You are correct when people visit the grave of their ancestors. In the USA we usually visit on Good Friday or the actual day of resurrection which is Sunday. Some people go on Saturday as well. Thank you for sharing.
Thank you for sharing, Lisa! I was just in Taiwan a few weeks ago for similar festivities (my dad didn’t want to go during the big holiday), and similarly, everyone is always shocked that my brother and I speak fluent Hakka— and it’s because it’s what our grandmother spoke!
What an amazing grandmother. I wish I could have met her. But I see her in you- a kind and generous person! The reason why everybody goes early for Qing Ming is that it is much too crowded on Qing Ming day itself. Too many people. People everywhere! The week before is much more peaceful.
Is that the official reason? Because when I talked to my mom about this, she suggested that it was bad to go later (rather than just a matter of convenience).
Hi, Lisa. I just visited my parents' gravesites this morning for Easter, not for the Chinese holiday. But I guess it serves a dual purpose. LOL! Thank you for the cha siu recipe. I have seen other recipes using food coloring, but I like your idea of using paprika, so I would love to try it that way. By the way, some recipes advise adding water to the baking sheet to prevent the drippings from hardening. Not sure if you ever tried that method. Thanks for the Chinese lesson, too!! I could always use a refresher.
Thank you for sharing this wonderful tradition. Also, love the photos of little Lisa 😊
Thanks, Sally!
Thank you for sharing your memories! We just did the same at the cemetery yesterday
Tomorrow I will have been a grandmother 6 years - I love hearing about wonderful grandmother's and try to be one also. Both of mine were amazing!
Oh, how wonderful! I’m sure your grandchildren love you.
You are correct when people visit the grave of their ancestors. In the USA we usually visit on Good Friday or the actual day of resurrection which is Sunday. Some people go on Saturday as well. Thank you for sharing.
Thank you for sharing, Lisa! I was just in Taiwan a few weeks ago for similar festivities (my dad didn’t want to go during the big holiday), and similarly, everyone is always shocked that my brother and I speak fluent Hakka— and it’s because it’s what our grandmother spoke!
I love it!
What an amazing grandmother. I wish I could have met her. But I see her in you- a kind and generous person! The reason why everybody goes early for Qing Ming is that it is much too crowded on Qing Ming day itself. Too many people. People everywhere! The week before is much more peaceful.
Is that the official reason? Because when I talked to my mom about this, she suggested that it was bad to go later (rather than just a matter of convenience).
It’s a bit like memorial day. Or any holiday actually. Once the day is finished, it’s gone.
After the day itself, the holiday has passed. Of course, you can go anytime you want. But once the holiday is over, The vibes are gone.
Hi, Lisa. I just visited my parents' gravesites this morning for Easter, not for the Chinese holiday. But I guess it serves a dual purpose. LOL! Thank you for the cha siu recipe. I have seen other recipes using food coloring, but I like your idea of using paprika, so I would love to try it that way. By the way, some recipes advise adding water to the baking sheet to prevent the drippings from hardening. Not sure if you ever tried that method. Thanks for the Chinese lesson, too!! I could always use a refresher.
I haven’t tried the water method before! But I definitely will some point soon and see if I can improve the recipe.