavor food of Li and Miao people. Legend has it that after a harvest feast a long time ago, Li and Miao compatriots did not intend to cover rice and raw fish in a jar in order not to waste leftovers. A few days later, they found it delicious and unusual, so "fish tea" has been passed down to this day.

Fish tea can be divided into wet fish tea and dry fish tea. Its production is more complicated. Clean the fat fresh water live fish, cut it into pieces with a knife, sprinkle salt on the fish pieces, leave it for an hour or two, then filter the salt water and dry the fish with "dried fish tea". Then mix the cooked cold rice, stir the distiller's grains or fried rice evenly, and put it in a clean jar for sealing. If the weather is hot, they can be eaten after 7- 10 days. You can eat it for half a month or a month if the weather is cold.