Spring is the season of food awakening, the wind of cherry blossom flavor snacks has just blown, and there is a boom in the listing of qingtuan before and after the Qingming Dynasty.
A small ball of blue all over, looks ordinary, but it can lead the way in many foods, attracting countless foodies to bend their waists, and there are only two words to evaluate:
admire!
Regarding the history of qingtuan, there are records of cold food festivals dying rice with green juice, and in the Qing Dynasty, the poet Yuan Ming, who has a pure heart of a foodie, recorded the practice of Qingtuan in his book "Suiyuan Food List":
Mash the grass for juice, and powder into balls, the color is like jasper.
It can be seen that the Youth League at that time was basically the same as it is now.
The ancient working people who may have invented the green dough did not expect that in the era when there was no artificial pigment, the food made from the green juice squeezed out of the weeds had become a seasonal limited food full of natural flavor for future generations of foodies.
Although the food of Qingtuan has become popular from Jiangsu and Zhejiang regions, it also occupies a place in the gastronomic rivers and lakes of Guangdong, and different regions also have their own characteristics, which can be called a big family.
<h1 class="pgc-h-arrow-right" > Hakka: a "粄" heart incense</h1>
Northerners eat noodles, southerners eat, and Hakka eat rice dumplings.
For the Hakka, the dumpling represents the authentic Hakka flavor, and as a major food feature of the Hakka, "粄" in the Hakka context, basically can refer to all the pastry food made of rice, whether it looks like dumplings, noodles or steamed buns, all have a common name - 粄.
And at different seasonal nodes, the Hakka will make different dumplings.
For example, during the New Year, it is eaten with hair dumplings, the sacrifice is made of red peach dumplings, the family should eat new dings, and the Qingming season is eaten by Qingming.
There are many kinds of grass used by the Hakka people to make Qingming, but it is still mostly wormwood, so it is also the most common kind of Qingming in the Hakka area.
After a winter of dry silence, after a spring rain, wormwood began to emit the brightest and most moving color, which is the most suitable time to make mugwort.
Put the wormwood and edible alkali in the pot and boil it, together with glutinous rice flour and sticky rice flour, divide into small and evenly divided portions, wrap the filling and flatten it, and then print the pattern with a special mold, and then put it into the steamer.
Hakka mugwort can be salty or sweet, the filling is diverse, and the color and shape of the mold are the same, so different people will have different characteristics of the moxa.
Eat mugwort before and after the Qingming Dynasty, and do not get sick at four o'clock a year. Wormwood has the effect of digesting and strengthening the stomach, driving away cold and dehumidification, so qingming made of wormwood also has its own medicinal health value.
In addition to mugwort made of wormwood, Hakka Qingming rice also has ramie leaf made of ramie leaves, and field wormwood made of sage grass.
Ramie is evergreen all year round, so ramie leaf can be made all year round, but the best taste in spring and summer, after steaming, you can also fry in oil, the appearance is golden, the taste is fragrant, and it is another flavor.
Tian Mu Ban's approach is basically the same as that of MuGwort, but it is less bitter and more sweet.
In addition, some places will add some gentlemen leaves when making Qingming Dumplings to drive away gastrointestinal parasites for children.
Although the ingredients are different, they are always different, no matter what kind of dumplings, they are all tempting delicacies created by the Hakka.
<h1 class="pgc-h-arrow-right" > Chaoshan: "Kueh" is delicious</h1>
After thousands of years of practice, the "kueh" food has developed into a big family, and the Chaoshan people can be regarded as fully "experts" in eating kway teow.
If you want to ask how many kinds of rice are in the Chaoshan area, I am afraid that no one can answer it immediately, because in Chaoshan, all foods made of starch can basically be called rice.
In fact, although the name of Chaoshan kun and Hakka is different, there are many similarities in appearance, taste, and method, and in the Chaoshan area, it is also different scene nodes to eat different kun, so the kun eaten before and after the Qingming is also called Qingming Kun.
