If "Lap 8" kicked off the prelude to the New Year, then the Lantern Festival will draw a successful end to the Spring Festival. The Lantern Festival, also known as the Shangyuan Festival, has a history of more than 2,000 years in China, and can be called the "carnival" of Chinese.
But you know what? The Lantern Festival is one of the most romantic traditional festivals in ancient China. In addition to the sweet and salty tangyuan, there are also non-round ones. What's going on?
The origin of the Lantern Festival
The first month is also called "January", at the same time, the ancients called the night "supper" (for example, the half-night meal is called "supper"), and the fifteenth day of the first month is the night of the first full moon of the year, so it is called the "Lantern Festival".
On New Year's Eve last year, the flower market was lit up like day. The moon is on the willow tip, and the person is about after dusk.
On New Year's Eve this year, the moon and lights are still there. Not seeing last year's people, tears wet spring shirt sleeves.
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The east wind blooms a thousand trees at night, blowing down, and the stars are like rain. BMW carved car fragrant road. The sound of the phoenix vibrates, the jade pot turns, and the fish and dragon dance all night.
Moth snow willow golden wisps, laughter full of dark incense. The multitudes looked for him a thousand times, and looked back, but the man was there, and the lights were dimmed.
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Among the poems of the past, why do many poems express their admiration through the Lantern Festival?
In "The Words of Daming Palace", Princess Taiping (Zhou Xun) "saw Xue Shao mistakenly for life" during the Lantern Festival.
It turns out that in ancient times, ordinary women are "three steps out of the boudoir", only the Lantern Festival is allowed to go out to play together, and the lantern viewing at night is just an opportunity, and unmarried men and women find objects for themselves by the way by viewing flower lanterns and guessing riddles.
Therefore, the Lantern Festival is often considered to be Valentine's Day in ancient China.
What happened to the lantern festival in ancient times?
Flower viewing lights
The beginning of the Southern Song Dynasty
In the court, there were ritual activities such as sacrifices and blessings on the fifteenth day of the first month. In order to pray for the wind and rain to be smooth, the family to be happy and the world to be peaceful, the scenery of the lights and colors began to move from the forbidden garden of the deep palace to the people.
tang dynasty
The lantern market of the Tang Dynasty was very large, varied, and brilliant, extremely spectacular. The time is "one day before and after the yuan".
Ming dynasty
The time of the Sky Lantern City was extended to ten days from the eighth to the seventeenth day of the first year. It became the longest festival of lights in Chinese history.
Qing Dynasty
The Manchus entered the Central Plains, the court no longer held lantern festivals, and the folk lantern festivals remained spectacular, with the date shortened to five days and continued until the end of the Qing Dynasty.
Guess the riddle
A custom that was already formed during the Southern Song Dynasty. Every Lantern Festival, lanterns were hung and fireworks were set off, and later some people wrote riddles on paper and pasted them on the lanterns for people to guess.
Go a hundred sick
In ancient times, the Lantern Festival would also "walk a hundred diseases", also known as "baking a hundred diseases" and "scattering a hundred diseases", the participants were mostly women, going out in groups, going to the city, touching the door nails, seeing the bridge will be crossed, praying for the disease to prolong the year.
Lion Dance
Originated in the Three Kingdoms period, it became popular during the Southern and Northern Dynasties. Every Lantern Festival or gathering celebration, the folk use the lion dance to drive away evil demons and bless peace.
The Lion Dance is divided into north and south factions. The northern school of "wu lion" with a Beijing gong, drum, hydrangea and other teasing lions. The southern school "Wen Lion" performance pays more attention to expressions, trembling hair and so on.
Play with dragon lights
The origins can be traced back to antiquity. Legend has it that as early as the Yellow Emperor period, there was an image of a dragon-headed bird played by a person, and then a dance scene of six dragons interspersed with each other was choreographed.
The Chinese nation reveres the dragon, regards the dragon as a symbol of auspiciousness, and prays for good omens in the new year.
Stilts
It has appeared as early as spring and autumn. A kind of mass skill performance that is popular in the folk. The performers walk with long logs tied to their feet, and their appearance is funny, which can arouse the great interest of the audience. It is said that the form of stilt walking was originally a stilt activity developed by ancient people to collect wild fruits from trees.
Eat the Lantern
The Lantern is commonly known as "Tang Yuan", "Tang Tuan" or "Yuanzi" and "Dumpling", and southerners also call it "Water Circle" and "Floating Yuanzi". Every fifteenth day of the first month, almost every household has to cook a steaming pot of Lantern, and the family and he sit together and eat it.
