In the Book of Qi Yao Min, Jia Sixie of the Northern Wei Dynasty also introduced a kind of cold food from Tomb-Sweeping Day, called "cooler". In fact, it is a kind of sweet bread. "Mix the water and honey. If there is no honey, cook the juice with jujube. Cattle and sheep cream is also available. It is also good to make cakes with cow and goat milk, which is crisp and beautiful. " This is also a cold food, which tastes sweet and crisp.
In the Eastern Jin Dynasty, Lv Xiang recorded the custom of Bing in "Nakano Ji" and said:
One hundred and fifty days after the winter solstice, the solution pushed off the fire, and the cold food was dry porridge for three days. China thought it was cold food.
In the Northern and Southern Dynasties, Liang Chaozong's Chronicle of Jingchu also recorded:
Sun Chu offered a solution: "There are two bowls of breast cheese and a plate of breast cheese. Today's cold food is apricot cheese porridge, which is its kind.
According to the book Qi Yaomin written by Jia Sixie, an agronomist in the Northern and Southern Dynasties, boiled cheese is porridge.
According to the Records of the Three Kingdoms written by Qiu Yue, a scholar of Xuanzong in the Tang Dynasty, Daniel lee, a native of Yecheng, persuaded people to collect barley extensively with his own capital during the Cold Food Festival and transport it to Jinyang by car so as to sell it at a high price in Jinyang area.
Due to the delay in the journey, it was originally Tomb-Sweeping Day's order to go to Jinyang by car, but it was carried back to Yecheng.
According to Cao Cao's Ming Penalty Order, the gentry in Jinyang area had no kindling and cold food for a long time from winter to the future, and the arrival of Daniel lee's barley truck in Tomb-Sweeping Day naturally delayed the opportunity. This story also shows that Jinyang people have the custom of cooking wheat porridge with barley at the Cold Food Festival.
In the Five Dynasties, in addition to the general cold porridge cakes, the custom of making "artistic" eggs was added. Tomb-Sweeping Day's "artistic" eggs can be roughly divided into two types, one is "painting eggs", that is, the eggshells are dyed in various colors, but the colors are different.
The other is "carving eggs", which requires superb technology to carve pictures on eggshells. This kind of egg is just for enjoyment.
Pearl boats in Chen Jiru in the Ming Dynasty were also recorded in the Southern Dynasties:
Liang Wudi cold food for porridge.
Porridge, also called rice, is a sticky food cooked with rice, millet or corn. According to Luo Tianyi, a doctor in Yuan Dynasty, in his book Bao Jian, the porridge made of japonica rice and millet is light in smell and cloudy in the yang, so it is light and comfortable, which can facilitate urination.
The ancients highly praised the health care function of porridge. In the hometown of longevity, many elderly people have cured stomach pain, insomnia and constipation by insisting on drinking porridge in the morning and evening. This is the principle that grains can cure diseases. Eating porridge not only saves time, but also tastes delicious. It's great to have a sleep after eating porridge. People say that porridge has great benefits. There are many kinds of cold porridge, and Luoyang people also have the custom of eating peach blossom porridge and plum blossom porridge. The specific method is to collect the fallen petals, wash them, add water to cook porridge, wait until the porridge is cooked, then put the petals into the pot and roll them to eat.
In addition, there is a kind of winter ling porridge, which is a high-grade food in the Cold Food Festival and is difficult for ordinary people to enjoy. In the old society, merchants monopolized this famous food every holiday, and the cold food festival monopolized food, and it was essential to make porridge in winter. At that time, the law stipulated that on New Year's Day, Cold Food Festival and winter solstice, food should be specially provided to North Korean officials who had the ceremony of drinking and having fun.
Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. Xunzi was called a cooler in ancient times. It is a fried noodle food made of glutinous rice flour and twist. It tastes crisp and delicate, and it tastes excellent.
Jia Sixie, a famous agronomist in the Northern Wei Dynasty, recorded in detail the methods of making coolers in the Three Kingdoms, the Jin Dynasty and the Southern and Northern Dynasties in the Book of Qi Yao Min.
The appellations of Xunzi in past dynasties also included Zan, thin ring cake and twisted head. It is made by kneading dough with water, rolling into thin strips, rolling into rings and frying. Because of its crisp and sweet taste, it has gradually become a daily snack for our people.
In Anhui, during festivals, "hairpin" is used to worship ancestors and give gifts to each other. Hui and Dongxiang people also make prickly heat, and the ingredients and practices are different from those of Han people. Later, prickly heat, which was popular in Han areas, was also different between the north and the south: the prickly heat in the north was large, mainly wheat flour; Southern prickly heat is ok, mostly rice noodles.
In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in Uygur, Dongxiang, Naxi and Ningxia Hui Autonomous Region.
For cold food utensils, the usual explanation is that the ancients ate cold food and did not move fireworks in the morning and evening, so they could only eat cold food. Eating cold food is not good for people's stomach, and it is not as easy to store as fried food, nor does it hurt the stomach. Therefore, people fry some ring-shaped pasta in advance as a fast food during cold food.
Since it is only available at the Cold Food Festival, it is called "cold utensils". This explanation is not necessarily reliable, but there is no more reliable explanation at present. Jia Sixie talked about cold food in Qi Yao Min Shu, which shows that cold food has become a popular food in Jin Dynasty.
China's famous folk jiaozi are: Hengshui jiaozi, Jining jiaozi, Xuzhou jiaozi, Huai 'an Tea jiaozi, Homecoming jiaozi, Ant jiaozi and so on.
Northwest people have the habit of eating prickly heat, which is called returning home. Under normal circumstances, the Han people here will choose to pack jiaozi at the end of the twelfth lunar month, entertain guests during the Chinese New Year and eat before dinner. People of some ethnic minorities, such as Hui and Salar, regard prickly heat as the main pasta to entertain guests when celebrating traditional Eid al-Adha, Eid al-Adha, holy days and weddings, funerals and festive activities every year.
Hemp coat is the color of Huang Liang, crisp and sweet. During the Spring Festival, some Han families also invited skilled neighbors of ethnic minorities to help them make oil jiaozi to entertain their brothers and ethnic guests. It can be seen that oil dumplings have become a favorite food for people of all ethnic groups.
The most common way to eat prickly heat is to roll it with steamed bread. Steamed buns are different from single cakes in the north and pancakes in many places. As a unique pasta in Xuzhou, steamed stuffed bun has a history of more than 2000 years.