A steamed bread weighs about a kilo. Using tools such as combs, scissors, awls and tweezers, as well as red beans, black beans, pepper and food pigments, the steamed bread is carefully kneaded into a "steamed bread", which is wrapped with eggs or red dates and has a top and flowers on it. Flower cotton is a kind of dough steamed by fire, which has the shape of a swallow, a bug, a snake, a rabbit or Four Treasures of the Study.

Tomb-Sweeping Day is a traditional festival that is popular in Han nationality areas and ethnic minority areas such as Zhuang, Korean, Miao, Dong, Gelao, Maonan, Jing and She.

2. Xunzi

Dumplings, also known as eating dumplings, twisting tools and cold tools, are a kind of fried food, crisp and delicate. The northern prickly heat is mainly wheat flour, while the southern prickly heat is mainly rice flour. The color of prickly heat is Huang Liang, which is displayed in layers. It is light and beautiful, crisp and delicious when dried, and will melt in the mouth when soaked in milk or soybean milk.

The Cold Food Festival (one or two days before Tomb-Sweeping Day) will have a holiday for three days, so people will fry some ring-shaped pasta in advance as fast food for the Cold Food Festival, which is called "cold utensils" because it is for the Cold Food Festival. Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China.

3. Hiroko Baba

The main components of Artemisia selengensis Baba are rice flour (glutinous rice flour, japonica rice flour and indica rice flour), bacon and mugwort leaves (Artemisia selengensis and Artemisia selengensis). Artemisia arenaria can be steamed in a steamer, or fried on both sides until golden brown, crisp outside and soft inside, which makes it taste better. Haozi Baba has the smell of green wild vegetables, which is delicious and really the most authentic food.

4. Zifu

Zifu, as its name implies, hopes that future generations will be blessed, and it is a kind of Han food in Shanxi, Shaanxi and other provinces. This kind of food was used in Tomb-Sweeping Day's sacrifice. The flour is covered with dates, beans and walnuts, and an egg is placed on the outer layer. Put the snake on the surrounding plates and steam it in a steamer.

5. Qingming snail

Snails in Tomb-Sweeping Day are particularly delicious, and it's snail season again. So northerners eat snails in Tomb-Sweeping Day. Whether it is mixed, simmered or fried, it tastes great.