The traditional foods of the ancient Qingming Festival generally include the following types, such as glutinous rice porridge (the ancient name is "祧", which is a syrup made by boiling malt or grain buds into liquid), wheat porridge, glutinous rice cheese, wheat cheese, almond cheese, eggs and stir-fried glutinous rice cheese.

Salt and vinegar lettuce.

Eating Qingtuan Qingtuan is a kind of green cake made with grass juice. The method is to put young moxa and small wormwood into a large pot, add lime to steam them, rinse off the lime water, and knead the glutinous rice into it.

Stir in the powder and make a green dumpling.

Eating Qingtuan is mainly a Qingming Festival food popular in Jiangsu and Zhejiang.

There is a saying: Food is the most important thing for people.

However, for people today, the meaning of eating is no longer just "making ends meet", and of course it is not limited to enjoying "good food".

The reason why "eating" is now elevated to "culture" is because it contains rich national, historical, and regional connotations.

Cold Food Festival Cold Food Festival is also known as the "No Smoking Festival", "Cooked Food Festival" and "Cold Festival" (it occurs 105 days after the winter solstice, one or two days before Qingming). It is said that it originated from the Jin Dynasty in the Spring and Autumn Period.

On this day, people are prohibited from lighting fires and can only eat prepared cooked food and cold food, hence the name.

There are two theories about the origin of this custom: one is to commemorate Jie Zhitui, a minister of the prince of Jin Dynasty.

During the Spring and Autumn Period, the prince Chong'er of the Jin Kingdom fled to other countries. Jie Zhitui escorted him and made great achievements. According to legend, he once cut off the meat from his thigh to satisfy Chong'er's hunger.

Chong'er returned to his country and ascended the throne, becoming the king of the country, namely Duke Wen of Jin.

At this time, Jie Zitui lived in seclusion with his mother in Mianshan (now Jiexiu County, Shanxi Province). Duke Wen of Jin sent someone to invite him, but he hid in the mountains and refused to come out.

So Duke Wen of Jin ordered the mountain to be burned in an attempt to force Jie Zhi out.

Unexpectedly, Jie Zhi pushed for death and refused to come out of the mountain. As a result, he and his mother were burned to death.

Duke Wen of Jin was very sad and buried Jie Zhi in Mianshan. He also built a temple and renamed Mianshan Jieshan.

In order to commemorate Jie Zitui, Duke Wen of Jin ordered that the day when Jie Zitui was burned to death be designated as the Cold Food Festival. Every year thereafter, it was forbidden to light fires and eat cold meals during the Cold Food Festival to show his memory.

Another theory is that the Cold Food Festival originated from the old fire ban in the Zhou Dynasty.

At that time, there was a habit of changing the fire according to the seasons.

Fire breaks out in late spring. Before that, people are warned not to light fires and to eat cold food.

In the old days, porridge was mainly eaten during the Cold Food Festival.

According to the "Records of the Years of Jingchu": "On the 15th day of the last Winter Festival, there will be strong winds and heavy rain, which is called cold food. Fire is prohibited for three days, and barley porridge is made." There is also "peach blossom porridge", which is

The food of the Cold Food Festival of the Han people in the Tang Dynasty was popular in Luoyang, Henan.

"Guangqun Fangpu" says: During the Cold Food Festival, local people pick fresh peach blossoms and cook them with good rice to make porridge, which is delicious and nutritious.

This custom remained popular until the late Ming Dynasty.

Kong Shangren's "The Peach Blossom Fan" written by Kong Shangren in the Qing Dynasty had the following lyrics when it came out: "On March 3, Liu Lang arrived, hand in hand, we went down to the dressing room and had a full meal of peach blossom porridge." In addition, there is also "Qingjing rice".

Qingjing rice, also called "Wu rice", is mainly used to nourish the body and worship ancestors. According to legend, it was created by Taoists.

There is this record in Li Shizhen's "Compendium of Materia Medica": "This rice is eaten by the immortal family, and now the Buddhist family makes it on April 8th to offer to the Buddha." It turns out that the imperial court also gave green rice to ministers.

During the 14th year of Jiajing's reign, the emperor thought its name was inelegant, so he instead gave it to all officials to eat a "wheat cake banquet" at the Meridian Gate.

There was also a famous dish in the Han Dynasty called "Wuhou Mackerel".

There is a poem "Cold Food" written by Han in the Tang Dynasty: "There are flowers flying everywhere in the spring city, and the east wind keeps the willows from falling in the cold food. At dusk, candles are passed from the Han Palace, and the light smoke disperses into the homes of the five princes." These five princes are Wang Tan, Wang Gen, and Wang Li, uncles of Emperor Cheng of the Han Dynasty

, Wang Shang, Wang Feng.

"Xijing Miscellaneous Notes" says that these five people are not in harmony with each other, and their retainers are not allowed to interact with each other.

There was only one man named Lou Hu who was very good at talking. The five princes liked him very much and gave him novel foods one after another.

Lou Hu mixed the food given to him by the five princes, and the result was a rare delicacy, which people called "the five princes' mackerel".

In fact, this so-called "mackerel" is just a chowder of fish and meat. Because it is blended with delicious food, it naturally tastes particularly delicious.

Today, most of the food related to the Cold Food Festival has been lost.

However, if someone studies it carefully, he may gain unexpected results!

Tomb-Sweeping Festival Food Customs Every year on April 5 of the Gregorian calendar, Qingming Festival is one of my country's traditional festivals, with a history of more than 2,500 years.

In addition to sweeping tombs and worshiping ancestors during the Qingming Festival, the food customs are also rich and colorful.

Eating Qingtuanzi During the Qingming Festival, there is a custom of eating Qingtuanzi in the south of the Yangtze River.

Green dumplings are made by mashing a wild plant called "wheat straw" and squeezing out the juice. The juice is then mixed and kneaded with the dried pure glutinous rice flour, and then the dumplings are made.

The filling center of the dumplings is made of fine sugar bean paste. When filling, a small piece of sugar lard is added.

After the dumplings are made, put them into a basket and steam them. When they come out of the basket, use a brush to evenly brush the cooked vegetable oil on the surface of the dumplings, and you're done.

Green dumplings are as green as jade, waxy and soft, with a fragrant fragrance. They taste sweet but not greasy, fat but not plump.

Qingtuanzi is also a necessary food for people in Jiangnan area to worship their ancestors. Because of this, Qingtuanzi is particularly important in the folk food customs in Jiangnan area.

Eating rice dumplings is a custom of eating rice dumplings during Qingming Festival in various parts of the north and south of my country.

"Sanzi" is a fried food that is crispy and delicate. It was called "Han Ju" in ancient times.

The custom of prohibiting fire and cold food during the Cold Food Festival is no longer popular in most parts of our country, but the dumplings related to this festival are deeply loved by the world.