英語資源頻道為大家整理的端午節(jié)習(xí)俗英文版：端午節(jié)吃粽子，小編在這里祝大家端午節(jié)快樂 天天快樂:)
端午節(jié)吃粽子，這是中國人民的又一傳統(tǒng)習(xí)俗。粽子，又叫“角黍”、“筒粽”。其由來已久，花樣繁多。
The Dragon Boat Festival, which is also a tradition of the Chinese people. Zongzi, also called "dumplings", "Brown tube". The long-standing, variety.
據(jù)記載，早在春秋時(shí)期，用菰葉(茭白葉)包黍米成牛角狀，稱“角黍”;用竹筒裝米密封烤熟，稱“筒粽”。東漢末年，以草木灰水浸泡黍米，因水中含堿，用菰葉包黍米成四角形，煮熟，成為廣東堿水粽。
According to records, as early as in the spring and Autumn period, the mushroom leaves (Zizania leaf) package millet into horn, called "dumplings"; sealed cooked loaded with bamboo rice, known as the "Brown tube". The Eastern Han Dynasty, to the ash water soaked millet, because the water containing alkali, with Gu leaves Bao Shumi becomes the four angular, cooked, become the Guangdong base dumpling.
晉代，粽子被正式定為端午節(jié)食品。這時(shí)，包粽子的原料除糯米外，還添加中藥益智仁，煮熟的粽子稱“益智粽”。 時(shí)人周處《岳陽風(fēng)土記》記載：“俗以菰葉裹黍米，……煮之，合爛熟，于五月五日至夏至啖之，一名粽，一名黍?！蹦媳背瘯r(shí)期，出現(xiàn)雜粽。米中摻雜禽獸肉、板 栗、紅棗、赤豆等，品種增多。粽子還用作交往的禮品。
Jin Dynasty, zongzi is officially designated as the Dragon Boat Festival food. At this time, the raw material except glutinous rice zongzi, also add Fructus Alpinia oxyphylla, boiled dumplings called "educational cast". When Zhou Chu "Yueyang endemic in mind" records: "the vulgar with Zizania leaves stuffed millet,...... Cook, and overripe, from May 5th to the summer solstice eat dumplings, a name, a millet." The northern and Southern Dynasties, mixed rice dumplings. Meters doping animal meat, chestnut, red dates, red bean, variety. Zongzi is also used for exchanges of gifts.
到了唐代，粽子的用米，已“白瑩如玉”，其形狀出現(xiàn)錐形、菱形。日本文獻(xiàn)中就記載有“大唐粽子”。宋朝時(shí)，已有“蜜餞粽”，即果品入粽。詩人蘇 東坡有“時(shí)于粽里見楊梅”的詩句。這時(shí)還出現(xiàn)用粽子堆成樓臺(tái)亭閣、木車牛馬作的廣告，說明宋代吃粽子已很時(shí)尚。元、明時(shí)期，粽子的包裹料已從菰葉變革為箬 葉，后來又出現(xiàn)用蘆葦葉包的粽子，附加料已出現(xiàn)豆沙、豬肉、松子仁、棗子、胡桃等等，品種更加豐富多彩。
To the Tang Dynasty, the rice zongzi, "Bai Yingru the jade", the shape of tapered, diamond. Japanese literature records have "Datang dumplings". The Song Dynasty, had "preserves dumplings", namely the fruit into dumplings. The poet Su Dongpo "when Yu Zongli sees Yang Mei". At this time also appeared with zongzi pile into Pavilion, wooden cart horses for advertising, explain the Song Dynasty eating zongzi has very fashionable. Yuan and Ming Dynasties, rice dumplings wrapped in material change from the mushroom leaves, bamboo leaves, and later appeared with rice dumplings wrapped in reed leaves, additional material has bean paste, pork, pine nuts, dates, walnut and so on, the more rich and colorful variety.
端午節(jié)的早晨家家吃粽子紀(jì)念屈原，一般是前一天把粽子包好，夜間煮熟，早晨食用。包粽子主要是用河塘邊盛產(chǎn)的嫩蘆葦葉，也有用竹葉的，統(tǒng)稱粽 葉。粽子的傳統(tǒng)形式為三角形，一般根據(jù)內(nèi)瓤命名，包糯米的叫米粽，米中摻小豆的叫小豆粽，摻紅棗的叫棗粽;棗粽諧音為“早中”，所以吃棗粽的最多，意在讀 書的孩子吃了可以早中狀元。過去讀書人參加科舉考試的當(dāng)天，早晨都要吃棗粽，至今中學(xué)、大學(xué)入學(xué)考試日的早晨，家長亦要做棗粽給考生吃。
The morning of the Dragon Boat Festival every family to eat dumplings to commemorate Qu Yuan, usually the day before the rice dumplings wrapped, cooked food at night, morning. Bao Zongzi is rich with the tender reed leaves the pool, but also useful bamboo, called zongzi leaves. The traditional form of rice dumplings into triangles, according to the general with name, package of glutinous rice is rice dumplings, rice dumplings with Minaka Ozu called adzuki beans, red dates jujube jujube rice dumplings called zongzi; homonym for "early", so most eat jujube rice dumplings, to read books to the children eat can early draft. The past scholars in the imperial examination on the same day, the morning is to eat jujube rice dumplings, since high school, the university entrance exam day morning, parents should do to do eat jujube rice dumplings.
