Eat green jiaozi.
According to legend, cooking was forbidden for 105 years, and red lotus roots and green groups were sacrificed first. This poem "Wu Men Zhi Zhu Ci" says that people eat cold food and green balls in Tomb-Sweeping Day, and worship their ancestors with red lotus roots and green balls. During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Qing Tuan, also called Ai Tuan, is a kind of green cake dough made of grass-head juice, some of which are Ai Qing, and some are made of Bromus inermis juice and glutinous rice, so that the green juice and rice flour can be blended with each other. After the dough is made, it is wrapped with stuffing such as bean paste and jujube paste, and steamed in a cage with reed leaves as the bottom. When steaming, brush the cooked vegetable oil evenly on the surface of the dumplings, so the green dumplings are cyan, oily green, soft, sweet and delicate, fragrant and refreshing, and have a breath of spring from color to taste. It is a necessary food for Jiangnan people to sacrifice their ancestors during the Qingming Cold Food Festival.
According to research, the name of the Youth League began in the Tang Dynasty. Today, every time I go to Tomb-Sweeping Day, almost every household in the south of the Yangtze River steamed the Youth League. Although the shape of the Youth League has remained unchanged for thousands of years, people should try something new now, and the function of the Youth League as a sacrifice is gradually weakening.
In recent years, there are more and more dumplings sold in Tomb-Sweeping Day, both in Nanwei pastry shops and supermarkets.
Eat prickly heat
Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. Scorpion is a kind of fried food, crisp and delicate, which was called cold ware in ancient times. The custom of forbidding fire and cold in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world. The prickly heat that is popular in Han areas is different from the north and the south: the prickly heat in the north is generous and free, with wheat flour as the main material; The southern prickly heat is exquisitely made, mainly rice and flour. In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in Uygur, Dongxiang, Naxi and Ningxia Hui Autonomous Region.
Eat eggs
In some parts of China, eating eggs in Tomb-Sweeping Day is as important as eating zongzi on the Dragon Boat Festival and eating moon cakes on the Mid-Autumn Festival. According to folk custom, Tomb-Sweeping Day has good health all year round after eating an egg. According to experts, the custom of eating eggs in Qingming has a history of thousands of years.
Experts say that eating eggs originated from the ancient Shangsi Festival. In order to get married and have children, people cook eggs, duck eggs, bird eggs and other eggs and paint them in various colors, which are called colorful eggs. They came to the river, threw colorful eggs into the river, and rushed down the river themselves, waiting for people downstream to grab fish, peel them and eat them, and then they could get pregnant. Eating eggs in Tomb-Sweeping Day now symbolizes satiety. In some rural areas, there is also the custom of knocking eggs between children. If we want to explore the symbolic significance of Tomb-Sweeping Day's eating eggs, we should also include people's awe and belief in life and fertility.
Zhejiang qingmingguo
Before Qingming in Zhejiang, every household grinds glutinous rice flour and picks Qingming grass or mugwort leaves to make Qingming fruit. We've all seen mugwort. Qingming grass, commonly known as cotton vegetables, rice vegetables, fox grass and rodents, grows white capillary leaves in Qingming period. People pick the tops of leaves, wash them and mash them with glutinous rice flour. White rice noodles suddenly turn green and tender when they meet green wormwood leaf juice or cotton vegetable juice. Stuffing includes dried bean curd and leek, and smoked fat sausage mixed with mustard powder. Some are wrapped in jiaozi, some are made into round cakes, and some are wrapped like jiaozi but more delicate. The wrinkled lace is green and transparent, which is very beautiful.
Beijing spring-pancake
In fact, there is nothing special about Qingming cuisine in Beijing, but there is a kind of food that runs through Beijingers all spring until Qingming. At the beginning of spring every year, Beijingers eat spring cakes, which is called biting spring. Once they bite, the dragons look up on February 2, and they even ask the married girls to eat together. Once again, they bit Tomb-Sweeping Day. The crust of spring cake is bigger, more tough and chewy than that of roast duck. Beijingers call it bone strength. Most of the papers are home-cooked dishes, generally fried bean sprouts with shredded pork and leek sprouts, shredded spinach, vinegar-boiled mung bean sprouts, vegetarian fried vermicelli, chopped green onion eggs and so on. When it is fried in an oil pan, it becomes a famous China Spring Roll in the eyes of foreigners.
