China people's greatest respect for a festival is to arrange a unique food for it. China people's love for spring begins with eating.

Spring cakes are the most common and intuitive way for China people to welcome spring.

Spring pancake originated from ancient spring plate, and the custom of eating spring plate originated from Jin Dynasty, which was originally called "spiced plate". There are five kinds of spicy vegetables in five coriander, such as garlic, garlic, leek, coriander, mustard and so on.

Maybe just eating these spicy vegetables is too spicy. People in the Tang Dynasty began to roll up these vegetables and eat them.

"Guanzhong Ji" said: "beginning of spring makes spring cakes every day and wraps them with Artemisia annua, leek and Polygonum hydropiper buds." In the Tang Dynasty, eating spring vegetables also became a trend to welcome spring. In the Legacy of Kaiyuan Tianbao, it was recorded: "Chang 'an is full of spring. After the first month, ladies and gentlemen ride horses and bring' spring vegetables' to the garden or the countryside to reward them, which is called' the feast of exploring spring'".

In the Song Dynasty, when cooking was coming into being, spring cakes became more and more exquisite. Zhou Mi's "Old Stories of Wulin" records: "On the day before spring, a spring vegetable party was held in Hou Yuan, which was full of green threads, golden roosters and jade swallows, exquisite and each dish was worth 10,000 yuan."

By the Ming and Qing Dynasties, spring cakes had become a common snack in the market. During Jiaqing period of the Qing Dynasty, shops specializing in selling spring cakes appeared. At that time, Nanjing people were most famous for making spring cakes. Yuan Mei thought it was "as thin as a Zen wing, as big as a teapot and as soft as a bell".

Spring cakes are also called "lotus leaf cakes" because they are shaped like lotus leaves floating in water. It is not a complicated and profound food, but you must use hot noodles to make spring cakes, that is, use boiled water to make noodles, because hot water will affect the gluten of flour, so that the spring cakes made are strong enough.

Good noodles can be steamed and then rolled into pancakes. The steamed spring cake is thin and bright, but it is tough, and it is also called "gluten cake" in many places; The baked cake has a slightly thicker crust and a faint smell of fireworks.

Outside the crust, there is a side dish. In Beijing, the most classic dish is a "combination dish" fried with bean sprouts, leeks, vermicelli and shredded pork, and then rolled up with sauce meat, which is the expectation for the Spring Festival.

There are many seasonal vegetables in spring, which can produce different flavors at different times and in different regions. In spring, leeks, bamboo shoots, Chinese toon buds, tender Artemisia, shepherd's purse and elm leaves are all spring flavors that can be wrapped in spring cakes.

Spring rolls, spring comes to the world.

Spring cakes are mainly popular in the north, but in the south, especially in the south of the Yangtze River, spring rolls are the world.

Spring rolls are evolved from spring cakes. In the Yuan Dynasty, the word "spring rolls" first appeared, but the more common name at that time was "rolled pancakes".

"Yi Ya Yi Shi" records in Ming History: "Two Jin of mutton, one Jin of sheep fat, or pork are used to roll pancakes, which is probably like steamed bread stuffing." ... put them in the cake, roll them into strips, stick them on both ends with batter, and fry them in oil to make them red and burnt, or just cooked. Five spices vinegar for ... "

In the Qing Dynasty, spring rolls became a famous food in Jiangsu, Zhejiang and other places. Lin Lanchi, a poet in the Qing Dynasty, wrote in "Three Hundred Poems of the Han River": "Spoons of soup and cakes bring spring, and spring comes to the world."

During the reign of Ganjia in the Qing Dynasty, there was a famous dish in Yangzhou called "Buddha jumping over the wall", which was not the Fujian dish we are familiar with today, but the spring rolls with fried pork with leeks.

The making of spring rolls is different from that of spring cakes. You need to make the dough into wet noodles and stick it in your hand. No matter how you toss it, the dough won't fall off, and then you can spread out a spring roll skin as thin as cicada's wings by dragging it quickly at the bottom of the pot.