元宵节吃汤圆的来历 The Lantern Festival to eat glutinous ric

Lunar January fifteen to eat the lantern, " lantern " as food, is long-standing in our country. Song Dynasty, folk or a popular novel foods eaten during the Lantern festival. This kind of food, the first called "floating element " later called the "Lantern Festival ", also called "gold business ". Lantern Festival that is, " Tang Yuan" to sugar, roses, sesame, bean paste, Huang, walnut kernels, nuts, etc. Zaoni filling, with glutinous rice flour into a circular package, can-meat flavor. Soup can be boiled, fried, steamed, meaning there is a happy reunion. Shaanxi glutinous rice balls is not a package, but in the glutinous rice flour in the "roll", or boiled or fried, hot hot hot, round and round. At the same time, but also eat festive food, pour on the meat in the northern and Southern Dynasties and poo soup rice porridge or beans congee. But the food is mainly used for sacrifice, is also not food festival. In the Tang Dynasty Zheng Wangzhi's " Shan Fu Lu" was recorded: " Bian of dieting, Shangyuan oil hammer ". Method for preparing oil hammer, according to " Taipingguangji " lead " Lushi Za " in a " still feed to make" records, similar offspring fried lantern. There are people in the name of " oil painting pearl ". Glutinous rice balls for Lantern FestivalThe Tang Dynasty is the lantern on a diet of silkworm. Wang Renyu ( eight eight, nine five six ) of the " Kaiyuan Tianbao Chronicles " records: " every year spring, all artificial surface silkworm practices are still in the Song Dynasty to the left, but different seasonal food is more abundant in Tang dynasty ". Lv Yuanming's " notes " when mentioned: " Beijing people with mung bean powder soup boiled glutinous bracket, a pill, sugar Huo, called dumpling salt soy sauce. Twist head meat soup, called salt bean soup, and as the day the silkworm, Shangyuan dieting is all ". To the Southern Song Dynasty, there is the so-called " lactose dumpling ", this is the predecessor of the glutinous rice balls. At least until the Ming Dynasty, people in the ' Lantern Festival ' to call this kind of glutinous rice dumplings. Liu Ruoyu ( born one five four one) of the " action " in the annals record the lantern approach: " the preparation method, with glutinous rice flour, with walnut, sugar, rose for the filling, water roll into, such as walnut, Jiangnan called dumpling also ". The Kangxi period of the Qing Dynasty, the imperial kitchen specially made " Babao lantern ", is a famous enterprise delicious. Ma Siyuan was the master of the city of Beijing. He drops the famous lantern making powder. At once (born one six eight eight ) the " Lantern Zhuzhici " cloud: " sweet-scented osmanthus fragrance filling in walnut, such as the Pearl River water Amoy glutinous rice. See said, very good, try to sell the lamp in the wind ". The poems of the Lantern Festival, is a great reputation ma. Nearly a thousand years, is making lantern exquisite. Light skinned, with glutinous rice flour, sticky sorghum, millet and rice noodles. The filling content is more sweet and salty meat, have everything that one expects to find. Sweet is the so-called sweet-scented osmanthus sugar, white sugar, hawthorn, red bean paste, sesame, peanut mixed etc.. Salty meat lard, can be fried fried lantern. In the mustard, garlic, leek, ginger, composed of five lantern, hard-working, have said long, upward. The method is also different from north to south. Methods the North lantern multi-purpose basket rolled hand, south of the dumplings is with the palm of the hand rub group. The lantern can like walnut, there are small like bean, method of cooking with soup, fried, steamed, fried. Regardless of whether or not the fillings, equally delicious. At present, the Lantern Festival has become a kind of four are prepared snack, at any time can be a bowl of jiejie chan. 正月十五吃元宵，“元宵”作为食品，在我国也由来已久。宋代，民间即流行一种元宵节吃 的新奇食品。这种食品，最早叫“ 浮元子”后称“元宵” ，生意人还美其名曰“元宝” 。元宵即"汤圆"以白糖、玫瑰、芝麻、豆沙、黄桂、核桃仁、果仁、枣泥等为馅，用糯米粉包成圆形，可荤可素，风味各异。可汤煮、油炸、蒸食，有团圆美满之意。陕西的汤圆不是包的，而是在糯米粉中"滚"成的，或煮司或油炸，热热火火，团团圆圆。同时，还要吃些应节食物，在南北朝时浇上肉加便便汤汁的米粥或豆粥。但这项食品主要用来祭祀，还谈不上是节日食品。到了唐朝郑望之的《膳夫录》才记载了：“汴中节食，上元油锤”。油锤的制法，据《太平广记》引《卢氏杂说》中一则“尚食令”的记载，类似后代的炸元宵。也有人美其名为“油画明珠”。 元宵 唐朝的元宵节食是面蚕。王仁裕（八八○—九五六）的《开元天宝遗事》记载：“每岁上元，都人造面蚕的习俗到宋代仍有遗留，但不同的应节食品则较唐朝更为丰”。吕原明的《岁时杂记》就提到：“京人以绿豆粉为科斗羹，煮糯为丸，糖为臛，谓之圆子盐豉。捻头杂肉煮汤，谓之盐豉汤，又如人日造蚕，皆上元节食也”。到南宋时，就有所谓“乳糖圆子”的出现，这应该就是汤圆的前身了。 至少到了明朝，人们就以‘元宵’来称呼这种糯米团子。刘若愚（生于一五四一）的《酌中志》记载了元宵的作法：“其制法，用糯米细面，内用核桃仁、白糖、玫瑰为馅，洒水滚成，如核桃大，即江南所称汤圆也”。 清朝康熙年间，御膳房特制的“八宝元宵”，是名闻朝野的美味。马思远则是当时北京城内制元宵的高手。他制作的滴粉元宵远近驰名。符曾（生于一六八八）的《上元竹枝词》云：“桂花香馅襄胡桃，江米如珠井水淘。见说马家滴粉好，试灯风里卖元宵”。诗中所咏的，就是鼎鼎大名的马家元宵。 近千年来，元宵的制作日见精致。光就面皮而言，就有江米面、粘高梁面、黄米面和苞榖面。馅料的内容更是甜咸荤素、应有尽有。甜的有所谓桂花白糖、山楂白糖、什锦、豆沙、芝麻、花生等。咸的有猪油肉馅，可以作油炸炒元宵。素的有芥、蒜、韭、姜组成的五辛元宵，有表示勤劳、长久、向上的意思。 制作的方法也南北各异。北方的元宵多用箩滚手摇的方法，南方的汤圆则多用手心揉团。元宵可以大似核桃、也有小似黄豆，煮食的方法有带汤、炒吃、油氽、蒸食等。不论有无馅料，都同样的美味可口。目前，元宵已成了一种四时皆备的点心小吃，随时都可以来一碗解解馋。