煮粽子的鍋里一定要煮雞蛋，有條件的還要再煮些鴨蛋、鵝蛋，吃過蘸糖的甜粽之后，要再吃蘸鹽的雞蛋“壓頂”。據(jù)說吃五月端粽鍋里的煮雞蛋主夏天不生瘡;把粽子鍋里煮的鴨蛋、鵝蛋放在正午時(shí)陽光下曬一會(huì)再吃，整個(gè)夏天不頭痛。
Boiled dumplings in the pot must be boiled egg, conditional will make some duck 's egg, egg, after having dipped in sugar sweet rice dumplings, eat the dip in the egg "coping with salt". It is said that eating dumplings in May end of the pot boiled egg main summer not boil the dumplings in the pot; the duck 's egg, egg at noon the sun while eat the whole summer, not a headache.
一直到今天，每年五月初，中國百姓家家都要浸糯米、洗粽葉、包粽子，其花色品種更為繁多。從餡料看，北方多包小棗的北京棗粽;南方則有豆沙、鮮 肉、火腿、蛋黃等多種餡料，其中以浙江嘉興粽子為代表。吃粽子的風(fēng)俗，千百年來，在中國盛行不衰，而且流傳到朝鮮、日本及東南亞諸國。
Until today, every year in early May, Chinese people every family will soak glutinous rice, wash thoroughly, dumplings, the more numerous varieties. From the fillings, north of Beijing jujubes multi-packet Xiaozao zongzi; southern bean paste, fresh meat, ham, egg yolk and so on many kinds of fillings, among them with Zhejiang dumplings as the representative of Jiaxing. The custom of eating zongzi, for thousands of years, the prevalence in China is not bad, but also spread to Korea, Japan and Southeast Asian nations.
端午節(jié)吃粽子，這是中國人民的又一傳統(tǒng)習(xí)俗。粽子，又叫“角黍”、“筒粽”。其由來已久，花樣繁多。
The Dragon Boat Festival, which is also a tradition of the Chinese people. Zongzi, also called "dumplings", "Brown tube". The long-standing, variety.
據(jù)記載，早在春秋時(shí)期，用菰葉(茭白葉)包黍米成牛角狀，稱“角黍”;用竹筒裝米密封烤熟，稱“筒粽”。東漢末年，以草木灰水浸泡黍米，因水中含堿，用菰葉包黍米成四角形，煮熟，成為廣東堿水粽。
According to records, as early as in the spring and Autumn period, the mushroom leaves (Zizania leaf) package millet into horn, called "dumplings"; sealed cooked loaded with bamboo rice, known as the "Brown tube". The Eastern Han Dynasty, to the ash water soaked millet, because the water containing alkali, with Gu leaves Bao Shumi becomes the four angular, cooked, become the Guangdong base dumpling.
晉代，粽子被正式定為端午節(jié)食品。這時(shí)，包粽子的原料除糯米外，還添加中藥益智仁，煮熟的粽子稱“益智粽”。 時(shí)人周處《岳陽風(fēng)土記》記載：“俗以菰葉裹黍米，……煮之，合爛熟，于五月五日至夏至啖之，一名粽，一名黍?！蹦媳背瘯r(shí)期，出現(xiàn)雜粽。米中摻雜禽獸肉、板 栗、紅棗、赤豆等，品種增多。粽子還用作交往的禮品。
Jin Dynasty, zongzi is officially designated as the Dragon Boat Festival food. At this time, the raw material except glutinous rice zongzi, also add Fructus Alpinia oxyphylla, boiled dumplings called "educational cast". When Zhou Chu "Yueyang endemic in mind" records: "the vulgar with Zizania leaves stuffed millet,...... Cook, and overripe, from May 5th to the summer solstice eat dumplings, a name, a millet." The northern and Southern Dynasties, mixed rice dumplings. Meters doping animal meat, chestnut, red dates, red bean, variety. Zongzi is also used for exchanges of gifts.
