Weifang folk custom

Folkways: Folkways are simple, honest and generous.

Folklore:

1, off-year

The 23rd or 24th of the twelfth lunar month, also known as "off-year", is the day when people worship the kitchen. The folk song "Twenty-three, cantaloupe stick" refers to the custom of offering sacrifices to stoves on the second day of the twelfth lunar month every year. There is a saying that "officials, three people, four boatmen and five" in the off-year period, and Weifang area mostly takes twenty-three as the off-year period. Off-year is the beginning of the whole Spring Festival celebration. There are two main activities: offering sacrifices to stoves and sweeping dust.

2. Steamed steamed buns

After the 23rd of the twelfth lunar month, in many places, every household has to steam steamed buns. Flower buns can be roughly divided into two types: worshipping God and visiting relatives. The former is solemn, while the latter is varied. In particular, I want to be a jujube hill to worship the Kitchen God.

3. High-density paper cutting

Gaomi paper-cutting is one of the three traditional folk arts unique to gaomi city, including window grilles, door notes, wall flowers, ceiling flowers, nose fireworks, patterns, wedding flowers, spring flowers and burial flowers. Its spread is closely related to festivals and customs in Gaomi rural areas. Window grilles, doormats and snuff are hung during the Spring Festival or Lantern Festival.

Extended data

Weifang famous specialty:

1, braised mutton head

Braised sheep's head, also known as Kirin Ding, is the first course of the whole lamb feast. Linqu mutton banquet is a traditional dish. Since its establishment, after careful research by several generations of chefs, it has developed into 100 dishes with different styles and unique tastes.

2. Chickens, ducks and music

Weifang, Shandong, a traditional famous food, is said to have originated in Shanxi and Shaanxi, and then spread to Weifang via Beijing, which evolved from the historical "river leakage". "River leakage" is a kind of noodles made of buckwheat noodles on a river leakage bed with many holes, which is a daily food for farmers.

Weifang people improved this by replacing buckwheat flour with wheat, adding chicken and duck meat, "silly meat" and seeds pickled with small spices, and naming it "Lehe" with homonym. Because the pickled seeds are mainly chickens and ducks, it is named "chicken and duck are happy".