According to historical records, the custom of eating lanterns first appeared in the Fifth Tang Dynasty and was formed in the Song Dynasty. At first, it was often called "Tangyuan" because it floated on the water after opening the pot, and it was beautiful, reminiscent of a bright moon hanging in the clouds. The bright moon in the sky, the tangyuan in the bowl, and the reunion of every household symbolize the auspicious reunion. Therefore, eating the Lantern Expresses people's love for family reunion.
The "jianghu" of the Lantern Festival
Lantern, TangYuan, silly and unclear?
Generally speaking, the south eats tangyuan and the north eats lanterns. So, what is the difference between Tangyuan and Lantern?
The north "rolls" the Lantern
The Lantern is much more cumbersome to make than the rice balls: first of all, the well-reconciled, coagulated filling is cut into small pieces, and after passing through the water, it is thrown into the basket full of glutinous rice noodles and rolled inside, and then it is rolled in, and then it is rolled back into the basket, repeated several times, until the filling is full of glutinous rice noodles and rolled into a round ball.
Due to the different production processes, the taste of the Lantern is coarser than that of tangyuan. After the Lantern is cooked, the soup will be relatively thick, similar to glutinous rice noodle porridge, the skin is fluffy, the filling is hard and "biting", and the fruity aroma and rice are rich.
Southern "wrapped" tangyuan
The method of tangyuan is a bit like making dumplings: first add glutinous rice flour to water and form a ball (as it is when making dumplings and noodles), and then use your hands to grab a small lump of wet noodles and squeeze it into a round shape. Pick a ball of stuffing and put it on top of the glutinous rice slices, and then use both hands to turn and close the mouth to make a dumpling.
Compete with local specialties In your hometown, eat sweet and salty?
Although the styles of Lantern and Tangyuan are very different, their connotations are still full, and the Lanterns and Tangyuan everywhere are worthy of people's careful tasting from the inside out.
Sweet pie
Beijing Lantern Festival
When making the Lantern festival in Beijing, walnut kernels, diced golden cakes and flour, sugar and melon seeds are first put into a basin and mixed with an appropriate amount of cold water to mix into the filling, and then make a five-minute square filling, which is placed in a ventilated place for 24 hours. Put the filling in cold water, put it into the glutinous rice noodles and roll it, and then dip it in the cool water and roll it into the glutinous rice noodles, so that four to six times, so that the glutinous rice noodles are all stained on the filling, and the surface is smooth, and it does not crack, that is, it becomes a lantern.
Tianjin calcium milk tangyuan
This calcium milk dumpling has nothing to do with AD calcium milk. One of the traditional Tsumon snacks, the skin is sticky and soft but not sticky, and the filling is made of milk, coconut milk and glutinous rice, with a soft milk aroma. Very much in line with the popular food formula of the young group now.
Shandong sesame date puree tangyuan
Shandong's tangyuan made of jujube puree has always been loved, the big red dates are cooked and pitted and rubbed into a puree, and then the pork plate oil is filmed and crushed with a knife, the red jujube mud and sugar are rubbed into a filling, and the water ground glutinous rice flour is made into a tangyuan.
In order to make its taste more abundant and varied, people usually fry sesame seeds, and white fine sugar into a fine powder, when eating tangyuan can be dipped in the white sugar sesame seeds, oil moist and soft at the same time, there is more layer of crispy taste, it is very peculiar.
Guangdong Chaoshan duck mother twist
Duck mother twist is a traditional Chaoshan snack. There are four kinds of fillings in the duck mother twist, namely mung bean filling, red bean paste, taro puree, sesame sugar, and boil in sugar water until it floats to the surface and cooks. Traditionally, the mother duck twists three capsules per bowl, and the filling of each grain is different.
Although it is named "duck mother twist", it has nothing to do with duck in terms of raw materials, but only because the oval tangyuan floats on the soup like a duck floating on the water.
Chongqing Ling Tangyuan
Chongqing Ling Tangyuan is made of fine glutinous rice flour and kneaded with water, wrapped with sesame seeds, sugar and lard. Chongqing tangyuan is characterized by sweet and smooth, fat but not greasy, sticky but not sticky.
