SJS
SJS From Eid to Qingming Jie, and from Easter to Passover, it's time for many religious festivals all over the UCL community. UCL Student journalist Marilyn Tan takes a look at the delicious foods and recipes we celebrate with. With Spring having sprung, days are getting longer, warmer, and sunnier for all. For UCL, Spring is teeming with many cultural and religious celebrations across our community. As Qingming Jie (5 April), Passover (5-13 April), Easter (9 April), Vaisakhi (14 April), and Eid (21-22 April) approach, we thought we'd focus on one aspect that everyone looks forward to in each celebration: food! We asked students and staff at UCL about their favourite festive dish, its significance, and - for those eager to try them - restaurant or recipe recommendations. Qingming Jie - (A Chinese holiday, also called Tomb-Sweeping Day, where people show respect to their ancestors in time for the start of Spring) . Jenna Zhang, first-year Psychology and Language Sciences BSc - Favourite Qingming Jie food - "Chhau-a-koe (? ?). It's a chewy, sticky snack made from glutinous flour, sugar, and Jersey cudweed paste. The filling consists of a sweet paste with various nuts." What makes it memorable or special to you? - "During the Qingming period, my grandma would always make these pastries and serve them on big leaves. It was always a happy childhood memory of mine, where me and my cousins would gather together and share the snack." Recommendations in London "It's quite difficult to find this food here in the UK, since this snack is usually homemade. Similar snacks to this include the sticky pumpkin cake (?
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