It's spring grass green in one year, and it's Qingming Festival in another year. Everyone knows to eat zongzi on the Dragon Boat Festival and moon cakes on the Mid-Autumn Festival, so there must be different ways to eat it during the Qingming Festival.

Jiangnan area

Green dumplings

During the Qingming Festival, there is a custom of eating green dumplings in Jiangnan area. Green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice, then mixing this juice with dried pure glutinous rice flour, and then making dumplings.

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.

Qingming fruit in Zhejiang area

Every Qingming day, every household in southern Zhejiang has to make a food called Qingming fruit, which is used to pay homage to ancestors when sweeping graves.

The shape of Qingming fruit is somewhat like jiaozi, but its taste is quite different. The skin of Qingming fruit is made of a plant called Artemisia argyi. Every year before Qingming, women come to the fields in groups of three and five with bamboo blue in their hands to pick Artemisia argyi, and the fresh and fresh Artemisia argyi leaves are piled up in baskets, which is really attractive.

prickly heat in Anhui

around Tomb-Sweeping Day in Anhui, people eat prickly heat, which is usually found in roasted seeds and nuts shops and cake shops. The prickly heat is fried and crisp. I always like to bite it open when I buy a whole one, but now it is not only a Qingming food, but also a daily snack like sweet potato chips.

steamed buns in Shaanxi

Half of Tomb-Sweeping Day in Shaanxi eats steamed buns, and the buns are decorated in the shape of birds and snakes. It is said that there were birds and snakes to protect meson when he pushed onto Mianshan Mountain, so it was taken as a souvenir.

jujube cake

jujube cake is also called "push cake". 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 ~

Waffles in Chaoshan area

Chaoshan people have crossed Tomb-Sweeping Day and have a strong local color. Qingming pancake is very popular in Chaoshan, and almost every household is no exception. Pancakes are divided into two parts: skin and stuffing. The skin is made of flour mixed with water and stirred into a sticky paste, which is branded into round cooked dough sheets in hot soil, and it is as thin as paper.

There are two kinds of stuffing, salty and sweet, which are egg, meat, liver and bacon. Mushrooms, bean sprouts, leeks and other clinker are mixed into stuffing called salty stuffing; Sugar and maltose are specially processed into "sugar onions" for sweet stuffing. When eating, roll the pancake skin into a cylinder and eat it.

Sichuan area

Happy Tuans

Sichuan Chengdu area uses fried rice as a group, which is threaded, big or small, and stained with various colors, so it is called "Happy Tuans". In the old days, it was sold all the way outside the north gate of Chengdu to the "Happy Temple".

Shandong area

Egg cakes and steamed Xiaoyan

Many families in Tomb-Sweeping Day and Shandong area want to eat egg cakes, which symbolizes cleverness. This custom has continued to this day.

In addition, in the old days, some families in Qingdao had to knead flour flowers, called "steamed Xiaoyan", and eat white-flour chickens and eggs, which meant that the swallow had come and the real spring had arrived. On the morning of Qingming, the whole family must eat eggs and white-flour chickens, so that they will not get sick.

Fujian area

Bo Bo Bo Guo

Bo Bo Guo Guo, also known as Qingming Guo, is a unique Tomb-Sweeping Day offering in Fujian area. It is made by squeezing spinach into juice, infiltrating into rice slurry, kneading it into Guo skin, and kneading it with jujube paste, red bean paste, shredded radish and so on.

The shape is relatively simple, and the turquoise color of spinach gives the spinach a green color of spring. Before and after Tomb-Sweeping Day, every household in Fuzhou had to make spinach buns.

ethnic groups in Guangxi

five-color glutinous rice

five-color glutinous rice is a traditional snack in Buyi and Zhuang areas. It is named after glutinous rice with five colors of black, red, yellow, white and purple, also known as "black rice".

Every year on the third day of the third lunar month or in Tomb-Sweeping Day, people of all ethnic groups in Guangxi generally make five-color glutinous rice. The Zhuang family loves five-color glutinous rice very much and regards it as a symbol of good luck and good harvest.

Beijing

Spring pancake

In fact, there is nothing special about Qingming food in Beijing, but there is one food that runs through Beijingers all spring until Qingming. Every year, on beginning of spring Day, Beijingers eat spring cakes, which are called "biting spring". Once they bite, the dragon looks up on February 2nd, and they even ask the married girls to eat them together. Once again, they bite the Qingming Festival.

The crust of spring cake is bigger than that of roast duck, and it is more tough and chewy. Beijingers call it "bone strength". Most of the rolls are home-cooked dishes, usually fried bean sprouts and leek buds with shredded pork, spinach with shredded pork, mung bean sprouts cooked with vinegar, vegetarian fried vermicelli, chopped green onion eggs and so on. When it is fried in the frying pan, it becomes the famous China "Spring Roll" in the eyes of foreigners.