What does Tomb-Sweeping Day drink?

Question 1: What kind of wine does Tomb-Sweeping Day drink? There is no specific wine, just white wine. Tomb-Sweeping Day drinks for two reasons: First, during the Cold Food Festival, he can't make a fire to eat hot food, but can only eat cold food, and drinking will increase calories; The second is to use alcohol to gently or temporarily anesthetize people's mourning for their loved ones.

Question 2: Why does Tomb-Sweeping Day drink? If he goes to the cemetery, he may get rid of the evil spirits brought by the cemetery environment. Believe it or not, it doesn't matter. It's not strange not to drink!

Question 3: Tomb-Sweeping Day is a day to pay homage to ancestors. Can I drink on this day? Besides flying kites, Tomb-Sweeping Day has a long-standing custom of drinking in Tomb-Sweeping Day.

Speaking of Qingming and wine, people will naturally think of the well-known poem Qingming by Du Mu, a poet in the Tang Dynasty: "It rains a lot during Qingming Festival, and pedestrians on the road are dying." Excuse me, where is the restaurant? The shepherd boy points to Xinghua Village. "Although there is no direct writing about drinking in the poem, it is conceivable that people are looking for a restaurant.

As early as the Spring and Autumn Period, there were corresponding drinking activities in Tomb-Sweeping Day, and drinking was unrestricted. In Tomb-Sweeping Day, when families have dinner, a table is reserved for their deceased ancestors. At this time, the head of the family can only sit in a secondary position, put food and wine for the ancestors, and signal the ancestors to drink or eat, before the family can start drinking and eating. Candles, a glass of wine and some dishes should be inserted in front of the statues of ancestors to express their grief and respect for the dead.

According to "Youyang Miscellaneous Notes" written by Duan in the Tang Dynasty, Tang Xianzong gave wine to the Prime Minister after a feast at Qingming Palace. Tomb-Sweeping Day drinks for two reasons: First, during the Cold Food Festival, he can't make a fire to eat hot food, but can only eat cold food, and drinking will increase calories; The second is to use alcohol to gently or temporarily anesthetize people's mourning for their loved ones. The ancients wrote many poems about Tomb-Sweeping Day's drinking. Bai Juyi in Tang Dynasty wrote: "Where is the unforgettable wine, Zhumenmei teenager, after the vernal equinox, before the cold food month?"

Why does Tomb-Sweeping Day have an indissoluble bond with wine? It is said that Tomb-Sweeping Day's drinking is related to the Cold Food Festival. Qingming Festival and Cold Food are two festivals. Some people say that cold food is the day before Qingming, while others say that it is two days before Qingming. Perhaps it is because of the approach of time and the integration of sweeping graves and the custom of prohibiting fire in cold food that the ancients often extended the activities of the Cold Food Festival to Qingming. Over time, cold food and Qingming became one. Historically, cold food was emphasized before the Tang Dynasty, and Qingming was emphasized after the Song Dynasty. During the Cold Food Festival, everyone must ban smoking and fire, and can only eat cold cooked food prepared in advance. According to legend, this is to commemorate Jiexiu, the retired prime minister of Jin Wengong in the Spring and Autumn Period, who held a tree and set himself on fire. Generally speaking, it takes three days from cold food to getting angry in Qingming, and it is very uncomfortable to eat only cold food for three consecutive days. Although the Cold Food Festival forbids fire, you can't help drinking, and drinking to keep warm will spread. According to the Jin Dynasty's "Nakano Ji", "Cold food is cooked in three days." It shows that there is a custom of making liqueur syrup at the Cold Food Festival. In the Tang Dynasty, many poets recited poems about drinking cold food. "Persuade a glass of cold food wine" is a poem by Zhao Wei, and "pour cold food wine in a wild temple" is by Zhang T ... Among them, Bai Juyi's poems "Where to forget the wine, Zhumen is a beautiful boy, after the vernal equinox, cold food is in front of the bright moon" and "Cold food dates are spread in groups, and the spring in Yang Liuzhi is low" are the most famous. Wine smells, guests stay, and songs and poems are written. "

With the changes of the times, although the customs in Tomb-Sweeping Day are constantly changing, people still attach importance to grave-sweeping, outing and outing. Moreover, in these activities, whether it is to remember and pay homage to ancestors or enjoy the beautiful scenery of nature in spring, whether in the wild, at home or in restaurants, drinking is still essential.

