In daily life or work and study, everyone is familiar with composition. Composition is a narrative method that expresses a theme through words after people's thinking and language organization. So have you ever learned anything about composition? The following is Tomb-Sweeping Day's food composition (9 articles in general) that I compiled for you. Welcome to read and collect. Tomb-Sweeping Day's food composition 1

Green dumplings

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 wheat straw, 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. The green dumplings are as green as jade, sticky 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.

prickly heat

There is a custom of eating prickly heat in Tomb-Sweeping Day, north and south of China. Scorpion is a fried food, crispy and exquisite, which 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. There are differences between the south and the north in the prickly heat that is popular in the Han area: the prickly heat in the north is generous and free, with wheat flour as the main material; Southern prickly heat is exquisite and meticulous, and it is mainly made of rice and flour. 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 Fruit

Cotton vegetables (also known as Gnaphalocrocis paniculata) in the fields are picked all over southern Zhejiang, which is called Foer Ercao in Chinese herbal medicine books. It has the function of relieving cough and resolving phlegm. It is kneaded with glutinous rice flour, stuffed with sugar bean paste or shredded white radish and bamboo shoots, and steamed into Qingming Fruit. Its color is blue and it tastes particularly delicious.

Every Qingming Festival, every household should make a kind of food called Qingming Fruit, which is used to pay homage to ancestors when sweeping graves. In my impression, the arrival of Tomb-Sweeping Day means that I can repay the clear fruit with green fragrance.

The shape of Qingming fruit is somewhat like jiaozi, but its taste is quite different. The skin of Qingming fruit is made of a plant called Artemisia argyi, a perennial herb with small yellow flowers and leaves as small as compositae, which are covered with awnings and clusters. Every year before the Qingming Festival, women come to the fields in groups of three or five with bamboo blue in their hands to pick mugwort leaves happily. The fresh mugwort leaves are piled up in baskets, which is really attractive. After Ai Yecai came home, he began the complicated process of making clear fruit. Women were like a masseur, and the green wormwood turned into delicious clear fruit in a blink of an eye.

Happy Group

In Chengdu, Sichuan, fried rice is used as a group, and it is worn with thread, big or small, with various colors, so it is called Happy Group. In the old days, it was sold all the way from the north gate of Chengdu to Huanxi 'an. There is a poem in Miancheng Zhuzhi Ci written by Qing people:' Happy Temple' is a happy group, and buying food in the spring suburbs is full of worries. Village mash opera is more beautiful than gold, and many people are drunk in the footbath. Tomb-Sweeping Day's food composition 2

Tomb-Sweeping Day is one of the most important traditional festivals in China. It is not only a festival for people to pay homage to their ancestors, but also a link for the Chinese nation to recognize their ancestors and return to their ancestors. It is also a spring ceremony for hiking, getting close to nature and caring for new students.

"It rains one after another during the Qingming Festival, and people on the road want to die. Ask the locals where to buy wine and worry? " Speaking of Qingming, people will naturally think of this poem by Du Mu, a poet in the Tang Dynasty. But Qingming didn't mean it at first, it was just a name of solar terms.

It's April in Tomb-Sweeping Day. The climate is getting warmer and everything is reviving. It is the best time to cultivate. Farmers can be seen everywhere in the fields. In spring, the weather is difficult to grasp. It was sunny just now, and then it began to rain. Therefore, when farmers go to the fields, they often get wet by the rain. Therefore, there is a saying that Tomb-Sweeping Day eats a kind of food made of wormwood, such as cake and jiaozi, which can keep out the rain for one year.

My hometown is Shaoxing. The way Shaoxing people visit Tomb-Sweeping Day is different from other places.

Every time it clears up, Grandma will make a lot of Ai jiaozi, which is steamed in a cage and steaming hot, making people drool. Sometimes we do it very fastidiously, which not only makes people full of praise, but also looks beautiful, with green coats and beautiful shapes.

When the tomb is cleared, you have to go to the grave, that is, to "visit" your dead relatives. When we go to the grave, we will bring a lot of fruits and some "live", that is, kill chickens, ducks and geese until we run out. For example, "grave goose" "Shangfen Goose" is really a top grade because of its fine breeding, short breeding time, warm spring flowers and delicate and plump meat. However, the use of geese in Shaoxing farmers' graves is not only for its taste, but also for other sustenance. "Goose" is homophonic with "I". Are ancestors and deceased relatives unhappy after seeing it?

