清明果的英文

1、萧山萝卜干

萝卜干是浙江省杭州市萧山区特产，是江南酱腌技艺的杰出代表，萝卜经过传统技艺脱水加工，历时300天制成。其味清香，口感清脆。

Dried radish is a specialty of Xiaoshan District, Hangzhou City, Zhejiang Province. It is an outstanding representative of Jiangnan pickle technology.

Dried radish is dehydrated and processed by traditional technology, which takes 300 days to make. Its taste is delicate and crisp.

2、龙井虾仁

龙井虾仁是中国浙江省杭州市传统风味名菜，为浙江菜系。

龙井虾仁将茶饮与虾仁融合，整体清新软嫩，虾仁玉白，鲜嫩，芽叶清香，色泽雅丽，虾中有茶香，茶中有虾鲜，食后清口开胃，回味无穷。

Longjing shrimp is a famous traditional dish in Hangzhou, Zhejiang Province, China.

Longjing shrimp combines tea with shrimp. The whole shrimp is fresh, soft and tender. The shrimp is jade white, fresh and tender. The buds and leaves are fragrant.

The color is elegant. There is tea fragrance in shrimp and fresh shrimp in tea. After eating, it is refreshing and appetizing with endless aftertaste.

3、定胜糕

定胜糕属于苏式糕点，其色泽淡红，松软香糯，带甜甜的豆沙味。传说是南宋时苏州百姓为韩世忠的韩家军出征鼓舞将士而特制的，糕上有“定胜”两字，后就被称“定胜糕”。

Dingsheng cake is a kind of Su style cake with light red color, soft, fragrant and waxy, and sweet bean paste flavor.

It is said that people in Suzhou made the cake specially for Han Shizhong's army in the Southern Song Dynasty to encourage the soldiers.

The word "Dingsheng" appeared on the cake, which was later called "Dingsheng cake".

4、西湖藕粉

西湖藕粉是浙江省杭州市的一种名优特产，属于浙菜系；其风味独特，富含营养，旧时是为皇家提供“贡粉”。

Lotus root powder is a famous and special product in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine;

Its unique flavor, rich in nutrition, was used to provide "tribute powder" for the royal family.

5、奶油蛋糕

奶油蛋糕是杭州历史悠久的传统特色食品。它主要由面粉和白糖制成。它可以用作餐桌上的蛋糕或休闲小吃。

Cream cake is a traditional food with a long history in Hangzhou. It is mainly made of flour and sugar. It can be used as a cake or snack on the table.

清明节一般是4月4日至4月6日之间的日期，不过最常见的日期是4月4号和4月5号，其中4月5日清明节最多。相传清明节是为了纪念“介子推”而兴起的。春秋时期还未成为晋文公的重耳被人追杀，四处逃难，饥寒交迫。随臣介子推为了挽救重耳，毫不犹豫的割下自己的大腿肉，煮成肉汤给重耳喝下，重耳知道后感动不已。十几年后，晋文公封赏功臣偏偏忘记了介子推，直到后面才后悔不已。但是介子推彼时已经隐居于深山老林之间，为了寻找介子推，重耳放火烧山，企图逼出介子推。后来介子推被发现，但是已经抱着他的老母亲死了。为了纪念介子推，晋文公下令这一天为“寒食节”。知道后面，寒食节跟清明节渐渐合并。清明节，是从古代至今中华民族最为隆重盛大的全民式祭祖活动，属于缅怀先祖、追朔前人的节日是具有丰富的文化内涵的。主要习俗为：扫墓祭祖、踏青、拔河插柳、吃青团（清明果、糍耙）、踢蹴鞠、斗鸡等。

清明节是中华民族古老的节日，既是一个扫墓祭祖的肃穆节日，也是人们亲近自然、踏青游玩、享受春天乐趣的欢乐节日。斗指乙(或太阳黄经达15°)为清明节气，交节时间在公历4月5日前后。

