When Qingming Festival, or Tomb-sweeping Day, approaches, it is the tradition of Quzhou natives to make the following three foods.
Sesame seed cake in Quzhou enjoys a long history dating back to the Western Han Dynasty (206 BC-AD 24).
Layer cake is a must-to-eat in mid July in Hengshan town, Quzhou, East China's Zhejiang province, according to Wu Zhujun, a renowned layer cake maker in Hengtang.
Residents of Kaihua, a county in East China's Zhejiang province, have a penchant for eating sweet potato starch noodles in the bleak winter days.
At one o'clock on June 3, Wushidu villagers Wang Genying and her husband Wu Yiquan arrived at their steamed bun workshop just like any ordinary workday.
The skill of making Shuangqiao dried rice noodles was listed as Quzhou's intangible cultural heritage in 2008.
Rice flour noodle is an indispensable delicacy in the villages of Quzhou's Kaihua during the Spring Festival.
Eating handmade noodles is a Spring Festival custom for the residents of Changshan.