The Ching Ming Festival food pictures include green dumplings, mugwort, warm mushroom buns, deep-fried noodle cake and park seed kuey teow.

1, Green Dumplings

Green Dumplings, also known as Ai Dumplings, are made from the juice of Ai Leaves and glutinous rice flour, in which various fillings can be placed. Green dumplings are eaten to honor the ancestors and express the feeling of longing.

3, Warm Mushroom Buns

Warm Mushroom Buns, also known as Mushroom Buns, is a dish made of rice and dried mushrooms into a tasty snack, belonging to the Min cuisine. It is picked in early spring and washed and dried in the sun, and is fragrant.

4, Deep-fried noodle cake

The deep-fried noodle cake, also known as deep-fried noodle cake, twisted noodle cake, cold noodle cake and hemp noodle cake, is a kind of deep-fried food, which is crispy and exquisite. During the Spring and Autumn Period and the Warring States Period, deep-fried noodle cakes were eaten when fire was banned during the cold food festival. Deep-fried noodle cakes in the north are made of wheat flour, while deep-fried noodle cakes in the south are mostly made of rice flour. The color of deep-fried noodle cakes is yellow and bright, and the layers are displayed in a light and beautiful way, which is crispy and delicious when eaten dry and melts in the mouth after soaking in milk or soybean milk.

5. Park Seed Kuey Teow

Park Seed Kuey Teow is a traditional pastry for Ching Ming Festival, which is almost unknown to the Chaozhou people at home and abroad, and at the same time, it is also a traditional gourmet custom of the Chaoshan people to make Park Seed Kuey Teow for the Ching Ming Festival, which fully demonstrates the ethnic flavor and gourmet characteristics of the overseas Chinese in the city of Chaoshan. During the Ching Ming Festival, the Chaoshan people who are far away from home and overseas will offer "Park Seed Kuey Teow" when they return to their hometowns to visit their graves, which is a unique way of remembering their ancestors in Chaoshan.