What are the traditional foods of Qingming Festival?

Traditional food of Qingming Festival a

1. Green dumplings

Qingming Festival in the south of the Yangtze River with the custom of eating green dumplings. The green dumplings are made from a wild plant called "Pulp Wheatgrass" which is pounded and squeezed out of the juice, which is then used to mix and knead with dried, water-ground pure glutinous rice flour, and then the dumplings begin to be made. The filling of the dumplings is made of fine sweetened bean paste, and a small piece of sweetened lard is added to the filling. After the dumplings are made, they are steamed in a cage, and when they come out of the cage, the cooked vegetable oil is evenly brushed on the surface of the dumplings with a brush, and this is the end of the process.

2. Eggs

Folk custom believes that eating an egg on Qingming Festival, a whole year have good health. Qingming Festival to eat eggs its origin is the pre-Qin era in some areas of the custom of banning fire, multi-day ban on fire and cold food, hard-boiled eggs is to spend this period of food reserves.

3. Warm Mushroom Buns

Warm Mushroom Buns are a traditional specialty of Taining. The raw material of warm mushrooms is scientifically named sage, also called Buddha's ear grass, locally known as warm mushroom grass. Every year on the eve of the Ching Ming Festival, the fields are full of sagebrush, hairy, fresh and tender, it is a good time to pick, but also a good season to make warm mushroom buns.

4. Zi Push Bun

"Zi Push Bun", also known as the old bun, similar to the helmet of the ancient military generals, weighing about 250-500 grams. It is filled with eggs or dates and has a top. The top is surrounded by a flower. Flower is a small bun molded in the shape of swallows, insects, snakes, rabbits, or the Four Treasures of the Scholar's House.

5. Thin Cakes

Xiamen folk proverbs say "Thin Cakes for Qingming", which means that after sweeping the graves on Qingming Day, the family should get together to wrap thin cakes and eat them.

6. Park Seed Kuey Teow

To make Park Seed Kuey Teow, the leaves and fruits of the Park Seed Tree (kernel) are firstly pounded, and the rice is pounded into powder, and then fermented and then mixed with sugar, and then finally steamed with a pottery model or a plum blossom model. Generally, there are two types of steamed rice kuey teow, the plum blossom type and the peach type, and there is also the bowl-fermented peach type. The steamed kuey teow is grass-green in color, with a big grin on its face, which always gives people a beautiful feeling of spring. The kuey teow is light green in color and sweet in taste, and it is said that eating it can relieve accumulated heat and remove diseases.

7. Ching Ming Rice

On the eve of the Ching Ming Festival, every family collects a variety of herbs from the wild for food and uses them to make Ching Ming Rebel.

8. jujube cake

jujube cake, also known as "Zi push cake", some places in the north of the fermentation of bad flour, folder jujube steamed. They are also accustomed to the date cake made of swallow-shaped, strung with willow hanging on the door, can be eaten cold, in order to commemorate the noble qualities of jiezi push not to seek fame and fortune.

9. mustard rice

Ching Ming Festival, east of Fujian, both urban and rural, most have eaten mustard food custom. It is said that every year on February 2 ate with mustard and rice mixed cooking "mustard rice" can not grow scabies all year round. There are also in March 3, boiled loach noodles ancestor sent custom.

10. green onions and egg cakes

Qingming Festival, Qingdao, many people have to eat green onions and egg cakes, meaning smart and clever, this custom has been continued to this day.

11. Deep-fried noodle cakes

It is a custom to eat deep-fried noodle cakes in Qingming Festival in the north and south of China. "Deep-fried noodle cake is a crispy and exquisite food, which was called "cold utensils" in ancient times.

12. Ai Zhi Know

There is an old saying among the Hakka people that "if you eat Ai Zhi before and after the Qingming Festival, you won't be sick all the year round". Ai Wei is a traditional snack for Hakka people during the Ching Ming Festival.

Traditional food of Qingming Festival Part II

Traditional cold food of Qingming Festival: green essence rice

Also known as Wu-mi rice, cooked with glutinous rice dyed in the sap of the Wu-mi tree method, the color of the rice is green. Green rice was originally a folk food, the Tang Dynasty that is. Jiangsu Yixing, Liyang, Jintan, Nanjing and the rural areas around the southern Anhui Province, whenever the first eight days of the fourth month of the Chinese calendar, there are many people with the leaves of the Wuyi tree to cook rice, has become a custom. It has become a customary practice. It is one of the foods for the Cold Food Festival.

Ingredients: 500 grams of glutinous rice, 50 grams of southern candle leaves.

Practice: the glutinous rice washed and standby; South Candle leaves washed and added 500 ml of water, cook for half an hour, remove the leaf residue to take the juice to cook the glutinous rice, cooked over a gentle fire for about 2 hours, to be black, cooked and rotten can be eaten.

Functions: tonic spleen and kidney, cough, tranquility, eyesight, hair, suitable for the weak dietary supplement.

