Qingming Festival Foods (清明节食物)
I
Origin
Yangtze Delta region — Jiangnan tradition; national festival
II
Description
Qingming (tomb-sweeping) Festival in early April involves food offerings to ancestors and specific traditional foods: qingming kueh (青团 — green glutinous rice balls) coloured with mugwort or wheat grass juice, spring rolls (the original spring festival food of this date), and cold food (han shi — cold food festival, once observed the day before Qingming). The green rice balls have a bitter-herbal flavour from the mugwort.
III
The Thread
—Japanese yomogi mochi (mugwort rice cake)
—Korean ssuk tteok (mugwort rice cake)
—French spring herbs in beurre blanc
IV
Flavour Context
Grassy-herbal, slightly bitter mugwort against sweet bean or savoury pork filling; the glutinous texture is characteristically chewy; a spring seasonal flavour
Pillars V — VII
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