Mintairun pancakes
Eating moist cakes in Tomb-Sweeping Day is very popular in Chaoshan, Fujian and Taiwan Province provinces. In fact, the proper name of Runbing is Spring Cake. Chaozhou cakes in Quanzhou and Xiamen are baked with flour into thin skin, and then rolled with shredded carrots, shredded pork, fried oysters, coriander and other mixed pot dishes. The food is simple to make and delicious. The cakes in Jinjiang are much more complicated, and the fillings are varied, even one table can fill them. What you want to eat but didn't expect may appear in it: peas, bean sprouts, dried beans, fish balls, shrimps, diced meat, fried oysters, radish and vegetables, fried seaweed, fried eggs, peanuts, coriander and shredded garlic. ...
Qingming eating in Guangzhou area
A roast pig is essential, as well as cakes and fruits such as sugar cane (commonly known as white sugar cane), which is the custom here in Guangzhou. Eating eggs in Tomb-Sweeping Day is as important as eating zongzi on the Dragon Boat Festival and eating moon cakes on the Mid-Autumn Festival. This custom is absolutely indispensable on that day. There are two kinds of eggs in Tomb-Sweeping Day, one is "painting eggs" and the other is "carving eggs". The former is edible, while the latter is just for enjoyment.
Eat Qingming snail. Tomb-Sweeping Day is the best time to eat snails. Because the snails have not yet propagated at this time, they are the most plump and plump, so there is a saying that the Qingming snails are worth a goose. Snails can be eaten in many ways. They can be fried with onion, ginger, soy sauce, cooking wine and sugar. You can also cook, pick snail meat, mix, drink, rot and simmer. If you eat properly, you can really call it a snail, and good wine is not as good as it.
In eastern Fujian, every household cooks black rice. It is made by soaking glutinous rice in washed and cooked black barnyard grass leaves and cooking. The color is dark, but it has the smell of rice and unique flavor. In addition, most places in eastern Fujian eat mustard rice, regardless of urban and rural areas. It is said that scabies can't grow all year round.
In Quanzhou and southern Fujian, we often eat moist cakes and vegetables, bake them into thin skin with flour, and then participate in mixed pot dishes such as shredded carrots, shredded pork, fried clams and coriander. This kind of food has many varieties, mixed with meat and vegetables, both main and non-staple foods, rich nutrition and delicious taste. Similarly, there are Qingming cakes from Wenzhou people and cakes from Chaoshan people.
Mustard is an indispensable seasonal vegetable on the dining table in Tomb-Sweeping Day, Guangdong. Because it sounds like a sedan chair, it means that ancestors will go home in a sedan chair to avoid the pain of being cold and hot at first.
What to eat in Qingming in Jiangnan area?
During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is to mash a wild plant called wheat straw, squeeze out the 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.
Tomb-Sweeping Day is the best time to eat snails. Because the snails have not yet propagated at this time, they are the most plump and plump, so there is a saying that the Qingming snails are worth a goose. Snails can be eaten in many ways. They can be fried with onion, ginger, soy sauce, cooking wine and sugar. You can also cook, pick snail meat, mix, drink, rot and simmer. If you eat properly, you can really call it a snail, and good wine is not as good as it.
What does Guilin eat in Qingming
Tomb-Sweeping Day is the first traditional festival after the New Year. People spend winter, winter goes and spring comes. Taking the opportunity of sweeping graves, they went for an outing in the suburbs and felt the breath of spring. Because it was warm and cold at first, the snacks I went out to eat in the morning were called horse rolls, which were just fried triangular oil piles, and then rolled with powdered sugar. Is it delicious or not? There is a main course for dinner called steamed pork with flour. Powder in the morning and powder in the evening are the characteristics of Tomb-Sweeping Day cuisine.
