Zongzi and The History. The first year of Eastern Han (Year 1 of Jianwu era, 25 AD) to be more precise. Compared to Beijing’s big sticky rice dumpling, Cantonese sticky rice dumpling is smaller in size. From region to region, there are huge differences in the selection of stuffing and leaves for a rice dumpling. They believed that if the fish were full, they would not bite Qu Yuan’s body. His followers flocked to the bank, rowed their boats and tries to salvage his body from the river. The Chinese calendar is lunisolar, so the date of the festival varies from year to year on the Gregorian calendar.”                   — Wikipedia. At this time also appeared a pavilion filled with zongzi for advertising, which showed that eating zongzi in the Song dynasty had been very fashionable. [12][13][14][15], Also, Quan Yu had (dubiously, by "folklore" or by common belief) become connected with the boat races held on the Double Fifth, datable by another 6th century source. [17], The practice of eating zongzi on the Double Fifth or Summer Solstice is concretely documented in literature from around the Late Han (2nd–3rd centuries).[c]. II. It was first used in ceremonies to worship ancestors and gods. An old wise man took out an altar of yellow realgar wine and poured it into the river. The “cold honey” zongzi has the longest history in the northwest Chinese city of Xi’an. The ingredients of zongzi easily turn sour in the summer. Existance's Implication. Qu Yuan was facing the invasion of his homeland with a broken-heart. The Loop (Games) Do you like this video? In order to prevent the physical body of Qu Yuan from being destroyed, fishermen took out rice balls, eggs, and other foods, and threw them into the river to feed the marine animals. It is better to preserve it in the refrigerator for up to 3-5 days.

They cast rice dumplings into the Miluo River on the day when Qu Yuan was thrown into the river every year, hoping that the fish in the river would eat the rice dumplings without harming Qu Yuan's body. [37] Fillings of Southern-style zongzi include salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms. They are cooked by steaming or boiling. The glutinous rice creates a substantial dumpling that can range in size from very small to considerably large. There is a record of “Zongzi in the Great Tang” in the literature of Japan. Eat zongzi properly: Zongzi is not easy to digest, as glutinous rice is really sticky and lacking in fiber. Since then, every year on the fifth of May of Chinese lunar calendar, there is a custom of holding dragon boat races, eating rice dumplings and drinking the yellow wine to commemorate the patriotic poet Qu Yuan. Zongzi (or simplyzong) is a traditional Chinese Food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. The shapes of zongzi vary,[32] and range from being approximately tetrahedral in southern China to an elongated cone in northern China.

That the zong or ziao shu prepared in this way was eaten on the occasion of the Double Fifth (Duanwu)is documented in works as early early as the Fengsu Tongyi (Chinese: 風俗通義, 195 AD). Each kind of leaf imparts its own unique aroma and flavor to the rice. [20] The name jiao shu may imply "ox-horn shape",[18] or cone-shape. Don’t more than 50g that is only one, or a half one, per day. watch 02:38. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

