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清明時節(jié)已至，柳色青青，春和景明。對于“民以食為天”的中國人來說，這個節(jié)日不僅意味著緬懷先人、踏青賞春，還少不了品嘗春季限定的時令美食。其中，青團便是不可或缺的美味之一。一口軟糯清香，便是春天鮮活的滋味。今年，這股春日的風，竟然也漂洋過海吹到了美國。之前已掌握“洋芋粑”秘方的中餐愛好者Zack，這次又復刻起了青團。

As the Qingming Festival arrives, spring brings a bright and gentle scene. For the Chinese, this holiday is not only about honoring ancestors and enjoying spring outings, it's also a time to taste seasonal treats. Among them, qingtuan is an absolute must. This year, that spring flavor has crossed the ocean to the US. Zack, a young man who already mastered the secret to making Yangyuba,and now he's taking on qingtuan.

美國小伙Zack制作的青團

青團，又稱清明團子，是清明前后最具標志性的傳統(tǒng)點心之一，其歷史可追溯至兩千多年前的周朝，唐代已有“寒食青團店”的記載，清代《隨園食單》中更明確記載“搗青草為汁，和粉作團，色如碧玉”。傳統(tǒng)青團以鮮嫩艾草為原料，焯水去澀后搗汁，與糯米粉、少量粘米粉混合揉勻，包裹豆沙、芝麻等甜餡或筍丁、腌肉等咸餡，蒸制而成，其青綠的色澤象征著萬物復蘇，圓潤的外形則寓意著家庭團圓。

Qingtuan is one of the most iconic traditional snacks of the season. Their history dates back to the Zhou Dynasty. There are records from the Tang Dynasty, and the Qing Dynasty classic Suiyuan Shidan describes them vividly. Traditionally made with fresh mugwort pounded for juice and mixed with rice flour. The dough is filled with sweet or salty ingredients, then steamed. The bright green color symbolizes the renewal of life, and the round shape represents family reunion.

清明時令美食青團

然而在復刻的過程中，身在美國的Zack遇到了一個小難題——美國當?shù)仉y以買到制作青團的核心原料艾草。但這份小阻礙并沒有難倒熱愛中式美食的他，他靈機一動，用菠菜汁替代艾草汁，調(diào)出了與傳統(tǒng)青團一樣溫潤鮮活的綠色。餡料方面，Zack也沒有局限于傳統(tǒng)口味，而是選擇了芋泥咸蛋黃的時興搭配，甜咸交織，為這道傳統(tǒng)小吃注入了新的活力，也讓春天的味道多了幾分別樣的香甜。

But when trying to recreate Qingtuan in the U.S., Zack hit a small snag, mugwort is hard to find locally. That didn't stop this Chinese food enthusiast, though. He used spinach juice instead. And a vibrant green just like the traditional version. He chose a trendy combination of taro paste and salted egg yolk as the filling. The sweet-and-savory blend gives this classic snack a fresh twist.

Zack制作的青團

春日的風拂過神州大地，也吹到了大洋彼岸，Zack手中的青團，不僅復刻出了中式時令美食的鮮甜，更承載著清明節(jié)的文化底蘊與中國人的春日情懷。這顆小小的青綠色團子，跨越山海，把春天的味道揉進了異國他鄉(xiāng)的煙火里。

The spring breeze sweeps across China and all the way to the other side of the Pacific. In Zack's hands, Qingtuan is more than just a seasonal treat; it carries the cultural heritage of Qingming and the warmth of Chinese spring traditions, bringing the taste of spring right into the heart of a foreign land.

貴州日報天眼新聞記者 黃怡雯

編輯 駱航念 何濤

二審 楊韜

三審 田旻佳