What will Tomb-Sweeping Day do and eat?

Tomb-Sweeping Day is going to worship his ancestors and sweep the grave.

Tomb-Sweeping Day, also known as the outing festival, is a lush season from April 4th to 6th every year, and it is also a good time for people to have a spring outing. Therefore, the ancients had the custom of going for an outing in Qingming. In Tomb-Sweeping Day, different places have different seasonal foods.

Because of the combination of Cold Food Festival and Tomb-Sweeping Day, some places still keep the habit of eating cold food in Tomb-Sweeping Day. In Shandong, Jimo eats eggs and cool cakes, while Laiyang, Zhaoyuan and Long Island eat eggs and cool sorghum rice. It is said that if not, there will be hail. Taian eats cold pancakes and rolls bitter vegetables. It is said that his eyes are bright.

In the north of China, many people eat eggs during the Qingming period, which means that the circle is full; Tomb-Sweeping Day, an old Beijinger, likes to eat prickly heat and twist, snowball and tea. Shanxi is the birthplace of the Cold Food Festival, and has the habit of eating "cold food", steaming "self-pushed buns" and "self-pushed banquets". There are walnuts, red dates and peanuts in the dough, which is called "Zifu", which means that the ancestors blessed the family to spread incense. These buns can be eaten by themselves or given to friends and relatives.

Dietary customs before and after Qingming Festival:

Jiangnan: Youth Tuanzi

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.

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.

Chaoshan: pancake steaming shop.

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 pine nuts. 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 leaf in Tomb-Sweeping Day, pounded it into powder with rice chaff, fermented it with sugar, and steamed it in a pottery mold, making it into plum blossom shape and peach shape, also called bowl-stuffed peach. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

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, Spatholobus suberectus and Junzi, and use them to make green hairpin, commonly known as Qingming hairpin.

The practice of Qingming hairpin: first, wash and remove the stalks of all kinds of young grass leaves collected, put them in a pot to boil, and then pick them up and put them in a big pot to soak in 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 water, it is mashed with a stone shovel (now it has been changed to machinery) and screened out with a rake (also called a basket) to make fine and tender rice noodles. Then, pick all kinds of soaked green leaves, squeeze and knead them into dough, pour them into a mortar for mashing, and then pour the screened rice noodles into the mortar. At the same time, a proper amount of filtered sugar water is added and mashed again, and the dough is fully mashed into blue dough. Take out the dough and put it on the chopping board and knead it repeatedly to make a round flat or finger-shaped green dough for cooking.

Qingming hairpin has a unique fragrance of grass, which is warm and can drive away wind and damp. If you add imperial cotyledons, you can also drive away intestinal parasites, which has a certain medicinal and health care effect, so it is also called medicinal hairpins. It is most suitable for eating in the humid season around Tomb-Sweeping Day. Therefore, the custom of everyone eating Qingming hairpin in Tomb-Sweeping Day can be passed down from generation to generation in Hakka areas.

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": "In front of the' Happy Temple', there was a band that was worried about buying food in the spring suburbs. Village drama is more beautiful than Jinsheng, and many people are drunk. "

Quanzhou: Runbing Dishes

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.

Mindong: black rice

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.

According to the folklore of the She nationality, in the second year of the Tang Dynasty, Lei Wanxing, a hero of the She nationality, led her army to fight with officers and men, and was trapped in the deep mountains, which was in the severe winter. She army had to pick barnyard grass to feed their hunger, so Lei Wanxing led the people down the mountain on the third day of the third lunar month and rushed out of the tight encirclement. From then on, every "March 3", Lei Wanxing always called the soldiers to hold a banquet to celebrate the breakthrough victory. He also ordered the soldiers of the She army to pick up the leaves of the black barnyard grass, let the military chef cook "black barnyard grass rice" and let the whole army have a full meal as a souvenir. The method of making this "black rice" is not complicated. Wash the picked leaves of black rice, boil them in clear water, and take out the leaves. Then, soak the glutinous rice in black rice soup for 9 hours, take it out, put it in a cooking cage, and eat it when it is cooked. 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. In order to commemorate this national hero, she people have steamed "black rice" every year since March 3, which has become the custom of she people. In eastern Fujian, she lives with the Han people. People get along well with each other from generation to generation and often get married. Therefore, eating "black rice" has become a Qingming food custom shared by all ethnic groups in eastern Fujian.

