What folk customs are there in Yangzhou?

People in Yangzhou attach great importance to eating glutinous rice balls for breakfast on New Year's Day. Although Yangzhou people have the habit of drinking morning tea in teahouses, the morning of the first day of junior high school is an exception. People usually don't go out, but eat a bowl of steaming glutinous rice balls with the whole family at home. There are many ways to package jiaozi in Yangzhou. There is a kind of jiaozi called Sixi Tangyuan, which people like to eat on New Year's morning. This jiaozi is made of four kinds of stuffing, including vegetables, bean paste, sesame candy and minced meat. It's delicious, but people pay more attention to the name of glutinous rice balls, because the meaning of this kind of "four happy glutinous rice balls" is "all the best" and "family reunion", which is similar to "four happy glutinous rice balls". In the old days, Yangzhou people also had the custom of eating "lucky eggs" on the morning of the first day. There is such a narrative in the twenty-seventh chapter of "Yangzhou Commentary" Piwu's "Pepper": In the fourth watch, the cold is heavier. At this time, someone shouted in the distance: "sell-lucky eggs!" " What is an auspicious egg? That is, after the eggs are cooked, people's scenery is painted on the eggshell, with red and green colors; Or write some words, such as "good luck" and "good luck every year" ... this egg is called good luck egg. In the past, during the Spring Festival, lucky eggs were sold everywhere and every household had to buy them. Buyers come to bring good luck to the family. The head of the family, lying in bed with his face facing the sky, the woman put the auspicious egg on the man's heart and said something auspicious! How satisfying it is to become rich! All the best! ..... and so on, and then invite the man to eat eggs, which goes well every year. ..... vendors selling "lucky eggs" have long since disappeared. Unfortunately, most people in Yangzhou today don't know what "lucky eggs" are. According to the description in Yangzhou Pinghua, this eggshell is painted with mountains and rivers, so it is not so much a lost seasonal food as a lost folk handicraft. On the fifteenth day of the first month of the Lantern Festival, there is a saying in Yangzhou that "lanterns are lit, lanterns are lit", which means that on the thirteenth night of the first month, jiaozi is lit, and on the eighteenth night of the first month, noodles are lit. Why is there such a custom The popular explanation is that eating jiaozi symbolizes "satiety" and eating noodles symbolizes "smoothness". The "sweet dumplings" here are also called "Yuanxiao". Now people in Yangzhou call solid dumplings "Yuanxiao" and stuffed dumplings "Tangyuan". In the past, this was not the case. Those with stuffing are also called "Yuanxiao". "Introduction to Zhou Zhen and Zhi Zhu's Ci" said: "Yuanxiao people, rubbing glutinous rice flour, wrapped in osmanthus in the middle, like a full moon." It seems that because of the "full moon", Yangzhou people call "Yuanxiao" "Tangyuan". The meaning of eating glutinous rice balls "round and full" also comes from this. Eating noodles is on the night when the lights are turned off on the 18th day of the first month. An Introduction to Zhou Zhen and Zhi Zhu's Ci also says: "When the lights are turned off on the 18th, people spit on their faces, which is commonly known as' putting lanterns, putting lanterns'". Let's hold a party for ourselves to celebrate. On the 19th, worshipping Tibetan statues washed away the joy, and happy common names hung music. As the saying goes, every family tore the music score and everyone searched it. Scholars attack books, workers return to their hometowns, and the years are over. This passage doesn't directly explain why we should eat noodles on the 18th day of the first month, but the answer is already implied: on the 18th day of the first month, we should "celebrate the New Year", and from then on, "everyone will find his place" and "scholars will attack books and work in his place". Eating a bowl of noodles is to wish people that everything will be as smooth as eating noodles in their upcoming lives. Eating jiaozi or noodles is the self-design and self-arrangement of Yangzhou people for their daily life. It is also the uniqueness of Yangzhou people to find out the meaning of auspiciousness and auspiciousness from simple food images. -New Year's wine in the first month, Yangzhou people also have the custom of "inviting the Spring Festival" and "being a god of wealth". There is a poem "Please Make Spring Wine" in Volume 5 of "Three Hundred Poisons in Hanjiang River", which says: "Spring is coming, it is prosperous for a while, and spring dishes are full of strange fragrance. I won the beauty of spring, and I am at home this spring. " The quotation of this poem is more clear: "Yangcheng