What do Nanjing people eat on holidays?

For China, a slight cold marks the beginning of the coldest day of the year. In all parts of China, the dietary customs of Xiaohan are different from place to place. Today, let's walk into Jiangsu-Nanjing. In ancient times, Nanjing people attached great importance to slight cold, but with the changes of the times, it has gradually faded, and now people can only look for traces from life.

Little cold solar terms, old Nanjing pays attention to eating vegetable rice, and its source is estimated to be related to the cold weather. The so-called vegetable rice is to stir-fry vegetables and rice, add bacon, sausage, ham, diced salted duck, cut some ginger, and cook with glutinous rice, which is very delicious. Among them, short-legged yellow duck and dried salted duck are famous specialties in Nanjing, which have great Nanjing characteristics and can be described as real "Nanjing vegetable rice", even comparable to Laba porridge. In the past, these seemingly ordinary things were only enjoyed by people with rich family conditions. People with poor economic conditions are unwilling to add meat, so they bury a spoonful of lard in the vegetable rice. At that time, there was not much oil and water in food at ordinary times, so "lard bibimbap" tasted particularly fragrant.

Old Nanjing also has the habit of eating a chicken and an egg every September, so on this chilly day, chicken soup and eggs are indispensable on the table of the citizens. With the changes of the times and people's attention to health preservation, modern people have formed many new folk customs in the slight cold season. Many young people also like to eat mutton soup and beef soup for tonic, among which mutton soup is the most common, and some restaurants also provide angelica and ginger mutton soup. In recent years, some traditional winter mutton dishes have reappeared on the dining table, reappearing the cold winter eating customs in Nanjing.

The slight cold season is also the busiest time for old Chinese medicine practitioners and Chinese pharmacy. Generally, I have eaten almost all the paste cooked in winter. At this time, some people will cook more and eat it before and after the Spring Festival.

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