What are the special foods in Tomb-Sweeping Day?

What are the special foods in Tomb-Sweeping Day? Tomb-Sweeping Day is a traditional festival in China. Besides the custom of sweeping graves to worship ancestors, the traditional foods in Tomb-Sweeping Day are also colorful, and there are different seasonal foods in different places. Let's take a look at the specialties of Tomb-Sweeping Day. What are the specialties of Tomb-Sweeping Day 1

1. Green dumplings

During the Qingming Festival, there are customs and habits of eating green dumplings in the south of the Yangtze River. In fact, green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice, then mixing this juice with dried water mill pure glutinous rice flour and kneading it, and then starting to make dumplings.

The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done. Now, in addition to the green balls stuffed with sugar bean paste, there are many other kinds of green balls in the market, such as green balls stuffed with floss and mango.

2. Scorpion (s m ���������������򠂭򠂭򟿥6 "Zanzi" is a fried food, crispy and exquisite, and it was called "cold utensils" in ancient times. The custom of forbidding fire and cold food 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. There are differences between the south and the north in the prickly heat that is popular in the Han area: the prickly heat in the north is generous and free, with wheat flour as the main material; Southern prickly heat is exquisite and meticulous, and it is mainly made of 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 Foer grass, and the locals call it warm mushroom grass. Every year, on the eve of Qingming Festival, the fields are covered with moustache, which is hairy, fresh and tender, which is a good season for picking and making warm mushroom packages.

In Taining, there are some differences in making warm mushroom packages. South film makes warm mushroom buns, using freshly picked warm mushroom grass as raw materials, which looks like a full moon and is similar to steamed buns; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like dumplings. Southern films are usually eaten on the eve of Qingming Festival, for the sake of fresh taste and not too many rules.

4. Ai Zan (bǐ n)

Hakka Tomb-Sweeping Day wants to eat Ai Zan, because there is an old saying, "Eating Ai Zan around Qingming Festival keeps him from getting sick all year round". Ai Zan is a traditional snack for Tomb-Sweeping Day Hakkas. First of all, wash the fresh and tender wormwood, put it in the 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. The finer the grass mud, the worse it is. 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 round and long shapes, put into a pot and steamed for 15-2 minutes, and then discharged.

5. Zitui steamed buns

"Zitui steamed buns", also known as old steamed buns, are similar to the helmets of ancient military commanders and weigh about 25-5 grams. Eggs or red dates are wrapped inside, with tops on them. The top is covered with flowers. Mianhua is a dough-molded bun with the shape of a swallow, a worm, a snake, a rabbit or Four Treasures of the Study. The round "Zi tui Mo" is for men to enjoy.

Married women eat strip-shaped "shuttle buns", while unmarried girls eat "catching buns". The 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 that "eat pancakes on Qingming Day", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave. Today, most places in southern Fujian still retain such customs and habits. When the old Xiamen people roll pancakes, they usually like to put some crispy seaweed, fried egg shreds or a little spicy sauce in the pancake skin, which is more delicious when they are hot after rolling.

All kinds of vegetables wrapped in it indicate that farmers will prosper and six animals will thrive. In some areas, it is believed that eating pancakes wrapped with celery and leeks will make people work harder, live longer (leeks) and prosper their family business.

7. Green onions and omelets

Many families in Tomb-Sweeping Day and Qingdao eat green onions and omelets, which means cleverness. This custom has continued to this day. In addition, in the old days, some people in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white flour chickens and eggs. It means that the swallow has come and the real spring has arrived. On the morning of Qingming, the whole family must eat eggs and white-flour chickens, so that they will not get sick with bright eyes. Many students will bring eggs to their teachers to show their admiration.

8. Wurenfan

When it comes to Qingming food customs, we can't help but mention the "Wurenfan" of the She family, because Mindong 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" on Qingming Day. Especially in Kurong county, people have to sacrifice "black rice" every year, which shows that China has been a big family where ethnic groups live in harmony since ancient times.

1. Puziguo (guǒ)

Eating Puziguo is the Qingming food custom of Chaoshan people. To make the cake, firstly, the leaves and fruits (kernels) of the cake are mashed, then they are mashed with rice into powder, then 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 special foods in Tomb-Sweeping Day? 2

Zhejiang area: Qingming fruit

Every Qingming day, every household in southern Zhejiang has to make a food called Qingming fruit, which is used to pay homage to ancestors when sweeping graves.

The shape of Qingming fruit is somewhat like jiaozi, but its taste is quite different. The skin of Qingming fruit is made of a plant called Artemisia argyi. Every year before Qingming, women come to the fields in groups of three and five with bamboo blue in their hands to pick Artemisia argyi, and the fresh and fresh Artemisia argyi leaves are piled up in baskets, which is really attractive.

