1, Tomb-Sweeping Day traditional cuisine: Qingtuanzi

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

2. Tomb-Sweeping Day traditional cuisine: Ban.

There is an old saying in Hakka. It is called "eat moxa board before and after Qingming, and you won't get sick all year round." Aiban 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, drain thousands of water, and keep the water for boiling wormwood 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, boil the wormwood in water. Add glutinous rice flour and stir together to form balls. Then the prepared fillings such as sesame seeds, plum beans and peanuts are wrapped in dough, sealed and kneaded into a round and long shape. Steam in a pot for 15-20 minutes, and then take it out.

3, Tomb-Sweeping Day traditional cuisine: 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, golden and tender. This is a good season for picking and making warm mushroom packages. In Taining, the production of warm mushroom buns is somewhat different. The southern piece is made of freshly picked warm mushroom grass, which looks like a full moon, similar to steamed stuffed bun; 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, which shows the fresh taste. Don't talk too many rules.

4. Tomb-Sweeping Day Traditional Cuisine: III.

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 food at the Cold Food Festival is out of fashion in most parts of our country. 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; Southern prickly heat is exquisite and meticulous. Mostly rice and flour.