端午食(shi)粽(zong)(zong)(zong)(zong),是節日習(xi)俗之一。粽(zong)(zong)(zong)(zong),即(ji)“粽(zong)(zong)(zong)(zong)籺(xie)”,俗稱“粽(zong)(zong)(zong)(zong)子”,屬“籺(xie)”的(de)其中一種(zhong)(zhong)。“籺(xie)”是逢年過節時用(yong)來拜神祭祖(zu)的(de)貢(gong)品,籺(xie)有很多品種(zhong)(zhong),不(bu)同(tong)的(de)節日會做不(bu)同(tong)的(de)籺(xie),做籺(xie)拜神祭祖(zu)是古老習(xi)俗。粽(zong)(zong)(zong)(zong)籺(xie)的(de)主要材料是稻米、餡料和箬葉(xie)(或柊葉(xie))等。由(you)于各(ge)地飲(yin)食(shi)習(xi)慣的(de)不(bu)同(tong),粽(zong)(zong)(zong)(zong)子形成(cheng)了南北(bei)風(feng)味;從口味上分,粽(zong)(zong)(zong)(zong)子有咸粽(zong)(zong)(zong)(zong)和甜粽(zong)(zong)(zong)(zong)兩大類。
端午食(shi)粽之風(feng)俗,千百年來在中(zhong)國盛行不衰,已成了中(zhong)華民族影響最大(da)、覆蓋面最廣的民間(jian)飲食(shi)習俗之一,而(er)且流傳(chuan)到朝鮮、日本及東南亞諸(zhu)國。
粽(zong),屬“籺(xie)”的一(yi)種,其(qi)由來(lai)已久(jiu),花樣繁多。古人以柊葉、箬葉或(huo)菰蘆葉包裹稻(dao)米(mi)(或(huo)黍)煮成,尖角,如心之(zhi)形,曰糉(粽(zong))。逢年過(guo)節做籺(xie)拜神祭(ji)祖是古老的傳統習俗(su)。《山(shan)海經.南山(shan)經》:凡(fan)鵲山(shan)之(zhi)首,自招搖(yao)之(zhi)山(shan)以至箕尾之(zhi)山(shan),凡(fan)十(shi)山(shan),二千九百五(wu)十(shi)里,其(qi)神狀(zhuang)皆鳥身而龍首。其(qi)祠之(zhi)禮:毛,用(yong)(yong)一(yi)璋(zhang)玉瘞(yi);糈用(yong)(yong)稌米(mi),一(yi)壁,稻(dao)米(mi)、白(bai)瑩為席(xi)。
粽最初是(shi)作為端(duan)午(wu)節拜神祭祖的貢(gong)品;到了(le)晉代時已經普及到全(quan)國(guo)各地并被正式定為端(duan)午(wu)節慶食物。晉周處的《風土記》:“仲夏端(duan)午(wu),烹(peng)鶩角黍(shu)。”用(yong)菰葉(xie)(茭白葉(xie))包黍(shu)米成牛角狀,稱(cheng)"角黍(shu)";用(yong)竹筒裝米密封烤(kao)熟(shu),稱(cheng)"筒粽"。東漢末年,以(yi)草木灰水浸泡黍(shu)米,因水中含堿(jian),用(yong)菰葉(xie)包黍(shu)米成四角形,煮熟(shu),成為廣東堿(jian)水粽。
粽(zong)(zong)子,也稱“角黍(shu)”、“筒粽(zong)(zong)”等。“粽(zong)(zong)”字本作“糉”,歷史上跟粽(zong)(zong)子沾邊(bian)兒的(de)文字記載,最早大概見于漢代許慎的(de)《說文解字》,將之解釋為“蘆(lu)葉裹米也”。西晉(jin)新(xin)平(ping)太守周(zhou)處所寫的(de)《風士記》,則明(ming)確提到了“角黍(shu)”一詞(ci):“仲夏端五,方伯協極。享用角黍(shu),龜鱗順德。”
晉代時,粽(zong)籺(xie)被正式定為端午(wu)節食品(pin),時人周(zhou)處《岳陽風土(tu)記》記載:"俗以(yi)菰葉裹黍(shu)米,……煮之,合爛熟,于(yu)五月五日至夏至啖之,一名粽(zong),一名黍(shu)。"南(nan)北朝時期,出現雜粽(zong)。米中摻雜禽(qin)獸肉、板栗、紅棗、赤豆等,品(pin)種增(zeng)多(duo)。粽(zong)子(zi)還用(yong)作交往的禮(li)品(pin)。
