What traditional food does southern Tomb-Sweeping Day eat?
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.
South Tomb-Sweeping Day eats mustard rice.
During the Qingming Festival, most places in eastern Fujian, both urban and rural, have the custom of eating pickled mustard tuber. It is said that eating mustard rice mixed with rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles for ancestors on March 3. Moreover, during this period, in many urban and rural areas in eastern Fujian, you can also eat a kind of food with the characteristics of eastern Fujian, that is, spring chrysanthemum and golden cherry blossoms are mixed into ground rice slurry and baked into seasonal snacks, which is quite rural.
Tomb-Sweeping Day in the south eats moist cake 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.
South Tomb-Sweeping Day eats-eats prickly heat.
Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. "Zanzi" is a kind of fried food, crisp and delicate, and 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 Uygur and Dongxiang. Dongxiang, Naxi and Ningxia Hui are the most famous.
South Tomb-Sweeping Day eats-black rice.
In addition, 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.
Eat in the south of Tomb-Sweeping Day-Aizan.
There is an old saying in Hakka that "eating mugs around Qingming Festival will keep you from getting sick all year round". Aizan is a traditional snack of Tomb-Sweeping Day Hakkas. First, wash the fresh and tender wormwood, put it in a pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use. Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then, the prepared fillings such as sesame seeds, plum beans and peanuts are wrapped in dough, sealed and kneaded into a round shape and a long shape, and then steamed in a pot for 15-20 minutes, and then taken out.
South Tomb-Sweeping Day eats-eats Qingming snails.
Tomb-Sweeping Day is the season to eat snails. Because at this time, the snails have not yet propagated, and they are the most plump and plump, so there is a saying that "the snails in Qingming 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, it can really be called "a snail is not worth a thousand things, and wine is not as good as food."
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.
Diet in Tomb-Sweeping Day, South China-Eating and Pushing Steamed Buns.
Qingming is one of the 24 solar terms. The first day of this solar term is Tomb-Sweeping Day. 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. At this time, the climate in most parts of China is getting warmer and plants are sprouting, sweeping away the yellow scene in winter. There is an agricultural proverb in the south of the Yangtze River that says "Qingming is connected with Grain Rain, so don't delay soaking seeds and ploughing", and that "planting trees is not as good as Qingming". Qingming, for farmers in the south of the Yangtze River, is a busy season for spring ploughing and sowing. The drizzle described by Du Mu, a poet in the Tang Dynasty, in the poem Qingming is the catalyst for this busy farming season. In fact, in the rain and fog at that time, there should be not only pedestrians who wanted to break their souls and hotels swaying in the wind, but also farmers who were busy plowing fields and bending over to transplant rice seedlings.
"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 only for boys, and boys like it. 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.