What are the traditional cuisines in Tomb-Sweeping Day and Tomb-Sweeping Day?

1, Green jiaozi. Tomb-Sweeping Day has the custom of eating green jiaozi. The custom of eating green jiaozi in Tomb-Sweeping Day can be traced back to the Zhou Dynasty more than two thousand years ago. In fact, green jiaozi is made by mashing a wild plant called "wheat straw" and squeezing out juice, then mixing this juice with dry pure glutinous rice flour, and then wrapping it in jiaozi. Its stuffing is made of delicate sugar bean paste. Green jiaozi is soft, fragrant, sweet but not greasy. You can try this traditional food in Tomb-Sweeping Day.

2. Push buns. Purple-legged steamed stuffed bun, also called old steamed stuffed bun, is a traditional food in Tomb-Sweeping Day. A steamed bread weighs about a kilo. With tools such as combs, scissors, awls and tweezers, as well as red beans, black beans, pepper and food pigments, carefully knead into a "steamed bread" with eggs or red dates wrapped in it, with a top and flowers around it. Flower cotton is a kind of dough steamed by fire, which has the shape of a swallow, a bug, a snake, a rabbit or Four Treasures of the Study. It is said that Tomb-Sweeping Day ate steamed buns to commemorate the promotion of mesons by Jin nobles in the Spring and Autumn Period.

3, warm mushroom bag. Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Fuer grass, and the local people call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches, which are hairy, fresh and tender, and it is a good season to pick and make warm mushroom packages. In Taining, the production of warm mushroom buns is somewhat different. Nanying makes warm mushroom buns, using freshly picked warm mushroom grass as raw materials, which looks like a full moon, similar to steamed bread; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like jiaozi. Southern films are usually eaten on the eve of Tomb-Sweeping Day, and there are not many rules for the sake of fresh taste.

4. Qingming snail. Qingming snail is actually snail and snail. In fact, Tomb-Sweeping Day has a long history of eating snails. Because before and after Tomb-Sweeping Day is actually the best season to eat snails, the snail meat at this time is plump. In fact, the two sayings of "Qingming snail is as fat as a goose" and "Qingming snail is a goose" have also been circulating among the people for a long time. Stir-fried screws are a very simple and delicious dish, and the method is not complicated. You can try to cook this delicious dish yourself.

5, green onions and egg rolls. Many families in Tomb-Sweeping Day and Qingdao eat green onions and egg rolls, which means cleverness. This custom has continued to this day. In addition, in the old days, there were people in Qingdao who wanted to knead dough flowers, called "steamed Xiaoyan" and eat white-flour chicken and eggs. It means that the swallow has come and the real spring has come. On a clear morning, the whole family must eat eggs and white-flour chicken, so as not to get sick because of bright eyes. Many students will bring eggs to their teachers to show their admiration.

6. Chaoshan Park. Puzhi fruit is a traditional snack in Chaoshan, Guangdong. In Tomb-Sweeping Day, every family will make Puzhi fruit to eat. The origin of making Puzhi fruit by Chaoshan people can be traced back to the late Ming and early Qing dynasties. The material used to make this kind of fruit is the leaves of the deciduous tree, Puzhiguo, which grows in Chaoshan. Picking young leaves of Puji fruit, mashing and making. Have you ever tasted the delicious food in Tomb-Sweeping Day?

7. Qingming rice. On the eve of Tomb-Sweeping Day, every family should collect all kinds of edible herbs from the wild and make Tomb-Sweeping Day Rebellion. Commonly used herbs are wormwood, ramie leaves, paederia scandens, Chinese cabbage (white male), shepherd's purse, wolfberry leaves and so on. Cleaning the required medicinal materials, removing stems, cooking, mixing with pre-soaked and filtered glutinous rice (adding appropriate amount of rice), fan into rice balls with a clay pot, add brown sugar, rub evenly, and steam.