Qingming is one of the 24 solar terms, marking the fifth term of spring.

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2024-04-04

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Qingming Festival时节

Qingming is one of the 24 solar terms, marking the fifth term of spring. When the Big Dipper points toward Yi and the sun reaches 15° along the ecliptic, it signifies the arrival of Qingming. The Qingming solar term derives its name from the clear, crisp air and bright, vibrant scenery—when all things become visible during this period.

Qingming Holiday Notice

Qingming Festival | QING MING

Kangrui Coatings' 2024 Qingming Festival holiday arrangement notice is as follows:

April 4th: Holiday and Compensatory Day Off

Please arrange your work and daily life in advance, observe civilized and orderly mourning practices, and travel during off-peak hours in a green and eco-friendly manner.

Qingming Traditional Customs

Qingming Festival | QING MING

Qingming is both a solar term and a traditional festival. The Qingming Festival is an ancient holiday deeply rooted in the Chinese nation—honored as a solemn occasion for tomb-sweeping and ancestral worship, yet also cherished by people as a joyful celebration to connect with nature, enjoy spring outings, and relish the pleasures of the season.

Ancestral Rites and Tomb Sweeping

Qingming Tomb Sweeping, also known as "Tomb Sacrifice," is regarded as an act of "reverent remembrance of the season" toward ancestors. Paying respects at ancestral graves is a heartfelt way to honor and commemorate those who came before us—a custom with deep-rooted origins spanning centuries.

Qingming Outing to Enjoy the Greenery

During the Qingming Festival, the spring weather is bright and sunny, and greenery begins to sprout—perfect for people to enjoy a spring outing. "Taqing," also known as "chunyou," was historically referred to as "tan chun" or "xun chun," among other names.

Eating green glutinous rice balls

During the Qingming Festival, it's customary in the Jiangnan region to enjoy green glutinous rice balls. These balls are made by first pounding and squeezing the juice from a wild plant called "jiangmaicao." The vibrant green juice is then mixed thoroughly with finely ground, air-dried glutinous rice flour, kneaded into a smooth dough, and finally shaped into the delicious balls.

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