Ching Ming Guo is a food made around the time of Ching Ming and is said to be used to honor ancestors. Around Ching Ming is a good season for picking Ching Ming grass. The soft, pale powdered dough has a vaguely clean aroma when it is kneaded in the hand. The odor is the sweet fishy smell of spring. Qingming grass its scientific name for the rat bow grass, also known as the rat grass, rat yeast grass, sound are the same, just "bow" word written in different ways. Mouse bow grass, commonly known as Qingming grass, also known as Buddha's ear grass, Qingming vegetable, cold food vegetable, sheep's lettuce, rice vegetable, chestnut, ground vegetable, parsley mother. The whole plant has white woolly hairs, leaves like chrysanthemum leaves and small, flocculent small yellow flowers, annual grass, Qingming season, sprouting sheep white hairy fine leaves. It is calm in nature and has the effect of resolving phlegm, relieving cough, lowering blood pressure and removing wind. In the Compendium of Materia Medica, there is a passage that reads: "Koji" means that its flowers are yellow like koji, and it can be eaten with rice flour. Mouse's ear, said its leaf shape like a mouse body, and there are white hair Meng velvet like jade ......." The grass is spread all over China, the ancestors have traditionally picked its seedlings to eat or add rice flour to make cakes and dough records. In Sanming, the people of Qingming fruit is also called Qingqing fruit, the selection of weeds are also mainly two kinds of rat bow grass and mugwort. With the mouse grass made of light green, faintly has a clear aroma, with the wormwood made of Qingming fruit is dark green, has a strong flavor of wormwood. Wormwood is also widely used in China to make the raw material of Qingming fruit. Mugwort, also known as fragrant Ai, herb, Artemisia absinthium, for perennial herbs, leaves alternate, pinnately lobed, the surface is green, the back of the leaf is densely populated with white hairs; stems and leaves have a special aroma. There are two ways to identify mugwort, one is the two sides of the mugwort leaf color is obviously different, there is its special fragrance. This special flavor has the effect of mosquito repellent, so the ancients often hung in front of the door of the mugwort, one for the evil spirits, the second is used to drive away mosquitoes. Mugwort flavor bitter, pungent, warm, into the spleen, liver, kidney. Compendium of Materia Medica records: Mugwort leaves into medicine, warm, bitter taste, non-toxic, pure Yang nature, through the twelve meridians, with the Yang, qi and blood, the dampness and cold, stopping bleeding, and fetal efficacy, but also commonly used in acupuncture. Therefore, it is also known as "medical grass", now Taiwan is popular "herbal bath", most is the choice of mugwort. Qingming fruit practice is divided into two kinds of sweet and salty. With Qingming grass and the appropriate amount of glutinous rice flour, rice flour and sugar water and good kneaded into a pastry or processed into the skin, wrapped into sesame, cinnamon sugar, bean paste filling, pressed into a round mold steamed for sweet Qingming fruit; wrapped into the bacon diced, asparagus diced, shiitake mushrooms diced, red pepper diced, dried tofu, pickled vegetables, bean sprouts, etc., made into dumplings shaped for the salty Qingming fruit. Sanming people do Qingming fruit, is made of Qingming grass, rice, glutinous rice powder into a skin, white rice flour plus Qingming grass green juice immediately becomes turquoise, and then wrapped into the bean paste filling, this time there is also a need for a wooden mold with a round carving, will be wrapped up Qingming fruit pressed into the mold, and then take out the side of the beautiful pattern will be printed on the side. Usually there will be three different patterns on one board, and the finished Qingmingguo will have their own characteristics. Steamed Qingming Guo is turquoise like a pie, the non-printed side will be padded with a round bamboo leaf, a small snack with a fragrance, looks more like a fine jade. Eating in the mouth is more fragrant and slippery.