Pure Brightness (Qingming)
Food is best kept fresh, tender, and simple at this time, following the season and enjoying the flavors of spring.
Script
Hello, and welcome to Pure Brightness, or Qingming. The classic says this is when the third lunar month opens. Among the eight winds of the year, the calendar names it the clear and bright wind. By now, all things have grown neat and clean, and that is how the term got its name. In spring, food is best kept fresh, tender, and simple. As a seasonal tradition, people often enjoy mugwort in spring pastries. River snails are another common Qingming delicacy in Jiangnan, eaten well cooked and in small amounts. Indian kalimeris is a tender wild vegetable, often simply dressed at home. A light dish for the season is Indian kalimeris with tofu. Go easy on overly oily or heavy food. Also, avoid having too many kinds or too much at once. For the Qingming Spring Fresh Ingredients Set, please look at the ingredient kit below.
On the table this season
- Mugwort (Aicao)warm
Its strong seasonal fragrance makes it traditionally eaten in spring pastries.
- River Snails (Luosi)cold
A common spring delicacy in the Jiangnan region, traditionally eaten around Qingming.
- Indian Kalimeris (Malantou)cool
A tender spring wild vegetable, often simply dressed and served at home.
- Bamboo Shoots (Zhusun)cool
Spring bamboo shoots come into season now, with a crisp, tender, fresh taste that fits the season.
- Tofu (Doufu)cool
Mild and versatile, it suits spring vegetables well.
Cook it
Mugwort Green Rice Cakes (Aicao Qingtuan)
Ingredients: Mugwort (Aicao), Glutinous Rice Flour, Rice Flour, Red Bean Paste, Sugar, Cooking Oil
- Wash the mugwort, blanch it, squeeze out excess water, and blend it into a smooth paste.
- Mix the mugwort paste with glutinous rice flour and rice flour, then add warm water and knead into a soft dough.
- Divide into small pieces, fill with red bean paste, seal, and roll into balls.
- Lightly oil the steamer, steam the cakes until cooked through, then brush the surface with a little oil after removing them.
Indian Kalimeris with Tofu (Malantou Ban Doufu)
Ingredients: Indian Kalimeris (Malantou), Tofu (Doufu), Sesame Oil, Light Soy Sauce, Salt
- Wash the Indian kalimeris, blanch until just cooked, cool it, squeeze out excess water, and chop finely.
- Blanch the tofu briefly, let it cool, then dice it or mash it lightly.
- Place the Indian kalimeris and tofu in a bowl, then add a little salt, light soy sauce, and sesame oil.
- Toss gently and serve; the dish is light, fresh, and tender.
Go easy on
- Eat less overly oily or heavy food.
- Seasonal foods are enjoyable, but avoid having too many kinds or too much at once.
- Spring ingredients are often delicate, so keep seasoning light.
Classical source
清明，三月節。按《國語》曰：時有八風。歷獨指清明風為三月節，此風屬巽故也。萬物齊乎巽，物至此時皆以潔齊而清明矣。Yueling Qishier Hou Jijie (Wu Cheng, Yuan dynasty)
Clear and Bright opens the third lunar month. Of the eight winds of the year, the calendar names this one the "clear and bright" wind; by now all things have grown neat and clean, hence the name.
Original text on Wikisource · Diet text drafted with AI and pending expert review.