Shanghai Tangyuan
Shanghai's sand dumplings, which have a history of more than 70 years, used to use a pot of tile soil with fusiform grain on the inner wall, and then use a hard pomegranate wood as a "pulp stick" for grinding powder, and put fried dried beans into the sand basin, such as peanuts, sesame seeds or soybeans, and dry grind out the crushed powdery "fragrant sand". Finally, the cooked rice balls roll around in the "fragrant sand", so the sticky glutinous rice balls are glued with the fragrant "fragrant sand", so it is called the tangyuan.
Sichuan Chengdu Lai Tangyuan
At the beginning of the last century, Lai Yuanxin, a Jianyang man, went to Chengdu to pick up and sell tangyuan, because of its good quality and delicious taste, people called it "Lai Tangyuan". The dumplings are made from the finest glutinous rice flour and kneaded with water, and covered with a filling made with sesame seeds, sugar, and lard. The characteristics of this tangyuan are sweet and smooth, fat but not greasy, sticky but not sticky.
Jiangsu Nanjing Yuhuashi Tangyuan
"Yuhuashi Tangyuan" is an innovative Teochew snack, its concept is very peculiar, adding cocoa powder to the glutinous rice skin of the tangyuan, so that the wrapped tangyuan presents a clear Yuhuashi stone pattern. In terms of preparation, it uses four kinds of tangyuan filling, and different fillings are marked on the tangyuan.
Zhejiang Ningbo lard tangyuan
Lard is mainly integrated into the filling, the most common and classic is the black sesame filling, the pure, newly produced black sesame seeds are washed, drained and fried, and then sifted through the shell skin, together with the chopped pork fat, rolled into the filling.
The practice of this kind of tangyuan is more special, you need to put it into boiling water first, gently push it, and then add a small amount of water when it first surfaces, and then put it out to eat through this "water drift". The traditional method is to add some osmanthus flowers to add its fragrance, and after the peel is opened, the aroma comes to the nose, smooth and sweet.
Guangdong four-style tangyuan
First, the mung beans, red beans, sugar winter melon, taro are boiled or steamed, peeled, respectively, add sugar, sesame, cooked lard and other condiments to make 4 kinds of sweet filling, the tangyuan skin is wrapped into 4 different fillings, make a mark. Cook 4 kinds of rice balls in water with added sugar. One dumpling from each bowl with a different filling. It is characterized by soft and delicate, and the four flavors vary.
Hunan Changsha sister tangyuan
Changsha sisters tangyuan is made of glutinous rice, rice grinding pulp, taking powder to make the skin, with date paste, sugar, osmanthus flowers as the filling. Its color is snow white, crystal bright, small and exquisite, sweet and delicious.
Yunnan Zhenxiong Tangyuan
Tangyuan, as the name suggests, should all be round. Zhenxiong Tangyuan is not round, Zhenxiong Tangyuan is a "triangle", because Zhenxiong Tangyuan has three corners, but the front and back are not flat, but drum-shaped, like the abdomen of a small goose.
This is because in ancient times, people often pinned their reverence for nature on the body of mythological figures, the town is majestic and mountainous, and most of the people who have lived here for generations rely on the mountains to eat the mountains, and people often make mountain-shaped tangyuan as sacrifices to the mountain gods in order to obtain smooth wind and rain and abundant mountain products.
Hainan vine tangyuan
Chicken feces vine is a leafy cranberry plant, growing under the humid shrubland in the tropics, can be used in medicine, folk called earth ginseng. This plant can also make flavorful delicacies.
Chicken poop vine tangyuan is a characteristic flavor snack in Sanya. First, the chicken poop vines and leaves are cut into strips, and then crushed (or scooped) into powder along with the soaked glutinous rice; Then mix with an appropriate amount of water and pinch it into a tangyuan with a size of 1 cm in diameter; Finally, put it in boiling hot water and cook it, and when the rice balls are cooked, then add the right amount of sugar, and the delicious vine dumplings will be ready.
Hong Kong-style ginger dumplings
The sugar water of "enough ginger dumplings" is made of ginger juice, which is light and thorough, but the spicy ginger flavor seems to be embedded in the thin-skinned tangyuan, and as soon as it is bitten, the self-ground sesame paste in the filling will flow out freely.
Salty pie
Guangdong & Shanghai fresh meat dumplings
Fresh meat dumplings are a traditional Snack of Cantonese cuisine. It is also a common traditional food for the people of Shanghai and East China. Glutinous rice is made by boiling and braising. The color is white and the skin is thin, and the soft glutinous filling is fresh.
