What is better to eat besides melon seeds during the Dragon Boat Festival? ?

The fifth day of the fifth lunar month is the traditional Dragon Boat Festival in China. The end is the beginning, and five is the number of yang, so it is also called "Duanyang Festival". Besides eating zongzi, as we all know, there are rich eating customs around the Dragon Boat Festival.

Eat eels

During the Dragon Boat Festival in Jianghan Plain, China, we will eat Monopterus albus. Monopterus albus is also known as eel and long fish. Monopterus albus in Dragon Boat Festival is tender and delicious, rich in nutrition, not only delicious, but also nourishing. Therefore, there is a folk saying that "Monopterus albus participates in the Dragon Boat Festival".

Noodles fan

In Minqin County, Gansu Province, vermicelli is steamed during the Dragon Boat Festival. The noodle fan is steamed with hair noodles, which is fan-shaped and has five layers. Each layer is sprinkled with ground cooked peppers, and the surface is kneaded into various patterns and dyed, which is very beautiful. This diet custom is said to have evolved from the custom of making, selling and sending fans on the Dragon Boat Festival.

Eat tea eggs

In Nanchang, Jiangxi, tea eggs and salted eggs are boiled during the Dragon Boat Festival. Eggs include eggs, duck eggs and goose eggs. The eggshell is painted red, packed in colorful net bags and hung around the child's neck, which means wishing the child good luck and safety.

Eat garlic and eggs

Every Dragon Boat Festival, housewives in rural areas of Henan, Zhejiang and other provinces get up early and make garlic and eggs for breakfast. In some places, put some mugwort leaves when cooking garlic and eggs. Eating garlic, eggs and fried buns for breakfast is said to avoid the "five poisons" and is good for health.

Eat cake

Dragon Boat Festival is a grand festival for Korean people in Yanbian, Jilin Province. The most representative food on this day is sweet cake. Cake making is a rice cake made by putting mugwort and glutinous rice in a big wooden trough chiseled with a single wood and beating it with a long-handled wooden pestle. This kind of food has national characteristics and can add festive atmosphere.