banquet is full, and it is called spring moths to feast relatives and friends around the Lantern Festival." There is also a record in "An Introduction to Zhou Zhen and Zhi Zhu's Ci": "A certain gentleman feasts and says' please spring'; The store hosted a banquet and said,' Be the God of Wealth'. " Well, this is an ancient wine container. In modern Chinese, "inviting spring wine" means inviting people to dinner during the Spring Festival. Only in "Introduction to Zhou Zhen and Zhi Zhu's Ci", people who gather for a banquet are divided into two categories, one is a gentleman and the other is a shopkeeper. The purpose of the party banquet is different and the form is the same. Nowadays, people no longer make such subtle distinctions. "Please celebrate the New Year" and "Being the God of Wealth" are all called "Please celebrate the New Year". In fact, the "Wine Festival to celebrate the New Year" is an ancient custom in the Tang Dynasty. In Fa Zhu Yuan Lin, a monk and Taoist priest in the Song Dynasty said: "Chang 'an custom in the Tang Dynasty, after New Year's Day, people were invited to meet and pass the number to sit in the wine. Today, more than a thousand years later, the custom of "Please celebrate New Year's Day" is still prevalent, especially in rural areas. People begin to invite friends, relatives and neighbors on the second day of the first month. If you invite me, I will invite you again until the eighteenth day of the first month. " Please celebrate the New Year "is a kind of etiquette of the Spring Festival, and it is also the need of people's real life. There are three meanings. First, it is a special respect for guests to treat them in the New Year, which is at the beginning of the year. Second, during the Spring Festival, there are more dishes at home, and there are more guests at this time. Thirdly, Yangzhou has been a commercially developed city since ancient times. Yangzhou people have many contacts with other places and work in other places. Villagers seldom meet each other. It is convenient for everyone to get together. Of course, nowadays people are more about buying wine, exchanging business information and discussing ways to make money. In this sense, it is quite reasonable to say that Zhou Zhen and Zhi Zhu's Ci "Silver Wine for the Year" is the "God of Wealth". -There is a proverb that says, "On March 3rd, shepherd's purse flowers compete for peony. "It means that shepherd's purse flowers are as beautiful as peony flowers. In the old society, some women especially liked to put shepherd's purse flowers in their hair as fashionable headdresses. Of course, Yangzhou people pick and dig shepherd's purse in early spring, not only for beautiful flowers, but also for people's favorite wild vegetables. The tender seedlings of shepherd's purse can be eaten, and the spring rolls and spring cakes made with shepherd's purse are all delicious in season. Shepherd's shepherd's purse is a wild shepherd's purse, which is mostly born in ridges, river banks, corners and roadsides, and can be seen almost everywhere outside Yangzhou. Spring has come, and shepherd's purse has small white flowers, which are very eye-catching in the wild. During the Spring Festival, Yangzhou people have the custom of going for an outing in the countryside. During the outing, many women and children enjoy the scenery of the Spring Festival while digging shepherd's purse, which is both pleasing to the eye and affordable. Of course, farmers have to pick shepherd's purse and dig it. In addition to their early adopters, they choose to sell on the street. At the same time, Malantou, Lycium barbarum bud and Toona sinensis bud are also sold in the street, all of which are wild vegetables in early spring. Now people eat wild vegetables for a change, but old wild vegetables are the staple food for people to spend the spring drought. In the Ming Dynasty, there was a Sanqu writer named Wang Pan, a native of Gaoyou. His famous songs [Chao] and "The Sound of the Horn" say: "... the official ship is in a mess, and the price increase depends on you." It has always been known. In his time, spring drought was a common occurrence. In order to facilitate the poor to pick wild vegetables to fight drought, he paid special attention to all kinds of edible vegetation. Just as Li Shizhen tasted all kinds of medicinal materials and compiled Compendium of Materia Medica, Wang Pan also visually inspected and tasted all kinds of medicinal materials one by one, and finally compiled the wild prescription. This potherb cookbook contains 52 kinds of potherb, besides Capsella bursa-pastoris, Malantou, and Gouqi Tou, there are also Artemisia selengensis, Ardisia japonica, Lithocarpus cinerea and Taraxacum mongolicum. The book is arranged with pictures, and introduces the feeding time and eating method of wild vegetables in detail, which can be understood by people with