The Dragon Boat Festival ancestor worship is actually the content given by later generations. In fact, the ancients had various views on the Dragon Boat Festival. In the history books, meson tui once helped Jin Wengong by reducing Fiji's shares. After the restoration of the country, Jin Wengong rewarded his followers with a huge family, but meson Tui got nothing, so he held a grudge and lived in seclusion with his mother in Mianshang (now southeast of Jiexiu, Shanxi). Legend has it that Jin Wengong invited him out, but he refused. Jin Wengong burned the mountain and begged him to come out. He was burned to death with wood in his arms. Han Danchun's "Cao E Bei" is said to be a sacrifice to Wu Zixu: "On May 5th, I will welcome Wu Jun." Wu Zixu was loyal to Wu in history, but was killed by Fu Cha, the king of Wu, who dumped his body in the river and turned him into Shen Tao. According to folklore, Wu Zixu died on May 5th. Historical Records and Biography is to commemorate Cao E; "Woman Cao E, will take shangyu. Father can sing like a witch. During the Jianwu period of the Han Dynasty, a scholar named Dr. San Lv suddenly met in Changsha. It's great to say that Wen Jun should see the sacrifice. Stolen by dragons all the year round. If there is any benefit today, it should be stuffed with neem leaves and wrapped in green silk. These two things are what dragons are afraid of. Go back to his words. It is a heritage to wrap zongzi with neem leaves and shredded pork on May 5 this year. " "Different Garden" therefore said, "Zongzi was made by Qu Yuan's sister." According to "Qi Xie Ji", the rice sacrificed to Qu Yuan was stolen by the dragon, so this kind of zongzi came into being. Because dragons are afraid of neem leaves and green silk. But Li Shizhen's Compendium of Materia Medica says, "Making zongzi is a common thing. The ancients cooked it with reed leaves wrapped in millet, with sharp corners, such as the heart shape of palm leaves, so it was called Zongzi, or corn. In modern times, glutinous rice is often used. Nowadays, May 5th is regarded as a festival, a gift, or a sacrifice to Qu Yuan. Throw this into the river and feed it to the dragon. " Because of Li Shizhen's statement, Wen Yiduo said that "Dragon Boat Festival is the ancestor worship day for people who worship dragon totem". Zongzi (pinyin: zòng zǐ, pronounced as zòng zi) (English name: rice dumplings) is a festival food of the Dragon Boat Festival, which was called "Zongzi" in ancient times. The legend began to spread in order to sacrifice Qu Yuan who threw himself into the river. On that day, Zongzi was given to each other as a souvenir. Zongzi is still the traditional food with the deepest cultural accumulation in the history of China. Eating zongzi on Dragon Boat Festival is another traditional custom of China people. Zongzi, also known as "millet" and "Zongzi". It has a long history and various patterns. In the spring and autumn period, millet was wrapped in water bamboo leaves into horns, which were called "horny millet"; Rice packed in bamboo tubes is sealed and baked, which is called "tube zongzi". At the end of the Eastern Han Dynasty: plant ash soaked millet, and because the water contained alkali, the millet was wrapped in leaves into a quadrangle, and cooked to make Cheng Guangdong alkaline zongzi. Jin Dynasty: Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to rice, Alpinia oxyphylla was added to make zongzi, and the boiled zongzi was called "educational zongzi". Southern and Northern Dynasties: Miscellaneous Zongzi appeared. The variety has increased, and the rice is mixed with animal meat, chestnuts, red dates and red beans, and the wrapped zongzi is also exchanged as a gift. Tang dynasty: the rice used for zongzi is "white as jade", and the shape of zongzi appears conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature. Song Dynasty: "Ai Xiang Zongzi" and "Candied Zongzi" with mugwort leaves. See Su Dongpo's poem "See Yang Meizi in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, indicating that eating zongzi was very fashionable in the Song Dynasty. Yuan dynasty: the wrapping material of zongzi changed from wild vegetable leaves to wild vegetable leaves, which broke through the seasonal restriction of wild vegetable leaves. Ming Dynasty: Zongzi wrapped in reed leaves appeared, and additional materials such as bean paste, pork, pine nuts, dates and walnuts appeared, and the varieties were more colorful. Qing Dynasty: "Ham Zongzi" appeared. Today, there are thousands of kinds of zongzi. Nowadays, glutinous rice is usually wrapped in glutinous rice shells, but the connotation and color depend on local specialties and customs. The more famous ones are longan, meat, crystal, lotus seeds, candied fruit, chestnut, spicy, sauerkraut, ham and salted eggs. Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is varied. The northern zongzi Jiaxing Zongzi, Wufangzhai is the most famous. Jiaozi, the fresh meat of Jiaxing Wufangzhai, is supplied in all seasons. They divided it into four pieces with chopsticks. Each piece looks like meat, fragrant and moist, crisp and tender, fat and waxy but not greasy. Huzhou's oldest zongzi, good at sand washing and sweet zongzi. It is not uncommon to fill them with bean paste and diced meat. What is rare is that the red bean paste is washed and shelled, and then fried with sugar, cooked lard and rose juice until it is dark and bright. This red bean paste is delicious, moist, fine and smooth. In Jiangnan, the Dragon Boat Festival is quite grand. This festival with a strong folk flavor is also the time when all kinds of zongzi foods are on the market. I still remember when I was a child, my grandmother would hang a string of miniature zongzi around my neck every holiday. Green zongzi leaves and faint fragrance are happy topics for my friends to get together. Later, I went to Jiaxing, which is famous for producing zongzi, only to know that the meat zongzi here is really extraordinary, its fragrance is delicious, and there is no comparable zongzi so far. One big difference is that the glutinous rice raw materials of Jiangnan Zongzi are mostly soaked in soy sauce in advance, and then steamed with meat stuffing, which is full of fragrance. 1 Wufangzhai Zongzi (China well-known trademark, China well-known trademark, China time-honored brand, origin: Jiaxing, Zhejiang) 2 Zhen Zhen old Zongzi (descendants of Jiaxing Zongzi, China time-honored brand, famous brand, Jiaxing specialty)

