What food does Sichuan Tomb-Sweeping Day eat?

During Tomb-Sweeping Day, there were many seasonal foods all over the country, such as crispy jiaozi, soft waxy jiaozi, green and clear jiaozi, and exquisite steamed buns. So what traditional seasonal dishes do Sichuanese eat in Tomb-Sweeping Day? Let Lao Huang Li introduce you.

Ai Ye Mo Mo said that Ai Gan, also known as Qing cuisine, is a dish that Hakka people want to eat during the Qingming Festival. Artemisia argyi, which can be picked and eaten, only exists in spring. The part to be eaten is the newly sprouted buds, pink and green, with tiny fluff, covered with clear dew and mixed with the fragrance of vilen.

People cut the collected mugwort leaves into small pieces, stir them with flour, and then fry them in oil. Then they make mugwort steamed bread, which is not too greasy to eat, but has a fragrance. Ai Ye steamed buns can still be eaten in Chengdu and surrounding ancient towns, and are deeply loved by Chengdu people and foreign tourists.

Ye Er Ba Ye Er Ba is a traditional snack in Chengdu. It is made of glutinous rice flour bread with soft sweet stuffing or fresh meat with salty stuffing, wrapped with fresh orange leaves and steamed over high fire. Ye Ba 'er, also known as Ai Mo, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan.

Qingming jiaozi Qingming jiaozi usually eats in Tomb-Sweeping Day. Oil green as jade, waxy and soft, fragrant, sweet but not greasy, fat but not full. This is similar to the youth league in Jiangsu and Zhejiang, but the difference is that Chengdu people use a wild vegetable called "cotton grass". Jiaozi steamed with cotton grass and rice flour or glutinous rice flour is fragrant and full. When someone wants to travel far away, he chooses this road.

In addition to mashing wheat straw into juice to make green powder balls, Sichuanese also make balls with fried rice and thread them into balls, which is called "Happy Ball". In the old days, the "Happiness Group" was sold all the way from the North Gate of Chengdu to the "Happiness Temple". There is a poem in the Qing Dynasty's "Miancheng Zhi Zhu Ci": "There is a happy group in front of the' Happiness Temple', and you are worried about buying food in the spring suburbs. The village opera is more beautiful than the golden sound, and many people are drunk. "

Qingming snail Qingming snail is snail and snail. The best season to eat snails is around Qingming Festival. At this time, snails are plump, and there is a saying that "Qingming snails are as fat as geese" and "Qingming snails are geese".

In the past, people who couldn't afford to buy geese would go to the river pond to touch a pot of snails, keep them in clear water for two days, then cut off the tail and cook them with some onions, ginger and pepper. This is a good dish. Some are cooked with pickles, which are light and refreshing and delicious. Some of them are cooked, and snails and leeks are fried together, which is a delicious food that you can't bear to throw away when you eat it.

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