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== History == |
== History == |
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{{See also|Dragon Boat Festival}} |
{{See also|Dragon Boat Festival}} |
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''Zongzi'' (sticky rice dumplings) are traditionally eaten during the [[Dragon Boat Festival|Duanwu Festival]] (Double Fifth Festival) which falls on the fifth day of the fifth month of the [[Chinese |
''Zongzi'' (sticky rice dumplings) are traditionally eaten during the [[Dragon Boat Festival|Duanwu Festival]] (Double Fifth Festival) which falls on the fifth day of the fifth month of the [[Chinese lunar calendar]], and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar. |
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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).{{Refn|group="lower-alpha"|The claim that the ''zongzi'' dates to the [[Spring and Autumn period]] occurs in a book by a non-expert ({{interlanguage link|Dong Qiang|zh|董强 (1967年)}}, a French literature professor and translator), and only an unnamed "Record" is cited as evidence.<ref name=dong/> Other web sources concur with this claim.}} At the end of the [[Eastern Han dynasty]], people made ''zong'', also called ''jiao shu'', lit. "horned/angled millet") by wrapping [[sticky rice]] with the leaves of the ''[[Zizania latifolia]]'' plant ({{zh||t=菰|p=gu}}, a sort of wild rice<ref name=dong/>) and boiling<!-- not steaming--> them in [[lye]] (grass-and-[[wood ash]] water).<ref name=gujin_tushu_jicheng-bk51-fsty/> The name ''jiao shu'' may imply "ox-horn shape",<ref name=dong/> or cone-shape. 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 as the ''[[Fengsu Tongyi]]'', AD 195).<ref name=gujin_tushu_jicheng-bk51-fsty/> These festive rice dumplings are also similarly described in General [[Zhou Chu]] (236–297)'s ''Fengtu Ji'', "Record of Local Folkways"<ref name=jingchu-suishiji/>{{sfnp|Hsu|2004|pp=39–40}}<ref name=chinese_ausp/> Various sources claim that this ''Fengtu Ji'' contains the first documented reference regarding ''zongzi'',<ref name=li2018/><ref name=wu2007/> even though it dates somewhat later than the ''Fengsu Tongyi''. |
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).{{Refn|group="lower-alpha"|The claim that the ''zongzi'' dates to the [[Spring and Autumn period]] occurs in a book by a non-expert ({{interlanguage link|Dong Qiang|zh|董强 (1967年)}}, a French literature professor and translator), and only an unnamed "Record" is cited as evidence.<ref name=dong/> Other web sources concur with this claim.}} At the end of the [[Eastern Han dynasty]], people made ''zong'', also called ''jiao shu'', lit. "horned/angled millet") by wrapping [[sticky rice]] with the leaves of the ''[[Zizania latifolia]]'' plant ({{zh||t=菰|p=gu}}, a sort of wild rice<ref name=dong/>) and boiling<!-- not steaming--> them in [[lye]] (grass-and-[[wood ash]] water).<ref name=gujin_tushu_jicheng-bk51-fsty/> The name ''jiao shu'' may imply "ox-horn shape",<ref name=dong/> or cone-shape. 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 as the ''[[Fengsu Tongyi]]'', AD 195).<ref name=gujin_tushu_jicheng-bk51-fsty/> These festive rice dumplings are also similarly described in General [[Zhou Chu]] (236–297)'s ''Fengtu Ji'', "Record of Local Folkways"<ref name=jingchu-suishiji/>{{sfnp|Hsu|2004|pp=39–40}}<ref name=chinese_ausp/> Various sources claim that this ''Fengtu Ji'' contains the first documented reference regarding ''zongzi'',<ref name=li2018/><ref name=wu2007/> even though it dates somewhat later than the ''Fengsu Tongyi''. |
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