爱思英语编者按:在中国的美食传统中清明是最好的时节,因为清明是许多食材最美的年华。小编在这里为大家搜罗了大江南北各地的清明美食,南方的青团、北方的春饼,希望可以给位童鞋即将到来的的“小长假”增加点味道。

Sweet Green Rice Ball  青团

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The sweet green rice ball is a Qingming Festival (Tomb Sweeping Day) food popular in Jiangsu and Zhejiang Provinces. It is also a must-have offering at ancestral rituals in the south of the Yangtze River.

Like glutinous rice dumpling, Qingtuan is made from glutinous rice and stuffed with red bean paste. The difference is that squeezed wormwood or brome grass is used in the making of wrapper.

清明时节,江南一带有吃青团子的风俗习惯。青团子是用艾叶(也可以用其他绿色菜叶代替)捣烂后挤压出汁,接着取用这种汁同晾干后的水磨纯糯米粉拌匀揉和,然后开始制作团子。团子的馅心是用细腻的糖豆沙制成。

(青团油绿如玉,糯韧绵软,清香扑鼻,吃起来甜而不腻。虽然青团今年也涨价了,但是青团的销售期就只有清明前后一个月左右的时间,所以爱吃甜食的童鞋们抓紧时间咯!)

Qingming Fruit  清明果

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Qingming fruit (or Qingming guo). It looks like dumplings in shape, but tastes different from dumplings. The wrapper of Qingming fruit is made from squeezed wormwood, rice and glutinous rice. Finally, it is stuffed with bean filling and cooked by steaming. Aside from sweet fillings, people also use diced bacon, dried bamboo shoot, diced mushroom and dried beancurd as substitutes.

清明果,形状有些像饺子,但味却截然不同。清明果的皮是一种叫艾的植物做成的,将艾叶捣烂与米粉搅伴在一起,做成碧绿色的面团,鲜嫩欲滴。清明果的馅也是很讲究的,制作精细。有熏肥肠伴芥菜末的,有豆腐干和着韭菜的,还有其他各类美味的搭配。清明包果包起来和包饺子有异曲同工之效,但包清明果似乎更精致些,那褶折得就像花边一样。

Sanzi  馓子

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Eating Sanzi (or deep-fried dough twist)on Qingming Festival is a convention throughout China. Sanzi is a kind of fried food. People called it cold food in the old days.

我国南北各地清明节有吃馓子的食俗。“馓子”为一油炸食品,香脆精美,古时叫“寒具”。

Spiral Shell  清明螺

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The Qingming Festival is the right time for eating spiral shell. Spiral shell is abundant in this season.

清明时节,正是采食螺蛳的最佳时令,因这个时节螺蛳还未繁殖,最为丰满、肥美。

Wuren Rice  乌稔饭

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Wuren rice is common for She Nationality, who mainly live in East Fujian, including Fuzhou and Ningde. On the Tomb-sweeping Day, every family will cook Wuren Fan and exchange the food with each other as a present. Wuren Rice is made from glutinous rice and leaves of vaccinium bracteatum or Wuren tree.

关于清明食俗,不能不提到畲家的“乌稔饭”,因为闽东是畲族聚居地。每年三月初三,畲族人家家户户煮“乌稔饭”,并馈赠汉族的亲戚朋友,久而久之,当地的汉族人民也有了清明时食“乌稔饭”的习俗。

Spring-pancake  春饼

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Spring-pancake or chunbing is a traditional Chinese food unique to the northern regions. Eating spring pancakes is a customary way to celebrate the coming of spring.

Spring pancakes are the low-budget vegetarian's version of Peking duck. The pancake is slightly thicker than those used for duck, and it is seasoned with not only savory brown sauce and spring onions, but also piled with any combination of a plentiful selection of stir-fried and marinated dishes, before being rolled up tight for spill-free eating.

其实北京没什么特别的清明食物,但有一样食物贯穿北京人整个春天,直到清明。每年立春日,北京人都要吃春饼,名曰“咬春”,一咬咬到二月二龙抬头,再一咬就咬到了清明。春饼饼皮比烤鸭饼皮要大,并且有韧性,更有嚼劲儿。卷的多是几种家常炒菜,通常为肉丝炒豆芽韭芽、肉丝炒菠菜、醋烹绿豆芽、素炒粉丝、摊葱花鸡蛋等。

Shepherd's-purse 荠菜

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辛弃疾写道:“城中桃李愁风雨,春在溪头荠菜花。” 这是关于荠菜最美的诗,而我们大多数都是从小学习《挖荠菜》长大的,荠菜在很多人心中并不仅仅是普通的野菜那样简单,它代表着童年、故乡、旧时光。

荠菜美食:

荠菜馄饨:Shepherd's Purse Wonton

荠菜黄鱼羹:Shepherd's Purse and Croaker

荠菜豆腐羹:Shepherd's Purse with beancurd

Bamboo Shoots in Spring  春笋

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三月细雨绵绵,正是春笋的好时节。春笋贵在鲜,贵在清新淋漓。南方最常见的做法是“腌笃鲜”,咸肉、火腿、春笋在一起煮,既是汤,又是一道菜。要是想吃得浓烈一些,则是油焖笋,重油重糖,焖得黄金透亮,不经意间,春笋成了荤菜,细品还有肉的质感。

煨春笋:Bamboo Shoots Soup

Date Cake  枣糕

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枣糕又叫“子推饼”,北方一些地方用酵糟发面,夹枣蒸食。他们还习惯将枣饼制成飞燕形,用柳条串起挂在门上,可以冷食,以纪念介子推不求名利的高尚品质。