到了唐代，粽子的用米，已“白瑩如玉”，其形狀出現(xiàn)錐形、菱形。日本文獻(xiàn)中就記載有“大唐粽子”。宋朝時(shí)，已有“蜜餞粽”，即果品入粽。詩人蘇 東坡有“時(shí)于粽里見楊梅”的詩句。這時(shí)還出現(xiàn)用粽子堆成樓臺(tái)亭閣、木車牛馬作的廣告，說明宋代吃粽子已很時(shí)尚。元、明時(shí)期，粽子的包裹料已從菰葉變革為箬 葉，后來又出現(xiàn)用蘆葦葉包的粽子，附加料已出現(xiàn)豆沙、豬肉、松子仁、棗子、胡桃等等，品種更加豐富多彩。
To the Tang Dynasty, the rice zongzi, "Bai Yingru the jade", the shape of tapered, diamond. Japanese literature records have "Datang dumplings". The Song Dynasty, had "preserves dumplings", namely the fruit into dumplings. The poet Su Dongpo "when Yu Zongli sees Yang Mei". At this time also appeared with zongzi pile into Pavilion, wooden cart horses for advertising, explain the Song Dynasty eating zongzi has very fashionable. Yuan and Ming Dynasties, rice dumplings wrapped in material change from the mushroom leaves, bamboo leaves, and later appeared with rice dumplings wrapped in reed leaves, additional material has bean paste, pork, pine nuts, dates, walnut and so on, the more rich and colorful variety.
端午節(jié)的早晨家家吃粽子紀(jì)念屈原，一般是前一天把粽子包好，夜間煮熟，早晨食用。包粽子主要是用河塘邊盛產(chǎn)的嫩蘆葦葉，也有用竹葉的，統(tǒng)稱粽 葉。粽子的傳統(tǒng)形式為三角形，一般根據(jù)內(nèi)瓤命名，包糯米的叫米粽，米中摻小豆的叫小豆粽，摻紅棗的叫棗粽;棗粽諧音為“早中”，所以吃棗粽的最多，意在讀 書的孩子吃了可以早中狀元。過去讀書人參加科舉考試的當(dāng)天，早晨都要吃棗粽，至今中學(xué)、大學(xué)入學(xué)考試日的早晨，家長亦要做棗粽給考生吃。
The morning of the Dragon Boat Festival every family to eat dumplings to commemorate Qu Yuan, usually the day before the rice dumplings wrapped, cooked food at night, morning. Bao Zongzi is rich with the tender reed leaves the pool, but also useful bamboo, called zongzi leaves. The traditional form of rice dumplings into triangles, according to the general with name, package of glutinous rice is rice dumplings, rice dumplings with Minaka Ozu called adzuki beans, red dates jujube jujube rice dumplings called zongzi; homonym for "early", so most eat jujube rice dumplings, to read books to the children eat can early draft. The past scholars in the imperial examination on the same day, the morning is to eat jujube rice dumplings, since high school, the university entrance exam day morning, parents should do to do eat jujube rice dumplings.
煮粽子的鍋里一定要煮雞蛋，有條件的還要再煮些鴨蛋、鵝蛋，吃過蘸糖的甜粽之后，要再吃蘸鹽的雞蛋“壓頂”。據(jù)說吃五月端粽鍋里的煮雞蛋主夏天不生瘡;把粽子鍋里煮的鴨蛋、鵝蛋放在正午時(shí)陽光下曬一會(huì)再吃，整個(gè)夏天不頭痛。
Boiled dumplings in the pot must be boiled egg, conditional will make some duck 's egg, egg, after having dipped in sugar sweet rice dumplings, eat the dip in the egg "coping with salt". It is said that eating dumplings in May end of the pot boiled egg main summer not boil the dumplings in the pot; the duck 's egg, egg at noon the sun while eat the whole summer, not a headache.
一直到今天，每年五月初，中國百姓家家都要浸糯米、洗粽葉、包粽子，其花色品種更為繁多。從餡料看，北方多包小棗的北京棗粽;南方則有豆沙、鮮 肉、火腿、蛋黃等多種餡料，其中以浙江嘉興粽子為代表。吃粽子的風(fēng)俗，千百年來，在中國盛行不衰，而且流傳到朝鮮、日本及東南亞諸國。
Until today, every year in early May, Chinese people every family will soak glutinous rice, wash thoroughly, dumplings, the more numerous varieties. From the fillings, north of Beijing jujubes multi-packet Xiaozao zongzi; southern bean paste, fresh meat, ham, egg yolk and so on many kinds of fillings, among them with Zhejiang dumplings as the representative of Jiaxing. The custom of eating zongzi, for thousands of years, the prevalence in China is not bad, but also spread to Korea, Japan and Southeast Asian nations.