What are the customs of Wenling?

1, make "eight bowls" for ancestor worship.

Wenling traditionally pays attention to making "eight bowls" in July and a half: in Wenling, in July and a half, every family will get together and cook a good table, including pork, dried bamboo shoots, bean sprouts, tofu, taro and cuttlefish.

Step 2 worship ancestors

Eight bowls were placed on the table, incense was inserted, and the prepared money tickets and ingots were lit to worship the ancestors. July and a half means ancestor worship in Wenling. This day, like Tomb-Sweeping Day, is also a day to commemorate the lost relatives.

3. Lift the cake dry blank

In Wenling, on this day, many places have to make dry cakes, commonly known as "dry cakes". Dry cake blank is made of rice flour as raw material, mixed in proportion, then poured with water, kneaded into small particles, sieved, mixed with white sugar (sometimes a layer of brown sugar is sprinkled on a layer of rice flour and covered with a layer of rice flour to form a sugar sandwich layer), and steamed in a steamer.

Before steaming, usually cut strips with a knife or ruler, so that you can eat them in pieces after steaming. The dry cake just out of the pot is soft, waxy and sweet, and can be eaten even after a few days. Although it will become dry and hard, it tastes more fragrant and has a unique flavor.

4, eat cowpea cowpea

In July and a half, a bowl of cowpea (the fourth sound of stone) is also essential. Cowpea, also called cowpea paste, is a special snack in Wenling.

It is made of cooked cowpea and starch (mostly mountain flour, that is, sweet potato flour), and sometimes sliced red dates, peanuts, water chestnut and sesame seeds are added. Cowpea paste is as transparent as jelly when it comes out of the pot, and cowpea and added things are embedded in it, which is full of elasticity, soft and sweet.

5. Steamed tung leaves.

In Wen Qiao, Wugen and other places in the south of Wenling, tung leaves will be cooked in July and a half. This snack is cooked by pouring fermented rice flour paste on tung leaves. Tung leaves fresh from the pot are hot and soft, and their fragrance is fragrant and delicious.