阳春三月，清明节临近，上海的老字号店铺迎来了青团的热销季。中新网记者走访了上海多处知名老字号，发现“春季限定”的青团深受市民和游客喜爱，店铺前排起了长长的队伍。
清明节是中国传统节日之一，人们在这一天有踏青、扫墓的习俗。青团则是江南地区的特色食品，多在清明时节食用，象征着春天的到来。传统的青团由糯米粉制成，内馅有豆沙、芝麻等多种口味，外皮则包裹着艾草汁，呈现出独特的绿色。
随着气温的回暖，青团的销量也随之上升。许多老字号店铺在节前就提前准备了大量的青团，以满足消费者的需求。有些店铺甚至推出了新口味，如奶油草莓、咸蛋黄肉松等，受到了年轻人的欢迎。
尽管青团的制作工艺相对简单，但老字号店铺凭借其传统配方和制作工艺，保持了青团的原汁原味，成为上海清明节前的一道亮丽风景线。
英文翻译内容：
Title: Shanghai’s Old-Timer Bakeries See Boom in Qingtuan Sales Ahead of Tomb Sweeping Festival
Keywords: Qingming Festival, Qingtuan, Time-Honored Brands
News content:
As the temperature rises and the Qingming Festival approaches in spring, traditional Qingtuan, a glutinous rice ball with sweet or savory fillings and a distinctive green outer layer, has seen a surge in popularity in Shanghai. Reporters from China News Service visited several renowned old-timer bakeries across the city and found long queues outside their shops as locals and tourists alike flocked to buy these “spring-limited” treats.
The Qingming Festival, one of the traditional Chinese holidays, is a time for outdoor activities such as spring outings and visiting ancestors’ graves. Qingtuan, a specialty food from the Jiangnan region, is traditionally eaten during this period, symbolizing the arrival of spring. Made from glutinous rice flour and filled with various flavors such as red bean paste and sesame, the outer layer is wrapped in juice from the mugwort plant, giving it its unique green color.
As the weather warms up, so does the demand for Qingtuan. Many old-timer bakeries have prepared ample supplies in advance to meet the needs of consumers. Some shops have even introduced new flavors, such as cream cheese strawberry and salted egg yolk pork floss, which have been well-received by younger consumers.
Although the production process for Qingtuan is relatively simple, it is the traditional recipes and craftsmanship of these old-timer bakeries that preserve the authentic taste of Qingtuan, making them a vibrant part of Shanghai’s cultural landscape in the lead-up to the Qingming Festival.
【来源】http://www.chinanews.com/sh/2024/03-24/10185962.shtml
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