Traditional Culture Encyclopedia - Traditional festivals - The origin of eating zongzi
The origin of eating zongzi
An old doctor took an altar of realgar wine and poured it into the river, saying that he would stun the dragon water beast with medicine so as not to hurt Dr. Qu. Later, people were afraid that rice balls would be eaten by dragons, so they came up with a way to develop zongzi by wrapping rice with neem leaves and wrapping it with colored silk. Later, on the fifth day of May every year, there were customs such as dragon boat racing, eating zongzi and drinking realgar wine to commemorate the patriotic poet Qu Yuan.
Extended data:
Dietary taboos:
1, Zongzi should not be eaten cold, but must be eaten hot. The main component of zongzi is glutinous rice with high amylopectin content. After heating glutinous rice, amylopectin will gelatinize, which is beneficial to be decomposed by digestive enzymes and easier to digest; Once cooled, starch will age and grow again, and the cohesion between molecules will be strengthened, so it is not easy to be digested.
When eating zongzi, it is best to drink tea and water at the same time to help swallowing and digestion. Eat less, eat less at a time. You can choose mini zongzi.
3. When eating jiaozi, it should be accompanied by cool vegetables and fruit salad to relieve gastrointestinal discomfort.
4, jiaozi should be fully heated, boiled soft before eating.
References:
Baidu encyclopedia-zongzi
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