What to eat at Qingming Festival in Jiangnan area?

1, ai met

Ai met is Guangdong Province, Hakka region of the Qingming Festival of the unique seasonal snacks, belonging to the Hakka cuisine, "met" for the Hakka dialect of all kinds of glutinous rice, sticky rice cakes, such as radish met, fairy met, ai met, is one of the Qingming met, made of sticky rice flour, glutinous rice flour, mugwort and so on.

2, Ye'erba

Ye'erba, is a traditional snack specializing in the Sichuan region. It is the traditional food for the Qingming Festival in western Sichuan and the Spring Festival in southern Sichuan. Ye'erba has different names and characteristics in different regions. In Chongzhou and other places, it is also called Ai Bun. In Zigong, Yibin, Luzhou in southern Sichuan and Zhaotong and Zunyi in Yunnan and Guizhou, it is called Pig's Bun.

3, Zi Push Bun

Zi Push Bun, also known as the old bun, the Qingming Festival traditional food, a weight of about a catty, with a comb, scissors, awl, tweezers, and other tools, as well as red beans, black beans, pepper seeds and food coloring, carefully pinched out of the "Zi Push Bun", wrapped in eggs or jujubes, pinched with a top, surrounded by pasted flowers. The top is made of eggs or red dates, and the top is made with a top, surrounded by pasted flour flowers. Noodles are small buns shaped like swallows, worms, snakes, rabbits, or the Four Treasures of the Scholar's House, and are steamed over a high flame.

4. Warm Mushroom Buns

Warm Mushroom Buns are the delicacies made by rural families on the traditional day of "Ching Ming" in Jiangle and Taining counties every year to honor the God of the land and pray for a good harvest. On this day, friends and relatives from near and far have been to taste each other, this custom has been passed down to the present day.

5, green dumplings

Green dumplings is a traditional snack specialties of the Jiangnan region, green, with the juice of mugwort mixed into the glutinous rice flour, and then wrapped into the bean paste filling or lotus seed paste, not too sweet and not greasy, with a light but long-lasting fragrance.