This is Tomb-Sweeping Day, and this is Tomb-Sweeping Day from Shaoxing. Tomb-Sweeping Day's food composition article 3

Qingtuan

Qingtuan is a kind of green cake group made of grass head juice. Its method is to put tender wormwood and mucro grass into a large pot, add lime to steam it, remove lime water, and knead it into glutinous rice flour to make a bright green dumpling. Eating Youth League is a popular food for Ming Festival in Jiangsu and Zhejiang provinces.

moxa sticks

There is a saying that "eat moxa sticks around Qingming Festival, and you won't get sick all year round", and moxa sticks are a necessary traditional food for Hakkas in Tomb-Sweeping Day. The main raw materials of mugwort are glutinous rice and wormwood, and its method is not very complicated. Because all foods made of wormwood have a unique taste, many people like to eat mugwort.

Xunzi

When I was in Tomb-Sweeping Day, there was a custom of eating Xunzi in both the south and the north. Xunzi is a fried food. In our daily life, we can also see that there are often stalls selling prickly heat in some places. In the south and the north, there are some differences in the practice of prickly heat. The prickly heat in the south is more detailed, while the prickly heat in the north is more rough.

Warm Mushroom Bags

People in Taining have the dietary custom of eating warm mushroom bags when they are in Tomb-Sweeping Day. Warm mushroom bag is made of what locals call warm mushroom grass. The shape of warm mushroom buns made in the south is similar to that of steamed buns, while the shape of warm mushroom buns made in the north is similar to that of jiaozi, but there is no strict requirement for the shape of warm mushroom buns.

Zituimo

When I was in Tomb-Sweeping Day, the eating custom of eating Zituimo was used to commemorate the quality of meson pushing without seeking fame and fortune. There are many different shapes of push buns. Different shapes of push buns are for different people, and the shapes of push buns eaten by men and women are different.

Eggs

The dietary custom of eating eggs in Tomb-Sweeping Day originated from some places in the pre-Qin period. The ancients thought that eating eggs in Tomb-Sweeping Day meant having a good body for the next whole year. Eggs in Tomb-Sweeping Day are not only edible, but also used for painting or carving. Only the painted eggs can be eaten, and the carved eggs can only be used for viewing.

Qingming rice

Qingming rice, as its name implies, was eaten in Tomb-Sweeping Day. Qingming rice is made of various edible herbs. This kind of rice is very good for people's health after eating, so it is loved by many people. Tomb-Sweeping Day's food composition 4

1. Green dumplings

In the Qingming period, 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.

2. Eggs

According to folk custom, eating an egg in Tomb-Sweeping Day will keep you healthy all year round. Tomb-Sweeping Day's eating of 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. Cooked eggs were the food reserves to spend this period.

3. Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Foer grass, and the locals call it warm mushroom grass. Every year, on the eve of Qingming Festival, the fields are covered with moustache, which is hairy, fresh and tender, which is a good season for picking and making warm mushroom packages.

4. Zitui steamed buns

"Zitui steamed buns", also known as old steamed buns, are similar to the helmets of ancient military commanders and weigh about 25-5 grams. Eggs or red dates are wrapped inside, with tops on them. The top is covered with flowers. Mianhua is a dough-molded bun with the shape of a swallow, a worm, a snake, a rabbit or Four Treasures of the Study.

5. Pancakes

There is a saying in Xiamen that "eat pancakes on Qingming Day", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave.

6. Puziguo

Puziguo is made by mashing the leaves and fruits (kernels) of Puziguo, mashing them with rice into powder, fermenting them, adding sugar, and finally steaming them in a pottery model or a plum blossom model. Generally, there are two kinds of common seeds: plum blossom type and peach type, and there are also bowls of fermented peaches. The steamed seeds are grass green, and everyone smiles, which always gives people a beautiful feeling of spring. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

7. Qingming Rice

On the eve of Tomb-Sweeping Day, every household should collect all kinds of edible herbs from the wild to make Qingming Rebellion.

8. Jujube cakes

Jujube cakes are also called "push cakes". In some places in the north, fermented grains are used to make dough 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.

9. Mustard rice

During the Ching Ming Festival, most places in eastern Fujian have the custom of eating mustard regardless of urban and rural areas. It is said that eating "mustard rice" mixed with mustard and rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles to give away to ancestors on March 3.

1. Green onions and omelets

Many families in Tomb-Sweeping Day and Qingdao eat green onions and omelets, which symbolizes cleverness. This custom has continued to this day.