The most familiar Qingming delicacy to Nanjing people is Qingtuan. Qingtuan, commonly known as Qingyuanzi, is only found in Jiangnan, and only around the Qingming Festival. For this reason, it is also called Qingming fruit. There are only a dozen days in a year when you can eat Qingtuan fruit, so Nanjing people cherish it very much. Qingtuan is a kind of green cake made with grass juice. The method is to first add young mugwort, young mugwort, etc. (There are generally three kinds of wild vegetables used to make Qingtuan, namely wormwood, mugwort, and sage grass.) . Put the glutinous rice into a large pot to make it turn green (it was commonly used in the past, but it is rarely used now), add lime and steam until mashed, rinse off the lime water, and knead it into glutinous rice flour to make a green dumpling. Why do we eat green dumplings during the Qingming Festival? Experts say that in addition to the ingredients needed for ancestor worship in some places, the green juice contained in the green dumplings is rich in nutrients. Especially in spring, when liver fire is strong, it has a good therapeutic effect. Eating delicious food can also maintain health. , the eating habits of our ancestors are actually very particular.

During the Qingming Festival in Nanjing, another delicious delicacy is mussel and tofu soup. Before and after the Qingming Festival, it is traditional to go out for an outing to worship and sweep. The most famous river seafood this season is undoubtedly saury, anchovy, and puffer fish. Unfortunately, these three types of fish are becoming less and less popular, and the prices are not affordable for ordinary people. However, popular and cheap river seafood such as river mussels and snails can still bring out the spring. breath.

The river mussels around the Qingming Festival are the cleanest and have the richest meat. They also have the effects of clearing away heat and detoxifying, nourishing yin and improving eyesight. The elderly often say, "If you drink a bowl of river mussel soup in the spring, you will not get prickly heat in the summer." Sores”.

The most common way to eat river clams is to make soup. During the season, the river clams and tofu soup are made into a pot, which is really a delicacy. After washing the mussels, stir-fry them in hot oil, mix with shredded ginger and rice wine, and then put the tofu in the pot. The key to making this dish is to cook it at the right heat until the tofu has holes. Stew more. It will overcook the clam meat. At this time, the clam and tofu soup is pure white, just like fresh milk. Sprinkle some minced garlic and pepper, and serve it steamingly on the table. The bright white soup, green minced garlic, and brown clam meat, The pink and tender tofu whets your appetite.