The next sentence of making Qingtuan with skillful hands

The next sentence of "Skillfully Made Youth League" is a deep-felt message to the Qingming Festival.

Qingtuan is a traditional snack in the Jiangnan area. It is green in color. It is mixed with mugwort juice into glutinous rice flour, and then wrapped in bean paste filling or lotus paste or sesame. It is sweet but not greasy, with a Light but long-lasting fragrance.

Qingtuan is a traditional snack that people in Jiangnan eat during the Qingming Festival. According to research, the name Qingtuan began in the Tang Dynasty and has a history of more than 1,000 years. Qingtuan is almost always steamed during the Qingming Festival. At that time, people mainly made qingtuan for sacrifice. Although qingtuan has been passed down for thousands of years and its appearance has not changed, its function as a sacrificial object has gradually faded, and it has become a highly seasonal snack.

To make green dumplings, some use wheat straw, some use mugwort juice, and some use other green leafy vegetable juices and glutinous rice flour, and are filled with bean paste. The function of Qingtuan as a sacrifice is increasingly weakened, and more people use it as a snack for spring outings.

The names and eating methods of Qingtuan are different in different places. For example, Qingtuan is called Qingtuan in Shanghai and Ningbo, and Qingming dumpling is called Qingming dumpling in Hangzhou. In addition to bean paste filling, there are also salty ones with pickled food inside. Vegetables, tofu, marinated meat and other ingredients. Sichuan has Qingming vegetable cake, while in Guizhou Qingtuan is called Qingming cake. In the Hakka area, Qingtuan is called Ai cake. Ai cake is the collective name for various glutinous rice and sticky rice cakes in Hakka dialect.

Changes of Qingtuan in different regions:

Qingtuan is the food symbol of Qingming Festival in the south of the Yangtze River. In the south, just like Qingtuan, there are many "variants", the most common fillings Wrapped with bean paste or egg yolk, knead into a small round dumpling. Over the years, the fillings of the classic green dumplings have also been continuously improved, and some novel sour plum fillings and bacon fillings have also appeared on the market.

There is also a food similar to qingtuan in the south, which is mainly popular among Hakka people in the south: the dough is also made from mugwort leaves as the basic raw material, and is pressed into a thick round cake and placed on the leaves. Steamed and eaten, or made into the shape of hand-sized dumplings. This type of green dumpling is called moxa cake or moxa cake by locals. Some have no fillings and pay more attention to the fragrance of mugwort.