Why is wormwood hanging at the entrance of Dragon Boat Festival?
Repel insects
Dragon Boat Festival is in summer, the temperature is very hot, and wormwood has the function of repelling mosquitoes. Hanging wormwood at the door can repel mosquitoes and purify the air.
"The Story of Jingchu Times": "Mourning is a person, and it is poisonous gas hanging on the door."
The meaning of health
In the traditional customs of China, wormwood leaves have the function of ward off evil spirits, and hanging wormwood at the door has a healthy and satisfactory life sustenance.
Why do you eat zongzi on Dragon Boat Festival?
To commemorate Qu Yuan
Zongzi on the Dragon Boat Festival was not originally for people to eat, but after Qu Yuan jumped into the Miluo River, local residents gave it to the fish in the Miluo River to protect Qu Yuan's health. Later, people discovered the delicacy of zongzi and derived various zongzi. However, eating zongzi on Dragon Boat Festival has never changed.
hygiene
There are many kinds of zongzi, including mung bean stuffing, red bean stuffing, bean paste stuffing, red date stuffing, pork belly, salted egg yolk, raisins, beef stuffing and so on. It is hot every day in summer, and the body loses energy quickly. Eating zongzi can protect your body and replenish energy.
Why don't you digest zongzi?
Many people will suffer from gastrointestinal discomfort due to eating too much zongzi, which is mainly due to neglecting the intake of vegetables and fruits, resulting in insufficient fiber and too much oil in zongzi, leading to indigestion and abdominal distension.
Suggestion: If you can add some cool vegetables, salads and intestines-clearing vegetables when eating zongzi, you can reduce the occurrence of these discomforts.
Who shouldn't eat zongzi?
diabetic
For diabetics, red dates and sweet zongzi are not suitable for eating more. Zongzi has a high sugar content. If red dates and red bean paste are added to zongzi, the sugar content will be higher. If it is not controlled, it will damage the function of islet, make the patient's blood sugar and urine sugar rise rapidly, aggravate the condition, and even appear coma and poisoning. If the rescue is not timely, it will be life-threatening.
People with unstable blood sugar also need to eat less glutinous rice food. The glycemic index of rice is 56, while that of glutinous rice is 87, which is much higher than that of rice, which means that eating glutinous rice is more likely to lead to higher blood sugar than eating rice.
Old people and children
Zongzi contains a lot of sticky glutinous rice, and the gastrointestinal function of the elderly and children is relatively weak. Eating too much can easily lead to indigestion and the resulting symptoms such as hyperacidity, abdominal distension, abdominal pain and diarrhea.
Suggestion: If you must eat, try to choose small zongzi, especially zongzi containing coarse grains and potatoes, but no oil or meat. Chew slowly when you eat to facilitate digestion.
Patients with gastrointestinal diseases
Such people had better not eat zongzi. When steamed, zongzi will release a gelatinous substance, which will increase the load of digestive enzymes after eating. The main ingredient of zongzi is glutinous rice, which is not easy to digest. It will stay in the stomach for a long time, stimulate gastric acid secretion, and easily lead to recurrence of patients with chronic gastritis and esophagitis.
If people with gastric and duodenal ulcers are greedy for zongzi, it is likely to cause perforation and bleeding of the ulcer and aggravate the condition. Too greasy zongzi can also cause indigestion, flatulence and aggravate the condition.
Introduction of zongzi from all over the country
Beijing school
Beijing Zongzi, the representative variety of northern Zongzi, is a large, 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 school
Guangdong Zongzi, the representative variety of southern Zongzi, is contrary to Beijing Zongzi, with small head, unique shape, square front and sharp corners on the back, like an awl. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork belly and lotus seeds. This is a traditional steamed dumpling method, and rich materials fill the satisfaction of the taste.
Sichuan school
Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi has become one of the famous snacks in Sichuan in the past dynasties because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.
Suzhou school
Suzhou Zongzi is a slender quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties, which has the characteristics of exquisite ingredients and fine production. For example, the lard sand dumplings are made of fine adzuki beans. After cooking, peel and filter, then add double sugar and appropriate amount of oil to make stuffing. It's wrapped, and there's a piece of fat in the stuffing. It is bright and sweet, oily and fragrant after cooking.
Jiaxing school
Zhejiang Jiaxing Zongzi has a long history and is famous all over the country. Jiaxing Zongzi is rectangular, with fresh meat, red bean paste, eight treasures, chicken jiaozi and other varieties. Jiaxing Zongzi is known as "the king of Jiangnan Zongzi". Its zongzi is unique in material selection, production and cooking. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil penetrates into the rice, which is delicious, fat and not greasy. Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi.
Hainanpai
Hainan zongzi is different from the northern zongzi. It is wrapped in banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings and so on. In glutinous rice. After peeling, there is the smell of bananas and glutinous rice first, and then the smell of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open.
Shandong school
Among the many varieties of zongzi, the earliest one to promote Shandong yellow rice zongzi should be the largest and oldest one in the generation. Zongzi wrapped in glutinous rice in Huang Chengcheng is sticky with red dates. This product has a unique flavor. When eating, white sugar can be added according to diners' habits to increase sweetness.
Miluo school
The legend of Miluo, Hunan Province is the birthplace of zongzi, which has always been famous for its variety and exquisite production.
Minnan school
The roasted meat dumplings and alkaline dumplings in Xiamen and Quanzhou are well-known at home and abroad. Barbecued pork buns are carefully crafted, and glutinous rice must be the best. Pork consists of three layers. First, it is fragrant and rotten, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. "Hot" and "burning" in Minnan dialect have the same meaning. The so-called "roasted zongzi" is the zongzi to be eaten while it is hot, and hot food is more delicious.
Taiwan Province provincial school
It has a strong Minnan flavor and a wide variety, including white zongzi, mung bean zongzi, barbecued pork bun, eight-treasure zongzi and roasted meat zongzi. Roasted meat zongzi is the most popular, and its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs and so on. And it has become a traditional snack that can be seen all year round. Family meatballs in Hsinchu, meatballs in Changhua and meatballs in Tainan are all famous. Babao Zongzi is also a representative variety with diverse ingredients. Dice pork leg, fat meat, chestnuts, dried radish and squid respectively, and heat the pot. First add onion powder, add the above ingredients, wine, soy sauce and sesame oil and stir well. Mixed with glutinous rice, wrapped and steamed, with rich flavor. Teresa Teng, a famous singer, became popular with a Taiwanese song "Roasted Zongzi", which shows the position of Zongzi in Taiwan Province Province in the food culture of Taiwan Province Province.
Xi an school
Candied zongzi began in the Tang Dynasty, and evolved from the "fragrant zongzi" at the "tail-burning banquet" held by Tang Wei Juyuan for Emperor Zhongzong. The annotation is "honey shower", which means pouring honey on zongzi. It is an ideal summer food to pour honey on cold zongzi. It is cool, sweet and fragrant, refreshing. The main raw materials are glutinous rice and honey.
Youyang Miscellaneous Notes in the Tang Dynasty described Chang 'an City in the Tang Dynasty as "Yu's Zongzi is as white as jade". Tang Yuanzhen's poem said, "Clouds are shining _, fragrant japonica and white jade beads." All these fully show that zongzi made of glutinous rice and honey has become a popular flavor in ancient Chang 'an more than 1000 years ago, from the palace to the city people. Over time, it gradually evolved into today's honey-cooled zongzi. Therefore, Xi 'an's candied zongzi has the longest history and deserves it.