Residents across east China's Fujian Province are preparing distinctive seasonal delicacies with locally sourced ingredients to celebrate the Qingming Festival, which falls on April 5 this year, to honor deceased loved ones and celebrate the vibrant renewal of spring.
Like in all traditional Chinese festivals, food plays an irreplaceable role in Qingming observances. In Fujian, locals turn to fresh, in-season ingredients from the surrounding mountains and fields to create one-of-a-kind festive snacks, which carry both the crisp scent of spring and deep feelings of remembrance.
In Huokou She Ethnic Township of Fuzhou, the provincial capital of Fujian, families come together every Qingming Festival to make black rice, a beloved traditional delicacy.
To craft the treat, fresh leaves are pounded and kneaded with water to release a rich, dark extract. The deep-hued juice is then poured over glutinous rice, allowing each grain to fully absorb its color and nutrients before the mixture is steamed to perfection. The finished black rice boasts a fragrant, fresh aroma that perfectly encapsulates the essence of early spring.
"With all the rain lately, one bite just feels so comforting. It really boosts my energy. Everything comes from our mountains, and it's all good for our health," said Lan Jianfang, a villager from Huokou She Ethnic Township.
For the local She ethnic community, making black rice during Qingming is far more than just a springtime culinary ritual. It is a cherished tradition that binds generations together and represents respect for the departed. As spring unfolds and nature comes alive, the festival also brings ample opportunities for outings and foraging for seasonal ingredients, a custom that gives rise to another iconic Qingming treat in Fujian.
In Baiyang Township of Xiapu County, Ningde City, a landscape of lush mountains and winding streams provides the perfect growing environment for tender cudweed, which sprouts along ridges and hillsides in early spring. Local residents and visiting tourists alike head out into the spring scenery to forage for these fresh green herbs, the key ingredient for the widely-loved seasonal cudweed rice cake.
After being cleaned and cooked, the cudweed is mixed with hot steamed glutinous rice, and the combination is poured into a traditional stone mortar. Villagers take turns pounding the mixture with a heavy pestle, until it forms a smooth, soft dough that is then steamed once more. The rhythmic thud of the pestle fills the quiet village, as the fragrant green herbs meld seamlessly into the glutinous rice, blending the aromas of fresh grass and steamed grain. The finished dough is then shaped into individual cakes, many of which are stamped with the Chinese character "Fu" and other auspicious patterns, carrying people's wishes for good fortune and happiness in the year ahead.
"We came here for a spring outing. Just now we saw the villagers making the cudweed rice cake. It was such a fresh, new experience for us. I have only tasted it before, but when I tried my hand at making it today, I found it really exhausting. I lost my strength after just a few pounds of the dough," said Xu Jingjing, a tourist visiting the township. Soft, fragrant, and handcrafted with care, the cudweed rice cake brings together the bright flavors of spring, the time-honored spirit of the Qingming Festival, and a gentle sense of remembrance.
Fujian's Qingming delicacies carry remembrance, spring spirit
