China's northern and southern regions in the Qingming Festival, there are also eating eggs, cakes, sandwich cakes, Qingming dumplings, steamed buns, Qingming poi, dry porridge and other varied and nutritious food customs. Now everyone's standard of living has improved, but eat "Run cake dishes" custom remains, this is a heritage it.
The Qingming Festival has a history of more than 2,500 years. Qingming Festival in addition to sweeping the ancestors, its food customs are also colorful.
Qingming Festival, the southern part of the country has the custom of eating green dumplings. The green dumplings are made from a wild plant called "pulp wheat grass" pounded and squeezed out of the juice, and then take this juice with the drying of the water milled pure glutinous rice flour mixed and kneaded, and then began to make the dumplings. The filling of the dumplings is made of fine sweetened bean paste, and a small piece of sweetened lard is added to the filling. After the dumplings are made, they are steamed in a cage, and when they come out of the cage, the cooked vegetable oil is evenly brushed on the surface of the dumplings with a brush, and this is the end of the process. The green dumplings are as green as jade, glutinous and soft, fragrant, sweet but not greasy to eat, fat but not fat. The green dumplings are also used to worship ancestors in the south of the Yangtze River, because of this, the green dumplings are particularly important in the folk food customs in the south of the Yangtze River. Deep-fried noodle cake? Deep-fried noodle cake is a popular food custom in Qingming Festival in the north and south of China. "Deep-fried noodle cake is a deep-fried food, which is crispy and exquisite, and was called "cold food" in ancient times. The custom of forbidding fire and cold food on the cold food festival is no longer popular in most parts of China, but deep-fried noodle cakes related to this festival are y loved by the world. Nowadays, the deep-fried noodle cakes popular in Han areas have differences between the north and the south: the northern deep-fried cakes are generous and free, with wheat flour as the main material; the southern deep-fried cakes are delicate and detailed, with rice flour as the main material. In the minority areas, there are many varieties of deep-fried noodle cakes with different flavors, especially the deep-fried noodle cakes of Uygur, Dongxiang and Naxi, and the deep-fried noodle cakes of Ningxia Hui are the most famous. Qingming Festival Fruit? In the southern part of Zhejiang, cotton grass (also known as sage) is picked from the fields, which is called "Buddha's ear grass" in Chinese herbal medicine books and has the effect of relieving cough and resolving phlegm, and mixed with glutinous rice flour and pounded softly, stuffed with sweetened bean paste or shredded white radish and bamboo shoots, and then made into Chingming fruit and steamed, which is green and blue in color and is very tasty to eat Whenever it comes to Chingming, families have to make a kind of food called Chingming fruit. A kind of food called Qingming Guo is used to pay tribute to the ancestors when sweeping the grave. In my impression, the arrival of Qingming Festival means that you can enjoy the green and fragrant Qingming fruit. Qingming fruit is shaped like dumplings, but the flavor is very different. Qingming fruit skin is a kind of plant called Ai leaves made of Ai, perennial herbs, yellow flowers, small leaves shaped like chrysanthemum plants, born a tent, a cluster. Every year before the Qingming Festival, women hand-held bamboo blue, groups of three or five to the fields joyfully picking mugwort leaves, green fresh mugwort leaves full of piles in the blue, very nice and attractive. Ai leaf picking home, they began the complicated process of making Qingming fruit, women and like the Mojutsu division, green grass in a flash into a delicious Qingming fruit. As a child, I was particularly curious, this is obviously grass, how it became later Qingming fruit? Grandma, they are lazy to care about me, let me watch from the side, they will be mashed leaves and rice flour stirred together, the white rice flour meets the green juice of the green leaves suddenly turned into turquoise powder, tender, or semi-finished products let me salivate. After preparing the skin of Qingmingguo, the filling is also very delicate, and people with good conditions are even more fancy and elaborate. There are smoked fat intestines accompanied by ground mustard, dried tofu and leeks, there are other kinds of delicious collocation, but no matter what the filling less chili powder, so that made out of the fruit to eat only feel enough flavor addictive. Face and filling are ready, the last process is to pack the fruit, which packs fruit and dumplings have the same effect, but the package Qingming fruit seems more delicate, that folded like lace, a green and transparent, lovely, look at them to pack the Qingming fruit is also a kind of enjoyment, as if a piece of art from their hands to fly out. That a yard