What traditional food does beginning of spring eat in solar terms? Introduction to the food eaten in beginning of spring during the solar term.

Tang's "Four Seasons Baojing" records: "beginning of spring eats reed, spring cake and lettuce, and there is no' dish'." It can be seen that people in the Tang Dynasty have begun to eat spring vegetables and spring cakes. The so-called spring cake, also called lotus leaf cake, is actually a kind of hot pancake. It is made of two small pieces of water, greased in the middle, rolled into pancakes, and can be opened and divided into two pieces after cooking. Spring cakes are used to roll vegetables, including cooked vegetables and stir-fried dishes. The pancake for rolling vegetables must be a freshly made pancake with hot noodles, round, thin and smooth. The rolled cake must be lightly coated with oil, in order to prevent the cake from sticking to the cake, and at the same time it tastes smooth. There are crispy vegetables in it, which are both soft and hard and taste good.

2. Spring plate

Spring plate, also known as "spiced plate", is finely cut from five kinds of spicy lettuce. Compendium of Materia Medica says: "Five spicy dishes are made by mixing onions, garlic, leeks, wormwood and mustard in the spring of New Year's Day to welcome the New Year." This custom has been spread to the Tang, Song, Jin and Yuan Dynasties. Ningjin area is mixed with onion, garlic, pepper, ginger and mustard, which is called spiced board. It can be served with wine or given to each other as a gift. And green leeks and oranges. Spring plate is actually quite simple, that is, a cold dish-based platter. In ancient times, when the lunar new year began, people in the south of the Yangtze usually put lettuce, fresh fruit and cake bait on their plates, while people in the north mixed onions, garlic, leeks, mustard and other spicy dishes, all of which meant welcoming the New Year.

3. Spring rolls

In addition to spring cakes, spring rolls are also a holiday food that Japanese people often eat at the beginning of spring. Spring rolls evolved from the custom of eating spring rolls that day in ancient beginning of spring. The custom of eating spring rolls in beginning of spring originated from the Tang Dynasty, also called "biting spring". Because at the beginning of spring, when spring returned to the earth, everything revived and all kinds of vegetables sprouted, people began to try very early. The ancients wrapped seasonal vegetables in dough, rolled them into rolls, steamed or fried them, and named them spring rolls, which meant a bumper harvest. When the dough is round, it means a round family, and the stuffing of celery and leek means that people work harder (celery) and live longer (leek). Therefore, at the beginning of spring and the arrival of the new year, neighbors might as well eat spring rolls at home, which can strengthen the stomach, refresh their minds and reap a blessing. The practice of spring rolls is to wrap the stuffing with cooked round thin dough, grow into strips, and then fry it in oil pan until golden brown floats. The stuffing can be vegetarian, salty or sweet.