Ningbo specialty mochi

In Ningbo, Zhejiang, there is an old saying: "Qingming Ma Fin Li Xia Tuan." During the Tomb Sweeping during the Qing Dynasty, Mochi was often used as a tribute to worship the ancestors. Mochi in the Old Ningbo saying is pronounced "呒事", in the minds of Ningbo people, mochi means peace and no trouble, so the aunts of the older generation in Ningbo may still use the best glutinous rice and Ai Qing at home to make mochi, and ningbo descendants will not forget to hold the fresh mochi that has just been beaten, chewing on the unique and clear soft incense. Every year around the Qingming Festival, it is a good time to eat mochi, because among the mochi raw materials, there is the most important raw material - Ai Qing, which will only grow in the spring, so only this time can you eat the freshest mochi. Mochi is a seasonal food in spring, especially around the Qingming Festival.

During the Qing Ming Dynasty, qingma fin, also known as "Qingtuan", has always been an old taste that Ningbo people never forget. The "qing" of "qingma fin" refers to Ai Qing. As a specialty of Ningbo, "mochi" is sold all year round, but due to the particularity of its raw materials, it has become a unique seasonal food in the Qingming Dynasty. Wormwood, ningbo people called Ai Qing, it is a perennial herb, has a strong aroma, its adaptability is strong, generally grow in roadside wilderness, grassland. Every Qingming season, it is the most fragrant moment of wormwood. The aroma of the wormwood juice kneaded into the glutinous rice dough and beaten continuously is irresistible. The last thing to make is mochi, which is quite like a green dough without filling, but it has its own unique flavor. Such a piece of mochi, soft and sweet to eat, but also with the unique smell of wormwood, a spring rush to the face.