What traditional food does the south eat in the long summer solar terms?

1, Long Summer Rice, Every day before Long Summer, the children have to send a bowl of rice to the first family next door, which is called "Xia Xia Rice". Dig some bamboo shoots, "steal" some broad beans and use some garlic seedlings. Cook rice and ingredients in the open air in summer, put plums and cherries on the rice, and distribute them to the people who gave the rice a few days ago. The first one uses a small bowl. Folk believe that children can prevent heatstroke after eating. Long summer rice contains condiments such as thunder bamboo shoots, peas, broad beans and amaranth, which means "five grains are abundant". Eating five-color rice in long summer means being healthy all year round.

2, long summer eggs, Jiangnan Han customs. Every long summer, people eat boiled eggs or salted duck eggs, thinking that eating eggs in long summer can keep fit. Long summer eggs are the most classic food in that long summer. The day before long summer, long summer cooks eggs at home, usually tea or walnut shells, and the eggshells turn red slowly, making the house delicious. Eat the tea eggs while they are hot. When eating, you should pour good Shao wine and sprinkle some fine salt. The wine is fragrant.

3, long summer porridge, long summer porridge is a traditional snack in Leiyang, Hunan Province, belonging to the long summer festival food. This snack is a must for Leiyang's diet. Leiyang people have always attached importance to farming and mulberry activities and are particularly sensitive to the 24 solar terms. For example, in the long summer, it is the time of transplanting rice seedlings, and it is difficult for farmers to make long summer porridge to express their good wishes for a bumper harvest. Long summer porridge is mainly made of rice, with lean meat, glutinous rice balls, vermicelli, dried bamboo shoots, Chinese toon, pig viscera, red dates, peas, bean sprouts and eggs.

4, black rice, black rice was originally a folk festival food in China, in the Tang Dynasty. In Jiangsu and Anhui, it has become a custom for many people to cook black rice with the leaves of Vaccinium bracteatum.