Qingming Festival is an ancient festival of the Chinese nation. It is not only a solemn festival for sweeping tombs and worshiping ancestors, but also a joyful festival for people to get close to nature, go out and enjoy the fun of spring.

There are also many traditional foods during the Qingming Festival, such as green dumplings, mugwort (bǎn), warm mushroom buns, steamed buns (sǎn), and eggs. In our hometown in the north, we eat Hanyan (steamed buns shaped like swallows). I would like to share these with you.

Just a moment.

1. Qingtuanzi During the Qingming Festival, there is a custom of eating Qingtuanzi in the south of the Yangtze River.

Green 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.

The filling center of the dumplings is made of fine sugar bean paste. When filling, a small piece of sugar lard is added.

After the dumplings are made, put them into a basket and steam them. When they come out of the basket, use a brush to evenly brush the cooked vegetable oil on the surface of the dumplings, and you're done.

2. Ai Cong (bǎn) There is an old saying among Hakka people, "Eating Ai Cong before and after the Qingming Festival will keep you from getting sick all year round."

Ai Cong is a must-have traditional snack for Hakka people during Qingming Festival.

First, wash the picked fresh mugwort, put it in a pot and cook it, then remove it and drain the water. The water used to cook the mugwort should be reserved for later use.

Then chop the cooked mugwort into grass paste. The finer and more pulpy the grass paste is, the better.

After mincing the wormwood puree, add the water in which the wormwood was boiled and the glutinous rice flour and mix it into a dough.

Then wrap the prepared sesame, eyebrow beans, peanuts and other fillings into the dough, seal and shape it into a round or long shape, put it in a pot and steam it for 15-20 minutes before taking it out of the oven.

3. Warm Mushroom Buns Warm mushroom buns are a traditional snack in Taining.

The scientific name of the raw material of warm mushroom is rattleweed, also known as Buddha's ear. The local people call it warm mushroom grass.

Every year on the eve of the Qingming Festival, the fields are covered with sage grass, which is fluffy, fresh and tender. It is a good time for picking, and it is also a good season for making warm mushroom buns.

In Taining, there are some differences in making northern and southern slices of warm mushroom buns.

The southern piece is made from freshly picked mushrooms and is shaped like a full moon, similar to steamed buns; the northern piece is made from warm mushroom powder and is shaped like a crescent moon, more like dumplings.

The southern ones are usually eaten on the eve of the Qingming Festival. They are for fresh taste and don’t have too many rules.

4. Sanzi (sǎn) There is a custom of eating Sanzi during the Qingming Festival in various parts of the north and south of my country.

"Sanzi" is a fried food, crispy and delicate, and was called "Han Ju" in ancient times.

The custom of prohibiting fire and cold food during the Cold Food Festival is no longer popular in most parts of our country, but the dumplings related to this festival are deeply loved by the world.

There are differences between the north and the south in the dumplings that are popular in Han areas: the northern dumplings are generous and free-spirited, and use wheat noodles as the main ingredient; the southern dumplings are delicate and delicate, and mostly use rice noodles as the main ingredient.

5. Eggs Folk custom believes that if you eat an egg during Qingming Festival, you will have good health throughout the year.

The origin of eating eggs during Qingming Festival is the custom of banning fire and cold food in some areas during the pre-Qin Dynasty. Boiled eggs are the best food reserve to spend this period.

On Qingming Festival, in addition to 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.

I was born in the north, and there are many customs here during the Qingming Festival. When the Qingming Festival comes, I am full of memories. I eat steamed cold swallows during the Qingming Festival (refer to the picture below).

When I was a child, on the occasion of Tomb Sweeping Day, my mother would steam Han Yan (steamed buns shaped like swallows) with wheat flour for us, and bring home the thorns we encountered while sweeping the tombs of our ancestors, put the Han Yan on top, and hang them.

Once inside the house, it will dry and it will not become moldy. When you are hungry, you can pick it off and eat it. It is very dry and cannot be bitten without good teeth. Everyone has heard of the custom of eating cold swallows during the Qingming Festival.

Have you passed?

Isn’t our custom of eating food during Qingming Festival strange?

If you have any other good Qingming customs, you can share them.