#粽情国##Baiwei Dragon Boat Festival#@微頭条@Toutiao today
"Colorful wisps of biyun dumplings, fragrant japonica white jade balls" - Tang Yuanshu's "Ten Songs of Table Summer".
Today is the Dragon Boat Festival, where all kinds of north and south rice dumplings come together. As early as a thousand years ago, the ancient Chang'an, with neither filling nor dumpling leaves, the unique Xi'an honey cold rice dumplings, have long been on the table.
Xi'an honey cold rice dumplings, with a long history, were first recorded in wei Juyuan's "Recipes" of the Tang Dynasty, which is a delicacy on the "Roasted Honey Cold Rice Dumpling Tail Feast", which evolved from "giving silk and fragrant dumplings". Later, due to folk imitation, honey rice dumplings gradually moved from private banquets to the market and became widely known.
The so-called "burning tail banquet" refers to the banquet in the Tang Dynasty, when new officials of scholars took office or officials were promoted, and relatives and friends who came to congratulate them were entertained. This seemingly strange name has three origins: one says that when a tiger becomes a human, it must burn off its tail; second, when a sheep enters a new herd, it must burn its old tail to be accepted; and third, it says that a carp jumps through the dragon gate and burns the tail of the fish through the fire of the sky before it can become a real dragon.
"Burning tail", take its "divine dragon burning tail, straight up to the Qingyun Zhiyi".
Perhaps in today's view, the purpose of the "burning tail feast" is to "remove the new people, and the guests who will drink and feast will be happy to become their glory" also.
The "Burning Tail Banquet" is one of the famous banquets of the Tang Dynasty, and it is also a famous banquet in ancient times, which is comparable to today's "Manchu Han Full Table".
Among the "salty and northern sweet" rice dumplings in the north and south, Xi'an honey cold rice dumplings are unique in its refreshing sweetness and white jade. Its unique flavor has become a famous summer cuisine in Sanqin.
Xi'an honey cold rice dumplings, when eaten, cut into small pieces with silk thread or bamboo knives, placed in a dish, drizzled with honey or rose, osmanthus syrup. Its shape is delicate and its taste is sweet.
A small rice dumpling, in the process of a long steaming and waiting, is a combination of the fragrance of the rice dumpling leaves and the deep taste of glutinous rice, which is a reward for hard work. While tasting the honey cold rice dumplings, it is an aftertaste of the long historical memory since the Tang Dynasty.
When we taste the refreshing sweetness of Xi'an honey and cold rice dumplings that are neither stuffed nor wrapped in rice dumpling leaves, do we also taste the beautiful promise of the "roasted tail feast" from fish to dragon, rebirth and transformation?