What to eat at Qingming Festival in Taizhou

What Foods to Eat on Qingming Festival in Taizhou

Qingming Festival is also the best time in Chinese culinary tradition. What kind of food is available on Qingming Festival in Taizhou?

What food to eat on Qingming Festival in Taizhou

On Qingming Festival in Taizhou, every family makes jing tuan and jing cake (tuan is salty, cake is sweet) as cold food, and bring them to sweep the tomb. Jing is the field of artemisia, a class of wild grass, has a clear flavor. After the Qingming Festival, small yellow flowers bloom. Taizhou folk picked and washed in boiling water blanch over pounded into mud, mixed with glutinous rice flour and wheat flour, that is, made into a ball and cake, called Anna ball, Anna cake. Anna dough filling with dried tofu, bamboo shoots, pork, oil bubbles, radish, etc. cut into small square grains, fried and then be wrapped; Anna cake filling is made of brown sugar or with sweet bean paste.

Tomb-sweeping is also known as? or? The first three after four? The saying. According to "Zhejiang Tongzhi? Customs) and "Taizhou Prefecture" records, this day, Taizhou counties, regardless of the rich and poor, are set up in front of their ancestors' graves to offer food and incense burning paper, sealing the earth in the tomb, commonly known as? Plus grave soil? The old custom of folk in the cemetery bamboo hanging paper money; there are also pressure paper in the cemetery and the back of the tomb, known as? Tomb money?

These are the most important things that you can do to make your life easier, and you can do it in your own time.

Wenling and Yuhuan Minnan people after the completion of the tomb. Will also be the ball and silver money to the tomb of the neighboring children, or to give silver money, called? Scattered tomb capital. The early liberation there is such a customary example, in recent years has not been for Xing.

After the establishment of the new China, Qingming Festival, the activities of the martyrs cemetery, has become a new folk fashion. Qingming Festival that day, all over the authorities, groups, schools and mass organizations, with wreaths and flowers, groups of people to the martyrs cemetery to sweep the tomb. Remember the martyrs, send condolences.

Qingming as a festival, only one day; Cold Food Festival is generally three days. Taizhou folk Qingming activities can be delayed until the Dragon Boat Festival or spring flowers held before the harvest. There? Qingming long long festival, do the Dragon Boat Festival rest? The first is a long festival of Ching Ming. Qingming long long festival, do cut wheat rest? The saying. The reason. It is said that it is because? Qingming? Festival, is at the time of the green and yellow, the old folk can not afford to organize offerings, to the spring wheat harvest before rushing to? Do Qingming? Another theory, and Qi Jiguang in this area to fight the Japanese. It is said that the men of a village with the Qi family army to fight the Japanese, to the Qingming Festival, some people proposed to go home for the festival, the Qi family army generals in order not to relax the festival defense, let them take turns to go home after the festival to go and the family **** sweeping the ancestral graves, until the Dragon Boat Festival, the whole village have finished the Qingming. Anti-Japanese also achieved a major victory. The first time I saw this, it was a very good thing that I was so happy.

I city counties folk in the Qingming Festival have inserted willow hairpin custom, it is said to be for ? The drive incense Jiu Niang? The. It is believed to have the role of keeping the family healthy and make people live longer. Tiantai County ballad says: "Do not insert a willow at Qingming, you will be able to live a long life in the next life. Qingming do not insert willow, the next life is not maternal uncle; Qingming do not wear flowers. Do not wear flowers. It also says: "Wear a wheat, live a hundred. Wear a wheat, live a hundred; wear a flower, live a hundred and eight; wear flowers and willow live eight hundred.

Tiantai, Linhai folk in the Qingming this day, families also want to buy incense snail (i.e., sea snail) to eat. It is said that the sea snail eaten on Qingming Day can make people's eyes bright. Commonly known as this small sea snail for? Bright-eyed snail? So the neighboring counties of Sanmen, Ninghai and other places of the peddlers, often in the festival just during the long-distance trafficked sea snail to Tiantai, Linhai sell.

Green dumplings

Ching Ming Festival, the southern part of the country has the custom of eating green dumplings. With the juice of wheatgrass or green wormwood juice, there are other green leafy vegetable juice mixed into the glutinous rice flour, then wrapped into the bean paste filling, green dumplings green as jade, glutinous tough and soft, fragrant, fat but not fat, is a natural green health snacks. After steaming the green fluffy skin, bean paste filling sweet but not greasy, with a light aroma of mugwort, sticky and delicious.

Ching Ming Fruit

Every Ching Ming, every family in the southern part of Jiangsu, Zhejiang and China make a kind of food called Ching Ming Fruit, which is used to pay tribute to the ancestors when sweeping the graves.

Qingming fruit is shaped like dumplings, but the flavor is very different.

The skin of Qingming Guo is made of Qingming grass, rice and glutinous rice ground into powder, the white rice powder plus the green juice of Qingming grass immediately turns into turquoise, and then wrapped into the bean paste filling, which also needs a wooden mold with a round engraved flower, will be wrapped up and pressed into the mold, and then taken out there will be a side of the beautiful flower pattern printed. A small snack with a fragrance, looks more like a fine jade, eat in the mouth is more fragrant and smooth.

Ching Ming snail

Ching Ming, it is the best time to eat snails,

Because this time of the year the snail has not yet reproduced, the most plump, fat, so there is?

This is the best time of the year for snails.

