All questions about the Dragon Boat Festival (origin, etc.)

1. The origin of Dragon Boat Festival:

Dragon Boat Festival, also called Dragon Boat Festival, is one of the biggest traditional festivals in China. "Duan" means the same as "Chu", and calling "Duan Wu" is just like calling "the fifth day"; The word "five" in the Dragon Boat Festival is also connected with "noon". According to the order of earthly branches, May is "noon" month. Because noon is the "sun", the Dragon Boat Festival is also called "Duanyang". On May 5th, both the month and the day are five, so calling five is also called noon.

In addition, there are many nicknames for the Dragon Boat Festival, such as: Summer Festival, Magnolia Festival, Daughter's Day, Tianzhong Festival, Dila Festival, Poet's Day and so on. Many nicknames of the Dragon Boat Festival indirectly explain the differences in the origin of the custom of the Dragon Boat Festival. That's what happened. There are at least four or five theories about the origin of the Dragon Boat Festival, such as: in memory of Qu Yuan; Wuyue's national totem sacrifice theory: From the three generations of summer solstice festival; Evil month and evil day drive away, and so on.

So far, the most influential view on the origin of the Dragon Boat Festival is to commemorate Qu Yuan. In the field of folk culture, China people associate dragon boat racing and eating zongzi with Qu Yuan. It is said that after Qu Yuan jumped into the river, the local people injured him and died, so they set sail to save him because of the custom of horse racing. He also said that people often put food into the water to offer sacrifices to Qu Yuan, but most of the food was eaten by dragons. Later, due to Qu Yuan's suggestion, they wrapped rice in neem leaves, wrapped it in colored silk, and later made it look like zongzi.

2. North-South flavor of Zongzi:

Different places, different eating habits, Zongzi formed a North-South flavor. Among them, the more famous zongzi are:

Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

Guangdong Zongzi is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, except fresh meat dumplings, red bean paste dumplings, egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.

3. Some wrapping methods of zongzi:

It's Dragon Boat Festival again, and every family has to eat zongzi. Smell wormwood leaves in midsummer and wrap zongzi in Dragon Boat Festival. Although there are quick-frozen zongzi in the supermarket now, I always feel that something is missing when I eat it. I'll make my own jiaozi, and it's up to me to decide what taste I want. Maybe a generation of famous zongzi was born in your hand.

1. Pretreatment of raw materials 1. Brewing of glutinous rice, mung bean and peanut;

After cleaning the pure glutinous rice, soak it in water at 60℃ for 5 hours, or soak it in cold water 12 hours.

After elutriating mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours, and then peel them, the best effect is obtained.

Soak peanuts in boiling water for 3 hours, or soak them in cold water for 5 hours and then peel them.

2. Production method of onion ginger oil: Add chopped green onion, Jiang Mo and a little salt into 25g lard and fry until golden brown. After the fragrance comes out, pick up the minced onion and ginger to get onion and ginger oil.

3. Glutinous rice green bean paste: Mix the soaked glutinous rice and green bean paste according to the ratio of 3: 1, add a certain amount of alkali (3 kg of glutinous rice, alkali 10g), and then add onion and ginger oil to make glutinous rice green bean paste.

4. Production method of dried tangerine peel bacon:

Ingredients: pork belly, 250g sugar, a little salt, onion 1 tablespoon, 20 pieces of dried tangerine peel, 2 pieces of shredded ginger and a little cooking wine.

Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. Picking up shredded onion and ginger after curing 10 hour.

5. Method of making sufu bacon:

Ingredients: pork belly, 250g sugar, onion 1 spoon, shredded ginger, a little cooking wine.

Method: Cut the meat into strips the thickness of fingers, mix sugar, cooking wine, onion and shredded ginger, rub on the strips, marinate for 10 hour, pick up the onion and ginger, crush them with sufu, mix in the fragrance of the marinated strips, and marinate for 1 hour.

6. Production method of dried tangerine peel beef:

Ingredients: 500g of beef tendon, 2 tablespoons of sugar, onion 100g, pepper powder 1 root, cooking wine 1 teaspoon, 30 slices of fennel (wrapped in gauze), 2 slices of dried tangerine peel and a little baking soda.

Method: Cut the cleaned beef into strips the thickness of fingers, evenly rub them with baking soda, put them into appropriate boiling water, then add sugar, onion, cooking wine, pepper powder and fennel in turn, cook for a while, then add soy sauce, and cook until it is eight-cooked.

