As April comes, so does the Qingming Festival. On this unique day that marks both a solar term and a holiday, Lingnan is draped in a fine misty rain that adds a touch of charm to the surroundings.

In this hazy mist, the exuberance of life emerges: bamboo shoots burst through the soil, tea trees sprout new leaves, mugwort releases a delicate fragrance, and shrimp leap out of the water. The people of Lingnan, gifted cookers and gourmet lovers, cannot wait to turn these delicacies into all sorts of mouthwatering dishes: ai ci (mugwort cake), Qingming ba (steamed glutinous rice cake), pouzi guo (unleavened cake with mugwort filling), and white boiled shrimp...the flavors of spring fill both the mouth and the heart.

Amidst the hustle and bustle of spring, people send their heartfelt thoughts to their ancestors through online commemorative activities and tell their blessings of abundant food and clothing.

Today, we solemnly honor our distant ancestors while also enjoying the delight of taking a springtime stroll on the outskirts. Together, we anticipate a new year filled with hope and new beginnings.

With our pens and brushes, we attempt to capture the brilliance of spring and invite you to join us in admiring the Lingnan version of Along the River During the Qingming Festival, and partake in a feast of spring.

走进岭南清明风物画卷，寻找那只青鸟……

4月清明至，入眼皆清朗。在千年时空流转中，“清明”兼收并蓄，将清明春播、上巳春嬉、寒食祭扫等多种内涵渐次收入囊中。这个既是节气又是节日的独特日子，因此变得意蕴深厚。

此时的岭南，笼在细雨薄雾中，比往常多了几分风姿。

在这片烟雨朦胧中，蓬勃的生机却是藏不住的：春笋顶破土地，茶树冒出新芽，艾草散发清香，新虾跃出水面。以食为先的岭南人坐不住了，上山下海，把山野新物做成各式美食——艾糍、清明粄、朴籽粿、白灼虾……春天的味道尽在口中、心间。

在春天里忙活，在春天里生活。在平淡宁和的日常里，遥寄思念，透过云端向先人们叙说丰衣足食、盛世清明的当下。

今天，我们当有慎终追远的感怀，亦有踏青赏春的欢欣，共祈希望和新生。

我们试着用笔墨留住这繁盛的春和景明，邀您同赏岭南版《清明上河图》，赴一场春日盛宴——

监制丨郑华如 黄建隽
策划统筹丨纪映云 吴瑕
绘画丨刘苗 蔡红
文案丨杨楚滢 梁泽铭
视频丨何晓晨
校对丨周勇
翻译丨刘佳慧
校对 | 赵丹丹