What are the specialties of Tomb-Sweeping Day? Tomb-Sweeping Day is a traditional festival in China. In addition to the custom of sweeping graves to worship ancestors, Tomb-Sweeping Day's traditional cuisine is also colorful, with different seasonal cuisines in different places. Let's take a look at the special food in Tomb-Sweeping Day.

What are the specialties of Tomb-Sweeping Day? 1 1, Youth League?

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. In fact, Green jiaozi is made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice. Then, the juice is mixed and kneaded with dry milled glutinous rice flour, and then wrapped in 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. Now there are many other kinds of green balls in the market besides the green balls stuffed with sugar bean paste, such as green balls stuffed with minced meat and green balls stuffed with mango.

2, prickly heat (sm \u n)

Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. "Zanzi" is a kind of fried food, crisp and delicate, and was called "cold ware" in ancient times. The custom of forbidding fire and cold in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world. 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.

3. Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Fuer grass, and the local people call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches, which are hairy, fresh and tender, and it is a good season to pick and make warm mushroom packages.

In Taining, the production of warm mushroom buns is somewhat different. Nanying makes warm mushroom buns, using freshly picked warm mushroom grass as raw materials, which looks like a full moon, similar to steamed bread; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like jiaozi. Southern films are usually eaten on the eve of Tomb-Sweeping Day, and there are not many rules for the sake of fresh taste.

4. Aizan

Tomb-Sweeping Day, a Hakka, wants to eat mugs, because there is an old saying, "Tomb-Sweeping Day eats mugs before and after, and he doesn't get sick all year round". Aizan is a traditional snack of Tomb-Sweeping Day Hakkas. First, wash the fresh and tender wormwood, put it in a pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use.

Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then, the prepared fillings such as sesame seeds, plum beans and peanuts are wrapped in dough, sealed and kneaded into a round shape and a long shape, and then steamed in a pot for 15-20 minutes, and then taken out.

Step 5 push steamed bread

"Zi Tuimo", also known as Lao Momo, is similar to the helmet of ancient military commanders and weighs about 250-500 grams. Eggs or red dates are wrapped inside and have a top on them. The top is covered with flowers. Hua Mian is a dough-shaped steamed stuffed bun with the shape of swallow, worm, snake, rabbit or Four Treasures of the Study. The round "push buns" are for men to enjoy.

Married women eat long "shuttle buns" and unmarried girls eat "catch buns". Children have flowers such as swallows, snakes, rabbits and tigers. "Big Tiger" is specially for boys, and it is also their favorite.

6, pancakes

There is a saying in Xiamen called "Eating Pancakes on Qingming Festival", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave. Today, most parts of southern Fujian still retain such customs and habits. When old Xiamen people roll pancakes, they usually like to put some crispy seaweed, shredded fried eggs or a little spicy sauce in the pancake skin, which is more delicious when it is rolled.

Among them, all kinds of vegetables are packed, which indicates that farmers are prosperous and six livestock are prosperous. In some areas, people also believe that eating pancakes wrapped in celery and leeks will make people work harder, live longer (leeks) and prosper their family business.

7. Onions and omelets

Many families in Tomb-Sweeping Day and Qingdao eat green onions and egg rolls, which means cleverness. This custom has continued to this day. In addition, in the old days, there were people in Qingdao who wanted to knead dough flowers, called "steamed Xiaoyan" and eat white-flour chicken and eggs. It means that the swallow has come and the real spring has come. On a clear morning, the whole family must eat eggs and white-flour chicken, so as not to get sick because of bright eyes. Many students will bring eggs to their teachers to show their admiration.

8. Black glutinous rice

When it comes to the Qingming food custom, we can't help but mention the "black rice" of the She nationality, because eastern Fujian is the settlement of the She nationality. On the third day of March every year, every household of the She nationality cooks "black rice" and presents it to relatives and friends of the Han nationality. Over time, the local Han people also have the custom of eating "black rice" in Tomb-Sweeping Day. Especially in Kurong County, people sacrifice "black rice" every year, which shows that China has been a big family where all ethnic groups live in harmony since ancient times.

10, Pu (guǒ)

Eating Pu Guo Zi is the Qingming food custom of Chaoshan people. When making cakes, the leaves and fruits (kernels) of the cakes are first mashed, then mashed with rice into powder, fermented and mixed with sugar, and finally steamed in a pottery model or a plum blossom model. Generally, there are two kinds of common seeds: plum blossom type and peach type, and there are also bowls of fermented peaches. The steamed seeds are grass green, and everyone smiles, which always gives people a beautiful feeling of spring. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

What are the specialties of Tomb-Sweeping Day? 2 Zhejiang area: Qingming fruit.

Every household in southern Zhejiang has to make a kind of food called Qingming fruit to visit the graves and worship their ancestors when they go to Tomb-Sweeping Day.

The shape of Qingming fruit is a bit like jiaozi, but its taste is quite different. The pericarp of Qingming fruit is made of a plant called Artemisia argyi. Every year before the Qingming Festival, women will come to the field to pick mugwort leaves in groups of three or five, holding bamboo greens, and baskets of fresh mugwort leaves are piled together, which is really attractive.

Anhui area: prickly heat

Tomb-Sweeping Day around Anhui will eat prickly heat. The prickly heat is fried and crisp. I always like to bite open when I buy a whole one. Now it is not only Qingming food, but also a daily snack such as sweet potato chips.

