What are the cold foods in Tomb-Sweeping Day recorded in the literature?

In the Book of Qi Yao Min, Jia Sixie of the Northern Wei Dynasty introduced a kind of cold food called "cold food" from Tomb-Sweeping Day. In fact, it is a kind of sweet bread. "Mix the water and honey. If there is no honey, cook the juice with jujube. Cattle and sheep cream is also available. It is also good to make cakes with cow and goat milk, which is crisp and beautiful. " This is also a cold food, which tastes sweet and crisp.

Lu Yao of the Eastern Jin Dynasty recorded the custom of Bingzhou in "Zhong Ye Ji", saying: After the winter of the solstice, the fire was pushed away by the intermediary for 150 days, and the porridge was cooked for three days, but China thought it was cold food.

The Chronicle of Jingchu written by Liang Chaozong in the Southern and Northern Dynasties (a collection of notes recording the stories of the four seasons in ancient Chu) also records: Sun Chu pushed the cloud of offering sacrifices: "There are two bowls of breast cheese. Today's cold food is apricot cheese porridge, which is its kind.

According to the book Qi Yaomin written by Jia Sixie, an agronomist in the Northern and Southern Dynasties, boiled cheese is porridge.

According to the Records of the Three Kingdoms written by Qiu Yue, a scholar of Xuanzong in the Tang Dynasty, Daniel lee, a native of Yecheng, persuaded people to collect barley extensively with his own capital during the Cold Food Festival and transport it to Jinyang by car so as to sell it at a high price in Jinyang area. Due to the delay in the journey, it was originally Tomb-Sweeping Day's order to go to Jinyang by car, but it was carried back to Yecheng.

According to Cao Cao's Ming Penalty Order, the gentry in Jinyang area had no kindling and cold food for a long time from winter to the future, and the arrival of Daniel lee's barley truck in Tomb-Sweeping Day naturally delayed the opportunity. This story also shows that Jinyang people have the custom of cooking wheat porridge with barley at the Cold Food Festival.

In the Five Dynasties, in addition to the general cold porridge cakes, the custom of making "artistic" eggs was added. Tomb-Sweeping Day's "artistic" eggs can be roughly divided into two types, one is "painting eggs", that is, the eggshells are dyed in various colors, but the colors are different. The other is "carving eggs", which requires superb technology to carve pictures on eggshells. This kind of egg is just for enjoyment.

Chen Jiru's Pearl Picking Boat in the Ming Dynasty was also recorded in the Southern Dynasties: Liang Wudi ate wheat porridge with cold food.