Here are some ways to keep spring on the farm.

Spring is fleeting, and the way to keep it is to freeze it in handicrafts, food, work, and in each other's memories. Each farm adapts to local conditions and uses special activities to archive your spring. 🌹Anhui Jinzhai Dawan Store-Paper Pulp Painting Making paper mache paintings is a childlike process. Its materials can be found everywhere, just toilet paper, tear it into pieces, soak it in water and mix it, scoop it out and add color when you use it. However, the production process requires patience and the use of delicate tools such as tweezers, toothpicks, and small spoons to lay and shape the desired shape. After drying, the picture will have a rugged three-dimensional feel and bright colors. Decorate the frame and it will become your own piece of art. 🌸Henan Anyang Linzhou Slate Store-Plant dyeing Plant dyeing, also called straw printing, is an intangible cultural heritage art that permanently freezes the beauty of nature. To do plant knock-dying, you must first pick petals or leaves, paste them on cloth or paper with transparent tape, and carefully tap them with a mallet, so that the original color of the plant branches and leaves will remain on it. Spring is fleeting, and through careful tapping, you can keep the textures and colors of flowers and plants around you forever. 🌼Treefrog Tribe Tongren Joint Store-Mugwort Baba Wormwood cake is a type of Qingtuan, both of which are classic snacks during the Qingming Festival. Mugwort before the Qingming Festival is the freshest and tenderest. After picking, it is washed, blanched, chopped, and kneaded evenly with glutinous rice flour and sticky rice flour. Wrap in your favorite fillings, including meat fillings, red beans, egg yolks, and meat floss, and mix them into different flavors. Steam for a while and you're done. This delicacy was originally restricted to the Qingming Festival in the Jiangsu, Zhejiang and Shanghai regions. You can also make it yourself at the farm. 🌺Shaanxi Foping Store - Grinding Tofu China is the birthplace of tofu, and grinding tofu is a traditional craft. Soak the soybeans overnight to make them soft and plump. Place them in a stone mill and grind them carefully, and the soybeans will become thick colloidal soy milk. The next step is the legendary "marinated tofu". Add an appropriate amount of brine to the soy milk, and the soy milk will condense and aggregate into tofu. The water will be squeezed out and its shape will be fixed, and the soybeans will finally turn into tofu. This is a farming job full of a sense of accomplishment. You will witness the various forms of soy products and finally get what you want.