The origin and customs of the Dragon Boat Festival
The Dragon Boat Festival falls on the fifth day of May every year. It is one of the national statutory holidays and has been included in the World Intangible Cultural Heritage List.
During the Dragon Boat Festival, the fragrance of flowers, the fragrance of zongzi wafts all over the place. The Dragon Boat Festival was originally a disease-removing and epidemic-prevention activity that was essential to exorcise the plague in summer. It gradually evolved into the custom of eating rice dumplings, racing dragon boats, hanging calamus, wormwood, mugwort leaves, smoking Cangmu, Angelica dahurica, and drinking realgar wine. From the Spring and Autumn Period and the Warring States Period to the present, the Dragon Boat Festival has been passed down among the people for more than 2,000 years. Although there are many ways to say the origin of the Dragon Boat Festival, and the way to celebrate it varies from place to place, making rice dumplings and rowing dragon boats are common customs. Zongzi, also known as "Jiao Mi" and "Tubular Brown", have a long history and various patterns. Until now, in the beginning of May every year, the common people in our country have to soak glutinous rice, wash zong leaves, and make zongzi. From the perspective of fillings, there are many Beijing jujube dumplings in the north, while in the south there are various fillings such as bean paste, fresh meat, ham, egg yolk and so on. For thousands of years, the custom of eating zongzi has been prevalent in China, and has spread to Korea, Japan and Southeast Asian countries.