Snail eating method is quite a lot, with onions, ginger, soy sauce, cooking wine, sugar with fried; can also be cooked and picked out of the snail meat, can be mixed, can be drunk, can be bad, can be choked, no suitable. If the food method is appropriate, can really be called? A flavor of snail a thousand interesting, delicious wine are not as good as? The first thing you need to do is to get your hands on some of the most popular products in the world.

wine

Ancient people believe that the water at the time of the Qingming water is light and clear on the line, the water quality at this time is the best, it is desirable to store more. At this time, the water is particularly suitable for making sweet wine, to glutinous rice soaked in water for about a day out, amalgamated steamed and cooled, and then put in a bowl to add wine song cover tightly, if the temperature is suitable for fast less than a week to get sweet wine, white and delicate color, add rose pickled sugar flavor is very fragrant. The Yangtze River Valley is very common to eat wine, mash, wine lees are also this thing.

How to make wine

Wine, also known as glutinous rice wine, rice wine, mash, is a traditional fermented food, has been used for more than two thousand years. The main raw material of wine wine is rice, glutinous rice, natural microorganisms, pure wine fermentation, containing more than 40% glucose, rich in vitamins, amino acids and other nutrients, there are vitality and blood, vitality and menstruation, blood and blood and the efficacy of moistening the lungs. After brewing, the taste is sweet and mellow, and the nutrients are more easily absorbed by the body, which can stimulate the secretion of digestive glands, enhance appetite, help digestion, refresh and relieve fatigue, quench thirst and eliminate summer heat, promote blood circulation, and moisturize the skin. It is a good product for the middle-aged and old people, pregnant women and weak people to replenish qi and nourish blood, and can be consumed all year round.

Specific. Production methods are as follows:

Special instructions: the container used to make rice wine (do not use plastic containers) must be clean, never oil, hands must be clean.

Preparation of materials:

1, according to the size of the fermentation container and the amount of rice used for fermentation of the liquor song to determine the amount of rice. Generally a bag of sweet wine quartz can do 3 pounds of glutinous rice at a time, now 2.5 pounds of glutinous rice as an example;

2, half a packet of wine brewing wine quartz (5 grams);

The production process:

First, wash the rice: generally wash 3-5 times, wash off the dust, and try to make the water look refreshing.

Second, soak the rice: wash the rice into the water submerged soak. Summer soak 5 hours, winter soak 10-20 hours; soak until the hand can be crushed into powder. The purpose of soaking is to let the rice absorb enough water and cooked more thoroughly in the steam. After soaking well, fish out and drain water.

Three, steamed rice: fishing out glutinous rice drained water. In the steam frame on the gauze, and then the glutinous rice into the flat. Put the rice into the steamer. Open fire water to boiling steam and then steam 20 minutes off the fire, the rice can not be steamed too raw, can not steam too bad so as not to affect the late fermentation of rice. (Be sure to steam the rice steamed through. There is no steamer, you can use the rice cooker to cook the rice, but this does not come out of the steam out of the effect is good, is a last resort method).

Fourth, glutinous rice steamed through, poured in the container can be drained and spread, with more cool water from the glutinous rice dripping down the filter (recommended the use of cool water or bottled water), so that the glutinous rice dripping scattered leaching cold (the purpose is to not let the glutinous rice sticky together, after making it out will be better, leaching cold is not completely cold, yo, to retain a certain degree of temperature, the best hand touch warm).

V. Steam the cooled glutinous rice scooped into a ceramic or glass container, the wine into the rice sprinkled with rice mixed evenly. You can also use a little bit of warm water to dissolve the wine into the rice, and then pour into the rice, mixed more evenly (mixed evenly in order to be more conducive to fermentation). Then, smooth out the rice and make a dimple in the center of the rice to observe the fermentation, and finally pour a bowl of water evenly over the rice. Cover the lid or wrap the mouth with plastic wrap, and wrap the outside with insulating material (such as a quilt or something) and put it in a warm place for fermentation, the temperature should generally be between 30 ℃ and 32 ℃, and it is usually ready to eat in 36 to 40 hours. Note: Try not to move the wine before it is ready. Midway through the fermentation, you can use your hand to feel whether the outer wall of the container is hot, hot is a good phenomenon, the fermentation process temperature is the most important part of the process, generally maintained between 30 ℃ ~ 32 ℃, you can put it on the side of the heater, or then put a hot water bag on the side of the container, halfway through the hot water can be exchanged. Just leave it for 24 to 48 hours. During the fermentation process, it is best to reach into the quilt to measure the temperature, if it is too hot inside, remove the quilt to dry for a while, otherwise the wine will be acidic when it is ready. Too high a temperature and too long a fermentation time will cause the wine to become sour. There is also the phenomenon of long white hairs in the production, the reasons are: 1, the temperature is too high leading to abnormal fermentation; 2, another reason is that the amount of wine quartz is not enough so that the glutinous rice is not well fermented leading to long white hairs. So it is recommended that the first time inexperienced friends to do when the wine can be appropriate than the original proportion of more than a little bit. Fermentation time is up, open the lid to see, if the hole dug in the middle of the half dimple wine wine juice, immediately removed, this time can be eaten, but the flavor is not good, to be stored at room temperature for two or three days can be eaten. If there is no juice in the dimple no matter how long it takes, that is to say, your sake brew has failed. If you can't finish the finished rice wine for a while, heat it in the microwave for a few minutes to kill the yeast. This will keep the flavor stable.

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