In ancient Tomb-Sweeping Day, there were several traditional foods, such as syrup boiled with malt or rice buds, wheat porridge, glutinous rice cheese, wheat cheese, almond cheese, eggs and lettuce mixed with salt and vinegar.

Qingtuanzi

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is made up of something called. Straw? Mashing the wild plants, squeezing out the juice, then mixing and kneading the juice with dry pure glutinous rice flour, and then starting to wrap jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.

Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green jiaozi is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, green jiaozi is particularly important in the folk food customs in the south of the Yangtze River.

cruller

Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. ? Xunzi? For a fried food, crisp and delicate, what was it called in ancient times? Cold gear? . The prickly heat that is popular in Han areas is different from the north and the south: the prickly heat in the north is generous and free, with wheat flour as the main material; The southern prickly heat is exquisitely made, mainly rice and flour. In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in Uygur, Dongxiang, Naxi and Ningxia Hui Autonomous Region.

Huanxituan

In Chengdu, Sichuan, fried rice is a group, which is worn with thread, big or small, and all kinds of spots are dyed. Happy group? . Outside the North Gate of Chengdu in the old days? Happy temple? Sell all the way. There is a poem in Zhi Zhu's Ci of Miancheng in Qing Dynasty: Happy Temple? Before the reunion, buying food in the spring suburbs was full of worries. The mash play in the village is more beautiful than gold, and many people are drunk in the footbath. ?

Qingming fruit

The Chinese herbal medicine book says that cotton vegetables are picked in the fields all over southern Zhejiang? Forgrass? It has the function of relieving cough and resolving phlegm. It is mixed with glutinous rice flour, stuffed with sugar bean paste or shredded white radish and bamboo shoots, and steamed into clear fruit. Its color is blue, and it tastes particularly delicious. Every time I go to Tomb-Sweeping Day, every household has to make a kind of food called Qingming fruit, which is used to sweep graves and worship ancestors.

The shape of Qingming fruit is a bit like jiaozi, but its taste is quite different. The epidermis of Qingming fruit is made of a plant called Artemisia argyi, a perennial herb with small yellow flowers and leaves as small as compositae, which are covered with awnings and clusters. Every year before Tomb-Sweeping Day, women come to the fields to pick mugwort leaves in groups of three or five, holding bamboo greens in their hands. Fresh mugwort leaves are piled up in baskets, which is really attractive. After Ai Yecai returned home, he began the complicated process of making Qing Guo. A woman is like a masseur. Green absinthe turns into delicious transparent fruit in the blink of an eye. They mashed mugwort leaves and mixed them with rice flour. When the white rice flour meets the green wormwood leaf juice, it suddenly turns into bright green dough, which is very tender. The skin of Qingming fruit is well made, and the stuffing is also very particular. People with good conditions are more diverse and refined. There are mustard powder smoked fat sausage, dried leeks and tofu, and other delicious combinations, but no matter what stuffing is indispensable, the fruit made in this way feels delicious and enjoyable. Noodles and stuffing are ready, and the last step is to wrap fruit. This kind of fruit wrapping is similar to jiaozi wrapping, but the clear fruit wrapping looks more delicate, folded like lace, green and transparent.

Jujube paste cake

Jujube cake is also called? Pushing a cake? In some places in the north, fermented grains are used to make dough and steamed with dates. They are also used to making jujube cakes into swallows, stringing them with wicker and hanging them on the door, and eating them cold to commemorate the noble quality of mesons in promoting fame and fortune.

Draw eggs

On the first night in Tomb-Sweeping Day, some places fry the eggs of chickens and ducks, dye them blue and yellow, and carve pictures on the eggshells as cold food gifts. It is said that eating eggs was popular all over the country during the Sui and Tang Dynasties.

