About Rizhao's Spring Festival custom, two speeds of 500 words! ! ! Urgent! ! ! Thanks in advance!

Rizhao pays attention to New Year greetings. On the second day of the first grade and the third day, the family began to visit relatives and friends. There is a saying that "grandma is fourth aunt in grade three, and see her mother-in-law in grade five or six".

We should prepare some special foods during the Spring Festival, such as steamed bean buns (meaning full), making tofu (meaning blessed), steaming rice cakes (meaning longevity), buying fish (meaning more than enough every year) and so on.

Rizhao diet custom

Rizhao staple food: there are two kinds of staple food: mainly rice south of Huaihe River, thin food in the morning and evening, and dry rice in middle age; In the north of Huaihe River, pasta accounts for half (mostly wheat flour, few miscellaneous grains), and in the morning and evening it is noodle porridge or miscellaneous grains porridge such as sweet potato and corn; In addition to rice at noon, sometimes steamed bread is the main food, as well as noodles and steamed noodles. Porridge is made of rice, or rice mixed with sweet potatoes, red beans and cowpeas. In addition to steamed bread, there are noodles, steamed bread, bread, jiaozi, fried dough sticks, twisted dough sticks and so on. There are also local high-piled steamed buns, fried cakes, Huangchuan tribute noodles and three butter sticks. Besides common dishes, noodles include clear water, fish noodles, Regan Noodles and steamed noodles. The stuffing of steamed stuffed buns is usually vegetables, meat, beans and so on. , are all steamed. The varieties of flour cakes are pot cakes, steamed cakes, sesame cakes and pies. Most of them are baked in pots, but there are not many fried dough sticks and fried dough sticks. In addition, there are some holiday foods, such as Laba porridge, glutinous rice balls, zongzi and Ciba. With the development of economy, urban residents have gradually developed from a staple food structure based on rice and flour to a non-staple food structure, and high-nutrient foods have increased. ?

Rizhao cuisine: People in southern Henan are "able to eat" and are very particular about dishes. Most housewives are masters of cooking, and men are good at cooking everywhere. The food is not salty or light, but slightly spicy. Daily cooking is mainly frying and stewing, followed by stewing and boiling. When entertaining guests, there can be steaming, frying, frying, frying, frying, mixing, marinating and so on. Oil, salt, sauce, vinegar, monosodium glutamate, spiced powder, spicy powder and Chili powder are the basic seasonings for cooking. Most of the dishes are cooked food, and raw food often appears in summer and banquets. There is a saying in shopping malls and Xinxian County that "it takes a piece of fat to grow crops", because the mountains are low and the water is low, the water quality is sour and iodine-deficient, and lard is used for cooking, especially in the busy farming season, which is labor-intensive. Vegetable oil is water oil, only used to mix lettuce and stir-fry food. In shopping malls, people also prefer to prepare dishes with waxy lard with strange smell. Smelly canned fish, air-dried smoked mutton, dried duck eggs, stinky tofu rolls, stinky tofu residue, etc. Is considered delicious. Chinese New Year's bacon can be eaten after the 15th day of the next lunar month.

Origin of fish head wine: According to Zhou, an associate researcher at the Institute of Philosophy of Henan Academy of Social Sciences, fish head wine, which is popular all over the country, originated from sunshine. Rizhao people pay the most attention to the guests' "good wine and good drink", and there is a saying that "strange wine does not blame food". Several guests will feel dissatisfied if they are not drunk. So they try to propose a toast, more in the order of drinking. In the old days, literati made elegant orders, but now it is popular in your legend, and the most common thing is to draw fists. In addition, the host has low qualifications and should propose a toast to the guests and elders. In order to make the guests drink more, aim the fish head at the first guest when serving the whole fish. This person must drink fish head wine, and the person referred to by fish tail should accompany him to drink fish tail wine. People who don't eat fish head wine and drink fish head wine don't use chopsticks on fish, and others are not allowed to use chopsticks to eat fish first. Generally, 2-3 cups of fish head wine and 2 cups of fish tail wine 1-2 cups. In recent years, there is a saying that "the first three tails, four backs, five stomachs and six" is intended to persuade guests to drink more. ?

Shopping Mall Diet: In the past, five counties in the south of Guangshan (Shangcheng, Huangchuan, Gushi, Xinxian and Guangshan) were all named after their own social and humanistic characteristics, such as "Eating Home", "Playing Home" and "Speaking Home". Shopping malls are known as "eating at home" because of their exquisite food and exquisite eating. Legend has it that when the British and French allied forces entered Beijing, Cixi arranged two retreats, north and south. Zhou Zupei, a Beijing official who was still a college student at that time, arranged 10 more chefs to wait for South Zhejiang in his hometown in advance. But then Cixi and Xianfeng fled to the Jehol in the north, and these chefs stayed in the shopping mall. At the same time, they brought the way of imperial cuisine and the wind of northern cuisine to the shopping mall, and integrated with the food culture of the shopping mall, forming a unique food custom. Especially cooking fish is the most distinctive. A fresh fish can have more than 50 kinds of changes, such as fish balls, fish cakes and fillets. When the guests arrived, the table in the hall was covered with tablecloths, with ten cold dishes, and red and green paper mats (used to wipe chopsticks, plates and spoons) were placed under the wine glasses and plates. Guests sit on the left and right seats, leaving a gap at the lower left of the seat, which is called "open seat". After a round of drinking, Mr. Xi (the waiter at the dinner party) is holding a hot dish. The dish container is covered with a lid and a menu is stuck on it. After a while, Mr. Xi opened the lid, let the guests look at its color and smell it first, and then the host led the chopsticks to taste it. When serving, the dishes are usually fried three times, and the fourth one must be served with soup, or hung snacks or sweets. The three grades are constantly changing until the guest leaves and the guest leaves. If the guest of honor does not leave, the banquet will last until sunset or midnight. Finally, the dishes on the table are four bowls and two snacks, which guests generally don't eat. The snacks they don't eat are wrapped in paper by Mr. Xi. After the banquet, each guest has a bag, which is called "bag taking". ?

Eating habits in Xinxian County: People in Xinxian County are particular about eating vegetables, and there is no food for three meals a day. And most of them are cooked dishes, with occasional cold salad, which is also very thorough. Before eating, mix all kinds of condiments and seasonings together to make them have good color, fragrance and taste. Hospitality meals are usually full of dishes. Even poor families have to borrow money to entertain their guests. Besides three meals, they have to spend "noon" and "evening", including soup and sweets. ? Many housewives are experts in cooking. They can cook all kinds of good dishes, such as stir-frying, frying, stewing, roasting, stewing and frying. At ordinary times, friends and relatives must treat each other with food and wine, at least eight or nine dishes. In case of weddings, funerals and funerals, a banquet should be held, and a table of rice should be divided into more than 20 to 30 dishes. A grand banquet is called "double lifting seats", that is, every dish is double, which is also called "eating one seat and watching another". There are often as many as 50 dishes. In recent years, the hospitality in cities and towns tends to be "cold dishes" and "hot dishes", that is, all kinds of cold dishes are used first, then served in "hot bowls" (hot pots and all kinds of hot dishes) and eaten after drinking.