Question 4: What wine to drink before and after the Cold Food Festival is suitable for drinking spring wine before and after the Cold Food Festival. The Cold Food Festival is from summer to the future 105, one or two days before Tomb-Sweeping Day. When the first day of the day is a holiday, smoking is forbidden and only cold food is eaten. In the development of later generations, the customs of sweeping, climbing, swinging, cuju, crochet and cockfighting were gradually increased. The Cold Food Festival lasted for more than 2,000 years and was once called the largest folk festival in China. Cold Food Festival is the only traditional festival named after food customs in China.

Question 5: What does Tomb-Sweeping Day mean by drinking chrysanthemum wine when climbing a mountain?

Question 6: Why does Tomb-Sweeping Day drink clear water in the morning? The traditional Tomb-Sweeping Day in China began in the Zhou Dynasty and has a history of more than 2,500 years. Tomb-Sweeping Day is first of all a very important solar term. As soon as Tomb-Sweeping Day arrives, the temperature rises, which is a good season for spring ploughing and planting. Therefore, there is a saying that "melons and beans are planted before and after Qingming". Agricultural proverb "Planting trees is not as clear as Qingming". Later, as the days of Qingming and cold food approached, cold food was the day when people banned fire to sweep graves. Gradually, cold food and Qingming became one, and cold food became another name of Qingming and became a custom of Qingming. On Qingming Day, there are no fireworks, only cold food.

Question 7: What kind of wine does Tomb-Sweeping Day drink? There is no specific wine, just white wine. Tomb-Sweeping Day drinks for two reasons: First, during the Cold Food Festival, he can't make a fire to eat hot food, but can only eat cold food, and drinking will increase calories; The second is to use alcohol to gently or temporarily anesthetize people's mourning for their loved ones.

Question 8: What's the name of that thing that Tomb-Sweeping Day ate? April 5th in the Gregorian calendar is one of the traditional festivals in China, Tomb-Sweeping Day, with a history of more than 2,500 years. Besides sweeping graves to worship ancestors, Tomb-Sweeping Day's food customs are also rich and colorful. Eating dumplings during the Qingming Festival, there is a custom of eating dumplings in Jiangnan. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done. The green ball is green as jade, waxy and soft, fragrant, sweet but not greasy, fat but not full. Youth League is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, the Youth League is particularly important in the folk food customs in the south of the Yangtze River. The prickly heat that is popular in Han areas is different from the north and the south: the prickly heat in the north is generous and free, with wheat flour as the main material; The southern prickly heat is exquisitely made, mainly rice and flour. In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in * * * Er, Dongxiang, Naxi and Ningxia. Snails are the best season to eat in Tomb-Sweeping Day. Because at this time, the snails have not yet propagated, and they are the most plump and plump, so there is a saying that "the snails in Qingming are worth a goose". Snails can be eaten in many ways. They can be fried with onion, ginger, soy sauce, cooking wine and sugar. You can also cook, pick snail meat, mix, drink, rot and simmer. If you eat properly, it can really be called "a snail is not worth a thousand things, and wine is not as good as food." There is a saying in the north: Qingming does not eat eggs, and it is too poor to tremble; Qingming doesn't eat tofu, he is so poor. So in the north, Qingming wants to eat eggs and tofu. In eastern Fujian, every household has to cook "black rice". It is made by soaking glutinous rice in washed and cooked black barnyard grass leaves and cooking. The color is dark, but it has the smell of rice and unique flavor. In addition, most people in eastern Fujian, both urban and rural, eat "mustard rice", which is said to prevent scabies all year round. In Quanzhou and southern Fujian, we often eat moist cakes and vegetables, bake them into thin skin with flour, and then participate in mixed pot dishes such as shredded carrots, shredded pork, fried clams and coriander. This kind of food is diverse, with meat and vegetables, both main and non-staple foods, nutritious and delicious. Similarly, there are Qingming cakes from Wenzhou people and pancakes from Chaoshan people. Mustard is an indispensable seasonal vegetable on the dining table in Tomb-Sweeping Day, Guangdong. Because it sounds the same as "sedan chair", it means that ancestors will go home in a sedan chair to avoid the pain of being warm and cold at first. In Tomb-Sweeping Day, in the south of Shanxi, steamed buns made of walnuts, red dates and beans are called "Zifu", which is the blessing of ancestors. In northern Shanxi, people are used to eating corn bread and black bean sprouts. Before Yulin and Yan 'an festivals in northern Shaanxi, buns and noodles are needed. The steamed flour flowers are lifelike, like art treasures, which can be eaten by yourself or given to relatives and friends. In addition, both the north and the south of China have the custom of eating nutritious food such as eggs, cakes, sandwich cakes, Qingming zongzi, steamed cakes, Qingming cakes and dry porridge in Tomb-Sweeping Day. Eating prickly heat is a custom in Tomb-Sweeping Day and China. "Zanzi" is a kind of fried food, crisp and delicate, and was called "cold ware" in ancient times. The custom of forbidding fire and cold 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.