a little education at a glance. For example, the white drum nail is named dandelion, which is found in all seasons and only in extremely cold weather. It is small and available, and it is cooked food. There is also a short poem at the end of the article, inspired by the name of wild vegetables, lamenting the sufferings of the people, such as:-holding Artemisia annua, holding Artemisia annua, firmly rooted and inseparable, such as lacquer glue. Didn't you see that on the passenger ship sold by my son yesterday, my son cried and refused to let go? Both of them are wild vegetables. Today's people are early adopters, and the ancients are famine. The taste in the mouth is a world of difference. -Dragon Boat Festival Zongzi and twelve red Zongzi are food for the Dragon Boat Festival. They were first thrown into the river as sacrifices during the Dragon Boat Festival. Why did you throw zongzi into the river? There are many explanations among the people, some of which are for offering sacrifices to Qu Yuan. Some people say that they expelled dragons, and there are different opinions. As a popular folk custom with a long history, it is normal for multiple interpretations to coexist. People in Yangzhou have always regarded zongzi as a seasonal food. Around the Dragon Boat Festival, almost every household has to make zongzi. Volume 9 of "Three Hundred Poisons of Hanjiang River" introduces the wrapping method of ham zongzi: zongzi is wrapped with glutinous rice and bamboo, cooked with chestnuts and rice in northern province and eaten cold. Yangzhou ham chopped with rice. It's soaked as soon as it's cooked. It's depressing. Behind it is a poem: a string of zongzi, whose name has been handed down. Steamed dolphin japonica rice is white and greasy red. Fine, green and fragrant. Lanjiang bacon is expensive, and elegance and taste are the same. Now there are many ways for Yangzhou people to wrap zongzi. In addition to ham, glutinous rice can also be paired with bacon and fresh meat. According to everyone's taste, add shrimp soy sauce. Vegetarian food can be paired with red beans, broad beans and candied dates. You can also dip in sugar when eating. There are all kinds of shapes, all made of bamboo poles, but they can be wrapped in axes, feet, cylinders and triangles, and they should be wrapped tightly and firmly. The tighter they are, the better they taste. Most people in Yangzhou wrap zongzi by women, and people often feed each other as holiday gifts after wrapping them. People taste zongzi and appreciate women's craftsmanship. On the Dragon Boat Festival, Yangzhou people will serve a dish called "Twelve Red" on their lunch table. The so-called "Twelve Red" is a dish dyed red with soy sauce and mixed with red or natural red. It has four bowls and eight dishes. The four bowls are: braised yellow croaker, braised beef, braised hooves and braised chicken. Eight dishes, four cold and four hot. Four cold dishes: salted eggs, sausages, lettuce and carrots. Four heats: fried amaranth, fried shrimps, fried rice noodles and shredded fried eel. Here is just a list, there is no formula in life, only the difference in thickness. When it comes to "burning yellow croaker", Yangzhou people seem to have a special preference, and there is even a folk proverb "Buy yellow croaker when pants". There is a saying "buy yellow croaker" in "Zhou Zhen Zhi Zhu Ci", which says: "Talk about it in detail when you come back. You are new to the yellow croaker market. I'm afraid there is nowhere to buy outdated things, but it's embarrassing to fight for them. "It's just an exaggeration to take off your pants and buy yellow croaker, but it also shows that burning yellow croaker is indeed a delicious seasonal dish and is deeply loved by Yangzhou people. Mid-Autumn Moon Cakes Mid-Autumn Moon Cakes are now seasonal commodities in major shopping malls and food stores, with a wide variety and different colors. In recent years, some star-rated hotels have joined the ranks of moon cakes and launched their own characteristic moon cakes. People in Yangzhou like to eat sweets, so sweet moon cakes have become holiday gifts for the Mid-Autumn Festival in Yangzhou. Visiting relatives and friends always brings a few boxes. Moon cakes in Yangzhou used to be made by tea shops with a long history. Zanggu, a poet from A Qing, said in "Continuing the Poems of Zhi Zhu in Yangzhou": "There are some moon cakes that are the most famous, but I hope they won't be sold by the Mid-Autumn Festival. Ham is crispy, dried vegetables are beautiful, and the price per catty is clearly marked. "refers to the moon cakes produced by this tea shop. The traditional moon cakes in Yangzhou are Soviet-style. There are many kinds of Su-style moon cakes, such as salt and pepper moon cakes, five-kernel moon cakes, ham moon cakes, bean paste moon cakes and vegetarian moon cakes. It is characterized by crispy