Food

My country's traditional festival of Qingqing, which began around the past few weeks, is more than 2,500 years old. At first, Chong Ming was a very important accelerator, and when it arrived, the temperature rose, it was a good time for spring tillage, so there was “Cleaning before and after, and growing beans”. “Afforestation, no matter what”. Then, as the day of dawn approached the day of the cold, which was the day when the fire of the people would be forbidden, it became the same as the day of the cold, and it became a custom when the cold became a distinct term, and it became the day of the dawn, when there was no smoke, but a cold meal. The meal, which is a holiday food for people living in the ancient “Five Creeks”, has a distinct local character and a rich ethnic character. The term “Five Creeks” refers to five main tributaries upstream of the Yangtze River in western Hunan. For a long time, every two months of spring have passed through the spring festival of villagers from all ethnic groups living in the “Five Creeks”, and their families have come up to the mountains to pick acems, dig garlic, wash fine, squeeze away bitter juices, dry vinyl, mixed in proportion with rice, sticky rice, bacon, garlic, tasting, salty salt, etc., and boiled in an earth cooker or with iron pots. Looking at it as if it were a wild meal, it was clear that it preserved the legacy of ancient collection of life, but it was delicious。