7. How to make bacon:

Ingredients: pork belly 500g sweet noodle sauce 250g cooking wine with a little onion 1 ginger 15g plastic rope wool paper (enough paper).

Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo into the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with rope and hang it in the shade to dry, about 10 days.

8. How to make sausages:

Ingredients: pork fat and lean meat 1 kg cooking wine, half a sausage spoon, sugar, 3 tablespoons refined salt 1 tablespoon onion, 2 ginger, 25g casing, 3 pieces like dried tangerine peel, which can be pickled with shredded dried tangerine peel or monosodium glutamate.

Methods: Pork was cut into cubes 1 cm square, and marinated with the above seasoning for 10 hour. Soak the casing in 50℃ water for 5 ~ 6 hours until it is soft, and then pour the water into the intestine for later use. Pour diced meat (dried tangerine peel, shredded onion and ginger) into the casing with a funnel, cut it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week.

9. How to make barbecued pork:

Ingredients: 500g of spiced pork, 65438+ 0 tablespoon of cooking wine, 50g of white sugar, shredded onion and fresh ginger, and 0/00g of high-grade soy sauce/kloc.

Production: Cut the pork into strips with a width of 3.3 cm, a length of 6.7 cm and a thickness of 2.7 cm, marinate with the above seasoning for 24 hours, fry the strips with slow fire until they are 70% cooked, and dice them for later use.

10. Preparation method of red bean sauce:

Put the cooked beans in a small bamboo sieve, and put a pot of water under the sieve. Rub the beans with your hands at the bottom of the sieve, sieve the bean paste into the basin, pour the bean paste water into the bag wrapped with bean cloth, and squeeze out the water to form the bean paste.

1 1. Specific wrapping methods of various zongzi:

Ingredients for ham jiaozi: prepared glutinous rice and mung bean paste 750g diced ham 50g mushroom or mushroom 25g minced pork 50g refined starch 1 0g sesame oil 5g lard 25g chopped green onion, Jiang Mo, refined salt1tablespoon sugar, bamboo leaves and Ma Lian.

Method: Stir-fry chopped green onion and Jiang Mo with lard. After removing chopped green onion and ginger powder, add diced ham, minced meat, diced mushrooms, white sugar and salt in turn, stir-fry for 30 seconds, thicken and pour sesame oil as stuffing.

Take two soaked leaves of Zongzi, fold them into a bucket shape, fill them with glutinous rice and green beans, put the stuffing in the middle of glutinous rice, cover them with glutinous rice, wrap them into a pyramid shape with a pentagonal square bottom, tie them tightly, put them in a steamer, code them tightly, put cold water on them, and pass the Zongzi. After boiling 1 hour, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket.

Ingredients: 750g of fermented glutinous rice and mung bean paste, 50g of peanut petals, 250g of dried tangerine peel and bacon strips, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips.

The raw materials, making method and cooking time of jiaozi with preserved bean curd and bacon are the same as those of jiaozi with ham, except that the stuffing is beef with dried tangerine peel.

Salted duck egg zongzi Ingredients: 750g of glutinous rice and green bean paste, 25g of peanut petals, 5 pieces of cooked salted duck eggs and bamboo leaves, and Ma Lian.

Making method: The wrapping method is the same as that of ham jiaozi. Wrap it, put it in a steamer 1 hour, and simmer for 10 minute.

Ingredients of bacon zongzi: 750g of glutinous rice and mung bean paste, 25g of peanuts, 250g of diced bacon, 2 tablespoons of sugar, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed into bacon.

The materials, stuffing and cooking time of sausage zongzi are the same as those of ham zongzi, but the stuffing is changed into sausage diced.

Barbecued pork bun material: prepared glutinous rice green bean paste 750g barbecued pork bun 250g mushrooms or diced mushrooms 25g lard 25g sugar 1 tablespoon refined starch 10g sesame oil 5g martini 50g onion ginger slices.

Method: Stir-fry sliced onion and ginger with lard until fragrant, take out onion and ginger, add diced meat, diced mushrooms, diced horseshoe, white sugar and a proper amount of soy sauce marinated in barbecued pork in turn, stir-fry for 30 seconds, thicken and pour oil on it as dumpling stuffing. Put two bamboo leaves in a bucket, put the glutinous rice mung bean paste, put the stuffing in the glutinous rice mung bean paste, wrap it into a pyramid with a square bottom, tie it tightly, put cold water in the pot and mix it with zongzi, cook it for 1 hour, and then cook it with slow fire for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

Ingredients: 750g of glutinous rice mung bean paste, 25g of peanut petals, 75g of fresh fat oyster (mussel), 75g of minced meat, 25g of tender shredded bamboo shoots 1 00g, refined starch, chopped green onion1spoon, Jiang Mo, white pepper, a little lard (or vegetable oil), refined salt and appropriate amount of sugar.

