Article 1: Traditional cuisines from all over Tomb-Sweeping Day.
1, Purple-legged Swallow Among the festive foods in the north, there is a purple-legged swallow named after mesotui. In the Song Dynasty, people made swallows out of flour and jujube paste, strung them with wicker and hung them on the door to summon the soul of meson push, so they called them Zituiyan. Yulin in northern Shaanxi and Tomb-Sweeping Day in Yan 'an push steamed buns, also called old steamed buns, which are as big as half a catty to a catty like the helmets of ancient military commanders. Eggs or red dates are wrapped inside, with a top and flowers on the top. Flower cotton is a Four Treasures of the Study made of swallows, insects, snakes, rabbits or flour. This is for men. And women eat long shuttle buns, and unmarried women eat ground buns. Children eat noodles such as swallows, snakes and tigers, and boys like tiger buns best. This custom is still circulating today.
2. Communist Youth League
Among the seasonal foods in the south, eating green balls from Jiangsu and Zhejiang is very distinctive. According to legend, Li Xiucheng of the Taiping Heavenly Kingdom was chased by the Qing army, so he dressed up as a farmer to drive cattle and plow the fields, only to escape the pursuit of the Qing army. But the Qing soldiers set up troops in the village to search. He couldn't go into the village, but he was so hungry that he asked Zhang San, a villager, to find him food. When Zhang San saw a brainwave of wormwood, he boiled wormwood, added glutinous rice, steamed green dumplings and gave them to Li Xiucheng. Cai Li is full. When it spread, it became a new food in the Qingming Festival. Later, there were many ways to make it, and it was more delicious. In Jiangsu and Zhejiang provinces, Qingming often eats red disasters.
Step 3 wet the cake
Eating wet cakes in southern Fujian is also called spring rolls and spring cakes. The method is to cut green vegetables such as bean sprouts, leeks, celery, carrots, dried beans, shredded pork and so on. As a filling, powder such as sugar powder and seaweed crisp is sprinkled and rolled into a tube.
Step 4 spread seeds
The real name of cold weapon originated in Wei and Jin Dynasties. Sprinkling seeds is fried pasta, which is crisp and delicious, and some sesame seeds are better. In Qi Shu Yao Min, it is said that this is a kind of rice cake. This kind of food still exists among Uighurs and Hui people in the south, north and northwest.
5. Qingming snail
In the south, snails were the most plump before breeding in Tomb-Sweeping Day, which is known as "a snail is worth a goose in Tomb-Sweeping Day". Eating snail meat in Tomb-Sweeping Day is called picking green. After eating, throw the snail shell on the roof, saying that the rolling sound energy scared away the mice and was convenient for sericulture. You can stir-fry with shells, or you can cook and pick out snail meat for cold salad or stir-fry.
Step 6 save eggs
Eating eggs in Tomb-Sweeping Day is called saving eggs. There are generally two kinds of eggs: one is egg painting, in which eggs and duck eggs are cooked, and madder juice is used as dye to depict flowers on eggshells. A few days later, when the eggshell was peeled off, blue flower patterns appeared on the protein, which was really beautiful. The other is egg carving, in which eggs and duck eggs are cooked, then a pattern is drawn on the eggshell with a pen, then the whole egg is hollowed out with a knife, and then the egg white and yolk are taken out in turn. The exquisite degree of its carving is amazing, and it can be eaten and seen.
7. Flower cotton
Making flour flowers is a specialty of women in northern Shaanxi. With their dexterous hands, they can knead fermented white flour into flour flowers of various shapes. Tools are just daily necessities such as combs, scissors, awls and tweezers, and accessories are red beans, black beans, peppers and food pigments. Steamed noodles are lifelike, especially like art treasures, which makes people reluctant to eat them at once.
8. Transparent fruit
Every time I go to Tomb-Sweeping Day, every household has to make a kind of food called Qingming fruit, which is used to sweep graves and worship ancestors. The shape of Qingming fruit is a bit like jiaozi, but its taste is quite different. The epidermis of Qingming fruit is made of a plant called Artemisia argyi, a perennial herb with small yellow flowers and leaves as small as compositae, which are covered with awnings and clusters. Every year before Tomb-Sweeping Day, women come to the fields to pick mugwort leaves in groups of three or five, holding bamboo greens in their hands. Fresh mugwort leaves are piled up in baskets, which is really attractive. After Ai Yecai returned home, he began the complicated process of making Qing Guo. A woman is like a masseur. Green absinthe turns into delicious transparent fruit in the blink of an eye.
