During the Qingming Festival, there is a custom of eating green dumplings in the south of the Yangtze River. Green jiaozi is made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out the juice, then mixing this juice with dry pure glutinous rice flour and wrapping it in jiaozi. Jiaozi's stuffing is made of delicate sugar bean paste, and a small piece of sugar lard is added to the stuffing. Jiaozi is wrapped and steamed in a cage. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.

2. Ai _(bǐn)

There is an old saying in Hakka dialect, "Eating Ai around Qingming Festival keeps you from getting sick all year round". Ai _ is a traditional snack of Hakka people in Tomb-Sweeping Day. 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. Chopping wormwood mud, and mixing 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, kneaded into a round shape and a long shape, steamed in a pot 15-20 minutes, and then taken out.

3. Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The raw material of warm mushroom is called Daqu grass, also called Fuer grass, and the locals call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches. These moustaches are hairy and tender, which is a good season for picking and making warm mushroom packages. In Taining, there are some differences in making warm mushroom buns. The southern piece is made of freshly picked warm mushroom grass, which looks like a full moon, similar to steamed stuffed bun; The northern part is made of warm mushroom powder, which is shaped like a crescent moon and more like jiaozi. Southern movies are usually eaten on the eve of Tomb-Sweeping Day, for the sake of fresh taste and without too many rules.

4, prickly heat (s m ? n)

Tomb-Sweeping Day has the custom of eating prickly heat all over China. "Xunzi" is a kind of fried food, crisp and delicate, and was called "cold utensil" 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. The prickly heat that is popular in Han areas is also different between 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 delicate and meticulous, mainly made of rice and flour.

5. eggs

According to folk custom, Tomb-Sweeping Day can be healthy for a whole year by eating an egg. Tomb-Sweeping Day's eating eggs originated from the custom of forbidding fire in some areas in the pre-Qin period, and it was forbidden to eat cold food for many days. Hard-boiled eggs are the best food reserves to survive this period. Tomb-Sweeping Day can eat and play with eggs on this day, which can be roughly divided into two types, one is "painting eggs" and the other is "carving eggs". Painted eggs can be eaten; And "carving eggs" is just for enjoyment.

Step 6 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 in the shape of a swallow, a bug, a snake, a rabbit or a Four Treasures of the Study. The round "child mill" is 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.