skin, soft stuffing and sweet sesame oil. At present, there are many kinds of moon cakes in Yangzhou. Apart from Su-style moon cakes, there are also Cantonese-style moon cakes and Beijing-style moon cakes, and the varieties are dazzling. Yangzhou people also have a custom of making candied cakes, radish cakes and sesame cakes with rotten noodles. There must be a very big cake called "Palace Cake", also called "Reunion Cake", which is shared by the whole family after the woman Yue Bai. The sugar cakes and pies in Yangzhou people's homes are probably the remnants of ancient "moon cakes". Su Dongpo's poem in Song Dynasty: "Small cakes are like chewing the moon, and there is pulp in the crisp. "Huang Dingming's" Looking at the Hundred Tunes in the South of the Yangtze River "in the Qing Dynasty:" Yangzhou is good, and the Mid-Autumn Festival is at dusk. The big and small tower lights spit, the moon marks on the cakes of Tuanluangong are left, and the western bamboo is blown. "Probably refers to the Yangzhou people's home candy cakes. There are several folk legends about moon cakes in Yangzhou. One is that at the end of the Yuan Dynasty, Zhu Yuanzhang called on the people to rebel and hid the banner of righteousness under the moon cakes and gave it to each other. On the Mid-Autumn Festival, every household hung the banner of Daming, and the Yuan army was defeated without fighting. There is another one related to Zhang Shicheng. Zhang Shicheng organized a peasant uprising in the eastern salt field of Yangzhou, once occupied Gaoyou, Yangzhou, and founded the country as Zhou. Zhang Shicheng Uprising is to use the custom of exchanging moon cakes in Mid-Autumn Festival, and put a small note under the moon cakes, which reads "Kill Tartars in Mid-Autumn Festival". When people receive moon cakes and see notes, they get up on the night of Mid-Autumn Festival. So far, there is a small note under the moon cake in Yangzhou. Today, people's living standards have improved a lot. Food stresses taste and nutrition. The traditional moon cakes in Yangzhou are high in oil and sugar, which can no longer meet the needs of high-quality life. However, every Mid-Autumn Festival, Yangzhou's traditional moon cakes are still very popular among the people, which shows that folk customs have a relatively stable inheritance. -Chongyang Cake In the 1960s and 1970s, the "Cultural Revolution" broke capitalism. Even the double ninth festival cake is rare, and even those who put the double ninth festival flag on the cake are extinct. Many young people don't even know what it's like. Since the 1980s, there has been a phenomenon of selling Chongyang cakes in the streets. In recent years, the flag of Chongyang once again flies high. Chongyang cake is a special seasonal food in Yangzhou around the Double Ninth Festival, just like Zongzi on the Dragon Boat Festival and moon cakes on the Mid-Autumn Festival. The cake is made of rice flour, which is slightly sweet, soft and refreshing when steamed, especially suitable for the elderly and children. The shape of the cake is also very interesting, square, small and smart, with red dots on it. The cake seller piled up a few small cakes with a paper flag on them. The flag is a red and green triangle with many small holes poked. When you poke holes, the cardboard is much softer and can float with the wind. This is the so-called "Chongyang Banner". In fact, the Chongyang cake described here is much inferior. The Chongyang cake in Yangzhou in the old days was more exquisite than today's. "Introduction to Zhou Zhen Zhi Zhu's Ci" records: "On September 9th, Chongyang, the custom of Shang Gao, the bread of Ren Mei in the past, was famous for a while, and there are still people in the world. "The' small' here seems to be the owner of Chongyang cake. The author didn't say how to "become famous for a while", but he later said: "Hexi Street steamed shop, small chrysanthemum cake, its legacy is also. A red and green paper flag is inserted on the cake, which is called Chongyang Flag. It's like a pavilion made in a restaurant. There are several (only) lambs, and the minister (station) stands in the middle, which is called the heavy balcony. It can be seen from this record that Yizheng people in Yangzhou at that time were more creative, with flags, pavilions and lambs in different shapes, which were simply works of art. From the perspective of folklore, Gao is homophonic, and "Gao" and "Yu" mean climbing in the wild, while several "lambs" are homophonic for Chongyang. All these are in harmony with many customs of Chongyang, which not only embodies people's auspicious desire to make a fortune, but also shows people's optimistic attitude of loving life and creating life. -There is a record in "An Introduction to Zhou Zhen Zhi Zhu's Ci": "After a light snow, people pickled vegetables, called' cold dishes', ... and stored them for the