In ancient times, zongzi were shaped as a horn for sacrifice to heaven and ancestors. The types of zongzi are more variety. Wrapping zongzi neatly is a skill that is passed down through families, as are the recipes. In some areas of the United States, particularly California and Texas, zongzi are often known as Chinese tamales.[3][4]. Qu Yuan was a poet, politician and minister who was born and raised in the State of Chu during the Warring States period of ancient China. [7][a] The kind-hearted Chinese people in the same era as Qu Yuan were grateful for Qu Yuan's talent and loyalty to serve the country. If the bacon dumplings with fat pork should not tie tight, tight can be appropriate. I. Skiff. During the Ming and the Qing Dynasty, people added bean paste, dried Chinese dates, pine nut kernels and walnut kernels to the glutinous rice and wrapped it in the reed leaves. From the Tang Dynasty (618-907AD), zongzi prevailed in Japan and even around the world. [25][26] Later in the Northern and Southern dynasties, more varieties of rice dumplings appeared, which used additional fillings such as meat, chestnuts, and dates,[dubious – discuss][27] and were being exchanged as gifts.[25]. “The festival now occurs on the 5th day of the 5th month of the traditional Chinese calendar, which is the source of the festival’s alternative name, the Double Fifth Festival. Zongzi need to be steamed or boiled for several hours depending on how the rice is prepared prior to being added, along with the fillings. Since the Jin Dynasty (266 – 420 AD), rice dumpling had become an iconic food for Dragon Boat Festival. Zongzi cooking: boiled dumplings must boil water before falling zongzi, water to soak the zongzi noodles, to re-boil after another fire for 3 hours, A bunch of rice dumplings tied together with twine. [30][better source needed]. V. Zongzi. In 278 BC, Qin’s military invaded the capital of Chu and successfully took it over. After cooking, it is even more aromatic. [28][d] The 6th century source for this states that the dumplings were eaten on the Summer Solstice,[28] (instead of the Double Fifth).

[6] Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC. In 2010, a Chinese archaeologist found two archaeological objects of zongzi in a tomb from the year 1274 in the Song Dynasty (960-1279AD), located in De’an county of Jiangxi Province. The origin of Zongzi (Sticky Rice Dumpling) in China can be traced back to the Spring and Autumn Period (approximately 771- 476 BC). In the Tsin Dynasty (365-420AD), zongzi were made in various other shapes, and the fillings were meat, chestnut, and red beans. [e][29] Also during the Song Dynasty, there were many preserved fruit zongzi. The shapes and textures of zongzi are varied in different regions of China. The Duanwu Festival, also called Zhongxiao Festival in China, is a festival commemorating fealty and filial piety.

[10], As for the origin myth, a fable recounts that the people commemorated the drowning death Quan Yu on the Double Fifth day by casting rice stuffed in bamboo tubes; but the practice changed in the early Eastern Han dynasty (1st century AD),[11][b] when the ghost of Quan Yu appeared in a dream to a man named Ou Hui (Chinese: 區回, 歐回) and instructed him to seal the rice packet with chinaberry (or Melia) leaves and bind it with colored string, to repel the dragons (jialong) that would otherwise consume them. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves.

In the Jin dynasty (晋, 266–420 AD), zongzi was officially a Dragon Boat Festival food. However, as the modes of zongzi styles have traveled and become mixed, today one can find all kinds of zongzi at traditional markets, and their types are not confined to which side of the Yellow River they originated from. As one of the most profound traditional food in Chinese history and culture, rice dumpling had also spread around some Asian countries. There are extreme variations from north to south in China. Beijing: There are two styles of zongzi in Beijing. Old Path . Qu Yuan was a loyal and highly esteemed minister, who brought peace and prosperity to the state but ended up drowning himself in a river as a result of being vilified. Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. Leaves selection: reed leaves zongzi leaves in different regions, with regional disparity varies from place to place, the multi-purpose reed Ye Zhu, or WeiYe, hainan island areas in China also use a lingnan unique plant "Zhong leaf as wrapped in reed leaves, usually triangular shape, cone shape or pyramid shaped. Learn how and when to remove this template message, heavily influenced by Tang Chinese culture, 粽 (zung2 zung3 | zong4) : glutinous rice dumpling, http://luckyrice.com/grandma-hsiangs-chinese-tamales/, "The Legends Behind the Dragon Boat Festival", "28 Festival and Ritual Calendar: Selections from, "Duanwu jie / zong, zong, zong nage zi cai zhengcue? Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. At sunset, the river was dyed a warm orange. In the north, fillings are mostly red bean paste and tapioca or taro. This type of zongzi originated in the Tang Dynasty (618–907) according to ancient records, in which it is described as a food with a gorgeous jade-like appearance. Making zongzi is traditionally a family event of which everyone helps out.