1. Scorpion

Scorpion is made by kneading oil and wheat flour into thin strips, coiling them in a ring shape and frying them. Go for an outing in spring, bring cold gear, swim while eating, or add sugar and brew with boiling water to eat, which has its own flavor.

2. Youth League

The "wheat straw" in the south of the Yangtze River is born in Qingming, but it is hard to find if it passes. Therefore, the youth league made of wheat straw is particularly important in the folk Qingming food customs in the south of the Yangtze River. Every Qingming Festival, the people in the south of the Yangtze River will go to the field to grab a handful of "wheat pulp grass", go home and mash the juice, mix well with the dried pure glutinous rice flour, and wrap it with delicate bean paste stuffing.

3. Ai Jiao

Eating Ai Jiao in Qingming Festival is considered to drive away evil spirits and poison. As the saying goes, "Eating Ai Jiao in Qingming Festival is not afraid of Chen Yu's watering". It means that it is rainy and rainy in the Qingming Festival, and eating Ai Jiao or Ai Gao has the effect of preventing the body from being damaged by the rain. In addition, Aiben can also be used as medicine, which has the efficacy of killing insects and preventing plant diseases.

This dumpling is made of fresh and tender Folium Artemisiae Argyi and rice flour, evenly covered with white sugar and sesame crumbs, kneaded into a petrel-shaped jiaozi, and steamed. Its color is green, its taste is fragrant and slightly bitter, and its food is unique.

4. Stir-fried cooked lotus root

Stir-fried cooked lotus root crisp is waxy and has a unique flavor, which is also a seasonal food for Qingming. According to reports, before going to Tomb-Sweeping Day, people pick the aged lotus roots from the lotus pond, remove the nodes and tips, cut off a thin slice at both ends, fill it with sticky rice, and then cover the thin slice with a toothpick and nail it firmly.

put the lotus root into the pot, add the edible alkali, cover the surface with some lotus leaves, cover the lid and cook over high heat until the lotus root is brown and crisp. After cooling, dip it in brown sugar syrup and eat it.

5. Qingming fruit

Before Qingming, households in various places ground glutinous rice flour and picked Qingming grass or mugwort leaves to make Qingming fruit. We have all seen mugwort leaves. "Qingming Grass" is commonly known as Miancai, Rice Vegetable, Foxifraga, and Rodent, and it sprouted white capillary leaves during the Qingming period. People pick the tops of leaves, wash them and mash them with glutinous rice flour. White rice noodles suddenly become green and tender when they meet green wormwood leaf juice or cotton vegetable juice.

6. Jingjiangqi

Tomb-Sweeping Day's scenic food is Qingtuan, and Zhenjiang Tomb-Sweeping Day's scenic food is Jingjiangqi and sesame oil. According to Zhenjiang custom, Tomb-Sweeping Day must eat Jingjiangqi and Zhuanzi, and it is said that a board can be saved after death. There is another story about the origin of Tomb-Sweeping Day Zhenjiang folk breakfast with Jingjiangqi and sesame oil.

7. Fried dumplings

On that day in Tomb-Sweeping Day, we will have glutinous rice dumplings without stuffing for breakfast. The big dumplings were made before the Spring Festival and soaked in cold water until the Dragon Boat Festival. On Qingming Day, take out the big dumplings, cut them into pieces, fry them in oil, and put sugar or salt according to your taste. Some people will put some willow leaves in it, which means adding "green".

8. Snails

Qingtuan itself is a dessert, which is mostly used as breakfast or catering, and snails are the "highlight" on the Qingming table. Due to the moderate climate and temperature during the Qingming period, snails at this time are clean and delicious. In Changshu, people will invite two or three friends to get together at the snail house from time to time, sucking snails, telling their family stories and having a special flavor.

9. Green and white dumplings

Before Tomb-Sweeping Day, the wheat grew vigorously, and the wheat leaves were not old or tender. After washing the wheat leaves cut from the field, they were mashed in a stone mortar, wrapped in cloth and squeezed hard, and green juice flowed out. Add proper lime water to the green juice, and the color will be greener and tender. When making dumplings and glutinous rice flour, pour some green juice into it, and the kneaded rice flour will become cyan. The dumplings will be steamed in a big steamer on the stove, and the whole stove will smell like wheat. When steamed out of the cage, if a brush is dipped in cooked oil and brushed evenly on the surface of the dumplings, the green dumplings will be as green as jade and more attractive.

11, Qingming Tears

In memory of ancestor Wang Jie, the villagers made rice noodles into small round tears, which were only made and eaten in Tomb-Sweeping Day. Qingming tears look like small dumplings, but they taste completely different. Without mugwort leaves, the color is white, as flawless as pearls; Mixed with wormwood leaves, the color is green, as deep as jade, and this snack has a faint fragrance, which is fragrant and slippery in the mouth.