? Tomb Sweeping Day is a festival to remember ancestors and a good time to go out for an outing. In this grand festival, of course, food is essential. After appreciating the local customs and customs, you can also taste the local food, which is not a great pleasure in life. Below are the food customs I compiled during Qingming Festival in Fujian, don’t miss it.
? ?Fuzhou Qingming Cake
?Fuzhou’s “Bobo Cake” is also called “Qingming Cake”. There is a kind of grass in the raw materials. Fuzhou people call it spinach grass, also known as myotis. It is called Pulsatilla in traditional Chinese medicine. It is a wild plant that grows in farmland and wasteland in winter. It has small white flowers at the core, and the flower buds and branches and leaves are cotton-like white. fiber. After collecting from the field, select the core leaves and boil them in a pot. After draining the astringent water, put them into a stone mortar and pound them. Then mix the glutinous rice flour and knead it into a mass to serve as the skin of the rice cake. Then divide the mass into small pieces, press and shape into round cakes, put them on banana leaves and steam them in a steamer or fry them in a pan.
In addition to vegetarian meat dishes, fruit boxes, wine and paper money burned by burning incense, every household must grind glutinous rice and "Qingming grass" (Qingming grass) into powder and steam it to make "Qingming turtle". Because the shape resembles a turtle, it is called Qingming turtle.
?"Qingming turtle" is the most distinctive fruit in Puxian area. The skin is made of glutinous rice and Qingming grass powder mixed with warm water, and is made of red mung beans or dried sweet potatoes. Add sugar and cook it into a dough filling, then use a turtle-shaped wooden mold to make it into a turtle shape, then put it in a steamer and steam it until cooked. The finished product is light black in color, tough in texture, fragrant in taste, delicious and good for the stomach. It is a very distinctive product of Puxian. On the Qingming Festival, people prepare wine, food, fruits, "Qingming turtles" and other sacrifices and go up the mountain to visit tombs and pay homage.
?Ningde, Nanping Shunchang Wunen Rice
?Eastern Fujian is where the She people live. When it comes to Qingming food customs, we can’t help but mention the She family’s “Wunen Rice”.
?Wunen rice is also known as black rice. On the third day of March every year, every household of the She people cook "Wunen rice" and give it as a gift to relatives and friends of the Han people. Over time, the local Han people also have Qingming food." The custom of "Wunen Rice". Especially the people in Kurong County must use "Wunen rice" to offer sacrifices every year.
?The She ethnic group’s Wu Ning Rice is brewed from the green leaves of the natural Wu Ning tree (also called the Wu Ning tree). It has a delicious color, aroma, and dietary therapeutic effect of opening the spleen, strengthening the stomach, and repelling dampness. It is a delicious food for men, women, and children. Green food suitable for all seasons.
?"Wu Nian rice" is black in color but fragrant with rice, giving it a unique flavor. The prepared "Wu Ning Rice" is not very beautiful in appearance and is dark in color. However, the rice is fragrant and has a unique flavor compared to ordinary glutinous rice.
During the Qingming Festival, most people in eastern Fujian, both in urban and rural areas, have the custom of eating mustard greens. It is said that eating "mustard rice" cooked with mustard greens and rice on February 2 every year can prevent scabies all year round. There is also a custom of cooking loach noodles to worship ancestors and give them away on March 3rd. Moreover, during this period, in many cities and villages in eastern Fujian, you can also eat a kind of food rich in eastern Fujian characteristics, that is, spring chrysanthemums and golden cherry blossoms are mixed into ground rice milk and cooked into seasonal snacks. The snacks are rich in country flavor.
?Quanzhou and Zhangzhou Runcake
?Spring cake, also known as spring rolls and pancakes, is a famous auspicious folk food in southern Fujian and Taiwan. Every year on the third day of the third lunar month, around the Qingming Festival, people in Fujian and Taiwan like to eat spring pancakes. This has become a food custom among the people in Fujian and Taiwan, and is also a testimony to the similarity of customs between Fujian and Taiwan.
?According to "Beiping Customs·Sui Sui" records: "Rich families eat spring pancakes, prepare sauce, smoke them, salt them in a furnace, bake them with flour and roll them into pancakes." Nowadays, spring pancakes are no longer used by rich families. It has become an exclusive delicacy and has become a food loved by the general public.
?When eating, first spread marmalade on the disk-like thin flour crust (spring pancake crust), and then wrap it with shredded pork, bean sprouts, tofu strips, carrots, leeks, celery, and shredded winter bamboo shoots. , fried egg strips, winter melon strips, shiitake mushrooms, ground sesame seeds soaked in sugar, ground peanuts soaked in sugar, etc. are used as seasonings for spring cakes, that is, fillings, and then rolled into a tube shape, folded at both ends and wrapped, and then eaten. Some people also fry it until it becomes golden brown, making it even crispier and more delicious.
?The spring cake has crispy skin, soft filling, sweet and delicious, salty and sweet, sweet and fresh aroma, which makes people salivate and is very refreshing. After eating it, you want to eat it again. It lasts for a long time and is passed down from generation to generation. According to legend.
?Longyan mugwort
?On the Hakka dining table, mugwort can be regarded as a common ingredient. Every spring, clumps of mugwort will grow beside the fields and water, with green leaves spiraling up, looking very cute like a pagoda. At this time, women will pick them, go home, steam the glutinous rice, mix it with mugwort leaves, and grind it into rice paste, wrap some peanut or sesame fillings in the middle, form small green dumplings, and steam them in a pot. , which became the famous Hakka delicacy "Ai Ci".
?Ai Ci has a strong taste and not everyone can accept it. If you are not used to eating it, you can add less mugwort leaves when making moxa glutinous rice dumplings, so that it will taste fragrant and have a unique sweetness, which will whet your appetite.