What’s the significance of the 14th day of the first lunar month in 2018?
Our country has a vast territory and transportation was inconvenient in ancient times, so many customs are only popular in some areas. However, because our country has a long history, there are countless customs. What are the etiquette and customs of different places on the 14th day of the first lunar month? For more details about the 2018 Lunar New Year calendar, please visit the Fortune Teller website for consultation!1. Worship the Goddess of LinshuiPeople call the 14th day of the first lunar month the birthday of "Linshui Niangniang" (also known as "Shuntian Shengmu"). Legend has it that Linshui Niangniang's surname was Chen. She lived during the Dali period of the Tang Dynasty and later became a deity who saved women with difficult childbirth. So people built a temple to worship her, and called her "Linshui Niangniang" and "Shuntian Shengmu". In fact, it is a patron saint created by women for themselves in an era when women had no status and science was underdeveloped. It was also a way for them to encourage themselves out of fear of difficult childbirth.2. Eat wheat flowOn the 14th night of the first lunar month, every household in Ninghai, urban and rural areas, eats wheat flour for dinner. Mai Liu is made by cooking vegetable leaves, shredded dried tofu, dried shrimp and shredded sweet potato flour together, then adding wheat flour and stirring until it becomes a thin paste, which is called "Mai Liu". Why does Ninghai eat Mai Liu on the 14th night of the first lunar month? It is said that this is related to Qi Jiguang's fight against Japanese pirates.3. Drink eye-brightening soupIn Xinchang, there is a custom of drinking eye-brightening soup on the 14th day of the first lunar month. There is a folk saying that once the bright eyes soup is drunk on the fourteenth night, it means that the Spring Festival is almost over and everyone should cheer up and start the work of the new year. The highlight soup is a bowl of vegetable and mochi soup. Cut the glutinous rice cake into strips the size of your little finger, then mix the washed vegetables together, put them in a pot and cook them, add appropriate amounts of salt and soy sauce, and a pinch of cooked lard, and it becomes a traditional eye-catching folk soup.4. Eat "Hu La Tang"On the 14th day of the first lunar month in Xiangshan, people celebrate the Lantern Festival and have the custom of eating "Hula Geng". On that day, children brought their own bowls and chopsticks and went from street to street, eating the spicy soup from door to door and saying, "Here's the fortune soup!" The host gave each person a ladle, regardless of whether they were acquaintances or strangers. "Hula Geng" is made with oysters, shrimps, fish, clams and other main ingredients, plus chopped lean meat, taro, radish, eggs, sausage, shredded vegetables and other cooked foods, mixed together, stir-fried and finally thickened with water. It is said that the more a child visits and the more he eats, the smarter he will become. The more people ask for Hu La, the richer the owner will be.5. Eat dregs of rice soupIn Taizhou, the Lantern Festival falls on the 14th day of the first lunar month. Its festive atmosphere has unique characteristics and connotations. The custom of eating fermented rice soup on the night of the Lantern Festival in Taizhou is unique in the country. The method of making the fermented soup is simple and unique. According to the Qing Dynasty's "Taizhou Waishu", during the Lantern Festival, "a soup is made with meat, vegetables, flour, shepherd's purse and bamboo shoots. The more ingredients, the more expensive it is, and it is called "zao soup." Mustard greens, shredded pork, pig ears, pig tails, bean flour, winter bamboo shoots, shiitake mushrooms, fungus, dried tofu, oil bubbles, Sichuan bean curd, taro and other seasonal vegetables are often cut into cubes or minced, cooked in a pot, added with water and boiled, then rice flour is used to dilute the water, poured into the pot and stirred evenly, and cooked into a paste. In ancient times, wine lees was used to mix it, so it was called "dregs soup". |
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