Tomb Sweeping Day-Qing Tuan
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2022-04-05 17:36
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Qingtuan, or green rice balls, are widely consumed in China's Jiangnan area - the region south of the Yangtze River - on Tomb Sweeping Day.
The seasonal delicacies are usually made from glutinous rice powder mixed with pounded mugwort or wormwood - an edible wild herb thought to prevent toxic insect bites. It is traditionally stuffed with red bean paste, black sesame paste, or dried meat floss.
In both northern and southern China, it is an age-old tradition to eat sanzi, or fried dough twists, on Tomb Sweeping Day. However, the sanzi in North and South China are different from each other in terms of size and material. Northern people prefer larger ones made from wheat, while people in the South enjoy smaller ones made from rice.
People in Xiamen in Fujian province often have thin pancakes on Tomb Sweeping Day. Dried seaweed, omelette, veggies and chili sauce are added in the pancakes to enhance the flavor.
Similar to qingtuan, aimiguo, a popular snack in Jiangxi, is also made from glutinous rice powder and wormwood paste. Savory ones are filled with pork, bamboo shoots, and diced bean curd and they resemble dumplings. The sweet ones, made with sugar, are shaped into small round cakes.
After being steamed, the snack takes on such a lush green color that it looks like a piece of semi-translucent jade.
In many places in eastern Fujian province, people often eat steamed rice with leaf mustard on Tomb Sweeping Day to prevent scabies and other skin diseases.
This steamed bun is named after Jie Zitui, a famous hermit from the Spring and Autumn Period (770-476 BC). A Zitun bun weighs 0.5kg and can feature many colorful dough animals and flowers in its design. Eggs and jujubes are added inside the bun to increase the sweetness. People in Shanxi and Shaanxi provinces have the tradition to eat this kind of bun on Tomb Sweeping Day.
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