There are mainly Qing Tuan, Ai Jiao and five-color glutinous rice.
the first traditional Qingming food: qingtuan. In many parts of our country, there is a custom of eating Qing Tuan in Qingming Festival, which can be traced back to more than two thousand years ago. In ancient times, people in Tomb-Sweeping Day, rich or poor, did not light a fire for cooking, but only ate cold food.
Cold food is prepared in advance without heating, and green balls are one of the most popular foods. Qing Tuan, also known as Qing Tuan Zi and Qing Ming Guo, is named after its bright green color. Old people say that eating Youth League in Qingming Festival not only means commemorating ancestors, but also means that there is health and luck all year round. Now it seems that this is quite reasonable.
The green ball is made by beating wormwood into green juice and kneading dough. As the saying goes, eating wormwood around Qingming Festival keeps you from getting sick all year round. During the wet and rainy Qingming period, people's resistance is generally low, and this is a good time to eat wormwood. Wormwood not only contains nutrients such as protein, vitamins, calcium and magnesium, but also can remove moisture and improve immunity by eating wormwood in season. Nowadays, people's tradition of using the Youth League to sweep graves and worship ancestors has gradually faded, and more should be tasted. The Youth League is also a special snack that must be tasted when traveling in Qingming, and the bite is full of the taste of spring.
Many friends can't make homemade green balls. It's also a good way to store some ready-made green balls during the Qingming Festival. The fillings of this green ball are not limited to the traditional taste, and several novel fillings are very surprising. The second traditional Qingming food: Ai Jiao. As the saying goes: "Eating Ai on a clear day is no trouble or disaster". During Qingming Festival, every family should prepare some wormwood. Fresh wormwood can be used to make many delicious foods. Besides Qingtuan, Ai _, Ai Ye Ba Ba, Ai Jiao is also a very common traditional seasonal food. "Go for an outing in the Qingming Festival, and gouge out Ai Tian's tender stems. Rice flour and caramel balls are made into dumplings, and farm game is cooked in a pot. " Eating Ai dumplings in Tomb-Sweeping Day is a tradition in Jiangsu and Zhejiang provinces. Why does Qingming want to eat Ai Jiao? During the Qingming Festival, the weather gets warmer, when everything recovers and pests and bacteria multiply. It is easy to be bitten by pests when working in cultivated land.
Folium Artemisiae Argyi has a strong fragrance, which can repel insects. Over time, it has become a custom for people to eat Ai Jiao in Tomb-Sweeping Day. People hope to drive away evil spirits and bad things in this way, and they also hope that after eating Ai Jiao, it will bring good luck to the whole family, and future generations will be safe and smooth. It's not difficult to make Ai Jiao. Boil fresh and tender Ai Ye juice, knead it with glutinous rice flour and sticky rice flour to make dumpling skin, wrap it with sweet white sugar sesame stuffing, or wrap it with bamboo shoots, mushrooms, fresh meat and radish pickles to make it salty. Knead into a petrel-shaped jiaozi and steam it. The third traditional Qingming food: five-color glutinous rice. Every year in Tomb-Sweeping Day, every household of Zhuang, Buyi and Miao ethnic groups in Guangxi has the tradition of making five-color glutinous rice for ancestor worship and seasonal eating.
Five-color glutinous rice is named after its five colors of black, red, yellow, white and purple, also known as "black rice", green rice or flowered rice. Locals regard it as a symbol of good luck, peace and prosperity, and a bumper harvest of grain. To make five-color glutinous rice, in addition to white glutinous rice, four kinds of plant dyes need to be prepared: maple leaves (black rice leaves), red and blue grass (red rice leaves), purple grass (purple rice leaves) and turmeric (or Buddleja officinalis). Extract their different colored juices, soak and color the glutinous rice, and the steamed five-color glutinous rice is crystal clear and colorful. The food is fragrant and fragrant, and the taste is mellow and sweet.
No wonder even Du Fu, a poet in the Tang Dynasty, wrote "Is there no green rice that makes my color good?" A beautiful sentence. Five-color glutinous rice is not only a local delicacy, but also a ritual and tradition to eat on Qingming Day. According to legend, after eating this kind of food, Qingming is prosperous, healthy and disease-free. Locals also judge the ingenuity of the hostess by whether the color of glutinous rice is gorgeous and the taste is sweet.
Before dawn in Tomb-Sweeping Day, women of all families put the soaked five-color glutinous rice into a steamer and cook it slowly over low heat. After cooking, the children hold their own glutinous rice balls in their hands, which are more colorful and fragrant than the five-color glutinous rice they try.