Origin of Rice Dumplings

The origin of zongzi is Miluo, Hunan Province.

The Dragon Boat Festival is an ancient festival in China for thousands of years, which is held in honor of Qu Yuan, a great romantic and patriotic poet of Chu, who threw himself into the Miluo River (present-day Miluo River in Hunan Province) to be martyred, and for thousands of years, zongzi are eaten and dragon boat races are held in his honor on the fifth day of the fifth month of the lunar calendar.

Miluo, Hunan is known as the birthplace of the dumplings, and its types and craftsmanship is also very sophisticated, and Miluo dumplings the most intriguing place is that it cares about is never the filling, what can be stuffed, you can not put, the most important thing is that the outside of the layer of rice dumplings, and not just to be brought to you can be sure to choose the upper layer of the tender green broad which can be wrapped up in the relatively good dumplings. And in Miluo, almost every woman has learned this skill since childhood, so the Dragon Boat Festival is approaching, every family will come from the fragrance of the dumplings.

The flavor of zongzi

The zongzi belong to a kind of "zongzi", zongzi is a kind of tribute used by people to worship the gods and ancestors on New Year's Day, and it is an ancient traditional custom to make zongzi to worship the gods and ancestors on New Year's Day. There are many varieties of dumplings, different festivals will do different dumplings, dumplings dumplings is the Dragon Boat Festival to worship the gods and ancestors of the tribute.

The shape of the zongzi is many, reflecting different regional characteristics. Not only are there many shapes and different varieties of zongzi, there are mainly sweet and salty due to the different flavors across China. Sweet flavor has white water zongzi, red bean zongzi, broad bean zongzi, jujube zongzi, rose zongzi, melon kernel zongzi, bean paste lard zongzi, jujube mud lard zongzi and so on.

Salted pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, meat dumplings, etc., but more pork dumplings. There are also southern flavors of the Shuu leaf egg yolk meat dumplings (Hainan), mixed dumplings, bean paste dumplings, mushrooms, etc.; there is also a head of sweet and a head of salty, a dumplings of two flavors of the "double spelling dumplings". These rice dumplings are different flavors with different rice dumplings.