Question 9: Why can't Tomb-Sweeping Day keep shochu from catching fire? The wind is very dry in spring. ...

Question 10: Tomb-Sweeping Day, Hunan Province, eats Tomb-Sweeping Day, also known as the Walking Festival. April 4th to 6th every year is the season when plants and trees turn green, and it is also a good time for people to have a spring outing. Therefore, the ancients had the custom of going for an outing in Qingming. In Tomb-Sweeping Day, different places have different seasonal foods. Because of the combination of Cold Food Festival and Tomb-Sweeping Day, some places still keep the habit of eating cold food in Tomb-Sweeping Day. In Shandong, Jimo eats eggs and cool cakes, while Laiyang, Zhaoyuan and Long Island eat eggs and cool sorghum rice. It is said that if not, there will be hail. Taian eats cold pancakes and rolls bitter vegetables. It is said that his eyes are bright. In the north of China, many people eat eggs during the Qingming period, which means that the circle is full; Tomb-Sweeping Day, an old Beijinger, likes to eat prickly heat and twist, snowball and tea. Shanxi is the birthplace of the Cold Food Festival, and has the habit of eating "cold food", steaming "self-pushed buns" and "self-pushed banquets". There are walnuts, red dates and peanuts in the dough, which is called "Zifu", which means that the ancestors blessed the family to spread incense. These buns can be eaten by themselves or given to friends and relatives. Eating Customs in Qingming Areas: Jiangnan: During Qingming period, the customs and habits of eating green dumplings in Jiangnan area. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done. Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green jiaozi is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, green jiaozi is particularly important in the folk food customs in the south of the Yangtze River. Taining: 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 Fuer grass, and the local people call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches, which are hairy, fresh and tender, and it is a good season to pick and make warm mushroom packages. The peasant women washed the warm mushroom grass they picked that day, dried it in the sun, pounded it into mud with a stone mortar, mixed it into glutinous rice flour and rice flour ground in advance, stirred it evenly, not too thin or too hard, and kneaded it into a cake with their palms. Mix a small amount of rice flour, too much, not cooked, and it doesn't taste tender and smooth. The stuffing is also exquisite. Chop bacon, mushrooms, fried dried tofu, bamboo shoots, garlic, etc. Fry in a pan. If you like to eat hot and sour, you can also mix in Chili powder or sauerkraut. Wrap the stuffing in a warm mushroom cake and steam it in a pot. In Taining, the production of warm mushroom buns is somewhat different. The southern piece is made of freshly picked warm mushroom grass, which looks like a full moon, similar to steamed stuffed bun; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like jiaozi. Southern films are usually eaten on the eve of Tomb-Sweeping Day, and there are not many rules for the sake of fresh taste. Most northern films are eaten on the fourth day of the second lunar month, which is called "Spring Festival" in folk parlance. Every household has a big bag of warm mushrooms to worship the land god and pray for a bumper harvest. On this day, friends and relatives from far and near come and go to taste the warm mushroom set meal. The more the better, to show the host's generosity and enthusiasm. Chaoshan: Eat pancakes and steamed melon seeds @ Chaoshan people have crossed Tomb-Sweeping Day, and the local color is strong. Eating pancakes: Eating pancakes on Qingming Festival is very popular in Chaoshan, and almost every household is no exception. Peel pancakes. The stuffing consists of two parts. The skin is made of flour and water, stirred into a thick paste, and baked into a round cooked dough sheet in hot soil, as thin as paper. There are two kinds of fillings, namely, 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 to eat. Steamed Platycladus orientalis @ Chaoshan There is a tree called Puzi Tree (also called Puding Tree, belonging to Ulmaceae), with oval leaves and sweet fruit as mung beans. Legend has it that ancestors used this leaf to satisfy their hunger in famine years. During the Qingming period, the climate is getting warmer and the vegetation is lush, and the leaves of Puccinia stipulata are full of light green. In order not to forget the past, later generations picked this kind of leaf in Tomb-Sweeping Day, pounded it into powder with rice paste, fermented it with sugar, and steamed it in a pottery mold to make Puzi @, which is divided into plum blossom type and peach blossom type, also called bowl-stuffed peach. @ The product is light green and tastes sweet. It is said that eating it can clear away heat and cure diseases. Hakka: Qingming Rice Every year in Tomb-Sweeping Day, in Hakka areas, everyone goes for an outing in the wild and picks some fresh grass such as bamboo leaves, mugwort leaves, Chinese Pulsatilla, houttuynia cordata, chicken manure and gentleman, commonly known as Qingming. Qingming ... >>