What does Tomb-Sweeping Day mean by eating?

There are mainly Qing Tuan, Aijiao and five-color glutinous rice.

The first traditional Qingming food: Youth League. In many parts of our country, Tomb-Sweeping Day has the custom of eating Youth League, which can be traced back to more than two thousand years ago. In ancient times, people in Tomb-Sweeping Day, rich or poor, did not make a fire to cook, but only ate cold food.

Cold food is food prepared in advance without heating, and green balls are one of the most popular foods. Green dumplings, also known as green dumplings and green Guo Ming, are named after their green color. Old people say that Tomb-Sweeping Day eats the reunion dinner not only to commemorate his ancestors, but also to be healthy and lucky all the year round. Now it seems that this is very reasonable.

Green balls are made by beating wormwood into green juice and kneading dough. As the saying goes, Tomb-Sweeping Day eats wormwood before and after, and he doesn't get sick all year round. During the rainy and rainy Qingming period, people's resistance is generally low, which is a good time to eat wormwood. Wormwood not only contains nutrients such as protein, vitamins, calcium and magnesium, but also can remove moisture and improve immunity when eaten in season. Now people's tradition of using the Youth League to sweep graves and worship ancestors has gradually faded, and more should be taste. The Youth League is also a special snack that must be tasted for Qingming travel. A bite is full of the taste of spring.

Many friends can't make their own green balls, so it's also a good idea to hoard some ready-made green balls in Tomb-Sweeping Day. The stuffing of this green ball is not limited to the traditional taste, and several novel fillings are very surprising. The second traditional Qingming food: Ai Jiao. As the saying goes: "Eat Ai on a sunny day, and there is no disaster.". During Tomb-Sweeping Day, every family should prepare some wormwood. Fresh wormwood can be used to make many delicious foods. In addition to youth league, moxa sticks and moxa leaf baba, moxa sticks are also a very common traditional seasonal food. "Qingming go for an outing, gouge out the tender stems of Tian Ai. Rice noodles and caramel balls are made into jiaozi, and farm game is cooked in a pot. " Eating zongzi in Tomb-Sweeping Day is a tradition in Jiangsu and Zhejiang provinces. Why does Qingming want to eat Aijiao? During Tomb-Sweeping Day, the weather became warmer, everything revived, and pests and bacteria proliferated. Working in cultivated land is easy to be bitten by pests.

Folium Artemisiae Argyi has strong fragrance and insect repellent effect. Over time, it has become a custom for people to eat Ai Jiao in Tomb-Sweeping Day. People hope to drive away evil spirits and evil things in this way, and also hope that eating the gum will bring good luck to the whole family and make future generations safe and smooth. It is not difficult to make aijiao. Boil fresh Artemisia argyi leaf juice, knead it with glutinous rice flour and sticky rice flour into dumpling skin, and wrap it with sweet white sugar sesame stuffing, or wrap it with bamboo shoots, mushrooms, fresh meat and radish pickles to make it salty. Knead jiaozi in the shape of a petrel and steam it. The third traditional Qingming food: five-color glutinous rice. Every year in Tomb-Sweeping Day, every household of Zhuang, Buyi and Miao nationalities in Guangxi has a tradition of making five-color glutinous rice for ancestor worship and seasonal consumption.

Five-color glutinous rice is named after its five colors of black, red, yellow, white and purple, also known as "black rice", polished rice or flowered rice. The local people regard it as a symbol of auspiciousness, peace, prosperity and abundant crops. To make five-color glutinous rice, in addition to white glutinous rice, we need to prepare four kinds of plant dyes: maple leaf (black rice leaves), red and blue grass (Redmi leaves), Arnebia euchroma (purple rice leaves) and turmeric (or Buddleja officinalis). Extract their juices of different colors, soak and color the glutinous rice, and the steamed five-color glutinous rice is crystal clear and colorful. The food smells fragrant and tastes mellow and sweet.

No wonder even Du Fu, a poet in the Tang Dynasty, wrote, "Is there no green rice to make me look good?" A beautiful sentence. Five-color glutinous rice is not only a local delicacy, but also a ritual and tradition eaten in Tomb-Sweeping Day. According to legend, eating this kind of food is clear and prosperous, healthy and disease-free. The locals also judge the ingenuity of the hostess by whether the color of glutinous rice is gorgeous and the taste is sweet.

Before dawn in Tomb-Sweeping Day, women put the soaked five-color glutinous rice into a steamer and cook it slowly over low heat. After cooking, the children held their own dumplings, which were brighter and more fragrant than the five-color glutinous rice they tried.