Traditional cold food of Qingming Festival: cold food porridge

"Cold Food Porridge" originated from the Cold Food Festival (one of the ancient festivals, one day before the Qingming Festival), which was held in the Spring and Autumn period, when the Duke of Jin, Chong Er, paid tribute to the meritorious minister, Jie Zi Tui, on the day of the burning of his body. Due to the cold food festival and Qingming Festival is similar, and later people will be fused into a festival, derived from the Qingming ancestor and grave customs and passed down, during the festival, the people are not allowed to move the fireworks, you need to prepare wheat congee and other cold food, to commemorate the occasion. The cold food congee is the festival food that has been passed down from the cold food festival.

Ingredients: 5 grams of white plum blossoms, 80 grams of round-grained rice.

Practice: Boil the round-grained rice into porridge, then add the white plum blossoms, boil for two or three minutes, eat a bowl of each meal, can eat three or five days.

Functions: plum blossom is flat, can soothe the liver, stimulate the appetite. The effect is quite good when consumed by people with reduced appetite, and healthy people consume it to increase their energy.

Traditional cold food of Qingming Festival: caramel

Caramel is a sugar food made from fermented saccharification of grains such as rice, barley, wheat, corn or maize, which was the special food for cold food festival in ancient times. "There is no cold food overseas, and no molasses is seen in spring", "There is no molasses for cold food in the city far away", "The xiao sound blows warmly to sell molasses day", "The congee is fragrant with molasses and white apricot blossom days "...... It is easy to see from the many poems mentioning molasses that there must be molasses food for the cold food festival in ancient times, and without molasses, it is not called the cold food festival at all.

Ingredients: a small amount of sorghum, a small amount of rice, a small amount of barley, a small amount of corn, a small amount of corn.

Method: Ferment the above ingredients.

Functions: sweet flavor, warm nature. It can tonify the middle and slow down the urgency, moisturize the lungs and stop coughing, and detoxify the body.

Traditional cold food of Qingming Festival: apricot cheese

Also known as almond tea, another high-grade food in the cold food festival, the Eastern Jin Dynasty Sun Chu sacrificed to Jiezhi push the food in the apricot cheese. According to the book of Yuan Turtle, the five generations after the Zhou Guangshunyuan year, the emperor Guo Wei had made the imperial approval announced the ministers, meaning that some of the local specialties taken from the people's homes, not to avoid the labor, rate more waste, do not enter the service in the future. Among the specialties listed in the tribute is listed in the Huaizhou production of cold food almonds.

Ingredients: almonds, sugar cinnamon, rice, glutinous rice, sugar.

Practice: rice, glutinous rice mixed together and washed, soaked in cool water for 2 hours; almonds soaked in warm water for 15 minutes to take out, rubbed off the yellow skin, washed and rice, glutinous rice together with 250 grams of cool water into a thin paste; cool water into the pot, with a strong fire to boil, will be the thin paste poured into the pot, boiled for 5 minutes that is into the almond tea, and then scooped into a bucket of heat preservation. When consumed, the almond tea into a bowl, put sugar and sugar cinnamon juice can be.

Functions: can prevent skin aging, prevent pigmentation and butterfly spot formation, especially selenium and zinc can promote skin activity, maintain youth, delay skin aging.

Extended reading: the significance of eating eggs at Qingming Festival

In the twenty-four seasons of the "Qingming", China's folk have the Qingming Festival to eat eggs, touch the eggs of the customs of the Qingming Festival, every time to the Qingming, there are always a few children are willing to touch the eggs, touching the eggs is to put the eggs of the Qingming Festival, and the eggs of the Qingming Festival, the Qingming Festival is to eat eggs, touching the eggs of the Qingming Festival. Eggs, touching the egg is the two eggs together, pinch each other to see who can pinch each other's eggs broken. Because you can't eat hot food, this game has become a favorite of children.

If you want to explore the symbolism of the Qingming Festival to eat eggs, eggs, which should also be sent to the people for the fear of life, fertility.

According to experts, the custom of eating eggs at Qingming has a history of thousands of years.

According to experts, eating eggs originated from the ancient festival. People seeking children for marriage, will be a variety of poultry eggs such as eggs, duck eggs, bird eggs, etc. cooked and coated with a variety of colors, called "colorful eggs", they came to the river colorful eggs thrown into the river, downstream, and so on in the downstream of the people to fight for fishing, peeling and eating, eating can be conceived. Eggs are now eaten on Qingming Festival to symbolize the fullness of the circle. In some areas of the countryside, there is also the custom of "bumping eggs" between children. If we want to explore the symbolism of eating eggs and bumping eggs in Qingming Festival, it should also imply people's reverence and faith in life and fertility. Some regions of China in the Qingming Festival also eat cake, sandwich cake, Qingming dumplings, steamed rice cake, Qingming poi, dry porridge and other various food customs.

Qingming Festival has the custom of eating eggs, and eggs are also very nutritious, not only contains high quality protein, but also rich in vitamins, lecithin, sterols, and calcium, phosphorus, iron and other nutrients.

For hard-boiled eggs, it is generally recommended to cook in cool water for seven or eight minutes, try not to eat half-cooked eggs for a long time, so as not to cause diarrhea and other discomforts, and be sure to eat in moderation.