What traditional food do you eat when it snows in the south?

1, bacon During the solar term of heavy snow, Nanjing, China is known as the custom of "heavy snow bacon". In ancient times, this custom originated from guarding against a monster named Nian. There is an old saying in Nanjing that "the meat is cured in heavy snow, and the mouth is filled in the New Year". It is said that if you are busy curing meat during the snowy solar term, you can enjoy delicious food during the New Year. Meat products such as bacon and sausage generally contain a small amount of nitroso compounds. Because the content is not high, the soup can be discarded when eating and processing. But don't fry it in oil. High temperature will promote the synthesis of nitroso compounds in food and increase the content of carcinogens such as nitrosopyridine and dimethylthiamine. When people eat the above food, it is best to match some raw fresh fruits and vegetables. Bacon can't be eaten at every meal, because it is a pickled food and contains a lot of salt. This exceeds the maximum daily salt intake of the human body; Therefore, as a folk prescription to regulate life; Of course, you can cook it first or many times to reduce the salt content of the meat as much as possible, so that you can eat more; At the same time, you can enjoy the simple fragrance of bacon.

2. mutton. "Tonifying in winter, killing tigers in spring", China people like to supplement mutton after heavy snow and solar terms, which has the functions of expelling cold and nourishing, invigorating qi and tonifying deficiency, promoting blood circulation and enhancing cold resistance. Mutton can also increase digestive enzymes and help digestion. Eating mutton tonic in winter can be mixed with yam and medlar, which is more nutritious. In fact, there are many ways to make mutton, and stewing, stewing, rinsing, frying and roasting are the most common. Stewing, stewing and steaming are the most primitive methods. This way of eating can ensure the maximum loss of nutrition, and the nourishing effect is the best. When stewing soup, stew some leg bones and spine for half an hour to form milky soup, remove the soup bones, then put the washed mutton in a pot, add onion and ginger, and stew over low heat. It will taste better if stewed in a casserole.