到了唐代,粽(zong)(zong)(zong)子的用(yong)米,已(yi)"白瑩如(ru)玉(yu)",其形狀出(chu)現錐形、菱形。日本文獻中(zhong)就(jiu)記載有"大唐粽(zong)(zong)(zong)子"。宋朝時,已(yi)有"蜜餞(jian)粽(zong)(zong)(zong)",即果品入粽(zong)(zong)(zong)。詩(shi)人蘇東坡有"時于(yu)粽(zong)(zong)(zong)里見楊梅"的詩(shi)句。這時還出(chu)現用(yong)粽(zong)(zong)(zong)子堆成樓臺亭(ting)閣、木車牛馬作(zuo)的廣告,說明宋代吃(chi)粽(zong)(zong)(zong)子已(yi)很時尚。
明(ming)清(qing)兩代,粽(zong)子成(cheng)了吉祥食品。清(qing)屈(qu)大均《廣東(dong)新語》:“五月自朔(shuo)至五日,以粽(zong)心草系黍(shu),卷以柊葉。”相傳(chuan),那時(shi)凡參加科舉考試的秀才(cai),在赴考場前,要吃家中特(te)意給他們包(bao)的“筆粽(zong)”,樣子細長(chang)很像毛筆,諧音“必中”,為(wei)的是討個口(kou)彩。
至今,每年五(wu)月(yue)初(chu),中(zhong)國百姓家(jia)浸糯(nuo)米、洗(xi)粽葉、包(bao)粽子,其花色(se)品種更(geng)為(wei)繁多(duo)。從(cong)餡料(liao)(liao)看,北(bei)方多(duo)包(bao)小棗的北(bei)京棗粽;南方則有豆沙、鮮肉、火腿、蛋(dan)黃等多(duo)種餡料(liao)(liao),其中(zhong)以浙江(jiang)嘉(jia)興粽子為(wei)代表。
端午食粽(zong)(zong)(zong)(zong)(zong)(zong)是(shi)(shi)我國流行(xing)范圍很廣的傳(chuan)(chuan)統習俗。粽(zong)(zong)(zong)(zong)(zong)(zong)的主(zhu)要材料是(shi)(shi)稻米、餡料和(he)箬葉(或柊(zhong)葉)等(deng)。包(bao)粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)所用(yong)的“植(zhi)物葉子(zi)(zi)(zi)”,統稱粽(zong)(zong)(zong)(zong)(zong)(zong)葉。粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)的傳(chuan)(chuan)統形(xing)式為(wei)三(san)角形(xing),一般根據內瓤命(ming)名。粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)的種類,從口(kou)味上分,粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)有(you)咸(xian)(xian)粽(zong)(zong)(zong)(zong)(zong)(zong)和(he)甜(tian)粽(zong)(zong)(zong)(zong)(zong)(zong)兩大類;從粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)餡上分,咸(xian)(xian)粽(zong)(zong)(zong)(zong)(zong)(zong)有(you)肉(rou)粽(zong)(zong)(zong)(zong)(zong)(zong)、咸(xian)(xian)肉(rou)蛋(dan)黃粽(zong)(zong)(zong)(zong)(zong)(zong)、香(xiang)(xiang)菇粽(zong)(zong)(zong)(zong)(zong)(zong)、鮑(bao)魚粽(zong)(zong)(zong)(zong)(zong)(zong)、蓮子(zi)(zi)(zi)粽(zong)(zong)(zong)(zong)(zong