八款清明節(jié)的美味小點（組圖）

草長鶯飛，清明節(jié)馬上就要到了。除了掃墓祭祖外，清明節(jié)的食俗也是豐富多彩的，下面為大家介紹中國各地老百姓在清明節(jié)期間最愛吃的八種傳統(tǒng)食物。

1. Green rice ball?青團

People in the Jiangnan region often eat this kind of green colored balls made from glutinous rice on Tomb Sweeping Day. The green color is from the juice of brome grass that is added in the rice.
江南地區(qū)的人們經(jīng)常在清明節(jié)食用這種由糯米制成的綠色團子。由于糯米中混合雀麥草汁，所以團子呈綠色。

2. San zi 馓子

In both Northern and Southern China, it is a tradition to eat san zi, or fried dough twist, on Tomb Sweeping Day. The differences between san zi made by Northern and Southern people lie in sizes and materials. The former one is larger, often made from wheat and the latter is finer and made from rice.
在中國，無論是北方還是南方，都有清明食用馓子（通過油炸面粉制成）的傳統(tǒng)。差別在于北方馓子以麥面為主料，體積較大；而南方馓子則以米面為主料，更為精細。

3. Thin pancake 薄餅

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.
福建廈門的人在清明節(jié)時常常食用薄煎餅。薄餅中加入紫菜、煎蛋、蔬菜和辣椒醬，會更加美味。

4. Spring onion and omelette 大蔥和蛋餅

On Tomb Sweeping Day, there is a tradition to eat spring onion and omelette in Qingdao in Shandong province. People believe these two kinds of food can improve eyesight and make eyes brighter. In old times, pupils often send eggs to their teachers to show respect on the day.
清明節(jié)的時候，山東青島的人們有一種吃大蔥和蛋餅的傳統(tǒng)。人們相信這兩種食物可以改善視力，使眼睛更為明亮。過去，學(xué)生經(jīng)常在清明節(jié)送雞蛋給老師，以表敬意。

5. Steamed rice with leaf mustard 芥菜蒸飯

In many places in eastern Fujian province, people often steamed rice with leaf mustard on Tomb Sweeping Day to prevent scabies and other skin diseases.
在福建省東部的許多地方，人們經(jīng)常在清明節(jié)時用芥菜蒸米飯，以預(yù)防疥瘡等皮膚病。

6. Cudweed herb rolls 清明果

The best time to pick fresh cudweed herb is around Tomb Sweeping Day. The herb is often added in veggie rolls or dumplings and consumed on the day. In South China, people add the wild plant also in steamed buns.
清明節(jié)前后，是采摘新鮮鼠曲草（清明草）的最佳時機。當(dāng)天，人們會在蔬菜卷或餃子里加入鼠曲草當(dāng)作餡料。在華南地區(qū)，人們還將這種野菜加在饅頭里面。

7. Zitui bun 子推饃

The steamed bun is named after Jie Zitui, a famous hermit of the Spring and Autumn Period (770-476BC). Often each Zitun bun weighs 0.5kg and many colorful dough animals and flowers are decorated on the bun. Eggs and jujubes are added inside the bun to increase the sweetness. People in northern Shaanxi province have the tradition to eat this kind of bun on Tomb Sweeping Day.
子推饃以春秋時代（公元前770~476）的著名隱士介子推命名。每個子推饃重量約500克，饃上有許多五顏六色的面團動物和花朵裝飾物。饃中通常會加入雞蛋和棗來提升甜度。陜北的人們有在清明節(jié)食用子推饃的習(xí)俗。

8. Ai ban 艾粄

To Hakka people in China, ai ban, rice dumplings made from worm wood and rice, is a necessary dish on Tomb Sweeping Day. They blend wormwood paste and glutinous rice powder together and add sesame, peanuts and black-eyed beans. After steaming the dumplings for 15-20 minutes, the food is ready.
對于客家人來說，用艾草和糯米制成的艾粄是清明節(jié)必備的食物之一。將艾草汁和糯米粉混合在一起，加入芝麻、花生和眉豆，蒸上15到20分鐘后，艾粄就做好了。

英文來源：中國日報網(wǎng)
翻譯：陶佳琪（中國日報網(wǎng)愛新聞iNews譯者）
編審：丹妮