The Qingming cuisine that Nanjing people are most familiar with is the Youth League. The Youth League, commonly known as Green Mariko, only exists in Jiangnan, and only around Tomb-Sweeping Day. Therefore, it is also called Qingming fruit. There are only ten days in a year when you can eat green balls, so Nanjing people cherish it all the more. 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). Radish is green after blanching. It used to be commonly used, but now it is rarely used. ) put it into a large pot, add lime to steam it, remove the lime water, knead it into glutinous rice flour, and make it into a bright green jiaozi. Why does Tomb-Sweeping Day want to eat Youth League? Experts say that in addition to the food needed for ancestor worship in some places, the green juice contained in the Youth League is rich in nutrition, especially in spring, which has a good therapeutic effect. Eating delicious food can also strengthen the body, and the eating habits of ancestors are actually very particular.

During my stay in Tomb-Sweeping Day, there was another delicious food, namely mussel bean curd soup. Before and after Tomb-Sweeping Day, it was a tradition to go out to offer sacrifices to sweep. The most famous river fish in this season are swordfish, shad and puffer fish. Unfortunately, these three kinds of fish are becoming less and less, and the price is not affordable for ordinary people. However, popular and cheap river fish like mussels and snails can also give off the breath of spring.

The mussels around Tomb-Sweeping Day are the cleanest, with delicious meat, and have the effects of clearing away heat and toxic materials, nourishing yin and improving eyesight. Old people often say, "If you drink a bowl of light vegetable soup in spring, you won't get prickly heat and sores in summer".

Most mussels drink soup, and it's really delicious to cook mussel tofu soup in season. After washing mussels, stir-fry them in hot oil, add shredded ginger and yellow wine, and then put tofu in the pot. The key to cooking this dish is to keep it cooked until the tofu has holes. If you stew too much, you will overcook the mussels. At this time, the mussel tofu soup is pure white, just like fresh milk. Sprinkle some minced garlic and pepper, and then steam it. Fresh white thick soup, green minced garlic, brown mussel meat and pink tofu will greatly increase people's appetite.