Method: Stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar and refined salt, stir-fry for 1 min, add white pepper, stir-fry and thicken as dumpling stuffing.

The wrapping method and cooking time are the same as those of barbecued pork buns. Dry oysters should be boiled in cold water for about 3 hours.

The above nine kinds of salty zongzi can be dipped in red soy sauce when eating.

Chengsha Zongzi Ingredients: 1 kg brewed glutinous rice, 500 grams of sugar, 250 grams of lard, 250 grams of refined salt, and appropriate amount of osmanthus.

Method: stir-fry the bean paste with lard, add sugar (mung bean paste with white sugar, black bean paste with local brown sugar, also called board sugar), and put some sweet-scented osmanthus after cooking. Fold two reed leaves into barrels, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and pour cold water on them, preferably without wrapping jiaozi. Boil for 50 minutes and simmer for 4 minutes.

Ingredients: 750g of glutinous rice, 50g of black and white sesame seeds (broken by 2/3), 0g of lard 1 00g, 250g of sugar, a little salt, 50g of osmanthus fragrans, refined starch1tablespoon, bamboo leaves and Ma Lian.

Method: Mix sugar, salt, black and white sesame seeds evenly, add lard (remove silk from lard), pour wet starch while mixing, and finally add osmanthus, and mix well to make stuffing.

The wrapping and cooking time is the same as that of sand dumplings.

Ingredients of Ginkgo Zongzi: 750g of glutinous rice, 25g of green plums, 25g of pineapple meat and wax gourd strips, 300g of sugar, 0/5g of walnut kernel/kloc-,raisins and HongLing.

Method: First, cook the green plum, pineapple meat and wax gourd strips with white sugar, drain the water, then marinate with white sugar for 24 hours, and wrap the above materials with glutinous rice. The wrapping method and cooking time are the same as those of jiaozi.

4. Articles related to Zongzi:

1. Zongzi tastes strange, saying that the cook's lotus root is loose again.

It's almost the Dragon Boat Festival again. Eating zongzi on Dragon Boat Festival is a very old tradition. Here is an interesting legend.

In 340 BC, Qu Yuan, a patriotic poet and doctor of Chu State, faced with the pain of national subjugation, was filled with grief and indignation. On May 5, he threw a big stone into Guluo River. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. Later, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of the earliest zongzi in China.

Why did you wrap zongzi with wormwood leaves or reed leaves and lotus leaves later? There is such a record in the Elementary Book: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who called himself Dr. San Lv (the official name of Qu Yuan) at night and said to him, "Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie it with colorful silk thread in the future. Dragons are most afraid of these two things. " So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China.

Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful, and Jiuzi Zongzi seeks novelty."

Jiuzi Zongzi: It is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, the big one is on the top and the small one is on the bottom, with different shapes and very beautiful. And nine colors of silk thread tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic for "neutron", there is a folk custom that eating "Zongzi" can give birth to sons. Wu Manyun, a poet in Qing Dynasty, wrote a poem praising Jiuzi Zongzi:

"Even the barrel of rice is wrapped in spring, and the nine sons are tied with colored light.

The green grass faded, the skin turned pale, and the lotus root of the smiling cook became loose again. "

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 assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi have different tastes, which makes the zongzi family colorful.

Due to the spread of food culture, as early as ancient times, the technology of making zongzi in China spread abroad, so many countries in the world also have the custom of eating zongzi.

Peruvians eat zongzi at Christmas, and families sit around and celebrate Christmas while eating zongzi. Even some married daughters will go back to their parents' homes on this day to taste the zongzi made by their mothers.

Burmese also like to eat zongzi. During the Dragon Boat Festival, they used glutinous rice as the main raw material and cooked bananas and coconuts as stuffing. This kind of zongzi has attractive aroma, soft, crisp and sweet, and unique flavor.

The Dragon Boat Festival in Japan is on the fifth day of May in the solar calendar. The main ingredient of their zongzi is rice flour, and the shape of zongzi is like a bell.