Chapter II Traditional Foods in Different Places of Tomb-Sweeping Day
Tuanzi: Shanghainese have the custom of eating dumplings around Tomb-Sweeping Day, which can be traced back to the Zhou Dynasty more than 2,000 years ago. Youth League is a kind of green cake group made of grass head juice, which is made by mixing tender wormwood and Muggle grass (there are generally three kinds of wild vegetables used in youth league: Hu Cai, Ai Ye and Qu Qu). The soaked mud cucumber is green in color, which used to be common, but now it is rare. Put it into a large pot, add lime and steam it, remove the lime water, and knead it into glutinous rice flour to make a bright green jiaozi. At present, the main body of green dough is glutinous rice flour, mixed with green wormwood (grass head juice) to make green cake dough, usually with bean paste or sesame stuffing. Keep the habit of cold food when eating. For Shanghainese, the Youth League is an indispensable offering for Tomb-Sweeping Day to worship his ancestors.
Lotus root: Residents in Tomb-Sweeping Day, Shanghai, Jiangsu and Zhejiang all have the habit of eating lotus root. Eating lotus root is good for silkworm babies to spin silk. Lotus root, which means to break the silk, expresses the memory of ancestors and deceased relatives, and is also one of the dishes for ancestor worship.
Peach Blossom Porridge: Some people in Shanghai, Tomb-Sweeping Day, love peach blossom porridge. Qingming is the most prosperous time for peach blossoms, and it is also a time to mourn the past. There is a kind of "Peach Blossom Porridge" in the popular Qingming custom. There is such a lyric in Confucius' Peach Blossom Fan Sending Fan in Qing Dynasty: "On March 3, Liulang arrived, hand in hand to build the building, and the peach blossom porridge was full." This was originally the food of the Han nationality's "Cold Food Festival" in Tang Dynasty. Because the dates of Tomb-Sweeping Day and Cold Food Festival are similar, eating "Peach Blossom Porridge" has become a custom in Tomb-Sweeping Day.
Among all the special foods in the Cold Food Festival, peach blossom porridge is favored by people, which is inseparable from the beautiful meaning represented by peach blossom. The raw materials and methods of peach blossom porridge are very simple. The raw materials are peach blossom, japonica rice and brown sugar, and can also be replaced by rock sugar. Boil japonica rice into porridge first, then add a few grams of peach petals, and finally add rock sugar until it dissolves. Authentic peach porridge uses fresh peach petals.
Purple bamboo shoot tea: Eating peach blossom porridge and purple bamboo shoot tea in Tomb-Sweeping Day is an old custom in Shanghai, as well as the custom of offering sacrifices to the altar and welcoming the city god to visit the city. Purple bamboo shoot tea, also known as Huzhou purple bamboo shoot and Changxing purple bamboo shoot, is a traditional famous tea in China and produced in Changxing County, Zhejiang Province. It became famous as early as 1200. Because of the exquisite tea-making technology, the tea buds are tender, the color is purple, and it looks like bamboo shoots, so it is named purple bamboo shoot tea.
Picking one bud and one leaf or one bud and two leaves from Qingming to Grain Rain every year, and its production goes through the processes of spreading, deactivating enzymes, sorting, spreading, cooling, primary sun drying and secondary sun drying. The tea buds and tea leaves are held together like bamboo shoots; The superior tea buds are tender and the leaves are slightly spread, which looks like orchids. After brewing, the tea soup is clear and bright, with blue color, fresh taste and faint orchid fragrance.
Misgurnus anguillicaudatus: Jiangnan has the custom of eating fresh river water before Qingming. Speaking of the most beautiful umami flavor in spring, I'm afraid there are many controversies about vegetarian dishes, but the title of "the first freshness in spring" in meat products deserves to belong to snakehead, one of the three delicious foods in the Yangtze River. Southerners, especially Shanghainese, are very particular about the time to eat snakehead. Eating mandarin fish takes Qingming as the dividing line, and before Qingming is the season. Qingming is already the "tail season" for eating bream, and the time is very short.
