In the Teochew region of China, making kuehs is a must for every household. Teochew people need to make kueh during the “eight festivals of the year”, sacrifices, blessings, and celebrations. Generally speaking, kueh is made two or three times a month.

The method of making kueh is meticulous and cannot be sloppy.

First, add cold or hot water to sticky rice flour (or glutinous rice flour or potato starch, etc.). Then knead it into a dough and wait for fermentation. After fermentation, pinch it into kueh skin, and finally add salty and sweet fillings to make a variety of Teochew kueh.

Kueh needs to be worshipped to the gods first and then to the ancestors. It can only be eaten after the worship is completed.

Why are there so many types of Teochew kueh?

This is related to the many local sacrificial activities.

First of all, what are the eight festivals of the year when sacrificial activities must be held?

It refers to the eight major festivals in a year, including:

the Spring Festival, Lantern Festival, Qingming Festival, Dragon Boat Festival, Zhongyuan Festival, Mid-Autumn Festival, Winter Solstice and New Year’s Eve.

In addition to these eight festivals, there are other festivals of varying sizes.

It is said that there are as many as 20 to 30 festivals a year, and the food used for each worship cannot be repeated, so there must be a variety of kueh. In addition, there are many temples, commonly known as “worshiping the Lord”.

It is worth mentioning that because the Teochew people worship gods, kuehs will first be worshiped to the gods and then to the ancestors, and finally eaten by themselves.

There are many types of Teochew kueh, including salty, sweet and different shapes.

Types of Kueh

There is a folk song in the Teochew region of China:

“Teochew people want to eat Kueh, oil Kueh, sweet Kueh, pomegranate Kueh, flour Kueh, fermented Kueh, fried Kueh, horseshoe crab Kueh, soft Kueh, beef Kueh, riceless Kueh and cudweed Kueh, white radish Kueh and red peach Kueh…”, which just shows the Teochew people’s love for Kueh and the important position Kueh occupies in the daily food of Teochew people.

As mentioned above, Kueh has two flavors: salty and sweet. Different flavors are divided into “peach Kueh” and “round Kueh”. Red peach Kueh is used for worshiping gods and more solemn occasions, while round Kueh is used for general worship of ancestors and festivals.(images is uploading)

Kueh fillings are also divided into vegetarian fillings and meat fillings.

As the saying goes, “Seasonable Kueh is suitable for the season”.

In addition to sacrificial kueh, there are many seasonal kueh. Many of them are made with folk herbs, adding a medicinal color to this snack kueh.

For example, during the Qingming Festival, the sky is cloudy and rainy, and the dampness is stagnant, which is prone to gastrointestinal diseases.

“Pu Zi Kueh”

People use Pu Zi leaves to make “Pu Zi Kueh”. Pu Zi leaves are spicy and cool in nature. They have the effects of eliminating phlegm, digesting food and harmonizing the stomach, clearing away heat and detoxifying. They can help the body adapt to the solar terms and prevent gastrointestinal discomfort. (Waiting for additional PU ZI)

Cudweed Kueh

In addition to Pu Zi Kueh, Cudweed Kueh is also a seasonal kueh in spring. Cudweed Kueh not only protects against spring cold coughs, but also prevents diseases. It helps digestion and increases appetite, so Cudweed Kueh is a must-have pastry during the Qingming Festival.

Making Kuehs together:Teochew people’s sharing culture

The Teochew people make kueh so frequently and in such a variety that Teochew kueh has become a microcosm of the local food culture.

Whenever Kueh is made, the whole family must work together, sitting around the table and enjoying themselves when making Kuehs. Neighbors will also come to help, and the Kueh is completed unknowingly while chatting.

Therefore, making Kueh is not only not tiring, but also can enhance the neighborhood relationship.

Rules of making Kuehs

Despite this, there are still rules for making Kuehs. Out of respect and gratitude to the gods, a batch of Kueh for worshipping the gods will be made first, and then red dots will be printed on the Kueh skin as a mark to add a festive atmosphere.

After making kueh for worshipping the gods, another batch of kueh for daily consumption and honoring the elders will be made.

The Kueh after worshiping the gods will be given to the neighbors in the same big house, and the neighbors will also give them small kueh in return.

In this way, people come and go to satisfy their appetites, and they also taste and evaluate each other’s food. What’s more, they get new inspiration and enlightenment from other people’s rice cakes, and they strive for perfection in making rice cakes.

Teochew Kueh has developed in a more diversified way in this mutually beneficial and good neighborhood relationship.

Summary

In the Teochew region of China,Kueh is important snacks for sacrifice and has many different types.Making Kueh is not only a daily household task, but also a unique culture that enhances neighborhood relations.