Malaysian dumplings are very similar in shape to those in Guangdong, China. It is characterized by its large volume. Besides fresh meat zongzi and ham zongzi, there is also a kind of bean paste zongzi and coconut zongzi, which are very delicious.

Philippine rice dumplings are very long, and taste the same as those in China and eastern Zhejiang. Zongzi is also an essential food for Christmas in the Philippines. (Text/Fu Zhiyu)

Have a good Dragon Boat Festival with tea and zongzi.

Not everyone likes to eat zongzi, but eating zongzi on the Dragon Boat Festival is a feeling and an atmosphere. Today, I told you that drinking zongzi and drinking tea will make zongzi and tea taste better.

Super sweet zongzi, such as jujube paste and bean paste. , with mint tea and green tea. Super sweet zongzi needs tea to help digestion. Light green tea and mint can improve glucose metabolism and prevent too much sugar from staying in the body. Both kinds of tea are cool and suitable for hot and sweet dumplings. Super-oily zongzi, such as fresh meat, ham and sausage. , with Pu 'er tea, chrysanthemum tea and hawthorn tea. Greasy zongzi is suitable for strong tea to remove the greasy taste. Pu 'er tea is the best choice, because it tastes sweet and cold, has good degreasing effect, and chrysanthemum tea can reduce fire. Hawthorn tea can promote gastric acid secretion and help digestion. Salty and sweet zongzi, such as salt and pepper, egg yolk, etc. , can be paired with oolong tea. Compared with the super-sweet and super-oily zongzi, the salty and sweet taste is refreshing, so drinking oolong tea is a good consideration. Because oolong tea is semi-fermented, unlike green tea, it has a warm aesthetic feeling, which can set off the nostalgic feelings of salty and sweet taste. Light zongzi: such as red beans and white zongzi can be accompanied by slightly fragrant tea. Adding a sour plum to a pot of rose tea can set off the aroma of roses and bring out a touch of sweetness. At this time, it feels particularly good to chew light but not greasy zongzi. Rose tea can also regulate blood circulation, especially for women, the catechin of matcha has anti-cancer and anti-aging effects, both of which are suitable for people who pay attention to health. The above series of green tea, black tea and scented tea are available in the food cabinet on the first floor of Nanjing Hualian Department Store. During the Dragon Boat Festival, all kinds of tea are discounted to some extent. (Text/Xiaoyan)

3. Eat zongzi and race dragon boats

Every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, there are customs of eating zongzi and racing dragon boats all over China.

As we all know, this ancient custom handed down from generation to generation is to commemorate Qu Yuan. But why should we commemorate Qu Yuan in this way? It turns out that there is such an interesting story circulating in Qu Yuan's hometown.

One night after Qu Yuan threw himself into the river, people in Qu Yuan's hometown suddenly dreamed that Qu Yuan was back. As before his death, his face was slightly sad and haggard. The villagers were so happy that they rushed forward to pay tribute to him. Qu Yuan replied with a smile: "Thank you for your kindness. Chu people love and hate clearly. If you don't forget me, I will die without regret. " Let's not talk about the old room. When they found that Qu Yuan's health was much worse than before, they asked with concern, "Dr. Qu, have you eaten the rice we sent you?" Thank you ",Qu Yuan was grateful at first, then sighed and said," What a pity. The rice you gave me was eaten by fish, shrimp, turtles and mussels. "Hearing this, the villagers were very anxious:" How can you not let fish and shrimp eat? Qu Yuan thought for a moment and said, "If rice is wrapped in bamboo leaves and made into corn with sharp corners, the aquarium will think it is water chestnut and dare not eat it. "

The following year, during the Dragon Boat Festival, villagers wrapped a lot of corn in bamboo leaves and threw it into the river. However, after the Dragon Boat Festival, Qu Yuan said in his dream, "I ate a lot of corn you gave me, but many of them were taken away by the aquarium." Everyone asked him again, "What else can I do?" Qu Yuan said, "There is a way. Just stick a dragon card on the boat with the corn. " Because the aquarium belongs to the Dragon King, when the drums sounded and the oars turned, they thought it was from the Dragon King and dared not rob it again. "Corner millet is zongzi now.

Since then, the custom of making zongzi and rowing dragon boats has spread from Qu Yuan's hometown to the whole country, from ancient times to the present.

