What custom food does Beijing eat on the solstice in winter?

On the solstice of winter in Beijing, we will eat some traditional foods, such as sauce elbow, sauce beef, stir-fry and so on.

Sauced elbow is the favorite food of old Beijingers. No matter what the solar terms are, as long as the family get together and make sure to make a sauce elbow, cut it into thick elbow flowers and dip it in garlic paste, it is delicious.

Old Beijingers must find a Muslim restaurant to buy a piece of beef with sauce, and they should also pay attention to buying the beef tendon of Muslims. They will cook slowly with old Beijing dried yellow sauce and other condiments, and then soak for several hours. This sauce is rich in flavor and black in color. You need two or two Erguotou to eat this. In the solstice of winter, sauce beef is an essential dish.

Stir-fry is a special dish in old Beijing, which needs several ingredients such as leek, mung bean sprouts, vermicelli and shredded pork to be stirred together. Crispy and delicious. Not only do you eat it in spring, but you often eat it on ordinary days, and you will also be wrapped in duck cakes, just like eating roast duck.

Other delicacies from winter solstice in Beijing

During those years in Beijing, I never dared to taste this dish from beginning to end, and it tasted strange until I got together with my friends in Beijing at home. After careful tasting, there is an indescribable fragrance, with sour, slightly hemp, smooth and complicated flavors intertwined. Since then, it has been out of control.

Pickled vegetables and soybeans in fried tofu increase the texture and fresh flavor of tofu. The delicious tofu, the tender and smooth kimchi and the crisp soybeans immediately enriched the taste of tofu, but the tofu after the entrance was not sour and fresh and smooth.

Dry fried meatballs seem to be an ordinary dish, but in the eyes of old Beijingers, it is not an ordinary dish. If the entrance is soft or full of sticky starch and flour, it will definitely be rejected by old Beijingers. Old Beijing dry fried meatballs are crisp enough, but they can't soften quickly. Dip in salt and pepper or tomato sauce, and the old Beijing dry fried meatballs pay attention to fat and thin. What's more special is that this taste can't be lost. It's called dried yellow sauce.