Qingming snail

Tomb-Sweeping Day is the best time to eat snails. Because snails have not yet propagated at this time, they are the most plump and plump. Why? A clear snail is worth a goose? Said. Snails can be eaten in many ways. They can be fried with onion, ginger, soy sauce, cooking wine and sugar. You can also cook, pick snail meat, mix, drink, rot and simmer. If you eat properly, can you really scream? Snails are so interesting that good wine is worse than good wine. Yes

Eat pancakes

Chaoshan people have crossed Tomb-Sweeping Day and have a strong local color. Qingming cake is very popular in Chaoshan, and almost every household is no exception. Peel pancakes. The stuffing consists of two parts. The skin is made of flour and water, stirred into a thick paste, and baked into a round cooked dough sheet in hot soil, as thin as paper. There are two kinds of fillings, namely, egg, meat, liver and bacon. Mushrooms, bean sprouts, leeks and other clinker are mixed into stuffing called salty stuffing; Made of sugar and maltose through special processing.

? Sugar onions? It's sweet stuffing. When eating, roll the pancake skin into a cylinder to eat.

Steamed pine nuts

There is a tree in Chaoshan called Puzishu, which has oval leaves and sweet fruit as big as mung beans. Legend has it that ancestors used this leaf to satisfy their hunger in famine years. During the Qingming period, the climate is getting warmer and the vegetation is lush, and the leaves of Puccinia stipulata are full of light green. Later generations did not forget the past, so they picked this leaf in Tomb-Sweeping Day, pounded it into powder with rice chaff, fermented it with sugar, and steamed it in a pottery mold, making it into plum blossom shape and peach shape, also called bowl-stuffed peach. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

Runbingcai

Do Quanzhou people eat every time they go to Tomb-Sweeping Day? Moisten iced vegetables? Dietary customs. ? Moisten iced vegetables? The correct name should be spring cake. Tomb-Sweeping Day's eating moist cakes is not only unique to Quanzhou, but also popular among Xiamen people. Quanzhou? Moisten iced vegetables? Is it baked with flour into thin skin, commonly known as? Moisten the cake? Or? Wipe the cake? When eating, spread out the crust of the cake, then roll it with shredded carrots, shredded pork, fried clams, kohlrabi and other mixed pot dishes. This kind of food is simple to make and tastes sweet and delicious. Jinjiang? Moisten iced vegetables? But it is much more complicated. That bag? Moisten iced vegetables? Our main ingredients must be varied, all over the table. There are some main courses: peas, bean sprouts, dried beans, fish balls, shrimps, diced meat, fried oysters and radish dishes. There are also some ingredients: crispy seaweed, shredded fried eggs, peanut seasoning, radish and shredded garlic. Be sure to eat two when you eat.

? Moisturize the crust? In order to ensure that it is not broken by rich content.

black kerneled rice

Regarding the Qingming diet custom, we can't help but mention the She nationality. Black rice? On March 3rd every year, she people cook in every household? Black rice? Give it to relatives and friends of the Han nationality. Over time, the local Han people also visited Tomb-Sweeping Day? Black rice? The custom of. Especially the people in Kurong County, they need it every year? Black rice? Sacrifice.

This? Black rice? The method of making glutinous rice is not complicated. Wash the leaves of barnyard grass, boil them in clean water and remove the leaves. Then, soak the glutinous rice in barnyard grass soup for 9 hours, take it out, put it in a cooking cage, and eat it when it is cooked. Made it? Black rice? From the appearance alone, it is not very beautiful, and the color is dark. But compared with ordinary glutinous rice, this kind of rice smells delicious and has a different taste.

Bobo cake

Tomb-Sweeping Day is an important folk festival in Fuzhou. Tomb-Sweeping Day is15th day after the vernal equinox every year. On or around the same day in Tomb-Sweeping Day, every family went for an outing in the suburbs and went up the mountain to worship their ancestors and sweep their graves. The offerings for sweeping graves are not complicated, only light cakes, tofu and cakes, but there is one main flavor that is absolutely indispensable, that is, Fuzhou characteristics? Bobo? , also called what? Qingming? . This is a special sacrifice of Tomb-Sweeping Day in Fuzhou. It is made by squeezing spinach into juice, infiltrating rice slurry, kneading into shells, and kneading with jujube paste, bean paste, shredded radish and so on. The shape is relatively simple, and the turquoise of spinach gives the spinach in spring a green color. Before and after Tomb-Sweeping Day, every household in Fuzhou had to make spinach. Now, in the street? Mi Shi? This shop also sells a lot of pineapples.