There are many ways to eat snakehead, such as steaming, carving and so on. The bream is delicious, but the method is simple. Shredded onion and ginger, with soy sauce and salt, can be stewed, and there is nothing particular about big dishes. Steamed snakehead, fresh and tender, is contained in the mouth, and the delicious taste echoes between the teeth for a long time.
The third part is the traditional food in different parts of Tomb-Sweeping Day.
1, Fuzhou Qingming Fruit "Bobo Fruit" in Fuzhou, also known as "Qingming Fruit". There is a grass in the raw material. Fuzhou people's name is Bobgrass, also known as Echinacea purpurea, and Chinese medicine is Pulsatilla chinensis. It is a wild plant that grows in winter farmland and wasteland, with white flowers at the end of the core and white fibers on the buds and branches. After picking from the ground, pick the core leaves and cook them in a pot. Drain the astringent water and mash it in a stone mortar. Then the glutinous rice flour is mixed and kneaded into a ball and used as a shell. Then divide the lump into small pieces, knead it into round cakes, and put it on banana leaves to steam or fry it in a steamer.
2, Putian Qingming turtle
When you come to Tomb-Sweeping Day from all over Puxian, Fujian, anyone who is in a foreign land should try to go back to his hometown to worship his ancestors and sweep the grave. In addition to vegetarian dishes, fruit boxes, wine and money for burning incense, every household has to grind glutinous rice and "rat grass" (Qingming grass) into powder and steam "Qingming turtle", which is called "Qingming turtle" because it looks like a turtle.
"Qingming turtle" is a unique holiday fruit in Puxian area. The skin is made of glutinous rice and Qingming grass mixed with warm water. Cook red mung beans or dried sweet potatoes, fill them with sugar, print them in turtle-shaped wooden molds, and steam them in a steamer. The finished product is light black, tough, fragrant, delicious and complementary, which is a very distinctive product of Puxian. On that day in Tomb-Sweeping Day, people prepared sacrifices such as wine, fruit and "Qingming turtle" to go up the mountain to pay homage to the grave.
3. Black glutinous rice
Black rice is also called black rice. On the third day of March every year, she people cook black rice and give it to relatives and friends of the Han nationality. Over time, the local Han people also have the custom of eating black rice in Tomb-Sweeping Day. Especially in Kurong County, people sacrifice "black rice" every year.
Black rice of She nationality is a green food suitable for men, women and children all year round. It is made from the green leaves of natural black rice trees (also known as black rice trees) and has the functions of invigorating spleen, stomach and eliminating dampness.
"Black rice" is black and fragrant, and has a unique flavor. The "black glutinous rice" is not very beautiful in appearance, and the color is dark, but the smell of rice is different from ordinary glutinous rice.
During the Qingming Festival, most places in eastern Fujian, both urban and rural, have the custom of eating pickled mustard tuber. It is said that eating mustard rice mixed with rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles for ancestors on March 3. Moreover, during this period, in many urban and rural areas in eastern Fujian, you can also eat a kind of food with the characteristics of eastern Fujian, that is, spring chrysanthemum and golden cherry blossoms are mixed into ground rice slurry and baked into seasonal snacks, which is quite rural.
Step 4 wet the cake
Spring cakes, also known as spring rolls and pancakes, are well-known auspicious folk foods in southern Fujian and Taiwan Province Province. Every year on the third day of the third lunar month and around Tomb-Sweeping Day, people in Fujian and Taiwan like to eat spring cakes, which has become a folk food custom in Fujian and Taiwan, and is also a witness to similar customs in Fujian and Taiwan.
5, Longyan Ai Yi
Wormwood can be regarded as a common ingredient on Hakka table. Every spring, clumps of wormwood grow by the water in the field, and the green leaves spiral up, which is as lovely as a pagoda. At this time, women will pick it, go home and steam it, then mix it with wormwood leaves and mash it into rice paste, wrap some peanuts or sesame seeds in the middle, and steam it in a pot, which will become the famous Hakka food "Ai Ai".
Aquinas has a strong smell, which is not acceptable to everyone. If you don't like it, you can put less folium Artemisiae Argyi when you make it, so it will be fragrant and have a unique sweetness, which will make people's appetite open.