The Dragon Boat Festival is coming.


Zongzi is traditionally eaten during the Dragon Boat Festival which falls on the fifth day of the fifth month of the Chinese calendar, commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period.


You can see the picture of Zongzi and Dragon Boat race from here

http://www.richforth.com/news_view_129--The%20Chinese%20Dragon%20Boat%20Festival.shtml

Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body. Another version states that zongzi were given to placate a dragon that lived in the river.

This later on turned into the custom of eating zongzi (dumpling made of glutinous rice wrapped in bamboo or reed leaves). Zongzi is make of steamed glutinous sweet rice mixing with meat and condiment wrapped in the bamboo leaves. There are salty, sweet, hot or cold different kinds of Zongzi today, each with its own particular flavor, shape, and type of leaf for wrapping. Zongzi is usually four-sided with pointed, rounded ends, or pyramid shapes. Sometimes it is in the shape of a cone or cylinder. The glutinous rice mixture us wrapped in leaves of wild rice, palm or bamboo. Bamboo-leaf zongzi is a specialty of South China. As for flavor, the Beijing style is the sweetest, with coarse bean paste. Guangdong zongzi is either sweet-tasting, with walnut, date or bean, or salty with filling ham, egg, meat, roast chicken.

The Zongzi is very delicious and do you like eat it?

Quoting from [vivian richforth]:

The Dragon Boat Festival is coming.



Zongzi is traditionally eaten during the Dragon Boat Festival which falls on the fifth day of the fifth month of the Chinese calendar, commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period.



You can see the picture of Zongzi and Dragon Boat race from here

http://www.richforth.com/news_view_129--The%20Chinese%20Dragon%20Boat%20Festival.shtml

Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body. Another version states that zongzi were given to placate a dragon that lived in the river.

This later on turned into the custom of eating zongzi (dumpling made of glutinous rice wrapped in bamboo or reed leaves). Zongzi is make of steamed glutinous sweet rice mixing with meat and condiment wrapped in the bamboo leaves. There are salty, sweet, hot or cold different kinds of Zongzi today, each with its own particular flavor, shape, and type of leaf for wrapping. Zongzi is usually four-sided with pointed, rounded ends, or pyramid shapes. Sometimes it is in the shape of a cone or cylinder. The glutinous rice mixture us wrapped in leaves of wild rice, palm or bamboo. Bamboo-leaf zongzi is a specialty of South China. As for flavor, the Beijing style is the sweetest, with co bean paste. Guangdong zongzi is either sweet-tasting, with walnut, date or bean, or salty with filling ham, egg, meat, roast chicken.

The Zongzi is very delicious and do you like eat it? [em2