Shanbei chi zi tui mo
Purple push steamed bread is also called old steamed bread, flour flower and steamed bread. Fermented grains are used to make dough, and walnuts, red dates and beans are steamed to get more happiness from Ziyi Sun. Making flour flowers is a specialty of ancient women in northern Shaanxi. With their dexterous hands and the most common combs, scissors, awls, tweezers, etc. They can knead fermented white flour into flour flowers of various shapes, and make various lifelike and artistic buns with red beans, black beans, pepper seeds and food pigments, which makes people love it. In some places, it is customary to make swallows, wear them with wicker, and hang them on the ceiling of the cave or at the edge of the window frame for children to enjoy slowly. This air-dried noodle flower can be eaten until the next year in Tomb-Sweeping Day.
This year, Daoxiang Village in Beijing launched the Qingming Sacrificial Cake Flower Rhyme, which has also been put on the counter. Sweet-scented osmanthus, saffron, rose and chrysanthemum are used as fillings. Four kinds of flowers, four flavors and four shapes not only express people's love for the deceased, but also express people's good wishes for their loved ones to be happier and live longer.
Thirteen unique cold foods in old Beijing tradition
In recent years, some folklore experts have suggested that thirteen kinds of traditional cold food, that is, thirteen kinds of cold food with the characteristics of old Beijing, should be packaged and applied for as soon as possible to avoid breaking the inheritance. Whether this can be realized, let's look at the stories of these snacks one by one.
Pork with ginger slices is not only a traditional snack in Beijing, but also a kind of tea in Beijing. Tea is a ritual food for Manchu and Hui people. When Manchu people hold a banquet, it is customary to use tea first, then cold meat, hot food, sweets, soup and so on. , in order. Hui people don't drink alcohol, but out of courtesy, they often use tea instead of wine, so tea dishes are essential.
Hard pastry is a kind of baking flour mixed with sugar, which is the size of a sesame seed cake. The entrance is chewy, slightly sweet and fragrant, and the slag is broken by hand. Now it has disappeared without a trace.
Inby, shaped like a doughnut, is deep yellow in color, bracelet-shaped, crisp and crisp, and is often eaten as a side dish of another unique snack in Beijing. But in today's nutrition, it is too greasy, so it is best to eat less.
Sugar roll can be said to be the most distinctive halal holiday food. The main ingredients are yam and jujube, which have nourishing effect and are also medicinal diet.
Pea yellow is a seasonal food in Beijing in spring and summer. Peas are good for beauty, thirst quenching and gas relieving. According to Beijing custom, you should eat pea yellow on the third day of the third lunar month. Therefore, whenever pea yellow is listed in spring, it will be supplied until the end of spring. There are two kinds of pea yellow in Beijing: palace and folk. The story is related to the Cixi Lafayette, which is said to be the favorite of the Western Empress Dowager.
Aiwowo, also a spring and autumn variety, is now available all year round. It was originally a royal love nest, but it was not until the Ming Dynasty that it was introduced to the people. It is recorded in Jin Ping Mei that there was a love nest in the popular food at that time.
Horseshoe-shaped sesame seed cake, thin skin and empty inside, is no longer sold.
The snail turned to the child and named it after its shape. Snack bars used to dry snails that could not be sold that day with a small fire before selling them. When they are dry, they are called dry beer and used for drinking. So there is a saying in Beijing that when they are dry, the wine will be crisp.
Braised twist, called ring cake and cooler in ancient times, was clearly explained in Li Shizhen's Compendium of Materia Medica in Ming Dynasty: The cooler is ready to eat, and glutinous flour is mixed with flour, and a little salt is added to twist it into a ring ... The entrance is as crisp as Ling Xue. It can be seen that scorpion twisting is ancient.
Snowballing usury, also known as bean powder cake, takes soybeans as the main raw material and is called snowballing usury? This seems to be a metaphor. Rolling in soybeans is like rolling on a donkey and raising dust. "Yandou snacks miscellaneous? The book says: Soybeans are sticky with rice, steamed, wrapped in brown sugar water, rolled in fried bean noodles and sold on a plate. It's incredible to call them snowballs.
Honey twist, also known as sugar ear, is named because it looks like a human ear.
Sugar fire, everyone in old Beijing knows that there are three treasures in Tongzhou, one of which is the sugar fire in Dashunzhai. It is said that foreign dignitaries visiting in the 1960s specially brought it back to China.
Sesame paste sesame cake, needless to say. One of its brothers, Chengsha sesame seed cake, is a bit interesting, because the bean paste stuffing is exposed from the side, and it is also called clam steamed bread to swallow honey.