Why is Jiangnan s specialty Qingtuanzi only on the market around Qingming?

Qingtuanzi used to be a sacrifice for tomb sweeping during the Qingming Festival in the Jiangnan region, the skin and japonica glutinous were mixed, and the filling was rough and brewed.

Suzhou has a variety of famous cake dumplings in all seasons throughout the year: Lantern Festival in January, Waist Cake on February 2, Qingtuanzi in March, Shenxian Cake on April 14, Fried Meat Stuffed Dumplings in May, Xie Zao Dumplings on June 24, Cowpea Cake in July, Glutinous Cakes in August, Chongyang Cakes in Early September, Radish Cakes in October, Winter Solstice Cakes in November, and Osmanthus Lard Sugar Rice Cakes in December. According to this formula, eat them one by one, and the year will come to an end, and so on.

Qingtuanzi is a necessary food used to worship ancestors during the Qingming Festival in the south of the Yangtze River, which is as green as jade, glutinous and soft, fragrant, sweet but not greasy, fat but not fat. It is also a traditional seasonal food in southern Jiangsu. Because of this, Qingtuanzi is particularly important in the folk food customs of the Jiangnan area.

When I was a child, I ate Qingtuan, which was the fragrance of mugwort leaves with fine bean paste, and when I took a bite, it was sweet, soft and glutinous, and it was the earliest taste of spring in my memory.

Suzhou pastries have such customs and songs: Lantern Festival in January, Waist Cake on February 2, Qingtuanzi in March, Shenxian Cake on April 14, Stir-fried Meat Stuffed Dumplings in May, Xie Zao Dumplings on June 24, Cowpea Cake in July, Glutinous Cake in August, Chongyang Cake in Ninth Month, Radish Cake in October, Winter Solstice Cake in November, Osmanthus Lard Sugar Rice Cake in December. According to this ballad, eat them one by one, and the year will come to an end, and so on.

Jiangnan people call eating Qingtuan for the first time in spring "tasting spring". Spring in the south of the Yangtze River is very short, such as the Youth League, and it is difficult to find a trace once the Qingming Festival passes. Taking a bite of the Qingtuan is the most important thing in this spring, and if you don't eat it after a little delay, you will have to wait for a year, as if the spring has passed.

The spring in the south of the Yangtze River seems to wake up in the Youth League, all of them are tender and chubby, with the heat of the freshly baked, and they are thriving. Qingtuanzi, generally with the juice of wormwood and glutinous rice flour, wheat flour together to mix and knead into a dough, made into a sweet or salty filling of green dumplings, sweet filling can be wrapped in bean paste filling, peanut filling, sesame filling, etc., salty filling can be used spring bamboo shoots, carrots, dried tofu and other diced and minced meat, shrimp skin, whitebait, etc. Qingtuan is green and oily, glutinous and soft, with a little light but long grass aroma, a little sticky, but not sticky to the teeth, from the color to the taste has the breath of spring, it is a traditional dim sum that must be eaten in the Qingming Festival.

Qingtuan is a special snack in the Jiangnan area, but also a kind of pastry, it is made of wormwood juice mixed into glutinous rice flour, wrapped in a variety of fillings, so that the Qingtuan is not sweet or greasy, with a light grass aroma, with the development of the times, the sacrificial concept of the Qingtuan gradually faded, but as a spring outing snack is chosen by people.

Hello, Qingtuan is a traditional snack in the Jiangnan area, especially during the Qingming Festival, many areas in the Jiangnan will eat Qingtuan. Qingtuan is generally made of glutinous rice flour plus flour and sticky rice flour together, and the Qingtuan is made to add a special grass juice to it, such as wormwood juice, Suicao juice or rattle grass juice, and this grass juice is mixed in the glutinous rice flour, and the Qingtuan made has a special grass flavor, full of aroma, wrapped with various fillings, and is particularly delicious. Therefore, on the eve of the Qingming Festival, every household will start to make the Youth League, not only eat it during the Qingming Festival, but also use it to worship their ancestors.

Because there is a custom of eating Qingtuan on the Qingming Festival, the Qingming Festival is also the solar term for the harvest of raw materials of the Qingtuan.

Because the Youth League is only available in the spring. aqui te amo。

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Qingtuanzi originated from the Jiangnan area, and was used as a sacrifice for tomb sweeping during the Qingming Festival in the Jiangnan area.

It's very popular here in Shanghai.