Tomb-Sweeping Day, a northerner, eats steamed buns, dumplings, zifu, wormwood Baba and jujube cakes.

1. Zitui steamed bun

Zitui steamed bun, also known as old steamed bun, is a traditional food in Tomb-Sweeping Day. The day before Tomb-Sweeping Day was the Cold Food Festival. Fireworks were not allowed during the Cold Food Festival, and only cold food and cold dishes were allowed to be eaten, to commemorate the aristocratic meson tui of the Jin State in the Spring and Autumn Period. Later, due to the connection between cold food and Qingming, it gradually merged into a festival, but the custom of steaming "pushing buns" before the festival has been spread in Yulin and Yan' an in northern Shaanxi.

2. Xunzi

"Xunzi" is a fried food, crispy and exquisite, and was called "cold utensils" in ancient times. At that time, in order to commemorate Jie Jietui, a famous official of the Jin State in the Spring and Autumn Period, the Cold Food Festival (the first day or two in Tomb-Sweeping Day) was forbidden for three days, so people fried some ring-shaped pasta in advance as a fast food during the Cold Food Festival, which was called "cold utensils". There is a custom of eating prickly heat in Tomb-Sweeping Day, north and south of China.

3. Zifu

Han food in Shanxi, Shaanxi and other provinces. Coat the flour with dates, beans, walnuts, etc., put an egg on the outer layer, put snakes on the surrounding plate, 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.

4. Hao Zi Ba Ba

In ancient China, people didn't make a fire to cook during the Cold Food Festival, but only ate cold food. Cold food is food prepared in advance without heating. Haozi Baba is a snack in southern Anhui, named for its color. The juice of wormwood, which only existed before and after Qingming Festival, is mixed into glutinous rice/sticky rice/flour in proportion, kneaded evenly by hand, and then wrapped into different fillings according to everyone's preference and steamed.

5. Jujube cakes

Jujube cakes are also called "push cakes". In some places in the north, fermented grains are used to make dough and steamed with dates. They are also used to making jujube cakes into swallows, stringing them with wickers and hanging them on the door, so that they can be eaten cold to commemorate the noble quality of mesons who push for fame and fortune. Cake is cereals, and cereals plus dates are in line with the purpose of keeping healthy and increasing sweetness in spring, which can increase the function of spleen to limit the excessive publicity of liver qi.