Fortune Telling Collection - Free divination - Why do you pack coins in jiaozi?
Why do you pack coins in jiaozi?
In the era when Empress Dowager Cixi was in power, every New Year's Eve, she would lead the queen and all the concubines to wrap jiaozi together, saying that she would hold the little people's mouths so that they could no longer talk nonsense. There must be four jiaozi in this pot to wrap a small gold ingot. Clever eunuch, firmly remember which jiaozi wrapped the gold ingot, cooked it and fished it out for the Western Empress Dowager.
So eating jiaozi every year, after the Queen Mother of the West opened her mouth, will definitely hurt her teeth, and won't hurt her, because she knows it. Eat gold ingot, one, two, three, four. Everyone is very happy. After the Western Pacific, Lafayette himself felt blessed.
Empress Dowager Cixi's eating of jiaozi's gold ingot reflects China people's psychology of attaching importance to lottery tickets. After it spread to the people, the things that wrapped jiaozi changed from copper coins to coins. This small custom of "seeking good luck" has always been sought after by the people. Of course, people nowadays pay attention to hygiene, and some people pack peanuts, sweets, dates and other foods in jiaozi, which are delicious and thoughtful.
The Implication of jiaozi Coin Packaging
There are coins in jiaozi, which represent good luck, all the best, rolling financial resources, all the best and so on, and express a blessing to those who eat. Every part of it contains China culture, which is a necessary food for every family at ordinary times, and also expresses people's yearning and appeal for a better life. Jiaozi is not only a kind of food, but also a representative of China cuisine.
It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Nanyang, China, with a history of 1800 years.
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