How did the traditional culture of the dumplings come about?

The origin of zongzi: Dragon Boat Festival to eat zongzi, which is another traditional custom of the Chinese people. Zongzi, also known as "corn", "tube dumplings". Its long history, a variety of patterns.

Historical records on the zongzi, first seen in the Han Dynasty Xu Shen's "Shuowen Jiezi"." The word "dumpling" was originally written as "rice dumpling", and the "Shuowen xinjian mibu" said, "Rice dumpling, rice wrapped in reed leaves is also. The word "rice dumpling" was originally written as "糉". "葼葼葼葼葼葼葼葼" This means that the bird converges its legs and claws when it flies. Jiyun Saiyun: "Glutinous rice dumplings, corn. It is also known as rice dumpling."

The earliest record of rice dumplings, also known as "corn", can be found in the Western Jin Dynasty's Zhou Chu's "Records of Customs and Earth": "The fifth day of the month of summer, Fang Bo Xieji. Enjoy corn, turtle scale Shunde. Note: end, the beginning of the first five days of May. Four Zhong for Fang Bo. Common weight May 5, the same as the summer solstice. Spring Vu Daisy, to the summer solstice month, all Ren Mouth also. First of these two sections of the day, but also the sticky rice wrapped in Mizuko leaves, mixed with corn, to the thick ash juice cooked so that cooked, the two festivals are still eaten. ...... sticky rice wrapped in a "rice dumpling", a "corn", the cover of the yin and yang still phase bracts not yet dispersed image." Ming Dynasty Li Shizhen "Compendium of Materia Medica", clearly explains the use of millet wrapped in Mizushu leaves, boiled into a sharp corner or palm leaf shape food, so called "corner millet" or "dumplings". After the Ming and Qing Dynasties, the zongzi more with glutinous rice production, then it is not called corn, and called the zongzi.

According to records, as early as the Spring and Autumn period, with Mizushu leaves (wild rice leaves) wrapped in millet into a horn-shaped, called "corner of the millet"; with a bamboo tube filled with rice sealed and baked, called "tube dumplings". The end of the Eastern Han Dynasty, to grass ash water soaked in millet, because the water contains alkali, with Mushroom leaves wrapped in millet into a quadrangular shape, cooked, became the Guangdong alkaline water rice dumplings.