)(zong)等(deng),甜(tian)粽(zong)(zong)(zong)(zong)(zong)(zong)有(you)水果粽(zong)(zong)(zong)(zong)(zong)(zong)、豆沙粽(zong)(zong)(zong)(zong)(zong)(zong)、棗子(zi)(zi)(zi)粽(zong)(zong)(zong)(zong)(zong)(zong)、香(xiang)(xiang)芋(yu)粽(zong)(zong)(zong)(zong)(zong)(zong)等(deng);除了這些,還有(you)一些地(di)區的人愛吃(chi)堿(jian)水粽(zong)(zong)(zong)(zong)(zong)(zong)、白(bai)粽(zong)(zong)(zong)(zong)(zong)(zong)。北方粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)多是(shi)(shi)簡單白(bai)米、赤豆、棗,蘸著(zhu)白(bai)糖。而在南方,粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)口(kou)味豐富,鮮肉(rou)、鮮肉(rou)、火腿、蛤蔞(lou)、蛋(dan)黃、豆沙、排骨、蜜棗、蓮蓉等(deng),都能在粽(zong)(zong)(zong)(zong)(zong)(zong)子(zi)(zi)(zi)里(li)變(bian)成可口(kou)的美(mei)味。形(xing)狀(zhuang)多體現(xian)地(di)域特色。
蘇州粽(zong)子:蘇州粽(zong)子是呈(cheng)長而細(xi)的四角形,有鮮肉(rou)、棗(zao)泥(ni)、豆沙、豬(zhu)油夾沙等品種,具有配料講(jiang)究、制作精細(xi)等特(te)色。
廣(guang)東(dong)粽(zong)子(zi):南方粽(zong)子(zi)的代表品種,廣(guang)東(dong)粽(zong)子(zi)外形(xing)別致,正面方形(xing),后面隆起一只尖角,狀如錐子(zi)。除鮮(xian)肉粽(zong)、火腿粽(zong)、蛤蔞粽(zong)、豆(dou)沙(sha)粽(zong)外,還有用咸蛋黃做(zuo)成的蛋黃粽(zong)。
海南粽(zong)子(zi):海南粽(zong)子(zi)由芭蕉葉包成方錐形,重約半公(gong)斤左右,糯米(mi)中有咸蛋黃、叉(cha)燒(shao)肉、臘(la)肉、紅燒(shao)雞翅等,熱粽(zong)剝開(kai),先有芭蕉和糯米(mi)的(de)清香,后有肉、蛋的(de)濃香。
閩南粽子:燒肉(rou)粽、堿(jian)粽皆馳名(ming)海(hai)內(nei)外。燒肉(rou)粽精工(gong)巧作,糯米必(bi)選上(shang)乘,豬肉(rou)擇(ze)三層(ceng)塊(kuai)頭,先鹵(lu)得又香(xiang)又爛,再加(jia)上(shang)香(xiang)菇、蝦米、蓮子及(ji)鹵(lu)肉(rou)湯、白糖(tang)等(deng),吃時(shi)蘸多(duo)樣作料(liao),香(xiang)甜(tian)嫩(nen)滑。
四(si)川粽子(zi):四(si)川人(ren)嗜(shi)辣(la),所以(yi)粽子(zi)也有(you)甜辣(la)之分,四(si)川的辣(la)粽,其制法是先把糯(nuo)米、紅豆(dou)浸泡5至6小時,將水倒出,放入椒粉、川鹽(yan)、味精(jing)和少許臘(la)肉,用粽子(zi)葉包成約60克的四(si)角粽。
北(bei)(bei)京(jing)粽子:北(bei)(bei)方(fang)粽子的代表品種,北(bei)(bei)京(jing)粽子個頭較大,為(wei)斜(xie)四(si)角形(xing)或三角形(xing)。目前,市(shi)場上供應的大多(duo)(duo)數(shu)是糯米粽。在(zai)農村中,仍然習慣吃大黃米粽。黏韌而清香,別(bie)具(ju)風(feng)味,北(bei)(bei)京(jing)粽子多(duo)(duo)以紅棗、豆沙做餡(xian),少數(shu)也采用果脯為(wei)餡(xian)。
