Tomb-Sweeping Day is also rich in food. There is a custom of steaming Artemisia cake in rural areas. Artemisia cake is similar to the green ball in the south of the Yangtze River. The preparation method is to mash the new Artemisia buds and glutinous rice together, so that the Artemisia juice and rice flour are integrated. Meat, vegetables, bean paste and jujube paste are used as fillings, which are placed in various fancy wooden molds and steamed in cages with the bottom of new reed leaves.

Artemisia cake is green in color and fragrant with plants. It is one of the foods for ancestor worship in Qingming Festival, and it is also used as a gift or entertainment for relatives and friends. In addition, there is a custom of eating tea eggs in Huaiyang area of Qingming.

During the Qingming Festival, there is a custom 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.

green dumplings are as green as jade, waxy and soft, fragrant, sweet but not greasy, fat but not full. Green dumplings are also essential food for people in Jiangnan area to sacrifice their ancestors. Because of this, green dumplings are particularly important in folk food customs in Jiangnan area.

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.

In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in Uygur, Dongxiang, Naxi and Ningxia Hui ethnic groups.

Qingming Festival is the best time to eat snails. Because snails are the most plump and plump at this time, there is a saying that "Qingming snails are 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, and simmered. If you eat properly, it can really be called "snails are so interesting that delicious wine is not as good as it is".

In addition, during the Qingming Festival, there are customs of eating eggs, cakes, sandwich cakes, Qingming Zongzi, steamed bread, Qingming Ba, dried porridge and other nutritious foods in all parts of China.