Salt and pepper zongzi

The custom of eating zongzi on Dragon Boat Festival has a history of more than two thousand years. The Song Dynasty's Dream of Tokyo records that "making zongzi on May 5th today is a gurgling legacy". According to Wu Jun's Record of Continued Qi and Harmony in the Liang Dynasty, "Qu Yuan died on May 5, and Chu mourned it. On this day, he threw rice in a bamboo tube for sacrifice. " Zongzi has become a popular holiday food in the Tang and Song Dynasties. Tang's poem once wrote: "Flowers compete for four seasons, and nine zongzi compete for novelty." The poems of the Tang Dynasty poet Yao He also recorded the folk customs at that time: "There are noisy songs, and the wind blows the horn." It shows that in ancient times, both the court and the people ate zongzi during the Dragon Boat Festival.

Today, the custom of eating zongzi on Dragon Boat Festival has spread all over China, even to Singapore, Malaysia, Japan and Thailand. People use ancient zongzi to think about ancient love. Zongzi has actually been integrated into the interest of China culture.

Zongzi in all parts of China are colorful, and many varieties with unique flavor have been formed in history, and they are all famous, such as Zizyphus jujuba Zongzi in Beijing, yellow rice Zongzi in Shandong, yellow rice Zongzi in Shandong, lard-mixed Zongzi in Shanghai, fresh meat Zongzi in Jiaxing, lard-mixed red bean paste Zongzi in Huzhou, honey-cooled Zongzi in Shaanxi, alkaline Zongzi in Guangdong, roast duck Zongzi in Sichuan, coconut dumplings, and salt and pepper Zongzi.

The production technology of Sichuan Zongzi has reached a considerable level in the Song Dynasty. Lu You, a poet who traveled around Sichuan at that time, mentioned Sichuan-style zongzi more than once in his poems. Not only is he known as "Untitled Scholar", but there is also a sentence in his "Poems by Jian Nan" that "a few days of the Dragon Boat Festival is a solution to zongzi". According to General Situation of Chengdu. "Chengdu children's disaster" recorded in the late Qing Dynasty: "Abdominal pain, bulging hair, picking up food, eating twice hurts." It can be seen that Chengdu people like to eat zongzi very early.

There are many kinds of zongzi in Chengdu, but the flavor of "salt and pepper zongzi" is outstanding. Zhang Yueying of Xinjin County makes snacks such as Zongzi and Ye Er Ba in his spare time. The salt and pepper zongzi she made is moist and refreshing, soft and glutinous, comfortable and simple, delicious, and is a famous one. /kloc-0. In April, 1987, it won the "Famous Snacks" award in the evaluation exhibition of individual snacks, famous crafts and famous products in Chengdu. 1June, 1990, won the "traditional award" in the second individual snack evaluation exhibition in Chengdu. In September of the same year, he was invited to Beijing to participate in the Asian Games Food Festival, which was welcomed by Chinese and foreign customers. 1990 65438+In February, Zhang Yueying's salt and pepper zongzi and sand washing Yeerba were named "Chengdu Famous Snacks" by the Chengdu Municipal People's Government.

Zongzi is the festival food of Dragon Boat Festival. Chinese people all over the world, whether local, China, Taiwan Province, Hongkong or overseas Chinatown, traditionally prepare all kinds of zongzi before the fifth day of the fifth lunar month.

But do you know that Zongzi has a long history? There is a record of "Zongzi" in Shuo Wen Jie Zi written by Xu Shen in Han Dynasty. Zongzi is a kind of food wrapped in reed leaves.

However, in ancient times, zongzi was called millet.

After the Ming and Qing Dynasties, zongzi were mostly wrapped in glutinous rice, so they were called zongzi instead of millet.

Because of different regions, the material and even the shape of the "wrap" are very different. For example, people used horns to worship the sky in the early days, so in the Han and Jin Dynasties, zongzi was mostly made into horns as one of the products of ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.

The taste of zongzi also varies from place to place. In the Tang Dynasty, there were many zongzi shops on Chang 'an Avenue, and all kinds of nuts were stuffed.

The name of brown seeds has also undergone many changes. According to the local custom of the Western Jin Dynasty, millet, chestnut and jujube are wrapped in leaves during the Dragon Boat Festival, which is called bucket dumplings, also called corn. It is clearly recorded in Li Shizhen's Compendium of Materia Medica in the Ming Dynasty that millet is wrapped in leaves and cooked into food in the shape of sharp horns or palm leaves, so it is called "horn millet" or "zongzi".