Sweet Green Rice Ball 青团The sweet green rice ball is a Qingming Festival (Tomb Sweeping Day) food popular in Jiangsu and Zhejiang Provinces. It is also a must-have offering at ancestral rituals in the south of the Yangtze River。Like glutinous rice dumpling, Qingtuan is made from glutinous rice and stuffed with red bean paste. The difference is that squeezed wormwood or brome grass is used in the making of wrapper。清明时节，江南一带有吃青团子的风俗习惯。青团子是用艾叶(也可以用其他绿色菜叶代替)捣烂后挤压出汁，接着取用这种汁同晾干后的水磨纯糯米粉拌匀揉和，然后开始制作团子。团子的馅心是用细腻的糖豆沙制成。Qingming Fruit 清明果Qingming fruit (or Qingming guo). It looks like dumplings in shape, but tastes different from dumplings. The wrapper of Qingming fruit is made from squeezedwormwood, rice and glutinous rice. Finally, it is stuffed with bean filling and cooked by steaming. Aside from sweet fillings, people also use diced bacon, dried bamboo shoot, diced mushroom and dried beancurd as substitutes。清明果，形状有些像饺子，但味却截然不同。清明果的皮是一种叫艾的植物做成的，将艾叶捣烂与米粉搅伴在一起，做成碧绿色的面团，鲜嫩欲滴。清明果的馅也是很讲究的，制作精细。有熏肥肠伴芥菜末的，有豆腐干和着韭菜的，还有其他各类美味的搭配。清明包果包起来和包饺子有异曲同工之效，但包清明果似乎更精致些，那褶折得就像花边一样。Sanzi 馓子Eating Sanzi (or deep-fried dough twist)on Qingming Festival is a convention throughout China. Sanzi is a kind of fried food. People called it cold food in the old days。我国南北各地清明节有吃馓子的食俗。“馓子”为一油炸食品，香脆精美，古时叫“寒具”。Spiral Shell 清明螺The Qingming Festival is the right time for eating spiral shell. Spiral shell is abundant in this season。清明时节，正是采食螺蛳的最佳时令，因这个时节螺蛳还未繁殖，最为丰满、肥美。Wuren Rice 乌稔饭Wuren rice is common for She Nationality, who mainly live in East Fujian, including Fuzhou and Ningde. On the Tomb-sweeping Day, every family will cook Wuren Fan and exchange the food with each other as a present. Wuren Rice is made from glutinous rice and leaves of vaccinium bracteatum or Wuren tree。关于清明食俗，不能不提到畲家的“乌稔饭”，因为闽东是畲族聚居地。每年三月初三，畲族人家家户户煮“乌稔饭”，并馈赠汉族的亲戚朋友，久而久之，当地的汉族人民也有了清明时食“乌稔饭”的习俗。Spring-pancake 春饼Spring-pancake or chunbing is a traditional Chinese food unique to the northern regions. Eating spring pancakes is a customary way to celebrate the coming of spring。Spring pancakes are the low-budget vegetarian’s version of Peking duck. The pancake is slightly thicker than those used for duck, and it is seasoned with not only savory brown sauce and spring onions, but also piled with any combination of a plentiful selection of stir-fried and marinated dishes, before being rolled up tight for spill-free eating。其实北京没什么特别的清明食物，但有一样食物贯穿北京人整个春天，直到清明。每年立春日，北京人都要吃春饼，名曰“咬春”，一咬咬到二月二龙抬头，再一咬就咬到了清明。春饼饼皮比烤鸭饼皮要大，并且有韧性，更有嚼劲儿。卷的多是几种家常炒菜，通常为肉丝炒豆芽韭芽、肉丝炒菠菜、醋烹绿豆芽、素炒粉丝、摊葱花鸡蛋等。Shepherd’s-purse 荠菜辛弃疾写道：“城中桃李愁风雨，春在溪头荠菜花。” 这是关于荠菜最美的诗，而我们大多数都是从小学习《挖荠菜》长大的，荠菜在很多人心中并不仅仅是普通的野菜那样简单，它代表着童年、故乡、旧时光。小编为大家推荐的荠菜美食：荠菜馄饨：Shepherd’s Purse Wonton荠菜黄鱼羹：Shepherd’s Purse and Croaker荠菜豆腐羹：Shepherd’s Purse with beancurdBamboo Shoots in Spring 春笋三月细雨绵绵，正是春笋的好时节。春笋贵在鲜，贵在清新淋漓。南方最常见的做法是“腌笃鲜”，咸肉、火腿、春笋在一起煮，既是汤，又是一道菜。要是想吃得浓烈一些，则是油焖笋，重油重糖，焖得黄金透亮，不经意间，春笋成了荤菜，细品还有肉的质感。煨春笋：Bamboo Shoots SoupDate Cake 枣糕枣糕又叫“子推饼”，北方一些地方用酵糟发面，夹枣蒸食。他们还习惯将枣饼制成飞燕形，用柳条串起挂在门上，可以冷食，以纪念介子推不求名利的高尚品质。

青团----江浙一带清明节前后以艾草掺入米粉所制作食用的特殊食物 建议你用 “Qingtuan”的拼音，下面加上英语注释 或者用 “Qingtuan Rice Roll”