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Alkali Dumpling-Childhood Memories

Release time:

2022-06-13

During the period before and after the Dragon Boat Festival, the circle of friends was making zongzi and drying zongzi. I saw the tiger skin zongzi wrapped by my junior high school classmates. It was full of childhood memories and a characteristic of our hometown.

In Qingyuan, my hometown, zongzi is not wrapped with zongzi leaves, but with bamboo shoot shells that fall off bamboo, and shrub ash is also needed. Alkali water is the soul of Qingyuan zongzi. For hundreds of years, no matter how the times change and the taste changes, we have to add alkali water when making zongzi. Only when we make and eat alkali zongzi can we celebrate the Dragon Boat Festival. The plant alkali used by Qingyuan people to make zongzi is to burn the shrubs cut from the mountain to ash, and then pour them with newly boiled boiling water to completely drench the shrub ash and dissolve the alkali inside. After the alkaline water is completely cooled, pour the glutinous rice into it and soak it.

remember when I was a child, my family made zongzi, and the neighbors around me would come to help. The next day, everyone would come to help. At that time, my mother made nearly hundreds of zongzi in a big pot, because the alkali zongzi was stored for a long time. Parents take two zongzi when they go to work in the mountain. They can eat them with hot water at noon, which is convenient and delicious.

There is also a custom in our country, wrapping "adding ding zongzi " and making a small zongzi and putting it in the big zongzi. After cooking, eat the big zongzi and hang the small zongzi on the beam of the house, implying the prosperity of the family. Cooking zongzi is also very particular, a large pot can hold as much as possible, and can not directly use water, to add a certain proportion of alkaline water. On the one hand, the bush alkali in zongzi will not be diluted by water. On the other hand, the zongzi cooked in this way has a stronger alkali flavor, and the glutinous rice is firmer and does not stick to the leaves. When I was a child, adults were making zongzi, and several of our brothers and sisters gathered around to watch, calling my mother to put the zongzi into the pot earlier, and when cooking, everyone scrambled to add firewood. Before they came out of the pot, the fragrance of zongzi came out, and everyone smelled their stomachs growling. The taste was really unforgettable for a lifetime.

Now that my parents are gone, I have less fun making zongzi and more memories. But I believe that no matter how the times change, the custom of making zongzi will be passed on forever. I also believe that as long as I am willing to learn, I can master this new skill. (Su Yuzhen)

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