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清明時(shí)節(jié)已至，柳色青青，春和景明。對(duì)于“民以食為天”的中國(guó)人來(lái)說(shuō)，這個(gè)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(shí)令美食。其中，青團(tuán)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(fēng)，竟然也漂洋過(guò)海吹到了美國(guó)。之前已掌握“洋芋粑”秘方的中餐愛(ài)好者Zack，這次又復(fù)刻起了青團(tuán)。

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(guó)小伙Zack制作的青團(tuán)

青團(tuán)，又稱(chēng)清明團(tuán)子，是清明前后最具標(biāo)志性的傳統(tǒng)點(diǎn)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(tuán)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(tuán)，色如碧玉”。傳統(tǒng)青團(tuán)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(wàn)物復(fù)蘇，圓潤(rùn)的外形則寓意著家庭團(tuán)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(shí)令美食青團(tuán)

然而在復(fù)刻的過(guò)程中，身在美國(guó)的Zack遇到了一個(gè)小難題——美國(guó)當(dāng)?shù)仉y以買(mǎi)到制作青團(tuán)的核心原料艾草。但這份小阻礙并沒(méi)有難倒熱愛(ài)中式美食的他，他靈機(jī)一動(dòng)，用菠菜汁替代艾草汁，調(diào)出了與傳統(tǒng)青團(tuán)一樣溫潤(rùn)鮮活的綠色。餡料方面，Zack也沒(méi)有局限于傳統(tǒng)口味，而是選擇了芋泥咸蛋黃的時(shí)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(tuán)

春日的風(fēng)拂過(guò)神州大地，也吹到了大洋彼岸，Zack手中的青團(tuán)，不僅復(fù)刻出了中式時(shí)令美食的鮮甜，更承載著清明節(jié)的文化底蘊(yùn)與中國(guó)人的春日情懷。這顆小小的青綠色團(tuán)子，跨越山海，把春天的味道揉進(jìn)了異國(guó)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?qǐng)?bào)天眼新聞?dòng)浾?nbsp;黃怡雯

編輯 駱航念 何濤

二審 楊韜

三審 田旻佳