A brief introduction to the process of making holiday delicacies is as follows:

Today is Qingming Festival, and my mother and I came to my grandma’s house early to prepare Qingming delicacies. When we came to the kitchen, grandma had already made the dough. The dough was white, big, and elastic. I saw grandma taking out an appropriate amount of dough from the dough, kneading it into "white balls" the size of table tennis balls, and then pressing the "white balls" into cake shapes. But this "little white ball" seemed to be teasing me. It was very elastic. When I pressed it down, it bounced back up. It took me nine years and two tigers to flatten it.

Then use a spoon to scoop out an appropriate amount of vegetables and place it in the middle of the dough. Finally, grab the two sides of the dough and fold it into the middle like a dumpling, turning it into an enlarged version of the "dumpling", which is very tempting. Yeah, I really want to eat it. Grandma put the Qingming Noodles into the pan and fried them. After a while, a fragrant smell wafted out of the kitchen, making me salivate.

When grandma brought out the golden Qingming Noodles, we immediately jumped on them and ate them hungrily. The taste was simply "the best delicacy in the world" and it was so delicious. This Qingming Festival It really makes sense.

The more important traditional festivals in China include Shangsi Festival, Qingming Festival, etc. Due to the material scarcity characteristics of agricultural society, traditional festivals emphasize the culture of "eating". Qingming Kueh is to Qingming, and later gradually covered Shangsi Hanshi The two festivals are rich in food, etiquette, rituals, and family participation. The folk customs of Fujian and Taiwan are an integral part of Chinese culture. For example, the custom of outing during the Qingming Festival in the ancient Central Plains was popular in Fujian and Taiwan.