Spring is in the middle of the color, and all things should be born | twenty-four schools
Today,Vernal equine.
The vernal equinox is the mid-equinox of spring, known in ancient times as the "mid-spring moon". The "Explanation of the Seventy-two Waiting Collections of the Moon Order" explains: "In the middle of February, the divider is half, and this is the half of the ninety days, so it is called the division." "On this day, day and night, the cold and heat were calm.
The spring equinox has three seasons: one is for the birds to arrive, the second is for thunder to sound, and the third is for electricity. At this time, the swallows return to the north, the grass grows and the warblers fly, the spring thunder rises on the ground, and all things should be born.
There is a folk proverb: early sting, late qingming, spring equinox sowing is just in time. During the spring equinox, the climate is mild and the rain is abundant, which is a good time to sow crops such as rice and corn.
In the Chancheng Anongwan Farming Culture Park, corn seeds are being sprinkled into the soil to plant the expectation of spring; on the mulberry trees, the full and juicy mulberries are full of branches, sending out a sweet after the cold winter; in the Sanshui Nanshan Ten Thousand Mu Wisdom Agricultural Park, the fields are fertile, the sound of the machine roars, and a busy spring scene...
Around the spring equinox, it is a good time to pick mulberries.
"The spring equinox is chaotic, and there are no idle people in the countryside." In the fields of Foshan, spring pipes, spring ploughing, and spring planting all come together to play a "symphony" of the spring equinox.
At the time of the spring equinox, the scenery is rainy, farming is busy, and flowers are blooming. In Foshan, a romantic flower season is being staged. Gesang flowers, Yu beauty, rape flowers, kapok, yellow flowers, wind suzuki bloom in the wind, embracing the spring light with a warm posture, and a thousand flowers compete for beauty. Tourists go out early in the spring to see a season of flowers, "long guns and short cannons" can not be changed, willing to live up to the spring breeze swaying, all things are born.
In Shunde and the garden, kapok branches bloom.
In the Chancheng Anongwan Farming Culture Park, rape flowers sway in the wind.
Rainy scenery, strange flowers blooming.
In Gaoming, every year from the first day of the first month of the second lunar month to the spring equinox, every household has the custom of "eating horns", which has a history of more than 500 years, especially the most folk tradition and the richest festival in the town.
Bright Horned Boy.
Knead the powder, wrap the corners, twist the lace, steam it again... After 20 minutes, a steaming box of steaming horns is officially baked. It is both like a crescent moon and like a yuanbao, with the meaning of "gold yuanbao", "silver yuanbao" and "holding gold and silver, full of wealth"; and because of "wrapping with stuffing" and "out of the horn", the horn boy also carries the local people's beautiful hope for gold and silver full of houses and good health. To this day, areas such as Genghe Town and Genglou still retain the custom of entertaining guests with horns in February of the lunar calendar.
The most is the benefit of spring of the year. In this season of thousands of purples and thousands of reds, all things grow, the melting spring day warms everyone who rises in the morning and returns to the twilight, struggles hard, and records the blossoming of dreams.
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How to "whole horn boy"? "Twenty-four schools" you know!
Gaoming horn is divided into two categories: sticky rice horn and glutinous rice horn.
Sticky rice horn salty filling, mainly steamed, also known as silver horn, white water corner.
The horns are made of high rice flour and boiling water, fresh pork (or bacon) and salty fillings such as carrots, head vegetables, leeks, peanuts, etc., wrapped and shaped, and then steamed in a pot and coated with a layer of peanut oil at the bottom of the steamer basket to make the horns taste tender and smooth, and after about 15 minutes of cooking, the horns will glow with a shiny white light.
Glutinous rice horn, sweet filling, used for frying, commonly known as golden horn. Its horns are made of glutinous rice flour and must be rubbed with warm water. The fillings are mung bean paste, sweet potato mushrooms, popcorn, peanuts, sugar winter melon, etc., wrapped and shaped, placed in a pan, and fried in peanut oil until golden brown.
【Planner】Chen Xitong Wang Hongdan
【Shooting/Editing】Southern Daily reporter Dai Jiaxin intern Yao Jiashuo
【Copywriter】Chen Xitong Wang Hongdan
【Cartography】Strict longitude and latitude
[Voiced by] Liu Jialun
【Author】 Chen Xitong; Wang Hongdan; Dai Jiaxin; Yao Jiashuo; Yan Jingwei; Liu Jialun
Foshan South Circle