Take a gentle bite at the entrance, slowly take out the soup inside, and then take a big bite, the meat filling and glutinous rice peel slide into the stomach with the delicious soup, salty and salty, with endless aftertaste.
Sichuan heart and lung tangyuan
The flavor snacks in Pengshui County, Sichuan Province, are made of glutinous rice flour, chopped dried tofu and winter vegetables, fried in lard to make filling, cooked with boiled pork hearts, pork lungs and a variety of seasonings. When eaten, it is then mixed with green onions, minced garlic, pepper powder, pepper, etc., which are delicious and delicious.
Guizhou Xingyi chicken tangyuan
Chicken dumplings are a bit strange in the eyes of people who are accustomed to sweet dumplings. Xingyi's chicken dumplings are stuffed with chicken and filled with chicken broth and accompanied by peanut butter. Exceptionally delicious, distinctive and impressive.
Zhejiang Dongyang Tangyuan
The raw material of Dongyang Tangyuan is glutinous rice flour ground from "August rice", and the filling is generally composed of fat shells made of pork plate oil, Toyo salt-marinated roasted tofu, roasted eggs, ham meat, and shallots.
Taiwanese pork dumplings
In the case of sweet tangyuan everywhere, the salty flavor of vegetable meat tangyuan seems to be rare and expensive. The so-called vegetable meat dumplings are nothing more than fillings similar to dumplings, such as pork, ginger, celery, spring shoots, etc., which are pickled and stirred well to make a filling, and then together with the dough, they are made into tangyuan. Its taste is salty and refreshing, and it is sticky, with a unique flavor.
Guangdong Jiangmen salty tangyuan
The filling of Jiangmen salty rice balls is not wrapped in tangyuan, but the glutinous rice flour is added to the appropriate amount of warm water and kneaded into a large powder ball, and the small powder ball of the right size is rolled into a small rice ball, and the material is boiled at the bottom of the soup. Whether a pot of salty rice balls is delicious or not has a lot to do with the soup base.
Sweet and salty
Jiangsu Suzhou five-color tangyuan
Suzhou's five-color tangyuan is inlaid with glutinous and japonica rice flour, and wrapped with five kinds of fillings, including fresh meat, rose lard, bean paste, sesame seeds, and osmanthus lard. The tangyuan is sweet and salty, and is a popular Jiangnan flavor. The five-color tangyuan can be said to be the best selling, and the pink, green, golden, milky white and tan tangyuan have different tastes. The filling can be added as you like black sesame seeds, creamy coconut, peanut butter, etc.
However, in order to ensure its five colors, the basic materials are still exquisite, yellow is generally pumpkin, red is carrot as the main ingredient, green is matcha, orange needs to add orange powder.
Tip: Tangyuan should not be eaten or fried
The main ingredients of Lantern or Tangyuan are glutinous rice, which is high in carbohydrates and extremely viscous and difficult to digest. In addition, the filling, whether sweet or salty, contains high calories and high fat. Elderly and children with gastrointestinal diseases, kidney disease, chronic pancreatitis, poor digestion, and overweight people should eat less or not.
In addition to boiling lanterns or tangyuan, many people also like to eat them fried. While this will be particularly crispy and delicious, the ratio of grease to heat will be higher.
Experts recommend that when eating Lantern or Tangyuan, drink more soup water of Lantern or Tangyuan. Because glutinous rice flour contains more water-soluble vitamins, it can ensure normal gastrointestinal peristalsis and the secretion function of digestive glands.
After reading so much, do you think that Xiaobian is going to change his career to become a food blogger? In fact, there is no, the Lantern Festival to eat tangyuan is also a picture of a reunion, people are together to call the reunion.
These 20 riddles hide your best wishes, so come and guess
(Type one word each)↓
Relatives and friends weigh a few pounds
Anyang is the year of Jingqing
After the festival, it was handed over to friends
Lianzhi Bozhong is still old
Small outcrops show ambition
Soil self-energy gold yen
A thin field shows nian feng
Women keep rich at home
It is the most prosperous in Guangsha
The vegetable garden is not surrounded by walls
Listen to the sound of the whistle in front of the window
Flowers accompany the feet before
The heart has decided not to delay
Oak people cut wood together
(Typing one or four idioms each)↓
- The answer has been published in the comments section -
The data is comprehensively compiled from the Beijing News, CCTV News, Taizhou Release, Zhejiang News Client, South +, etc
Editor: Wang Xiaolin Poster Design: Ni Ping
Proofreader: Lucy
Source: Beijing News