Sacrificial articles in Tomb-Sweeping Day, Fujian generally have ().
In the custom of Tomb-Sweeping Day, Fujian, there are usually offerings in memory of ancestors, such as light cakes, tofu, cakes, etc., but there is one absolutely indispensable offering, that is, the special "Bo Bao Ji" in Fujian, so every household in Tomb-Sweeping Day, Fujian should make a Bo Bao Ji. Now, even if people don't do it at home, they will buy it from the street.
The custom of making spinach buns in Tomb-Sweeping Day, Fujian Province was not recorded in the Song, Yuan and Ming dynasties, and it only rose after Qing Qianlong. To study its origin, it should have evolved from "cold food" and "green rice". Tomb-Sweeping Day is a traditional folk festival. Sacrificing ancestors and giving gifts to relatives and friends is one of Fujian's unique customs. When sweeping the grave, it is also very simple to bring offerings, such as light cakes, tofu, cakes, spinach and so on.
What are the Qingming foods in Fujian?
Putian Qingming turtle: Qingming turtle, named after its appearance resembling a turtle. It is the most distinctive festival in Puxian area. The shell is made of glutinous rice and sage mixed with warm water. Red mung beans or dried sweet potatoes are boiled with sugar to make dough stuffing, printed with turtle-shaped wooden mold to make turtle shape, and steamed in a steamer. The finished product is light black, tough, fragrant, delicious and invigorating the stomach.
Xiamen-Zhang Quan Runbing: Runbing is a thin crust baked with flour, also known as "steamed cake" and "spring cake". It is a famous folk auspicious food in South Fujian and Taiwan Province Province. When eating, spread out the crust and roll it up with mixed dishes such as shredded carrots, shredded pork and oyster omelet. It is simple to make and delicious to eat. Someone fried it into golden brown, which made it more crispy and delicious.
Quanzhou Steamed Bun: Tomb-Sweeping Day coincides with the bumper harvest of wheat and sugarcane. In the old days, the working people in Quanzhou used wheat flour and sucrose to knead dough and cook rice as a sacrifice. Over time, it has become a traditional food in Tomb-Sweeping Day, Quanzhou. Wheat stuffing has two flavors: salty and sweet. The salty skin is green and the sweet skin is brown.
Artemisia argyi in Longyan: Every spring, clumps of Artemisia argyi will grow by the water in Tiantou, and the green leaves will spiral up like pagodas. At this time, women will pick it, go home and steam it, then mix it with wormwood leaves and mash it into rice paste, wrap some peanuts or sesame seeds in the middle, and steam it in a pot, which will become the famous Hakka food "Ai Ai".