Fuzhou: Bobo Bobo

Tomb-Sweeping Day is an important folk festival in Fuzhou. Tomb-Sweeping Day is15th day after the vernal equinox every year. On or around the same day in Tomb-Sweeping Day, every family went for an outing in the suburbs and went up the mountain to worship their ancestors and sweep their graves. That is, weeding and cultivating the graves of ancestors. Some people will plant an evergreen pine and cypress or other trees next to the graves. The last procedure of sweeping the grave is to press paper, that is, to press some money paper on the head of the tomb to show that the tomb has been swept by future generations, or to show passers-by that there are future generations sleeping here. Put money paper on the grave to show that there are future generations to sweep it.

After sweeping the grave, we must break the pine branches and put them in front of the house to show people that our family has fulfilled the responsibility of sweeping the grave for our ancestors. The offerings for sweeping graves are not complicated, only light cakes, tofu and cakes, but there is a main flavor that is absolutely indispensable, that is, Bo Guo Bo, also known as Qingming Pot, which is unique to Fuzhou. It is a unique Tomb-Sweeping Day sacrifice in Fuzhou. It is made by squeezing spinach (a kind of wild vegetable grown in the south, which is edible, sweet and cool, and mashed into turquoise juice) into juice, infiltrating into rice slurry, kneading into shells, and filling with jujube paste, red bean paste and shredded radish. The shape is relatively simple, and the turquoise of spinach gives the spinach in spring a green color.

Before and after Tomb-Sweeping Day, every household in Fuzhou had to make spinach buns. Now, the "Mi's" shop on the street also sells a lot of spinach buns.

Huzhou, Zhejiang: zongzi Qingming snail

In Huzhou, Zhejiang, every family in Tomb-Sweeping Day makes zongzi, which can be used as a grave-sweeping sacrifice or as dry food for hiking. As the saying goes: "Qingming Zongzi is real." Before and after Qingming, snails were fat and strong. As the saying goes: "Qingming snail, a goose." Farmers have the habit of eating snails in Qingming. On this day, they use needles to pick out snail meat for cooking, which is called "picking green". After eating, throw the snail shell on the roof. It is said that the rolling acoustic energy emitted by roof tiles scares away mice, which is beneficial to sericulture after Qingming Festival.

On this day in Tomb-Sweeping Day, there will be club wine. Have dinner with people from the same ancestral temple. People who don't have ancestral temples usually have dinner with the grandchildren of their great-grandfathers. The dishes of Shejiu are mainly fish, tofu and vegetables, as well as homemade sweet white wine.

North: jujube cake

Jujube cake is also called "self-pushing cake". In some parts of the north, fermented grains are used to make dough, and steamed dates are served. They are also used to making jujube cakes into swallows, stringing them with wicker and hanging them on the door, and eating them cold to commemorate the noble quality of mesons in promoting fame and fortune.

Meson push, also known as meson push, meson push. He went into exile with his son Zhong Er (later Jin Wengong). After Wen Gong returned to China, he rewarded his followers. Jiexiu was not rewarded, but lived in seclusion with his mother in Mianshan (that is, Jieshan in the southeast of Jiexiu County, Shanxi Province). Later, Wen Gong wanted to give him an official title, but he refused. Wen Gong had no choice but to let Yamakaji go. He tried to force him out, but unexpectedly, he burned the mother and son to death in the mountains. Later, due to the connection between cold food and Qingming, it gradually merged into a festival, but the custom of steaming "pushing buns" before the festival has been spread in Yulin and Yan' an in northern Shaanxi.

"Zi Tuimo", also known as Lao Momo, is similar to the helmet of ancient military commanders and weighs about 250-500 grams. Eggs or red dates are wrapped inside and have a top on them. The top is covered with flowers. Hua Mian is a dough-shaped steamed stuffed bun with the shape of swallow, worm, snake, rabbit or Four Treasures of the Study. The round "push buns" are for men to enjoy. Married women eat long "shuttle buns" and unmarried girls eat "catch buns". Children have flowers such as swallows, snakes, rabbits and tigers. "Big Tiger" is specially for boys, and it is also their favorite. Parents string various small flowers with pear branches or fine twine and hang them on the ceiling of the cave or next to the window frame for children to enjoy slowly. Air-dried noodles can be stored in Tomb-Sweeping Day the following year.

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.

Everywhere: Purple House

In many places, after the sacrificial ceremony is completed, food will be sacrificed. Sacrificial food used to be steamed with white flour, with walnuts, dates and beans in the middle, coiled into a dragon shape on the outside, and an egg tied in the middle of the dragon's body, named "Purple Symbol". It is necessary to steam a big "blessing" to symbolize family reunion and happiness. When going to the grave, the "Zifu" is usually dedicated to the ancestors and shared by the whole family after sweeping the grave.

In addition, both the north and the south of China have the custom of eating nutritious food such as eggs, cakes, sandwich cakes, Qingming zongzi, steamed cakes, Qingming cakes and dry porridge in Tomb-Sweeping Day.