Jiaxing zongzi:

Jiaxing Zongzi is triangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.

Hu Wen sauce duck is a specialty of Jiaxing, Zhejiang. I remember seeing Mr. Yan Mingfu's inscription on its billboard-the first duck in Zhejiang. As for why it is the first in Zhejiang, some enthusiasts have given a good explanation: Donald Duck is the first duck in the world, and Peking Duck is the first duck in China, so this Hu Wen sauce duck should rank first in the province. In this case, Hu Wen sauce duck may be-just so-so, the third in the world. With its unique cooking techniques, advanced technology, excellent materials and unique taste, it sells well all over the country and is deeply loved by consumers with its characteristics of "brownish red color, delicious taste, oily but not greasy, crisp but not rotten". It is a good product for home, travel and banquets.

Nanhu Ridge is a famous specialty of Jiaxing, Nanhu Wujiaoling, which is named because it is located in Nanhu. Some people call it Yuanbao Ling, Wonton Ling and Shang He Ling according to its shape. Water chestnut, an annual aquatic plant. The water leaves are prismatic and green, and there are floating sacs on the petiole. Flowers bloom in summer. Solitary in leaf axils; After fertilization, it is immersed in water and grows into fruit. Mature before and after high temperature in summer. It is semi-circular, angular, flat and convex. The skin is thin and easy to peel, light green or yellowish white. The tender diamond is crisp and the juice is slightly sweet, which is used as fresh fruit. Old water chestnut can not only be eaten, but also produce starch.

Edit the characteristics of Nanhu Ling in this paragraph.

Generally speaking, water chestnuts have horns, so they are called "water chestnuts". However, the South Lake water chestnut in Jiaxing is rounded, with green skin and smooth ends, which is superior to other varieties in terms of thin skin, tender meat, juicy, sweet and crisp, and fragrant. South Lake water chestnut can be eaten raw and cooked, and can also be used to make cakes, delicacies, wine and sugar. Raw eaters choose fresh, especially fresh water, and cooked food chooses old water chestnut with yellow and brown color, which is sweet and rich, and the meat is delicious after washing. Those who eat wind chimes choose black bell, wash it, dry it in the wind, and then peel off the bell meat. At this time, the meat is hard, but the smell is strange and delicious.

Edit the legend of Nanhu Mountain in this paragraph.

There is a folk legend about why it has no sharp corners. In other words, when Emperor Qianlong went down to Jiaxing in the south of the Yangtze River, the local people took out the ling from the South Lake and gave it to the emperor. By this time, Ling was already sharp. Emperor Qianlong was accidentally stabbed by a sharp corner while eating. In the second year, the ling of Nanhu Lake no longer has horns. South Lake is located between the Yangtze River and Qiantang River, backed by Taihu Lake and facing the sea, and has the northern water quality brought by the Grand Canal. Under the influence of various water quality mixing factors, the glue layer between water chestnut and calyx crown is soft at flowering and finally falls off. ) into a diamond with horns.