Anhui area: prickly heat

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

Shaanxi area: steamed buns

Half of Tomb-Sweeping Day in Shaanxi area eats steamed buns, and the buns are decorated in the shape of birds and snakes. It is said that there were birds and snakes to protect meson when he pushed onto Mianshan Mountain, so it was taken as a souvenir.

northern area: jujube cake

jujube cake is also called "push 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 wickers and hanging them on the door, so that they can be eaten 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 pancake is very popular in Chaoshan, and almost every household is no exception. Pancakes are divided into two parts: skin and stuffing. The skin is made of flour mixed with water and stirred into a sticky paste, which is branded into round cooked dough sheets in hot soil, and it is as thin as paper.

There are two kinds of fillings, salty and sweet, which are 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 and eat it.

Sichuan area: Happy Group

In Chengdu area, Sichuan Province, fried rice is used as a group, which is worn with thread, big or small, and stained with various colors, so it is called "Happy Group". In the old days, it was sold all the way outside the north gate of Chengdu to the "Happy Temple".

Shandong area: omelet, steamed Xiaoyan

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

In addition, in the old days, some families in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white-flour chickens and eggs, which meant that the swallow had come and the real spring had arrived. On the morning of Qingming, the whole family must eat eggs and white-flour chickens, so that they will not get sick.

Fujian area: Bo Bo Bo Guo

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

The shape is relatively simple, and the turquoise color of spinach gives the spinach a green color of spring. Before and after Tomb-Sweeping Day, every household in Fuzhou had to make spinach buns.

ethnic groups in Guangxi: five-color glutinous rice

five-color glutinous rice is a traditional snack in Buyi and Zhuang areas. It is named after glutinous rice with five colors of black, red, yellow, white and purple, also known as "black rice".

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

Beijing: Spring Cake

In fact, there is no special Qingming food in Beijing, but there is one food that runs through Beijingers all spring until Qingming. Every year, on beginning of spring Day, Beijingers eat spring cakes, which are called "biting spring". Once they bite, the dragon looks up on February 2nd, and they even ask the married girls to eat them together. Once again, they bite the Qingming Festival.

The crust of spring cake is bigger than that of roast duck, and it is more tough and chewy. Beijingers call it "bone strength". Most of the rolls are home-cooked dishes, usually fried bean sprouts and leek buds with shredded pork, spinach with shredded pork, mung bean sprouts cooked with vinegar, vegetarian fried vermicelli, eggs with chopped green onion and so on. When it is fried in the frying pan, it becomes the famous China "Spring Roll" in the eyes of foreigners. What are the specialties of Tomb-Sweeping Day? 3

Eating green dumplings

During the Qingming Festival, there are customs and habits of eating green dumplings in the south of the Yangtze River. Green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice, then mixing this juice with dried pure glutinous rice flour, and then making dumplings.

The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done. The green dumplings are as green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full.

Qingtuanzi is also a necessary food for people in the south of the Yangtze River to sacrifice their ancestors. Because of this, Qingtuanzi is particularly important in the folk food customs in the south of the Yangtze River.

eating prickly heat

There is a custom of eating prickly heat in Tomb-Sweeping Day, north and south of China. "Zanzi" is a fried food, crispy and exquisite, and it was called "cold utensils" in ancient times. The custom of forbidding fire and cold food 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.

there are differences between the south and the north in the prickly heat that is popular in the Han nationality area: the prickly heat in the north is free and easy, with wheat flour as the main material; Southern prickly heat is exquisite and meticulous, and it is mainly made of 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 ethnic groups.

Eating snails at Qingming Festival

It is the best season to eat snails. Because snails are the most plump and plump at this time, there is a saying that "a snail at Qingming Festival is worth a goose". There are many ways to eat snails, which can be fried with onions, ginger, soy sauce, cooking wine and sugar. You can also cook and pick out snail meat, which can be mixed, drunk, bad, and simmered. If you eat properly, it can really be called "a snail is as interesting as a thousand things, and delicious wine is not as good as it is."

Runbing dishes

Every Qingming Festival, Quanzhou people have the custom of eating "Runbing dishes". It is said that this is the legacy of the ancient cold food festival.

The proper name of "Runbing dish" should be spring cake. Eating moist cakes on Qingming Festival is not only unique to Quanzhou, but also enjoyed by Xiamen people.

According to legend, Cai Fuyi, a Tongan who was the governor of Yunnan, Guizhou and Huguang Military Affairs in the Ming Dynasty, pioneered this way of eating. At that time, it was under the jurisdiction of Quanzhou government, so this kind of eating method spread and became a famous family 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 made of flour and baked into a thin crust, commonly known as "cake-moistening" or "cake-wiping". When eating, the crust is spread out, and then shredded carrots, shredded pork, fried clams, coriander and other mixed-pot dishes are rolled. It is easy to prepare and tastes sweet and delicious. Jinjiang's "cake-moistening dishes" are much more complicated, and the main ingredients of that package of "cake-moistening dishes" must be varied and filled with a table. There are some main dishes: peas, bean sprouts, dried beans, fish balls, shrimps, diced meat, fried oysters and radish dishes.

There are also some ingredients: fried seaweed, fried egg shreds, peanut dressing, turnips and shredded garlic. When eating, you must have two "cake skins" to ensure that they are not broken by rich content. This crisp, sweet, mellow and delicious food is enough for ordinary people.

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