Why do we eat pasta during the Beginning of Summer? What kind of pasta can be eaten during the Beginning of Summer?

Why do we eat pasta during the Beginning of Summer? What kind of pasta can be eaten during the Beginning of Summer?
Introduction: Beginning of Summer is an important solar term, and there are many customs associated with it, eating pasta is one of them. So why do we eat pasta during the Beginning of Summer? What kind of pasta can be eaten during the Beginning of Summer? By April, everything is lush and green. Shuimoxiansheng.com takes you to experience every day of April in the lunar calendar in 2019.

Why do we eat pasta during the Beginning of Summer?

There is a tradition of eating noodles on the day of the Beginning of Summer, a custom that originated in the Jin Dynasty.
At that time, the ancestors moved from the north to the south to commemorate the festive taste of new wheat after the wheat harvest in the north, and also to imply good weather and a good harvest in the coming year.
"Noodles are new at the beginning of summer", which means eating noodles at the beginning of summer can strengthen the body and bring good luck to people. Wheat is mostly grown in the north of my country, and the Beginning of Summer is the time when wheat comes into season. Therefore, in most parts of the north, there is a custom of making and eating pasta at the Beginning of Summer to celebrate the wheat harvest. The main pasta eaten during the Beginning of Summer in the north include summer cakes, flatbreads, spring rolls and noodles.

What kind of pasta can be eaten during the Beginning of Summer?

Eating noodles on the beginning of summer: spring rolls
Spring rolls are divided into two parts: the pancake and the vegetable. The pancake used to roll the vegetables must be freshly made hot pancake, which should be round, thin and smooth. After rolling the pancakes, be sure to lightly apply a layer of oil on them to prevent them from sticking together. This will also make them taste smoother. Paired with the crunchy vegetables rolled inside, which are a combination of soft and hard, the taste is top-notch. The vegetables rolled in spring rolls are generally chosen according to your preference. Most families will choose simple vegetables such as bean sprouts and leeks. Some also contain shredded meat, shredded bamboo shoots, chopped green onions, etc., while the more advanced spring rolls are made with shredded chicken or oysters, shrimps, mushrooms, leeks, etc. Spring rolls evolved from the ancient custom of eating spring plates on the day of the beginning of spring. Spring plate originated in the Jin Dynasty and was originally named Wuxin plate. It is said that there was a scholar in Fuzhou during the Song Dynasty who, in order to review his lessons for the exam, buried himself in studying all day long, often neglecting food and sleep. His wife tried to persuade him again and again but it was of no use; so she thought of an idea: grind the rice into thin pancakes, fill them with pork, and wrap them into rolls, which could be eaten as both a meal and a dish. This snack was later named spring rolls and gradually became popular in cities and towns.
Eating pasta on the beginning of summer: noodles
Old Beijingers like to eat noodles with soybean paste. Zhajiangmian is rich in vitamin B12 and protein and is very nutritious. However, the pork fat content in zhajiangmian is too high, and those who eat it often tend to gain weight and easily cause excessive fat intake. It is recommended to put less lean pork and more cucumbers, shredded radish and other side dishes when eating noodles with soybean paste, so as to reduce the calories contained in a bowl of noodles with soybean paste. In addition to fried noodles with soybean paste, Beijingers’ favorite dish is also noodles with gravy. To make noodles with gravy, you must first soak the cauliflower, black fungus and shiitake mushrooms in hot water. After washing them, do not pour out the soaking water for the mushrooms. Filter it out and use it for the gravy. Take a soup pot, add scallion, ginger and thinly sliced ​​cooked pork belly, put them into the pot together with cauliflower, black fungus and shiitake mushrooms, add the soup from cooking the meat and the water from soaking the mushrooms, add salt and soy sauce to season, thicken with starch, then add beaten eggs, take out and pour into a soup bowl, and the stew is ready. Before taking the dish out of the pot, fry some pepper oil with an iron spoon and pour it over the sauce while it’s still hot. When it sizzles and the pepper aroma fills the air, the dish is done. Eating pasta on the beginning of summer: summer pancakes
Summer cakes are also called sesame cakes. They come in various shapes, including the top scholar riding a horse, Guanyin delivering a child, monkey holding a peach, etc. Nowadays, they are mostly replaced by oyster cakes. Summer cakes are often given by mothers to their married daughters. It is said that eating summer cakes at the beginning of summer can prevent summer illness and weight loss. Making summer cakes is not complicated. There are two kinds of cakes: sweet and salty. The sweet ones are mainly made with sesame seeds and sugar; the salty ones are more abundant, accompanied by salt, leeks, minced meat, dried shrimps, mushrooms, carrots, eggs, etc. Summer cakes are made by pressing the kneaded dough into thin pancakes, wrapping them with shredded pork, leeks, etc., and frying them in a pan. The whole family sat together, tasting bread and talking about the harvest, enjoying themselves.
Eating noodles on the beginning of summer: Baogao
Eat baogao at the beginning of summer. It is very simple to make baogao. In fact, it is made with buckwheat noodles. It can be eaten cold in the summer and fried in oil in the winter. It is served with pickled carrot shreds, mashed garlic, chili oil, and a mixture of sesame paste, mustard sauce, soy sauce, vinegar, etc. It tastes delicious. Although the color of baogao is not good-looking, many old Beijingers still love it. This is mainly because the raw material of baogao, "buckwheat", has great nutritional value. According to Compendium of Materia Medica, buckwheat "replenishes the intestines and stomach, increases energy and strength, sustains spirit, and can refine the impurities of the five internal organs. It is very good for eating with rice and suppressing food toxicity."

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