Shaanxi area: steamed buns

Half of Tomb-Sweeping Day in Shaanxi Province eats steamed bread, which is decorated in the shape of birds and snakes. It is said that meson was protected by birds and snakes when it was pushed to Mianshan, so it was kept as a souvenir.

Northern region: jujube cake

Jujube cake is also called "self-pushing cake". In some parts of the north, fermented grains are used to make dough, and steamed dates are served. They are also used to making jujube cakes into flying swallows, stringing them with wickers and hanging them on the door, and eating them cold to commemorate the noble quality of mesons who push for fame and fortune ~

Chaoshan area: 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. Pancakes are divided into skin and stuffing. The skin is made of flour and water and stirred into a thick paste, which is branded into a round cooked skin in hot soil and 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; Sugar and maltose are specially processed into "sugar onions" for sweet stuffing. When eating, roll the pancake skin into a cylinder to eat.

Sichuan area: Happy Group

In Chengdu, Sichuan, fried rice is a group, worn with large or small threads and dyed in various colors. It is called "Happy Group". In the old days, it was sold all the way to the "Happy Temple" outside the north gate of Chengdu.

Shandong area: omelet, steamed Xiaoyan

Many families in Tomb-Sweeping Day and Shandong eat egg rolls, which means cleverness. This custom has continued to this day.

In addition, in the old society, some people in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white-flour chicken and eggs, which meant that the swallow came and the real spring came. On the Qingming morning, the whole family must eat eggs and white-flour chicken so as not to get sick.

Fujian area: bobo bobo.

Bo Guo Bo, also known as Qingming Pot, is a unique sacrifice in Tomb-Sweeping Day, Fujian. It is made by squeezing spinach into juice, infiltrating rice slurry and kneading it into pot skin, and kneading it with jujube paste, bean paste and shredded radish as stuffing.

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 buns.

Ethnic minorities in Guangxi: five-color glutinous rice

Five-color glutinous rice is a traditional snack in Buyi and Zhuang areas. Because glutinous rice has five colors: black, red, yellow, white and purple, it is named "black rice".

Every year on the third day of the third lunar month or in Tomb-Sweeping Day and Guangxi, people of all ethnic groups generally make five-color glutinous rice. Zhuang people like colored glutinous rice very much and regard it as a symbol of good luck and good harvest.

Beijing: Spring pancake

In fact, there is nothing special about Qingming cuisine in Beijing, but there is a kind of food that runs through Beijingers all spring until Qingming. Every year, at the beginning of spring, Beijingers eat spring cakes, which is called "biting spring". Once they bite, the dragons look up on February 2, and they even ask the married girls to eat together. Once again, they bit Tomb-Sweeping Day.

Spring cake skin is bigger than roast duck skin, tough and chewy. People in Beijing call it "bone strength". Most of the papers are home-cooked dishes, generally fried bean sprouts with shredded pork and leek sprouts, shredded spinach, vinegar-boiled mung bean sprouts, vegetarian fried vermicelli, chopped green onion eggs and so on. When it is fried in a frying pan, it becomes a famous China "Spring Roll" in the eyes of foreigners.

What are the specialties of Tomb-Sweeping Day? Eat green jiaozi.

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in 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.

Eat prickly heat

Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. "Zanzi" is a kind of fried food, crisp and delicate, and was called "cold ware" in ancient times. The custom of forbidding fire and cold in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world.

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.

Eat Qingming snail

Tomb-Sweeping Day is the best time to eat snails. Because at this time, the snails have not yet propagated, and they are the most plump and plump, so there is a saying that "the snails in Qingming are worth a goose". 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 eaten properly, it can really be called "snails are so interesting that good wine is not as good as it is".

Runbingcai

Every time in Tomb-Sweeping Day, Quanzhou people have the custom of eating "cake-moistening dishes". It is said that this is the legacy of the ancient Cold Food Festival.

The proper noun of "cake-moistening dish" should be spring cake. Tomb-Sweeping Day's eating moist cakes is not only unique to Quanzhou, but also popular among Xiamen people.

According to legend, Cai, governor of Yunnan, Guizhou and Huguang in Ming Dynasty, was the pioneer of this way of eating. At that time, it was under the jurisdiction of Quanzhou government, so this way of eating spread and became a famous product in southern Fujian. However, the forms of spring cakes in different parts of southern Fujian are the same, but the contents are quite different.

Quanzhou's "cake-moistening dish" is baked with flour into thin skin, commonly known as "cake-moistening" or "cake-smearing". Spread out the skin when eating, and then roll in shredded carrots, shredded pork, fried clams, kohlrabi and other mixed dishes. It is simple to make and tastes sweet and delicious. Jinjiang's "cake-moistening dish" is much more complicated, and the main ingredients of that bag of "cake-moistening dish" must be varied and filled with a 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. When eating, you must have two "cake skins" to ensure that they are not broken by rich content. This kind of crisp, sweet, mellow and beautiful food is enough for ordinary people.

However, as far as I know, the "cake-moistening dish" in Jinjiang is not the most complicated; In terms of complexity, Xiamen should be the most important. The main ingredients used in Jinjiang are all from Xiamen. In addition, add bamboo shoots, fish, fried flat fish and fried leeks, and then dip in mustard, hot sauce and sweet sauce. This is the authentic "pancake" in Xiamen.