1. Artemisia sphapa

Artemisia sphapa is a local specialty cake mainly made of rice, which is characterized by adding a green wild vegetable (Artemisia sphapa). It is mainly popular in southern areas such as Jianghuai, Jiangnan, Zhejiang, Jiangxi and Hunan in Anhui.

the main ingredients of Artemisia selengensis Baba are rice flour (glutinous rice flour, japonica rice flour and indica rice flour), bacon and Artemisia selengensis leaves (Artemisia selengensis and Artemisia selengensis). Artemisia sphaba can be steamed in a steamer, or fried on both sides until golden brown, crisp outside and soft inside, which makes it taste better. Hao Zi Ba Ba has the fragrance of green wild vegetables, which is delicious and delicious, and it is really the most local food.

2. Puzi _

Making Puzi _ in Tomb-Sweeping Day is also a traditional food custom of Chaoshan people, which fully shows the ethnic customs and food characteristics of Chaoshan hometown of overseas Chinese. In Tomb-Sweeping Day, Chaoshan folks who are far away in a foreign land and overseas will sacrifice Pu Zi when they return home to visit their graves, which is a unique way for Chaoshan to remember their ancestors.

3. Zifu

Coat the flour with dates, beans, walnuts, etc., put an egg on the outer layer, put snakes around it, and steam it in a steamer. It was originally used to pay homage to ancestors in Tomb-Sweeping Day and pray for the happiness of future generations. When offering sacrifices to the grave, use a big blessing, and share it with the whole family after the sacrifice. The bride's family sends a blessing to her married daughter every year. Tomb-Sweeping Day, the first daughter to marry, wanted a pair of special gifts for her daughter's son-in-law, and her daughter went to her husband's house to worship and recognize her ancestors.