Like most parts of the country, the Chaoshan region's Qingming kueh, which resembles a green group, is mainly made of wormwood.
Spring wormwood tips are green and tender, most suitable for making Qingming, looking oily green and shiny, and soft and smooth to eat.
Although it is common, in the Chaoshan area, the rat shell kun made of sage grass is the oldest of almost all the Chaoshan kun food, and eating rat shell kun during the New Year's Festival has become a very important food custom in the Chaoshan region.
Compared with the oily green of Mochi, the Qingming Kueh made of sage grass has a darker appearance, but although the appearance is a little less interesting, the taste is not lost.
In addition to mugwort and rat shell kun, the Qingming kun with the strongest characteristics of Chaoshan is still counted as Puzi Kun.
Before and after the Qingming Dynasty, the park tree sprouts new shoots and long young leaves, and the park tree is based on the new leaves of the park tree as raw material, and the park zi kun is shaped like a matcha cake after being done, which tastes refreshing and has the unique aroma of the leaves of the park tree, plus the simple tree itself can be medicated, and it has the effect of clearing heat and stomach.
When it is difficult to pick leaves, the Chaoshan people will also use mulberry leaves known as "fairy grass" instead, which also looks verdant.
<h1 class="pgc-h-arrow-right" > Guangdong West: "籺" is famous</h1>
For people in Zhanjiang, Maoming, Yangjiang and other western Guangdong cities, eating rice can be said to be the oldest custom of the festival, boiling soup dumplings, shou peach dumplings, ancient rice dumplings, sugar plate dumplings, rice brown dumplings...
Different names, different practices, different ways of eating, a wide variety of sticks that can be eaten all year round, are an important part of the food memory of Guangdong and Westerners.
Like other regions, western Guangdong also has the custom of "eating leaves in the Qingming Dynasty to suppress the qi of the times".
Because the weather is warmer in the Qingming Dynasty, but it is raining continuously, at this time, it coincides with the beginning of the grass and trees, the new leaves and stems are tender, and the food can be cleared and detoxified, and the body is conditioned, so as to better resist the arrival of summer heat.
Therefore, for the people of Guangdong and Western China, Ai Ling is an indispensable food during the Qingming Dynasty.
In the season when everything is revived and the grass grows and the warblers fly, Tian Ai, who has entered the heyday of growth, will follow one tree after another, touch a za'er, and cover the fields waiting for spring ploughing, and even the figure of Tian Ai can be seen at the head of the village of Yajiao.
Compared with other foods of the Qingtuan "family", the ai zhen in western Guangdong is not more complicated in the process, and in terms of appearance, it can be made into dumplings, buns or cakes according to personal preferences, from this point of view, it has the same taste as the Qingming food in other parts of Guangdong.
The filling can be meat and vegetarian, the taste can be salty and sweet is a major feature of Guangdong West Ai Zhen, although it is traditionally customary to use shredded coconut peanuts and sugar as the filling, but the vegetables, meat filling, coconut shredded, papaya shredded, shrimp skin, etc. are also not indispensable.
The shaped mugwort mat is steamed with rice dumpling leaves and can be eaten, soft and sticky, which is evocative. Some people make a good omen and put a small red dot on the middle of the basket.
In addition to the Qingming Festival, Ai Ling is also an essential traditional food in western Guangdong during the Spring Festival, Dragon Boat Festival, Mid-Autumn Festival and other festivals, and has become an important mark on the food culture of Western Guangdong people.
In fact, in Guangdong, in addition to Hakka rice dumplings, Chaoshan rice dumplings, and Guangdong western millet, There is also a kind of cake made of chicken dung vine in Jiangmen, which also belongs to a member of the "family" of the Qingtuan.
Although the name of the vine cake sounds strange, it looks black and dark, but it has a clear flavor, and as a kind of Traditional Chinese medicine, the vine can alleviate various symptoms such as indigestion and gastrointestinal colic, and has a good therapeutic effect.
It can be seen that it is ugly to it, and the strength is always there. After all, in the face of food, what bad thoughts can Cantonese people who like health care have?