What to eat on March 3rd? The most classic food recommendations for the Shangsi Festival on March 3rd

The third day of the third lunar month every year is the traditional Chinese festival "Shangsi Festival". So, do you know what traditional food is usually eaten on March 3rd? Next, let’s take a look together.

What to eat on March 3

Boiled Eggs with Shepherd's Purse

In Hunan Province, there is a custom of cooking eggs with shepherd's purse on the third day of March. Spring is the season for eating shepherd's purse, and the homonym of shepherd's purse is "gathering wealth". Shepherd's purse, also known as ground vegetable, field vegetable, etc., is a wild vegetable that grows in the corners of fields. Boiled eggs with shepherd's purse can not only eliminate rheumatism, clear heat, relieve waist and leg pain, but also prevent spring plague. Therefore, there is a folk saying that "On March 3rd, shepherd's purse is a panacea."

Five-color glutinous rice

Every year on the third day of the third lunar month or Qingming Festival, every Zhuang household steams five-color glutinous rice to celebrate the festival. The five-color glutinous rice gets its name from the five colors of black, red, yellow, purple and white. The Zhuang people regard the five-color glutinous rice as a symbol of "good luck" and "a good harvest". It is an excellent delicacy for entertaining guests and is also one of the offerings for ancestor worship. The Zhuang people love five-color glutinous rice very much, but due to language differences, Zhuang people in different regions have different names for the five-color glutinous rice. Some are called Ji Neng, others are called black rice, green rice, five-color rice, flower rice, etc.

Artemisia Baba

Artemisia cake is also called Artemisia cake. It is another way of making the traditional Jiangnan Green Rice Ball. Eating mugwort cake on the third day of the third lunar month every year is a traditional custom of the Han people in the Jianghuai and Jiangnan areas of Anhui. Every March, the family picks the young leaves of Artemisia annua, washes them, and then mixes them with sticky rice and glutinous rice flour to make flat and round baba. They put them into a pot and steam them over high heat. They taste soft, glutinous, sweet and delicious. The custom of eating mugwort cake is to commemorate the dead, and at the same time wish everyone good health and longevity, and not be invaded by evil spirits.