The Tao Quan worshiping ceremony is a long-standing traditional custom of the Vietnamese people. Every 23rd of the twelfth lunar month, each Vietnamese family performs the Tao Quan offering to see off the Kitchen Gods to heaven. People believe that the three gods in charge of the kitchen ride a carp up to report to the Jade Emperor about the family’s affairs over the past year.
The Vietnamese tradition of worshiping the Kitchen Gods originates from three bases: first, the fertility belief, wishing for fertility and prosperity; second, it is based on the production basis of rice agriculture; third, the polytheistic belief, worshiping the Kitchen Gods is actually worshiping the Fire God.
In addition to familiar offerings such as pork, shrimp, boiled eggs, or mandatory items on the altar such as gold and silver paper money and fresh flowers, grilled snakehead fish is a must-have dish on this occasion.
1 Brings luck and fortune
The belief that offering snakehead fish brings good luck and fortune has been passed down through generations, and it has become increasingly popular. Explaining the reason for offering snakehead fish during the Kitchen Gods ceremony, feng shui expert Mai Van Sinh said: “The rush to buy snakehead fish on the day of worshiping the Kitchen Gods is due to habit and superstition.”
See also:
Snakehead fish on the day of worshiping the Kitchen Gods
2 Praying for Abundance and Prosperity
Since ancient times, the Vietnamese have admired the loyalty of the Kitchen Gods and worship them with the hope that the Kitchen Gods will help keep the “family fire” warm and happy.
The Kitchen God is the god who governs all the activities of the family. He decides the family’s fortune and keeps evil spirits away, maintaining peace for the family. In addition to the mandatory items on the offering tray, offering grilled snakehead fish caught from the water symbolizes a prayer for abundance, fullness, and prosperity.
Note when offering grilled snakehead fish:
– The snakehead fish for the Kitchen Gods worship must be left whole, with scales, fins, and tail intact, and then grilled whole. Leaving the fish intact is to remember our ancestors’ hardships during the early days of land reclamation.
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