winter. "After Yangzhou people enter the winter, almost every household will pickle all kinds of vegetables and fish. The most common ones are sauerkraut, pickled radish, bacon and salted fish. In addition to "pickling", there is also "wind". Can wind vegetables, chicken, meat and so on. All of them are collectively referred to as "winter wax wind curing" by Yangzhou people. In the old society, people salted wax in winter in order to "save it for the winter". Now that the food supply is sufficient, there is no need to "keep it for the winter". Nowadays, wind-curing with winter wax is a food processing method, because the food after wind-curing with winter wax has a special "wax fragrance" and is deeply loved by Yangzhou people. The "cold dish" of pickled fish in winter is also called "kimchi". This dish planted by suburban vegetable farmers seems to be specially used for pickling. The head of the vegetable is fat, the stems are slender, the leaves are wide, the stems are white and tender, and Ye Er is green, one or two feet high and weighing two or three pounds, so it is also called "big dish". This dish is delicious only when it is cooked tender. Because it is tender, the soup overflows when it is cooked, so it is also called "soup dish". Wang Zengqi is a writer, but he can also pickle. In his essay "Gourmet in My Hometown", he specifically introduced the pickling method and eating method of pickles with the title of "Pickled Mushroom Soup", which was quite interesting to read: once it snowed, our family drank pickles soup. I don't know why. Is it because you can't buy food on snowy days? That's not necessarily true. Vegetable sellers can't go out, otherwise they will always go to the government to sell vegetables. This is probably just a habit. When I got up early in the morning and saw the snowflake, I knew it was pickle soup at noon today! Pickles are pickled vegetables. ..... green vegetables are like rape, but much taller. Pickled vegetables in winter, when vegetables are fat. Buy vegetables in bundles, wash them, dry them and put them in jars. A layer of vegetables, a layer of salt, solid code. You can eat whatever you want until the next spring. The new pickles preserved for four or five days are delicious, not salty or thin, tender, crisp and sweet, and unparalleled. In another essay, My Grandparents, Wang Lao also talked about mustard tuber: in winter, …… mustard tuber. Pickled "spicy dishes"-dried cabbage, pickled with mustard, opened the altar during the Chinese New Year, with a light color like gold, spicy and pungent, and extremely fragrant. I have never eaten such delicious pickles since I left my hometown. In addition to pickles, Wang Lao probably knows chicken. In "My Grandparents", he also talked about how to wind chickens: wind chickens-big cocks don't shed their hair, rub them with coarse salt, wrap them in lotus leaves and hang them in a ventilated place. It takes about 20 days, the longer the better. Wang Lao is from Gaoyou, Yangzhou. In his novels and essays, he wrote about home cooking in his hometown Gaoyou. Bachelor knows not only how to eat, but also how to eat, so it is ok to call bachelor a gourmet. In recent years, someone compiled Gaoyou's "Wang's Recipe" based on various dishes and foods mentioned in Wang Lao's articles. This is really a wonderful idea, very novel. It is said that this "secret recipe of Wang" is still very influential in Gaoyou. There is a poem in Lin Pu's Record of Xishan in Yangzhou in Qing Dynasty, which also talks about the pickles in Yangzhou. The poem says: shoulder vegetables are weathered and taste longer than autumn. Every family in the column is boasting, and it smells like dung. At the end of the poem, there is a note saying, "Before and after the heavy snow, all the pickles are collected and sent by the gardener. On weekdays, when people collect manure to irrigate their gardens, they even use vegetables to pay for it. "This poem records another custom in Yangzhou ―― pockmarked vegetables ―― the wax in winter is spoiled by the wind. Ma Zi, Yangzhou dialect, is also called "toilet". In the past, in Yangzhou, every morning you could see farmers pushing dung carts to collect dung in toilets and transport it to farmland as fertilizer. This is called "emptying the toilet" in Yangzhou. There is a fixed area for farmers to "empty toilets" in cities, and they are not allowed to rob them indiscriminately. This fixed area is called "dung nest". As the saying goes, fertilizer is a farm treasure, and farming is indispensable. Therefore, farmers attach great importance to this "dung nest". Few people give up, even if they transfer others, they are paid. Farmers get fertilizer in the "dung nest" and think of giving back. What should they give back? Naturally, I grow my own vegetables. So every kimchi season, I choose a car full of "big dishes" for my family to eat. This is the