Qingming delicacies: Qingming snails Qingming season is the best time to eat snails. Because the snails have not reproduced at this time, they are the plumpest and fattest, so there is a saying that "Qingming snails are as good as a goose".

Qingqing dumplings are made by mashing a wild plant called "wheat straw" and squeezing out the juice. The juice is then mixed and kneaded with the dried pure glutinous rice flour, and then the dumplings are made.

Eggs On Tomb-Sweeping Day, besides eating eggs, you can also play with them. They are roughly divided into two types, one is "painting eggs" and the other is "carving eggs".

The colorfully painted eggs can be eaten; the "carved eggs" are only for viewing.

"Eating pancakes during the Qingming Festival" means that the family will get together to make pancakes and eat them after sweeping the tomb during Qingming Festival. This custom is still retained in most places in southern Fujian.

Mustard rice: During the Qingming Festival, most people in eastern Fujian, both in urban and rural areas, have a custom of eating mustard greens.

Due to the differences between the north and the south, the ingredients used in the dumplings made in each place are also different. The northern dumplings are generous and free-spirited, using wheat noodles as the main ingredient; the southern dumplings are delicate and delicate, mostly using rice noodles as the main ingredient.

Ai Ban Ai Cong is a must-have traditional snack for Hakka people during the Qingming Festival. There is an old saying among Hakka people that "eating Ai Ban Ai Cong before and after Qingming will keep you from getting sick all year round."