Folk customs: Folk customs are simple, loyal and forthright.
Folk customs:
1. Xiaonian
The 23rd or 24th day of the twelfth lunar month is also called "Xiaonian", which is the day when people worship stoves. In the folk song "Twenty-three, sticky melons with sugar" refers to the custom of worshiping the stove every year in the twelfth lunar month. There is a saying that "officials, three people, four boatmen and five" are the off-year. In Weifang area, the 23rd is mostly regarded as the off-year. Xiaonian is the beginning of the entire Spring Festival celebration, and its main activities include two: worshiping stoves and sweeping dust.
2. Steamed steamed buns
After the 23rd of the twelfth lunar month, every household in many places will steam steamed buns. Flower buns are generally divided into two types: those used to worship gods and those used to visit relatives. The former is solemn, while the latter has various patterns. In particular, a big date mountain must be made to prepare for worshiping the Kitchen God.
3. Gaomi paper-cutting
Gaomi paper-cutting is one of the three unique traditional folk arts in Gaomi City, including window flowers, door stickers, wall flowers, ceiling flowers, lanterns, patterns, happy flowers, Spring flowers, funeral flowers, etc. Its spread is closely related to the seasonal customs in Gaomi rural areas. Window grilles, door paper, and lanterns are all hung during the Spring Festival or Lantern Festival.
Extended information
Weifang’s famous specialties:
1. Red Braised Sheep Head
Red Braised Sheep Head, also known as Qilin Ding, is The first course of a whole lamb feast. Linqu Whole Sheep Banquet is a traditional famous dish. Since its inception, after careful study by several generations of cooking workers, it has developed into more than 100 types of dishes, with different styles and unique tastes.
2. Chicken, duck and music
The traditional food with special characteristics in Weifang, Shandong Province, is said to have originated in Shanxi and Shaanxi, and later spread to Weifang via Beijing, evolving from the historical "River Leak" Come. "He Liu" is a noodle made of buckwheat noodles pressed out of a river leak bed with fine holes. It is originally a daily food for farmers.
Weifang people improved this, using wheat instead of buckwheat noodles, and adding chicken and duck meat, "Han Pork" and braised vegetables with small seasonings. They named it "Hele" with a homophonic sound, because The stew is mainly chicken and duck, hence the name "Chicken and Duck Hele".