so-called "pockmarked vegetable". When did Yangzhou school "pockmarked dishes" originate? Due to the lack of records, it is still difficult to determine, but at least it is the custom of the Qing Dynasty. Recently, I have seen some folk information from other places, and it is also common for foreign farmers to "pour girls" into the city. However, the "girl dumping" in other places is not a return of the "girl dishes" given by farmers to their host families, but a monthly cleaning fee called "monthly money". For example, at the end of the Qing Dynasty and the beginning of the Republic of China in Beijing, every household charged 10 cents to 50 cents, adding "saving money" on Dragon Boat Festival, Mid-Autumn Festival and Spring Festival, and extorting "drinking money" on cold and hot days and rainy days. Every family has a girl who urinates every day, but how to do it? I have to put up with a little blackmail. In contrast, Yangzhou's "Ma Zi Cai" is very human, and the meaning of "all manure" can be understood. -Steamed Chinese New Year dishes Yangzhou people have a lot of things to do before the Spring Festival, but they are all marked with the word "Year". "Introduction to Zhou Zhen and Zhi Zhu's Ci" points out this feature of Yangzhou people, among which, it is said that pickles are cooked at the right time in winter, which is called "cooking New Year's dishes". Everyone invited help and said "Help the Year". After the sacrifice, the development of age is called "annual account". Those who belong to the same clan are given charcoal rafts, which are called "Nianjing", and those who give each other gifts are called "Nianli". ..... Although the rice is also called "Nianchai" and "Nianmi", the word "Nian" is crowned to indicate the meaning of the festival. Among all kinds of "annual events" in Yangzhou, the most important one is "annual steaming". Mindfulness is a steamed snack, which is steamed before the festival and stored at home for people to enjoy during the festival. Steamed snacks in Yangzhou are mainly steamed buns, similar to jiaozi in the north. Scholars in the north have studied jiaozi and pointed out that jiaozi was called Wonton in ancient times, and said that Wonton was also connected with chaos, implying that the world was in a state of chaos at the beginning of its formation. Because Pangu created the world, there is a world on earth, so eating wonton in the New Year means opening a new year. By analogy, the steamed buns of Yangzhou people seem to be more vivid than those of jiaozi. The skin of steamed stuffed bun symbolizes the sky, and the stuffing inside symbolizes the earth. Isn't it more breakthrough? In fact, another practice of Yangzhou people is more practical. Some people air steamed bread, steamed buns and cakes a little, and then put them neatly in a conspicuous place at home like a pyramid, so we must wait until the New Year. The people explained that this is called "stacking ingots", which symbolizes the new year and making money into treasure in the new year. No matter whether Yangzhou people are rich or simple in New Year, there are several vegetarian dishes that are essential. One is pea seedlings, peas, also called Ando in Yangzhou. Stir-fry a plate of Ando seedlings, which means "nothing is wrong." Secondly, there should be water celery, the stem is tubular, and the career in the second year can be "Passepartout". The third is tofu. With tofu, you can be "steep and rich" in the coming year. These all come from homophonic and image understanding in dialects. After the reasonable imagination of the people, they sent good wishes. There are also some dishes that are not expected, and some dishes with practical significance and local characteristics, that is, "ten coriander" and "happy dishes." Ten parsley "is a simple and easy-to-cook home-cooked dish, which is mainly pickles, with shredded carrots, shredded bamboo shoots, shredded dried beans, peanuts and soybeans." Every household should be fired. During the Spring Festival, people eat a lot of meat dishes, which are too greasy. Eating this mixed fried vegetarian dish feels fragrant and delicious, hence the name "Ten Coriander". The raw material of "Anle cuisine" is purslane, also called purslane. Wang Zengqi has also studied this dish. He said: "Amaranth is divided into human amaranth and horse amaranth. Amaranth is today's amaranth, and amaranth is purslane. My grandmother picked portulaca oleracea in summer and dried it, and made steamed buns in the New Year. "Yangzhou Xishan Xiaozhi" also confirmed Wang Lao's statement, saying: "In April and May, the horsetooth vegetables were pickled, named Anle vegetables, and stuffed buns were made at the end of the year. "Ardisia japonica is an annual succulent herb that can be used as medicine to treat dysentery. There are many dishes in the New Year, and it is inevitable that there will be negligence.