neatly placed Qingming fruit slandered me only to swallow the saliva, patiently waiting for the moment of steaming. Folks can't forget their friends and relatives in the city, always send us their own Qingming fruit during the Qingming Festival, the affection, the deliciousness is still unforgettable. Time has changed, Qingming fruit is no longer simply the meaning of Qingming ancestor worship, he contains a strong sense of affection, with a pure sense of countryside. Now, away from the homeland, I think of the green and green Qingming fruit, will be from the bottom of the heart surging faint nostalgia and sweet memories. Another year of Qingming to, due to work reasons I did not return to my hometown to Grandpa, Grandma tomb, but my parents have brought back the hometown of Qingming fruit. See the fruit such as see people, I remembered the countryside folks close together in the production of Qingming fruit scene, that togetherness, that natural, that intimacy is so warm and beautiful, but these in the city, in the materialistic flow of today has been difficult to find. Only this green fragrant Qingming fruit is still full of temptation, still intriguing.The Qingming Festival rain,? Ai fruit soft countryside love,? The spring breeze accompanies the dream to go home,? See the smoke from the village again.
The happy group? The area around Chengdu, Sichuan, has a fried rice as a ball, with a line through it, or big or small, each color dotted and dyed, the name is "happy dough". In the old days, outside the north gate of Chengdu to the "Huanxian" all the way to sell. Qing Dynasty "Miancheng Bamboo Branch Lyrics" has a poem: "" Huanxian "before the joyful dough, spring suburbs to buy food 100 worry wide. The village mash play than Jin Sheng Li, there are many drunken foot basin." Painted eggs In some places, in the first night of Qingming, the chicken and duck eggs fried, dyed blue and yellow mixed colors, in the eggshell to be carved into a painting, as a gift of cold food. It is said to eat painted eggs, in the Sui and Tang dynasties prevailed throughout the country. Date cake? Date cake, also known as "Zi push cake", some places in the north with the fermentation of bad flour, sandwiched between dates steamed. They are also accustomed to the date cake made of swallow-shaped, strung with willow hanging on the door, can be eaten cold, in order to commemorate the noble qualities of Jie Zi push not to seek fame and fortune. Ching Ming snails? Qingming Festival, it is the best time to harvest snails, because this time of year the snail has not yet reproduced, the most plump, fat, so there is a "Qingming snail, to the goose" said. Snail eating method is quite a lot, can be fried with onion, ginger, soy sauce, cooking wine, sugar; can also be boiled to pick out the snail meat, can be mixed, can be drunk, can be bad, can be choked, all appropriate. If the food method is appropriate, it can be called "a flavor of snail thousand interesting, delicious wine are not as good as". In addition, China's North and South in the Qingming Festival, there are food eggs, cakes, cakes, sandwich cakes, Qingming dumplings, steamed rice cakes, Qingming poi, dry porridge and other nutritious food customs. The food is thin pancakes, steamed rice crackers, and a variety of other nutritious foods. Steam the seeds of the rice cake. The Ching Ming Festival of the Chaoshan people has a strong local color. Pancake: Pancake is very popular in Chaoshan and almost every family is an exception. Pancakes are divided into two parts. Filling two parts, the skin is made of flour mixed with water and stirred into a sticky paste, in the heat of the soil into a round sheet of cooked skin, which is as thin as paper. Filling is divided into two kinds of salty and sweet, from eggs, meat, liver, preserved flavor. Shiitake mushrooms, as well as bean sprouts, chives and other cooked ingredients mixed into the filling is called savory filling; with sugar and maltose after special processing to become "sugar onion" for the sweet filling. When eaten with a pancake crust rolled into a cylinder and eaten. Steam the seeds of the kuey teow. In Chaoshan, there is a tree called Park seed tree (also known as Park Ding tree, belongs to the elm family), oval leaves, fruit as large as green beans, sweet taste. Legend has it that our ancestors used to pick the leaves of this tree to feed themselves during famine years. At the time of the Qingming Festival, the climate turns warm, grass and trees shade, Park seed tree leaves full of bush tender green. In order not to forget the past, the descendants picked the leaves of this tree during the Ching Ming Festival, pounded and pounded the rice into powder, fermented it and mixed it with sugar, and then steamed it in a ceramic mold to make Park Seed Kuey Teow, which is available in plum blossom and peach shapes, and is also known as Bowl of Peach Leavening. The kueh is light green in color and sweet in taste, and it is said that eating it can relieve accumulated heat and remove diseases.Run the cake dishes?
