1. Fried glutinous rice dumplings. On Qingming Festival, Changzhou people will eat glutinous rice dumplings without fillings for breakfast.

The big dumplings are made before the Spring Festival, soaked in cold water, and eaten until the Dragon Boat Festival.

On Tomb Sweeping Day, take out the big dumplings, cut them into pieces and fry them in oil. Add sugar or salt according to your taste.

Some families also put some willow leaves in it, which means to add "green".

2. Snail green dumpling itself is a sweet food, and most people use it as breakfast or as a side dish, while snails are the "highlight" on the Qingming table.

Due to the moderate climate and temperature during the Qingming Festival, the snails at this time are clean and delicious.

In Changshu, people would invite two or three friends from time to time to have a gathering at the Snail Restaurant, sucking snails and chatting about home life, which has a unique flavor.

The Qingming Festival is the best time to eat snails. Since the snails have not yet reproduced at this time, they are the plumpest and fattest, so there is a saying that "the Qingming snails are as good as a goose".

There are many ways to eat snails. They can be stir-fried with onions, ginger, soy sauce, cooking wine, and sugar; they can also be cooked and the snail meat can be picked out;

If eaten properly, it can really be said that "snails and snails are all kinds of interesting, but not even the delicious wine can be compared with them."

3. Qingbai dumplings During the Qingming Festival, Wudi has always had the custom of eating "qingbai dumplings".

In Meicun and Hongshan areas of Wuxi, local people also specialize in fresh meat, bean paste, and sesame as fillings, which symbolizes the noble character of Taibo, the ancestor of Wu, who "concedes the world three times".

Wheat is growing vigorously before the Qingming Festival, and the wheat leaves are neither old nor tender. Wash the wheat leaves cut from the fields, mash them in a stone mortar, wrap them in a cloth and squeeze them hard to get green juice.

When the juice flows out, add appropriate amount of lime water to the green juice to make the color greener and more tender.

When making dumplings and glutinous rice flour, pour some green juice into it, and the kneaded rice noodles will turn green. Put the dumplings into the large steamer on the stove and steam them, filling the stove with the aroma of green wheat.

When steamed and taken out of the cage, if you use a brush dipped in cooked oil and brush the surface of the dumplings evenly, the green dumplings will be as green as jade, making them more attractive.

4. Sanzi. In old Nanjing, people eat "cold utensils", which is Sanzi.

The dumplings are made by kneading oil and wheat flour into thin strips, coiling them into rings and deep-frying them.

On a spring outing, bring cold gear and eat while swimming, or add sugar and brew it with boiling water to have its own flavor.

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

In ethnic minority areas, there are many varieties of rice dumplings with different flavors, especially those of the Uygur, Dongxiang, Naxi and Ningxia Hui ethnic groups are the most famous.

5. Qingming Tears "On Qingming Festival, make Qingming Tears and eat Qingming Tea..." This nursery rhyme has been circulating in the rural areas of Changshan and Kaihua in Quzhou.

Especially in Jinyuan Village, Dongpan Township, Changshan County, every year during the Qingming Festival, "Qingming Tears" is a cold food that every household must make to commemorate their ancestors. The custom has been passed down for more than 1,000 years.

In order to commemorate their ancestor Wang Jie, the villagers knead rice noodles into round and small tear shapes and only make and eat them during the Qingming Festival.

Qingming tears look like small glutinous rice balls, but the taste is completely different.

Without mugwort leaves, the color is white, like a flawless pearl; with mugwort leaves, the color is green, as deep as jade. This snack has a light fragrance, and it is fragrant and smooth in the mouth.