What does Tomb-Sweeping Day eat everywhere? What does Tomb-Sweeping Day eat all over the country?

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.

Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green jiaozi is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, green jiaozi is particularly important in the folk food customs in the south of the Yangtze River.

2, Taining 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. The peasant women washed the warm mushroom grass they picked that day, dried it in the sun, pounded it into mud with a stone mortar, mixed it into glutinous rice flour and rice flour ground in advance, stirred it evenly, not too thin or too hard, and kneaded it into a cake with their palms. Mix a small amount of rice flour, too much, not cooked, and it doesn't taste tender and smooth. The stuffing is also exquisite. Chop bacon, mushrooms, fried dried tofu, bamboo shoots, garlic, etc. Fry in a pan. If you like to eat hot and sour, you can also mix in Chili powder or sauerkraut. Wrap the stuffing in a warm mushroom cake and steam it in a pot.

In Taining, the production of warm mushroom buns is somewhat different. The southern piece is made of freshly picked warm mushroom grass, which looks like a full moon, similar to steamed stuffed bun; 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. Most northern films are eaten on the fourth day of the second lunar month, which is called "Spring Festival" in folk parlance. Every household has a big bag of warm mushrooms to worship the land god and pray for a bumper harvest. On this day, friends and relatives from far and near come and go to taste the warm mushroom set meal. The more the better, to show the host's generosity and enthusiasm.

3. Eat pancakes in Chaoshan

Chaoshan people have crossed Tomb-Sweeping Day and have a strong local color. Eating pancakes: Eating pancakes on Qingming Festival is very popular in Chaoshan, and almost every household is no exception. Peel pancakes. The stuffing consists of two parts. The skin is made of flour and water, stirred into a thick paste, and baked into a round cooked dough sheet in hot soil, as thin as paper. There are two kinds of fillings, namely, egg, meat, liver and bacon. Mushrooms, bean sprouts, leeks and other clinker are mixed into stuffing called salty stuffing; Sugar and maltose are specially processed into "sugar onions" for sweet stuffing. When eating, roll the pancake skin into a cylinder to eat.

Steamed arborvitae seeds. There is a tree in Chaoshan called Puzi Tree (also called Puding Tree, belonging to Ulmaceae), which has oval leaves and sweet fruit as big as mung beans. Legend has it that ancestors used this leaf to satisfy their hunger in famine years. During the Qingming period, the climate is getting warmer and the vegetation is lush, and the leaves of Puccinia stipulata are full of light green. Later generations did not forget the past, so they picked this kind of leaf in Tomb-Sweeping Day, pounded it into powder with rice paste, fermented it with sugar, and steamed it in a pottery mold to make Puzi _, which can be divided into plum blossom type and peach blossom type, also called bowl fermented peach. _ The product is light green and very sweet. It is said that eating it can also relieve summer heat and cure diseases.

4. Hakka Qingming rice

Every year in Tomb-Sweeping Day, in Hakka areas, everyone will go for an outing in the wild and pick some fresh and tender grasses such as Elsholtzia, Artemisia argyi, Pulsatilla, Houttuynia cordata, Paederia Paederia and Gendarmerie for greening, commonly known as Qingming.

Qingming _ practice: first clean the tender leaves of various grasses, remove the pedicels, put them in a pot and cook them, then pick them up and put them in a big basin and soak them in clear water. The other half of fresh and high-quality glutinous rice and glutinous rice are washed with clear water and soaked for 2-3 hours. After draining the water, it was mashed with a stone mill (now it has been changed to machinery) and screened out with a _ Pa (also known as basket and barrel) to get fine and tender rice noodles. Then, all kinds of soaked green leaves are picked up, squeezed into dough, poured into a mortar, and mashed. The screened rice noodles are poured into the mortar, and an appropriate amount of filtered sugar water is added, which is mashed again, fully mashed into cyan dough, taken out, placed on a chopping board, and kneaded repeatedly to make a round flat or finger-shaped green dough.

Qingming _ has a unique fragrance of grass, which is warm and can drive away wind and damp. If you add the cotyledon of the emperor, you can also drive away intestinal parasites, which has certain medicinal and health care effects, so it is also called medicine. The season with high humidity around Tomb-Sweeping Day is most suitable for eating, so the custom of eating Tomb-Sweeping Day in Tomb-Sweeping Day can be passed down from generation to generation in Hakka areas.

5. Sichuan Happy Group

In Chengdu, Sichuan, fried rice is a group, worn with large or small threads and dyed in various colors. It is called "Happy Group". In the old days, it was sold all the way to the "Happy Temple" outside the north gate of Chengdu. There is a poem in the Qing Dynasty's "Miancheng Zhi Zhu Ci": "Music in front of temples, music in the suburbs in spring. Village drama is more beautiful than Jinsheng, and many people are drunk. "

6. Quanzhou Runbing Cuisine

Every time in Tomb-Sweeping Day, Quanzhou people have the custom of eating "cake-moistening dishes". It is said that this is the legacy of the ancient Cold Food Festival.

The proper noun of "cake-moistening dish" should be spring cake. Tomb-Sweeping Day's eating moist cakes is not only unique to Quanzhou, but also popular among Xiamen people. According to legend, Cai, governor of Yunnan, Guizhou and Huguang in Ming Dynasty, was the pioneer of this way of eating. At that time, it was under the jurisdiction of Quanzhou government, so this way of eating spread and became a famous product in southern Fujian. However, the forms of spring cakes in different parts of southern Fujian are the same, but the contents are quite different.

Quanzhou's "cake-moistening dish" is baked with flour into thin skin, commonly known as "cake-moistening" or "cake-smearing". Spread out the skin when eating, and then roll in shredded carrots, shredded pork, fried clams, kohlrabi and other mixed dishes. It is simple to make and tastes sweet and delicious. Jinjiang's "cake-moistening dish" is much more complicated, and the main ingredients of that bag of "cake-moistening dish" must be varied and filled with a table. There are some main courses: peas, bean sprouts, dried beans, fish balls, shrimps, diced meat, fried oysters and radish dishes. There are also some ingredients: crispy seaweed, shredded fried eggs, peanut seasoning, radish and shredded garlic. When eating, you must have two "cake skins" to ensure that they are not broken by rich content. This kind of crisp, sweet, mellow and beautiful food is enough for ordinary people.

7. Black glutinous rice in eastern Fujian

Regarding the Qingming diet custom, we can't help but mention the "black rice" of the She nationality, because eastern Fujian is the settlement of the She nationality. On the third day of March every year, every household of the She nationality cooks "black rice" and presents 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, which shows that China has been a big family where all ethnic groups live in harmony since ancient times.