Dragon Boat Festival, also known as Zongzi Festival, is naturally a must-eat seasonal food. The special secret alkaline zongzi stewed in Cao Fang in Four Seasons is a classic of zongzi and a must-eat delicacy during the Dragon Boat Festival.

The secret hematoxylin brown is made of high-quality glutinous rice, plant ash and hematoxylin sticks. Wrapped in zongzi leaves, stewed for a long time and eaten with osmanthus honey. Crystal clear, fragrant and charming, soft and greasy, rich in nutrition, suitable for all ages.

Raw Materials of Sumu Zongzi-Glutinous Rice and plant ash

The Raw Material of Sumu Zongzi-Sumu Stick

Plant ash is made of unpolluted early rice straw and several natural plants, which not only makes zongzi more fragrant, but also has health care function. As early as the end of the Eastern Han Dynasty, millet was soaked in plant ash water, wrapped in leaves and cooked in quadrangles, which was called sour water zongzi. Song Gao Lian's Eight Notes on Respect for Life said: "Anyone who cooks zongzi must pour the juice with rice firewood ash and cook it with some lime to make it fragrant in Julia." And hematoxylin has the functions of promoting blood circulation, dredging collaterals, removing blood stasis and relieving pain, expelling wind and promoting blood circulation, and is a good medicine for strengthening the body. Therefore, eating four seasons Cao Fang Wudun secret Sumu Brown has the effects of clearing away heat and toxic materials, resolving food stagnation, stimulating appetite, invigorating spleen, stopping bleeding and benefiting qi, and relieving swelling and pain.

Some people often have indigestion when eating zongzi, which leads to increased gastric acid secretion, abdominal distension, abdominal pain, diarrhea and other symptoms. Eating hematoxylin brown can help digestion and strengthen the spleen and stomach, which is the magic of this kind of zongzi.

Sumu Zongzi is pure natural brown, which can promote digestion and relieve fatigue, and can also lose weight if eaten regularly!

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zongzi

Zongzi, glutinous rice, stuffing and other foods wrapped in Zongzi leaves (Hiragi leaves, bamboo leaves, etc.). ), stewing or steaming are all traditional holiday foods in China.

According to research, Zongzi appeared before the Spring and Autumn Period and was originally used to worship ancestors and gods. In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. In addition to glutinous rice, Chinese medicine Alpinia oxyphylla (known as "Yizhi Zongzi" in ancient times), chestnut and pork were added as raw materials. Nowadays, Zongzi is a very common popular food and a holiday gift.

Zongzi is also a memorial to Qu Yuan, a great patriotic poet. Wu Jun of the Southern Dynasty wrote: "Qu Yuan died in Miluo on May 5, and the Chu people mourned it, so they stored rice in bamboo tubes and sacrificed it with water."

Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has spread widely and has spread to North Korea, Japan and Southeast Asian countries.

Zongzi has many shapes, traditionally triangular, sharp-angled, quadrilateral and rectangular. Zongzi tastes different, mainly sweet and salty. Sweetness includes white water zongzi, red bean zongzi, broad bean zongzi, red date zongzi, rose zongzi, melon seed zongzi, red bean paste zongzi, jujube paste zongzi and purple potato brown. There are pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced meat dumplings, egg yolk dumplings, assorted dumplings, bean paste dumplings, mushroom brown and so on.