（B）
① Weeks before Tomb-Sweeping Day on April 4th this year, hundreds of qingtuan were sold each day. The snack was still a must-have for many people.
② In the southern part of China, eating qingtuan at the beginning of spring is a tradition. Chinese people started to eat it more than 2,000 years ago. It is made of sticky rice (糯米) and red bean paste (紅豆沙), and is famous for its softness, freshness and sweetness. The secret behind its mouthwatering taste is one of its materials—mugwort leaves (艾蒿葉). The plant is mainly found in the Yangtze River Delta (長江三角洲) where it has perfect conditions to grow.
③ People in this area usually put qingtuan on the tombs of their dead family members to cherish the past memory. Making qingtuan is also a way for family members to get together at home. It really takes time to make the snack.
④ Now, qingtuan has already spread its special taste to the northern part of China. Li Yuan, growing up in Zhejiang Province, brought qingtuan back to Beijing where he works. "It tastes different in and out of my hometown," he said. "There's no place like home." Qingtuan has many different tastes inside it, such as apples and bean milk (豆奶), to meet customers' tastes. The difference of the taste shows that it's getting more and more popular across the whole country.
⑤ Even though there is warm weather and green leaves in spring, the season wouldn't be completed without a taste of qingtuan.
根據(jù)短文內(nèi)容，選擇正確答案。（5分）
（
A
）1. Tomb-Sweeping Day is in _______.
A. spring
B. summer
C. autumn
D. winter
