What food does Sichuan Tomb-Sweeping Day eat?

During my stay in Tomb-Sweeping Day, there are many seasonal foods all over the country, such as crispy jiaozi, soft waxy jiaozi, green and clear jiaozi, and exquisite steamed buns. So what traditional seasonal dishes do Sichuanese eat in Tomb-Sweeping Day? Let Lao Huang Li introduce you.

Artemisia argyi steamed bread says Aigan is also called Qing cuisine, which is a dish that Hakka Tomb-Sweeping Day wants to eat. Edible mugwort is only available in spring. The part to be eaten is just sprouted buds, pink and green, with fine fluff, covered with clear dew and mixed with the fragrance of yuan leaves.

People cut the collected mugwort leaves into small pieces, stir them with flour, and then fry them, and then make mugwort steamed bread, which is not greasy and fragrant. Artemisia argyi steamed buns can still be eaten in Chengdu and surrounding ancient towns, and are deeply loved by Chengdu people and foreign tourists.

Yeer Ba Yeer Ba is a traditional snack in Chengdu. It is made of glutinous rice flour bread with soft sweet stuffing or fresh meat with salty stuffing, wrapped with fresh orange leaves and steamed by fire. Ye, also known as Ye, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan.

Qingming jiaozi Qingming jiaozi usually eats in Tomb-Sweeping Day. Oil green as jade, waxy and soft, fragrant, sweet but not greasy, fat but not full. This is similar to Yong ying in Jiangsu and Zhejiang provinces, but the difference is that Chengdu people use a kind of wild vegetable called "cotton grass". Jiaozi steamed with cotton grass and rice flour or glutinous rice flour is fragrant and full. That's the man who took Kaminooji when someone was going on a long trip.

Sichuanese not only make green powder balls with the juice made of wheat straw, but also make balls with fried rice, and thread them with big or small threads, which is called "happy balls". In the old society, the "Happy Group" was sold from the north gate of Chengdu to the "Happy Temple". There is a poem in Miancheng Zhi Zhu Ci in the Qing Dynasty: "There are music groups in front of the' Happy Temple', and you are worried about buying food in the spring suburbs. Village drama is more beautiful than Jinsheng, and many people are drunk. "

Qingming snail Qingming snail is a snail, not a snail. Tomb-Sweeping Day is the best season to eat snails. At this time, the snails are plump, and there is a saying that "Qingming snails are as fat as geese" and "Qingming snails top geese".

People who can't afford to buy geese before, touch a pot of snails in the river pond, keep them in clear water for two days, then cut off the tail, add some onions, ginger and peppers and cook them, which is a good dish. Some are cooked with pickles, which are light and refreshing and delicious. Some are cooked, and snails are fried with leeks, which is a delicious food that you can't bear to lose when you hit your mouth.

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