Introduction: The Youth League is a highlight of Tomb-Sweeping Day, and this kind of food is a must-eat food for Tomb-Sweeping Day in the south of China. Besides the Youth League, are there any other traditional foods in Tomb-Sweeping Day? Let me introduce Tomb-Sweeping Day traditional cuisine to you, and let's go and have a look.

1. Traditional food in Tomb-Sweeping Day: Qingtuanzi

During the Qingming Festival, there is a custom of eating Qingtuanzi in the south of the Yangtze River. Green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice, then mixing this juice with dried pure glutinous rice flour, and then making dumplings. The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done.

2. Traditional food in Tomb-Sweeping Day: Ai Zan (b? n)

There is an old saying in Hakka that "Ai Zan is eaten around Qingming Festival, and you will not get sick all year round". Ai Zan is a traditional snack for Tomb-Sweeping Day Hakkas. First of all, wash the fresh and tender wormwood, put it in the pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use. Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then, the prepared fillings such as sesame seeds, plum beans and peanuts are wrapped in the dough, sealed and kneaded into round and long shapes, put in a pot and steamed for 1.5-21 minutes, and then discharged.

3. Tomb-Sweeping Day traditional cuisine: Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Foer grass, and the locals call it warm mushroom grass. Every year, on the eve of Qingming Festival, the fields are covered with moustache, which is hairy, fresh and tender, which is a good season for picking and making warm mushroom packages. In Taining, there are some differences in the production of warm mushroom packages. The southern film is made of freshly picked warm mushroom grass, which looks like a full moon and is similar to steamed stuffed bun; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like dumplings. Southern films are usually eaten on the eve of Qingming Festival, for the sake of fresh taste and not too many rules.

4. Traditional food in Tomb-Sweeping Day: prickly heat (sǐ n)

There is a food custom of eating prickly heat in Tomb-Sweeping Day, north and south of China. "Zanzi" is a fried food, crispy and exquisite, and it was called "cold utensils" in ancient times. The custom of forbidding fire and cold food in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world. There are differences between the south and the north in the prickly heat that is popular in the Han area: the prickly heat in the north is generous and free, with wheat flour as the main material; Southern prickly heat is exquisite and meticulous, and it is mainly made of rice and flour.

5. Traditional food in Tomb-Sweeping Day: Eggs

According to folk custom, eating an egg in Tomb-Sweeping Day will keep you healthy all year round. Tomb-Sweeping Day's eating of eggs originated from the custom of forbidding fire in some areas in the pre-Qin period, and it was forbidden to eat cold food for many days. Cooked eggs were the best food reserves to spend this period. Eggs can be eaten and played in Tomb-Sweeping Day on this day, which can be roughly divided into two types, one is "painting eggs" and the other is "carving eggs". Painted colorful eggs can be eaten; And "carving eggs" is for enjoyment only.

6. Tomb-Sweeping Day traditional cuisine: Zitui steamed bun

"Zitui steamed bun", also known as old steamed bun, is similar to the helmet of ancient military commanders and weighs about 251-511g. Eggs or red dates are wrapped inside, with tops on them. The top is covered with flowers. Mianhua is a dough-molded bun with the shape of a swallow, a worm, a snake, a rabbit or Four Treasures of the Study. The round "Zi tui Mo" is for men to enjoy. Married women eat strip-shaped "shuttle buns", while unmarried girls eat "catching buns". The children have flowers such as swallows, snakes, rabbits and tigers. "Big Tiger" is specially for boys, and it is also their favorite.

7. Traditional food in Tomb-Sweeping Day: pancakes

There is a saying in Xiamen that "eat pancakes on Qingming Day", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave. Today, most places in southern Fujian still retain such customs and habits. When the old Xiamen people roll pancakes, they usually like to put some crispy seaweed, fried egg shreds or a little spicy sauce in the pancake skin, which is more delicious when they are hot after rolling. All kinds of vegetables wrapped in it indicate that farmers will flourish and livestock will thrive. In some areas, it is also believed that eating pancakes wrapped with celery and leeks will make people work harder, live longer (leeks) and prosper their family business.

8. Traditional food in Tomb-Sweeping Day: green onions and omelets

Many families in Tomb-Sweeping Day and Qingdao eat green onions and omelets, which symbolizes cleverness. This custom has continued to this day. In addition, in the old days, some people in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white flour chickens and eggs. It means that the swallow is coming, really. Spring is coming. On the morning of Qingming, the whole family must eat eggs and white-flour chickens, so that they will not get sick with bright eyes. Many students will bring eggs to their teachers to show their admiration.

9. Tomb-Sweeping Day traditional cuisine: Guǒ

To make Guǒ, firstly, the leaves and fruits (kernels) of Puǒ are mashed, and then they are mashed with rice into powder, then fermented and mixed with sugar, and finally steamed with a pottery model or a plum model. Generally, there are two kinds of common seeds: plum blossom type and peach type, and there are also bowls of fermented peaches. The steamed seeds are grass green, and everyone smiles, which always gives people a beautiful feeling of spring. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

11. Traditional cuisine in Tomb-Sweeping Day: Mustard Rice

During the Qingming Festival, there is a custom of eating mustard in most parts of eastern Fujian, regardless of urban and rural areas. It is said that eating "mustard rice" mixed with mustard and rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles to give away to ancestors on March 3.

11. Traditional food in Tomb-Sweeping Day: jujube cake

Jujube cake is also called "Zituibing". 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.

12. Traditional food in Tomb-Sweeping Day: Qingming Rice

On the eve of Tomb-Sweeping Day, every household should collect all kinds of edible herbs from the wild to make Qingming Rebellion. Commonly used herbs are wormwood and wormwood. Hemp leaves, paederia, cabbage (white male), shepherd's purse, wolfberry leaves, etc. Wash the herbs needed, remove the stalks, cook them, mix them with pre-soaked and filtered glutinous rice (add appropriate amount of rice), fan them into rice balls with a clay pot, add brown sugar, rub them evenly, and steam them.