What traditional food does Liulin Tomb-Sweeping Day eat?

Traditional foods in Tomb-Sweeping Day, Liulin County are: cold dishes, braised dishes, food stalls, soft buns, oil cakes and so on.

The spreading method is to ferment millet or yellow rice flour with water into dough, dilute it with alkali into paste, and spread it on an oil pan with a copper spoon until it is cooked. It is folded into two layers like a fan. The inside is white and the outside is brown. It tastes sweet and soft. It is a traditional local dish. The tool is autocratic frying.

Liulin county belongs to a mixed area of ethnic minorities, and there are 32 ethnic minorities in the county.

In Tomb-Sweeping Day and Liulin, there is a folk custom of making dough to push the throat. The materials are fermented with white flour and kneaded with alkali into birds, finches and zodiac animals, which are collectively called swallows. After Yan Yan came out of the cage, she tied it to a string of wild jujube needles and hung it in the room, symbolizing that the finch and her son were burned to death in Mianshan. Or wear them in a string with red dates in the middle (which is easier to dry) and hang them on the inner wall of the house.

"Zitui" is a kind of dough sculpture offering. Beishan is as small as a peach, and Chengchuan and Nanshan are triangular steamed buns. One or several red dates are rolled in it, just like the noodles pushed by Yan Yan's memorial meson.

Mengmen "cooking": it is an economical snack, and cooking is very convenient. In layman's terms, it is called tofu cake. Similar to the "mutton paomo" in Shaanxi across a river. Put it in the pot for a while, pour a few drops of sesame oil into the bowl and serve.