Every Qingming Festival, people in Quanzhou have eaten "Run cake dishes" food custom. It is said that this is the ancient cold food festival food customs of the legacy. "Run cake dishes" should be the proper name of the spring cake. Qingming to eat cakes, not only unique to Quanzhou, Xiamen people also prefer. Legend has it that the pioneer of this way of eating, is the Ming Dynasty, the Governor of Yunnan, Guizhou, Hunan and Guangdong military affairs of Tongan people Cai Fuyi. At that time, Tong'an was under the jurisdiction of Quanzhou Prefecture, so this way of eating has spread, and in southern Fujian has become a family favorite. However, the spring pancake form is the same in all parts of southern Fujian, but the content is very different. Quanzhou's "Run Cake dishes" are made of flour as raw material rubbed and baked into a thin crust, commonly known as "Run Cake" or "rub cake", when you eat spread the crust, and then rolled shredded carrots, shredded meat, oyster fried, Turnip and other mixed pot dishes, the production of food are simple to eat, eat sweet and savory. Jinjiang's "Run Cake dishes" is much more complex, that package of "Run Cake dishes" is certainly a variety of main ingredients, set up a table full of. There are some main dishes: peas, bean sprouts, dried beans, sliced fishballs, shrimp, diced meat, oyster omelette, turnip greens. There are also some ingredients: crispy seaweed, fried egg, peanut dressing, turnip, garlic. When you eat it, you must have two "moist cake skins" to ensure that it is not burst by the rich content. This crunchy, sweet, mellow and delicious flavor, the average person 2 rolls enough. However, as far as I know, Jinjiang's "Rumplestiltskin" is not the most complex; on the complexity, it should be Xiamen for the most. Jinjiang with the main ingredients of Xiamen have, in addition to bamboo shoots, fish, crispy dried flatfish, fried leeks, and then dipped in mustard, hot sauce, sweet sauce, which is called the authentic Xiamen "pancake". Nowadays, everyone's standard of living has improved, but the custom of eating the "Rumplestiltskin dishes" remains, which is a kind of inheritance, right? The first time I've seen this is when I've had a chance to eat a lot of food. On the Qingming food custom, can not help but mention the She family "Wu Nim rice", because the eastern Fujian is a She settlement. Every year on the third day of the third month, the She family cooks "Wu Nim rice", and gifts to Han relatives and friends, over time, the local Han people also have the custom of eating "Wu Nim rice" during the Qingming Festival. Especially in Kurong County folk, every year must use "Wu Nim rice" rituals, can be seen since ancient times in China is an ethnic harmony of the family. According to She folklore: in the second year of the Tang Dynasty, the She hero Lei Wanxing led the She army to fight against the soldiers, and was besieged in the mountains, when the food was cut off in the winter. The She army had to pick Wu Nim fruit to feed their hunger, so Lei Wanxing led the crowd down the mountain on the third day of the third month of the lunar calendar and broke out of the siege. From then on, every March 3rd, Lei Wanxing always called his soldiers and generals to hold a banquet to celebrate the victory of breaking through the siege. And he ordered the soldiers of She Army to pick up the leaves of Wu Nim and let the military cooks make "Wu Nim Rice", so that the whole army could have a full meal to commemorate the victory. This "Wu Nim rice" production method is not complicated, will pick down the Wu Nim tree leaves, wash, put into the water to boil, fishing off the leaves, and then, the glutinous rice soaked in Wu Nim soup, soaked for 9 hours after the fish out, put in the steamer cage to steam, cooked when you can eat. Made "Wu Nim rice", from the appearance alone, not very beautiful, black color, but the aroma of rice and general glutinous rice, compared with a different flavor. The She people to commemorate the national hero, and since then every year on "March 3" to steam "Wu Nim rice" to eat, over time, it has become a She custom. And because of the East Fujian area, She Han mixed, the people have been friendly, frequent marriages, so the food "Wu Nim rice" has also become the East Fujian various nationalities *** with the possession