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Green dumplings

There is a custom to eat green dumplings during the Qingming Festival in the south of the Yangtze River. The green dumplings are made from the juice of a wild plant called "wheatgrass," which is pounded and squeezed, and then the juice is mixed with dried, water-ground glutinous rice flour and the dumplings are made. The filling of the dumplings is made of fine sweetened bean paste, and a small piece of sweetened lard is added to the filling. When the dumplings are ready, they are steamed in a cage, and when they come out of the cage, the cooked vegetable oil is brushed evenly over the surface of the dumplings with a brush, and the work is done.

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Ai (bǎn)

There is an old Hakka saying, "Eat Ai (bǎn) around the time of the Qingming Festival, and you won't get sick all year round. Ai is an essential traditional snack for Hakka people during the Qingming Festival. The first step is to wash the fresh and tender mugwort, put it into a pot and cook it, then lift it up and drain it, and keep the water in which the mugwort was boiled as a reserve. Then the boiled mugwort will be chopped into grass mud, grass mud chopped the finer the more rotten the better. Mugwort mud chopped, with the water of cooking mugwort, plus glutinous rice flour and mix together into a ball. Then the prepared sesame seeds, brown beans, peanuts and other fillings into the dough, and then sealed and kneaded into a round, long and other shapes, into the pot of water steaming for 15-20 minutes can be removed from the oven.

Warm Mushroom Buns

Warm Mushroom Buns are a traditional specialty of Taining. The raw material of warm mushrooms is scientifically known as rat's-tress, also called Buddha's-ear grass, locally known as warm mushroom grass. Every year on the eve of the Ching Ming Festival, the fields are full of sagebrush, which is hairy and tender, so it is a good time to pick it, and it is also a good season to make warm mushroom buns. In Taining, there are some differences between the northern and southern slices of warm mushroom buns. In the south, freshly picked warm mushroom grass is used to make the buns, which are shaped like a full moon; in the north, warm mushroom powder is used to make the buns, which are shaped like a curved moon and are more like dumplings. In the south, they are usually eaten on the eve of the Ching Ming Festival, which is all about fresh flavors and not too many rules.

Snake馓（sǎn）子

China's northern and southern regions have the custom of eating deep-fried noodle cake on Qingming Festival. "Deep-fried noodle cake is a crispy and exquisite food, which 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. Now the deep-fried noodle cakes popular in the Han area have the difference between the north and the south: the northern deep-fried cakes are generous and spontaneous, with wheat flour as the main material; the southern deep-fried cakes are delicate and detailed, with rice flour as the main material.

Eggs

The folk custom is to eat an egg at Qingming Festival to have a good health for the whole year. Qingming Festival to eat eggs its origin is the pre-Qin era in some areas of the custom of banning fire, multi-day ban on fire and cold food, hard-boiled eggs are the best food reserves through this period. In addition to eating eggs on Qingming Day, you can also play, roughly divided into two kinds, one is "painting eggs", the other is "carving eggs". Painted colorful eggs can be eaten; and "carved eggs" is only for fun.

Zi Pui Buns

"Zi Pui Buns", also known as "Old Buns", are similar to the helmets of the ancient military 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", while 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 their favorite.

Pancakes

The Xiamen folk proverb says, "Eat pancakes at Ching Ming," meaning that the family gathers together after sweeping the graves at the Ching Ming Festival and wraps up pancakes to eat. Today, most places in southern Fujian still retain this custom. When the old Xiamen people rolled pancakes, they usually like to put some crispy seaweed, fried egg shreds, or smear a little hot sauce in the pancake skin, and then eat it while it is still hot and more flavorful. Which is wrapped in a variety of vegetables, predicted that will make the agricultural seedlings flourish, six animals thrive, some regions also believe that eating a rolled celery, leek pancakes, will make people more diligent (celery) labor, life is more long (leeks), the family business is more prosperous.

Onion and Egg Cake

On the Qingming Festival, many people in Qingdao eat onion and egg cake to symbolize cleverness and ingenuity, a custom that has continued to this day. In addition, in the old days, some people in Qingdao area would also pinch noodles and flowers, called "Steamed Swallow", and eat white chicken and eggs. This symbolizes the arrival of the little swallows and the arrival of the real spring. On the morning of Qingming day, the whole family must eat eggs and white chicken, bright eyes and not sick, many students want to bring eggs to the teacher in order to show their admiration.

Park Seed Kuey Teow (guǒ)

To make Park Seed Kuey Teow, the leaves and fruits (kernels) of the Park Seed Tree are first mashed, pounded with rice to make a powder, then fermented and then blended with sugar, and then finally steamed with a pottery model or a plum blossom model. Generally, there are two types of steamed rice kuey teow, the plum blossom type and the peach type, and there is also the bowl-fermented peach type. The steamed kuey teow is grass-green in color, with a big grin on its face, which always gives people a beautiful feeling of spring. They are light green in color and have a sweet taste, and are said to be good for relieving accumulated heat and removing diseases.

Mustard rice

Ching Ming Festival, Min Dong, both urban and rural, most have eaten mustard food custom. It is said that every year on February 2 ate with mustard and rice mixed cooking "mustard rice" can not grow scabies all year round. There are also in March 3, boiled loach noodle ancestor worship send custom.

Jujube cake

Jujube cake, also known as "Zi push cake", some places in the north with the fermentation of bad flour, sandwiched jujube steamed. They are also accustomed to the date cake made of swallow-shaped, with willow string hanging on the door, can be cold food, in order to commemorate the noble quality of the mediator Zi push not to seek fame and fortune. Cake is cereal, cereal plus jujube, in line with the purpose of the spring health increase sweet, can increase the function of the spleen to limit the liver qi excessive outward flare.

Ching Ming Rice

On the eve of the Ching Ming Festival, families collect a variety of herbs from the wild for consumption and use them to make Qing Ming Rebel. Commonly used herbs include mugwort,? hemp leaves, chicken yat vine, Qingming vegetable (white Gongweng), chestnut, Chinese wolfberry leaves, and so on. Will need to use the herbs washed, de-stemmed, boiled, mixed in the pre-soaked filtered glutinous rice (add the appropriate amount of rice), with a pestle and mortar into a rice ball, add brown sugar rubbed, made of rice steaming that is completed.