1. Green dumplings

During the Qingming Festival, there is a custom of eating green dumplings in the south of the Yangtze River. In fact, green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice. Then, this juice is mixed with dried water mill pure glutinous rice flour and kneaded, and then dumplings are made. The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done. Now, in addition to the green balls stuffed with sugar bean paste, there are many other kinds of green balls in the market, such as green balls stuffed with floss and mango.

2. Scorpion (s m ���������������򠂭򠂭򟿥6 "Zanzi" is a fried food, crispy and exquisite, and it was called "cold utensils" in ancient times. The custom of forbidding fire and cold food in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world. There are differences between the south and the north in the prickly heat that is popular in the Han area: the prickly heat in the north is generous and free, with wheat flour as the main material; Southern prickly heat is exquisite and meticulous, and it is mainly made of rice and flour.

3. Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Foer grass, and the locals call it warm mushroom grass. Every year, on the eve of Qingming Festival, the fields are covered with moustache, which is hairy, fresh and tender, which is a good season for picking and making warm mushroom packages. In Taining, there are some differences in the production of warm mushroom packages. South film makes warm mushroom buns, using freshly picked warm mushroom grass as raw materials, which looks like a full moon and is similar to steamed buns; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like dumplings. Southern films are usually eaten on the eve of Qingming Festival, for the sake of fresh taste and not too many rules.

4. Ai Zan (bǐ n)

Hakka Tomb-Sweeping Day wants to eat Ai Zan, because there is an old saying, "Eating Ai Zan around Qingming Festival keeps him from getting sick all year round". Ai Zan is a traditional snack for Tomb-Sweeping Day Hakkas. First of all, wash the fresh and tender wormwood, put it in the pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use. Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then, the prepared fillings such as sesame seeds, plum beans and peanuts are wrapped in dough, sealed and kneaded into round and long shapes, put into a pot and steamed for 15-2 minutes, and then discharged.

5. Zitui steamed buns

"Zitui steamed buns", also known as old steamed buns, are similar to the helmets of ancient military commanders and weigh about 25-5 grams. Eggs or red dates are wrapped inside, with tops on them. The top is covered with flowers. Mianhua is a dough-molded bun with the shape of a swallow, a worm, a snake, a rabbit or Four Treasures of the Study. The round "Zi tui Mo" is for men to enjoy. Married women eat strip-shaped "shuttle buns", while unmarried girls eat "catching buns". The children have flowers such as swallows, snakes, rabbits and tigers. "Big Tiger" is specially for boys, and it is also their favorite.

6. Pancakes

There is a saying in Xiamen that "eat pancakes on Qingming Day", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave. Today, most places in southern Fujian still retain such customs and habits. When the old Xiamen people roll pancakes, they usually like to put some crispy seaweed, fried egg shreds or a little spicy sauce in the pancake skin, which is more delicious when they are hot after rolling. Among them, all kinds of vegetables are packed, which indicates that farmers will flourish and six animals will thrive. In some areas, it is also believed that eating pancakes wrapped with celery and leeks will make people work harder, live longer (leeks) and prosper their family business.

7. Green onions and omelets

Many families in Tomb-Sweeping Day and Qingdao eat green onions and omelets, which means cleverness. This custom has continued to this day. In addition, in the old days, some people in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white flour chickens and eggs. It means that the swallow has come and the real spring has arrived. On the morning of Qingming, the whole family must eat eggs and white-flour chickens, so that they will not get sick with bright eyes. Many students will bring eggs to their teachers to show their admiration.

8. Wurenfan

When it comes to Qingming food customs, we can't help but mention the "Wurenfan" of the She family, because Mindong is the settlement of the She nationality. On the third day of March every year, every household of the She nationality cooks "black rice" and presents it to relatives and friends of the Han nationality. Over time, the local Han people also have the custom of eating "black rice" on Qingming Day. Especially in Kurong county, people have to sacrifice "black rice" every year, which shows that China has been a big family where ethnic groups live in harmony since ancient times.