of the Qingming food customs. Sweet cheese and ring cake "Jing Chu chronicle" records: "to the winter festival one hundred and five days, that is, there is a wind and rain, called the cold food. The fire was banned for three days, and molasses and barley porridge was made. Yecheng Records" also said: "three days of cold food for sweet cheese" sweet cheese is a kind of almond wheat porridge prepared with maltose. Until the Sui and Tang dynasties, it was the main food for the cold food festival. In addition, Jia Si Fo's "The Essential Art of Qi Min" recorded another food for the cold food festival, the ring cake. "Ring cake, a cold utensil, is made by mixing honey with water and ulcerating the noodles". Deep-fried to golden brown can be eaten, the flavor is extremely crispy, quite similar to the current snacks. The date is in a bird's eye view, and the date is in a bird's eye view. During the Qingming Festival in the Song Dynasty, in addition to the ready-made food sold in the market, such as thick molasses, wheat cake, cheese, and milk cake, people also made a kind of swallow-shaped pasta called "jujube confined flying swallows", which is said to be used to worship Jie Zitui's offerings in the past. People in the Ming Dynasty would also leave some of the jujube imprisoned Feiyan, and at the beginning of summer, fry it in oil for the children in the family to eat, and it is said that after eating it, they can not be moth-eaten in the summer. Green essence rice? Chen Yuanliang's "Years and Years Guangji" Volume 15, citing the "Zero Ling General Records" recorded another cold food festival food "green fine rice": "Yang Tong leaves, fine holly, the waterfront is particularly lush. When residents encountered cold food, they took their leaves and dyed the rice, which was green in color and had light, and they ate it for Yang Qi. It is called Yangtong Rice, and Taoists call it Green Essence Rice and Stone Hunger Rice. It seems that the custom of dyeing green rice for cold food and Qingming was more popular in the south. Lang Ying's (1487-~15666 onwards, a native of Hangzhou) "Qixiu Lianzhu," Volume 4.3, mentions "green and white dumplings" eaten during the Cold Food Festival. This kind of green dumpling is made by pounding glutinous rice with the juice of sparrow grass, and the filling is mostly jujube paste or bean paste. They are steamed in a steamer and then placed on a bed of fresh reed leaves. When steamed, they have a lovely green color and the fragrance of reed leaves, making them a popular food for the Ching-ming Festival. Zi Pui Bun Qingming is one of the twenty-four solar terms. The day this festival begins is the Qingming Festival. Qingming Festival is a traditional festival popular in the Han Chinese area of China and in the areas of Zhuang, Korean, Miao, Dong, Gelao, Maonan, Jing, She and other ethnic minorities. At this time, the climate in most parts of China is warming up, and the grass and trees are sprouting, sweeping away the yellowish scene of winter. Jiangnan farmers say: "Qingming Guyu two connected, soak seed plow field do not delay", and said: "planting trees and forests do not over the Qingming". Qingming, for farmers in Jiangnan, is the spring plowing and planting busy time. The Tang Dynasty poet Du Mu in the poem "Qingming" described a flurry of rain, is the catalyst for this busy season. In fact, in that rain and mist, not only should there be a broken soul of the road and the wind swaying hotel front, but also should be busy in the fields to support the plow ploughing and bending down to plant rice seedlings farmers. Ching Ming Festival, people have to sweep their ancestors' graves, remove weeds, cultivate new soil, sacrificing ancestors, mourning the dead. Today it is also a day to visit the tombs of martyrs, plant trees and carry out traditional education. The day before the Qingming Festival is the Cold Food Festival. No fireworks are allowed and only cold food is eaten in honor of Jie Zi Tui, a nobleman of the state of Jin during the Spring and Autumn Period. Jie Zi Pui was also known as Jie Zhi Pui (介之推), and Jie Pui (介推). He followed Duke Chong Er (later Duke Wen of Jin) into exile. When Duke Wen returned to his country, he rewarded his followers heavily. However, Jie Zi Tui was not rewarded and lived in seclusion with his mother in Mian Mountain (i.e. Jie