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Zongzi is a symbol of the Dragon Boat Festival and a cultural symbol that has been passed down for thousands of years in the Chinese nation. It has accumulated the endless complex of Qu Zi's sacrificing himself and patriotism. It has transcended the scope of food and interpreted as a historical memory and symbol. Eating zongzi on Dragon Boat Festival is a traditional custom of the Chinese people. This custom has been around for a long time, and zongzi is constantly evolving in the long history.
In the Jin Dynasty, Zongzi officially became a Dragon Boat Festival food. At this time, in addition to glutinous rice, the raw materials for making rice dumplings are also added with Chinese medicine , zhiren , and the cooked rice dumplings are called "zhiren zong". At that time, the Zhoudu "Yueyang Fengtu Ji" records: "It is common to wrap millet with leaves,...boil it, and cook it, and eat it from May 5 to the summer solstice. One is zongzi and one is millet." During the Southern and Northern Dynasties, mixed rice dumplings appeared. The rice is mixed with animal meat, chestnuts, red dates, red beans, etc., and the variety is increasing. Zongzi is also used as a gift for friends and family to date.
In Tang Dynasty , rice used for rice dumplings was "white like jade", and its shape was conical and diamond-shaped. Japanese documents record "Tang Dynasty Zongzi". When the Song Dynasty was , there were already "candied rice dumplings", that is, fruits were added to the rice dumplings. The poet Su Dongpo has the poem "Sometimes I see bayberry in the rice dumplings". At this time, there were advertisements of piled up zongzi into pavilions, wooden carts, oxen and horses, indicating that eating zongzi in the Song Dynasty was very fashionable. During the Yuan and Ming dynasties, the wrapping materials of zongzi had changed from pine leaves to bamboo leaves . Later, zongzi wrapped in reed leaves appeared. The additional materials had bean paste, pork, pine nuts, dates, walnuts, etc., and the varieties were more colorful.
To this day, every year at the beginning of May, every Chinese people have to soak glutinous rice, wash rice dumpling leaves, and make zongzi, and their varieties are more diverse. From the perspective of fillings, there are many Beijing date rice dumplings containing jujubes and in the north; there are many fillings such as bean paste, fresh meat, ham, egg yolk, etc., among which are represented by Zhejiang Jiaxing Zongzi. The custom of eating rice dumplings has been popular in China for thousands of years, and has spread to North Korea, Japan and Southeast Asian countries.
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