1. Puziguo (guǒ)

Eating Puziguo is the Qingming food custom of Chaoshan people. To make the cake, firstly, the leaves and fruits (kernels) of the cake are mashed, then they are mashed with rice into powder, then fermented and mixed with sugar, and finally steamed in a pottery model or a plum blossom model. Generally, there are two kinds of common seeds: plum blossom type and peach type, and there are also bowls of fermented peaches. The steamed seeds are grass green, and everyone smiles, which always gives people a beautiful feeling of spring. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

11. Mustard rice

During the Ching Ming Festival, most places in eastern Fujian have the custom of eating mustard regardless of urban and rural areas. It is said that eating "mustard rice" mixed with mustard and rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles to give away to ancestors on March 3.

12. Jujube cakes

Jujube cakes are also called "push cakes". In some places in the north, fermented grains are used to make dough and steamed with dates. They are also used to making jujube cakes into swallows, stringing them with wickers and hanging them on the door, so that they can be eaten cold to commemorate the noble quality of mesons who push for fame and fortune. Cake is cereals, and cereals plus dates are in line with the purpose of keeping healthy and increasing sweetness in spring, which can increase the function of spleen to limit the excessive publicity of liver qi.

13. Zifu

Jinzhong still retains the habit of banning fires the day before Qingming Festival. In many places, sacrificial food is divided after the sacrificial ceremony is completed. When people in southern Shanxi celebrate Qingming Festival, they are used to steaming large steamed buns with white flour, with walnuts, dates and beans in the middle, coiled into a dragon shape outside, and an egg tied in the middle of the dragon's body, named "Zifu". It is necessary to steam a great total "blessing" to symbolize family reunion and happiness. When going to the grave, the general "Zifu" is dedicated to the ancestors, and the whole family will share it after the grave sweeping.

14. Bo Bo Bo Guo

Before and after Tomb-Sweeping Day, every household in Fuzhou had to make Bo Bo Guo Guo, and now, the Mi Shi Guo shop on the street also sells a large number of Bo Bo Guo Guo. It is made by squeezing spinach (a kind of wild vegetable grown in the south, which is edible, sweet and cool, and the juice is bluish green after being pounded) into juice, infiltrating into rice slurry and kneading it into husks, and kneading it with jujube paste, red bean paste and shredded radish as stuffing. The shape is relatively simple, and the turquoise of spinach gives the spinach a green color in spring.

15. Happy Group

In Chengdu, Sichuan, fried rice is used as a group, and it is worn with thread, big or small, with various colors, which is called "Happy Group". In the old days, it was sold all the way outside the north gate of Chengdu to the "Happy Temple". There is a poem in Miancheng Zhuzhi Ci in Qing Dynasty: "There is a happy group in front of the' Happy Temple', and buying food in the spring suburbs is full of worries. The village drama is more beautiful than Jin Sheng, and many people are drunk. "

16. Runbing dishes

Every Qingming Festival, Quanzhou people have the custom of eating "Runbing dishes". It is said that this is the legacy of the ancient cold food festival. Quanzhou's "cake-moistening dish" is made of flour and baked into a thin crust, commonly known as "cake-moistening" or "cake-wiping". When eating, the crust is spread out, and then mixed-pot dishes such as shredded carrots, shredded pork, fried clams and turnips are rolled. It is simple to prepare and tastes sweet and delicious.

17. Zongzi

At first, eating Zongzi was not the Dragon Boat Festival, but a cold food the day before Qingming. Up to now, the custom of eating zongzi on Qingming Festival still prevails in Tangqi, Changxing and Wujiang. Nowadays, there are thousands of kinds of zongzi, which are colorful. Nowadays, glutinous rice is generally wrapped in glutinous rice shells, but the connotation and color are determined according to local specialties and customs. The famous ones are longan, meat, crystal, lotus seed, candied fruit, chestnut, spicy, pickled cabbage, ham and salted egg.

18. Eggs

According to folk custom, eating an egg in Tomb-Sweeping Day will keep you healthy all year round. Tomb-Sweeping Day's eating of eggs originated from the custom of forbidding fire in some areas in the pre-Qin period, and it was forbidden to eat cold food for many days. Cooked eggs were the best food reserves to spend this period. Eggs can be eaten and played in Tomb-Sweeping Day on this day, which can be roughly divided into two types, one is "painting eggs" and the other is "carving eggs". Painted colorful eggs can be eaten; And "carving eggs" is for enjoyment only.