Mountain in the southeast of present-day Jiexiu County, Shanxi Province). Later, Duke Wen wanted to give him an official title, but he refused to accept it. Duke Wen had no choice but to set fire to the mountain, wanting to force him to come out, but did not expect that the mother and son of Jiezi push burned to death in the mountain. After the cold food and Qingming connected, gradually merged into one festival, but before the festival steamed "Zi push bun" custom, in northern Shaanxi Yulin and Yan'an two places have been passed down to this day. "Zi push bun", also known as the old bun, similar to the helmet of the ancient generals, weighing about 250-500 grams. It is filled with eggs or dates and has a top. The top is surrounded by a flower. The flower is a small bun molded in the shape of a swallow, a worm, a snake, a rabbit, or the Four Treasures of the Scholar's House. The round "Zi Pui Bun" is reserved for men. Married women eat the bar-shaped "pike bun" and unmarried girls eat the "bun bun". The children are served with Yan, Snake, Rabbit, Tiger and so on. The "big tiger" is exclusively for boys and is the most popular among them. Parents string various kinds of small noodle flowers with pear branches or thin twine and hang them on the roof of the kiln or next to the window frames for the children to enjoy. The air-dried flowers can be preserved until the next year's Qingming Festival. The noodle flowers are the specialty of the women of northern Shaanxi. With their dexterous hands, they can knead the fermented white flour into various shapes. The tools are just combs, scissors, awls, tweezers and other daily necessities, supplemented by red beans, black beans, pepper seeds and food coloring. Steaming out of the noodle flower lifelike, especially as a work of art, people love it, can not eat it immediately."Zi push buns" and noodles flower in addition to their own consumption, but also used to gift friends and relatives. Mothers have to give their daughters married that year, known as sending cold food. Rural children to their teachers to send, so that leave home alone in the remote mountain villages to teach and educate the gardeners to share the holiday food.
The Qingming Festival sends us the nostalgia for our ancestors and the admiration for the martyrs; "Zi Pui Bun" deepens people's warm affection and sincere friendship. The "Zi Pui Bun" deepens people's warm family and sincere friendship. Qingming Festival is an important festival in Fuzhou. Every year, 15 days after the vernal equinox, it is the Qingming Festival. On or around the day of Qingming, families go to the countryside to walk in the green, and go to the mountains to pay homage to their ancestors and sweep their graves. This means that they hoe and cultivate the soil at the gravesites of their ancestors, and some people even plant an evergreen pine or other tree by the graveside. The last procedure of sweeping the graves is to press paper, that is, to press some money paper on the head of the grave to indicate that the grave has been swept by the descendants, or to indicate to the passers-by that there will be a successor to the predecessor who rests here. In the grave pressed money paper, to show that the tomb has a descendant to sweep. After sweeping the graves, you must fold pine branches and bring them back to your home to show people that your family has fulfilled its responsibility of offering sacrifices to the ancestors. The tomb offerings are not complicated, only light cakes, tofu and pasta, but there is a main flavor is absolutely essential, that is, Fuzhou special "spinach kueyue", also known as "Qingming kueyue". It is a unique offering for the Qingming Festival in Fuzhou, which is made of spinach (a kind of wild vegetable grown in the south, edible, sweet in taste, cool in nature, mashed and pressed into juice in green color) pressed into juice, infiltrated into the rice batter and kneaded into the skin of the kuey teow, and then kneaded into the filling of jujube paste, bean paste, and shredded radish. The shape is relatively simple, and the green color of spinach gives it the greenness of spring. Around the Ching Ming Festival, every household in Fuzhou makes spinach kuey teow, and nowadays, spinach kuey teow is also sold in large quantities in the street at the "Mee Shi" kuey teow store.