Tomb-Sweeping Day Traditional Cuisine 1

Qing Tuan (Zi) is a special product of Suzhou. Its skin is made by mashing the juice squeezed by a wild plant called wheat straw and mixing it with glutinous rice flour, then wrapping it in a carefully made sugar bean paste stuffing, putting it into a steamer for steaming, and brushing the cooked vegetable oil evenly on the surface of the dumplings with a brush when it comes out. It tastes neither sweet nor greasy, with a light but long grass aroma. At present, most of the green dumplings in the shop are made of green wormwood juice, or other green leafy vegetable juice and glutinous rice flour, and then stuffed with bean paste. Tomb-Sweeping Day traditional food 2

prickly heat is a kind of fried food, crispy and exquisite, and it is the custom of eating prickly heat in Tomb-Sweeping Day all over the north and south of China. However, the materials used in the north and the south are different-the northern scorpion is "generous" and mainly made of wheat flour; In the south, the prickly heat is "exquisite and meticulous", and rice flour is the main material. This difference is very interesting. Besides the differences between the north and the south, there are more varieties and different flavors of prickly heat in ethnic minority areas, especially in Mengcheng, Anhui, Huai 'an, Jiangsu, Uygur, Dongxiang, Naxi and Ningxia Hui. Tomb-Sweeping Day Traditional Cuisine 3

According to relevant experts, the custom of eating eggs on Qingming Festival has a history of thousands of years. Eating eggs in Tomb-Sweeping Day is actually just like eating zongzi on the Dragon Boat Festival and eating moon cakes on the Mid-Autumn Festival, which is an indispensable food custom in festivals. In the past, people thought that eating an egg on Qingming Festival would keep you healthy all year round. Because when I was in Tomb-Sweeping Day, I peeled off the eggshells, and eating eggs had the meaning of getting rid of the old and welcoming the new. It indicates good luck and a full life in the new year. In some rural areas of our country, there is also the custom of "smashing eggs" between children. If we want to explore the symbolic meaning of eating and bumping eggs in Tomb-Sweeping Day, it should also contain people's reverence for life and fertility. However, we should also remind everyone that due to the high cholesterol content in eggs, people with high blood lipids should not eat more, and it is best for ordinary people not to eat more than two a day. Tomb-Sweeping Day traditional cuisine 4

Five-color glutinous rice is a traditional snack in Buyi and Zhuang areas. Every family of Zhuang people likes to cook five-color glutinous rice on traditional folk festivals such as Tomb-Sweeping Day, the third day of the third month of the lunar calendar, the eighth day of April, Niuwang Festival, Dragon Boat Festival, etc., so as to catch up with singing and eating, or to worship their ancestors and gods. Five-color glutinous rice with dividends, yellow, green, white and black. Red, green and black all use the natural pigments of three kinds of leaf juice, yellow uses the natural pigments boiled from the corolla of yellow rice flowers, and several plant pigments are extremely fragrant, while white uses the white color of glutinous rice. Five-color glutinous rice is the mascot of the Miao people, which means that life is like a hundred flowers, and all groups of people are United like glutinous rice, and they share the same feelings. 5

jujube cake, a traditional food in Tomb-Sweeping Day, is also called "Zituibing". In some places in the north, it is customary to make dough with fermented grains 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. Cake is cereals, and cereals plus dates are in line with the purpose of keeping healthy and increasing sweetness in spring, which can increase the function of spleen to limit the excessive publicity of liver qi. Tomb-Sweeping Day Traditional Cuisine 6

Before Qingming in Zhejiang, households ground glutinous rice flour and picked Qingming grass or mugwort leaves to make Qingming fruit. Everyone has seen mugwort leaves. "Qingming grass" is commonly known as cotton vegetables, rice vegetables, wormwood, and mouse grass, and it sprouted white capillary leaves during the Qingming period. People pick the tops of leaves, wash them and mash them with glutinous rice flour. White rice noodles suddenly become green and tender when they meet green wormwood leaf juice or cotton vegetable juice. Qingming fruit, many people will think that it looks like jiaozi, but it tastes quite different compared with jiaozi. Its stuffing is surprising and the materials are exquisite, such as smoked fat sausage with mustard powder, dried bean curd with leek, and other delicious combinations. Tomb-Sweeping Day Traditional Cuisine 7

There is one food that runs through the whole spring of Beijingers until Qingming Festival, and that is spring cake: beginning of spring eats spring cake to welcome spring and pray for a bumper harvest. People in Beijing want to eat spring cakes, which are called biting spring. At the earliest time, spring cakes and vegetables were put on a plate and became "spring plates". According to legend, spring cake, as a traditional snack in Chaozhou, evolved from ancient folk snacks in Chaozhou, which needs to be verified. Spring pancake is a pancake baked with flour, which is usually eaten with rolled vegetables. So now, people prepare side dishes or all kinds of stir-fried dishes and put them into the cakes at will when eating spring cakes. 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.