"Qingming Festival" is a very important traditional festival in our country. In addition to traditional customs of worshiping ancestors, people also make some homemade Qingming specialties. So what are the specialties of Qingming Festival?
Let’s take a look with Lao Huangli!
Zitui Yan Among the northern festival foods, there is Zitui Yan, which is named after Jie Zitui.
During the Song Dynasty, people made swallows out of flour and jujube paste, strung them with wicker sticks and hung them on the door to summon the soul of Jie Zitui, so they called it Zitui Yan.
During the Qingming period in Yulin and Yan'an in northern Shaanxi, steamed steamed buns are pushed, also called old steamed buns. They are like the helmets of ancient military commanders. They are as big as half a catty to a pound. They are filled with eggs or red dates. There is a top on top, and the top is surrounded by stickers.
Flowers.
Noodle flowers are swallows, insects, snakes, rabbits or the four treasures of the study made of noodles.
This is for men to eat.
The women eat long steamed buns, and the unmarried girls eat buns with buns on the ground.
Children eat swallow, snake, tiger and other noodles, and boys love tiger steamed buns the most.
This custom is still popular today.
Qingtuan Among the festival foods in the south, eating Qingtuan in Jiangsu and Zhejiang is very unique.
According to legend, when Li Xiucheng of the Taiping Heavenly Kingdom was defeated and was chased by the Qing army, he disguised himself as a farmer driving cattle to plow the fields to escape the pursuit of the Qing soldiers.
However, Qing soldiers set up troops to search the village. He could not enter the village, but he was very hungry, so he asked villager Zhang San to find food for him.
When Zhang San saw the mugwort, he had an idea, so he boiled the mugwort, added glutinous rice, steamed the green dumplings and gave them to Li Xiucheng, who was full.
This matter spread, and it became a new food during the Qingming Festival.
Later, there were more ways to make it and it became more delicious.
In Jiangsu and Zhejiang areas, people often suffer from red disasters during Qingming Festival.
Runcakes are eaten during the Qingming Festival in southern Fujian, also known as spring rolls and spring pancakes.
The method is to use a very thin flour cake as the skin, cut green vegetables such as bean sprouts, leeks, celery, carrots, dried tofu, shredded pork, etc. into shreds as the filling, sprinkle with powdered sugar, seaweed cake and other powders and roll it into a tube shape.
Edible.
Sazi’s real name is Hanju, which originated from the Wei and Jin Dynasties.
Sazi is fried pasta, crispy and delicious, and some are better sprinkled with sesame seeds.
In "Qimin Yaoshu", it is said to be ring cake.
This food is still available among the Uygur and Hui people in the south, north and northwest.
Qingming snails In the south, the snails have not reproduced during the Qingming period and are the plumpest and fattest. There is a saying that "Qingming snails are as good as a goose".
Eating snail meat during the Qingming Festival is called Tiaoqing. After eating, the snail shells are thrown on the roof, saying that the rolling sound can scare away mice and facilitate silkworm rearing.
It can be fried and eaten with the shell, or the snail meat can be picked out after cooking and eaten cold or stir-fried.
Eating eggs during the Qingming Festival is called eating eggs during the Qingming Festival.
There are generally two types of egg festivals: one is egg painting, which involves boiling eggs and duck eggs and using madder juice as a dye to depict flowers on the eggshells.
After peeling off the eggshell a few days later, blue patterns will appear on the egg white, which is really beautiful.
The other is carving eggs. After boiling eggs and duck eggs, you first draw patterns on the eggshells with a pen, then carve them with a knife, hollow out the whole egg, and then take out the egg white and egg yolk in turn.
The exquisiteness of its carvings is amazing, and it can be eaten as well as viewed.