不宜冷食
粽(zong)子(zi)(zi)一定趁熱吃。粽(zong)子(zi)(zi)的主料是糯米,支(zhi)鏈淀(dian)粉含量高。糯米加熱后,支(zhi)鏈淀(dian)粉會(hui)糊化(hua)(hua)(hua)(hua),有利于(yu)被消化(hua)(hua)(hua)(hua)酶分(fen)解,更易消化(hua)(hua)(hua)(hua);而一旦(dan)冷卻,淀(dian)粉會(hui)老化(hua)(hua)(hua)(hua)回生,分(fen)子(zi)(zi)間凝固(gu)加強,不容(rong)易被消化(hua)(hua)(hua)(hua)。
不宜多食
粽(zong)(zong)子的主要(yao)(yao)原料是糯米,黐牙和不易(yi)消化,如果(guo)吃的太多,容(rong)易(yi)引起(qi)(qi)腹脹。因此正常人每次(ci)也要(yao)(yao)少(shao)吃一點,食粽(zong)(zong)的同(tong)時可搭配蔬菜、水果(guo),以幫助(zhu)腸、胃(wei)蠕動,避(bi)免(mian)消化不良,但不要(yao)(yao)與含水分很多的寒性瓜果(guo)類一起(qi)(qi)食用(yong),比如西(xi)瓜,以免(mian)造成腹瀉(xie)或腹痛。
空腹不宜吃粽子
如空腹吃(chi)粽子,糯(nuo)米(mi)就會在胃里停留很長(chang)的時間,刺激(ji)胃酸分泌(mi),可能導致有慢性胃炎、食道(dao)炎的患者舊病復發。
不宜食用剛從冰箱里拿出來的粽子
有些人喜歡把粽(zong)子(zi)放冰(bing)箱后(hou)冰(bing)一(yi)段時間(jian)再(zai)吃(chi),這樣的粽(zong)子(zi)又硬又冷,對有胃病的人來說無疑是(shi)雪上加霜,所(suo)以最(zui)好(hao)取出(chu)來后(hou),充分加熱變軟后(hou)再(zai)吃(chi)。
吃粽(zong)子時不宜(yi)喝冷飲
吃粽子的時(shi)候(hou)不要喝(he)冷飲,喝(he)冷的東西(xi)更容易讓糯(nuo)米凝固,更不易消化(hua),讓人(ren)感覺到滯脹。
睡前(qian)兩小時(shi)最好別吃粽子
粽子粘度高、不易消化,缺(que)乏纖維質(zhi),含過多脂肪、鹽、糖,專(zhuan)家建議睡(shui)前兩小時(shi)最好別吃(chi)粽子。
老人和兒童
粽子多用糯(nuo)米制成,粘性大(da),老人和(he)兒童過量進食極易造成消化不良,以及(ji)由此產生胃(wei)酸(suan)過多、腹脹、腹痛、腹瀉等(deng)癥狀。
胃腸病患者
粽(zong)子(zi)蒸熟后會釋放出一種膠(jiao)性物質(zhi),吃后會增加(jia)(jia)消(xiao)化(hua)酶的(de)(de)負荷。粽(zong)子(zi)的(de)(de)糯米,性溫滯(zhi)氣(qi),吃多(duo)會加(jia)(jia)重(zhong)胃(wei)腸的(de)(de)負擔(dan),患胃(wei)及十(shi)二(er)指腸潰瘍(yang)病(bing)的(de)(de)人若貪(tan)吃粽(zong)子(zi),很有可能造成(cheng)潰瘍(yang)穿孔、出血(xue),使病(bing)情加(jia)(jia)重(zhong)。
糖尿病患者
粽子常有(you)含糖量很(hen)高的紅(hong)棗(zao)、豆沙等,如果不(bu)加節制(zhi),就會損(sun)害胰島(dao)功(gong)能(neng),引起患者(zhe)血糖和尿糖迅速上(shang)升,加重病情,甚至(zhi)出(chu)現昏迷(mi)、中(zhong)毒,搶(qiang)救不(bu)及(ji)時還(huan)有(you)生命(ming)危險(xian)。
心血管病患者
粽子的品種繁多(duo),其中肉粽子和豬油(you)豆(dou)沙粽子所含脂(zhi)肪多(duo),屬油(you)膩食品。患有高血(xue)壓、高血(xue)脂(zhi)、冠心(xin)病的人吃多(duo)了,可增(zeng)加血(xue)液黏稠度(du)(du),影響血(xue)液循環,加重(zhong)心(xin)臟負擔和缺血(xue)程度(du)(du)。