Translation. Region: Russian Federal
Source: People’s Republic of China in Russian – People’s Republic of China in Russian –
Source: People’s Republic of China – State Council News
Duanwu Jie is one of the most ancient Chinese holidays, with a history of over 2,000 years. It is celebrated on the 5th day of the 5th month of the lunar calendar (usually in June).
There are several legends about the origin of the holiday. The most popular is the story of Qu Yuan, a famous ancient poet and nobleman of the Chu kingdom who lived during the Spring and Autumn period (722-481 BC). Seeing his homeland under attack from the powerful Qin kingdom, Qu Yuan gave the ruler of Chu valuable advice on strengthening the military power of the state and resisting the enemy. However, the advice was disputed by other nobles and as a result, the ruler of the kingdom dismissed Qu Yuan from his post and expelled him from the capital. In exile, Qu Yuan composed immortal works in which he expressed his longing for his homeland: Lisao (Elegy of the Detached), Tianwen (Questions to Heaven), Jiuge (Nine Elegies), etc.
In 278 BC, when the Qin army captured the capital of Chu, Qu Yuan wrote his last work, Huaisha, and, unable to bear the shame of his country’s fall, threw himself into the Miluo River on the fifth day of the fifth month. Upon learning of the poet’s death, the subjects of Chu came to the river. Fishermen tried to find the body of the drowned man. People threw rice, eggs, and other food into the river so that the fish and crayfish would not harm Qu Yuan’s body. One of the doctors poured strong rice wine into the river so that the inhabitants of the river, having drunk the wine, would not be able to eat the poet’s remains. Thus, gradually a custom developed of holding dragon boat races, drinking rice wine, and eating the festive delicacy “zongzi” every year on the fifth day of the fifth month.
Zongzi is a steamed dish made from glutinous rice, wrapped in reed, bamboo or palm leaves and tied with colorful silk threads. According to historical records, zongzi originated during the Spring and Autumn period. The filling for zongzi can be dates, bean puree, meat, egg yolk. Nowadays, every year at the beginning of the fifth month of the lunar calendar, many Chinese families soak the glutinous rice, wash the reed leaves and cook zongzi. This festive dish can also be bought in stores.