Introduction of Mid-Autumn Festival food from all over the country

Lead: Every Mid-Autumn Festival, we have the custom of enjoying the moon and eating moon cakes all over the country. Every family should buy a table of delicious food and wine in a grand way, and express their joy in the Mid-Autumn Festival while celebrating family reunion. China has a vast territory and rich resources, and different places will celebrate the Mid-Autumn Festival in different ways. Here I will introduce the eating customs of Mid-Autumn Festival in China and see how people eat together.

Zhejiang Province

Stewed bass with water shield in Hangzhou became a dish at Mid-Autumn Festival family banquet, not only because the water shield was delicious at this time, but also because of the historical fact that Hans Zhang abandoned his official position and returned to his hometown in Jin Dynasty with the help of homesickness. This story has not only become a beautiful talk for generations, but also made water shield a symbol of homesickness. Water shield is a family banquet for Mid-Autumn Festival, and it is also a seasonal soup in August. Water shield, also known as horseshoe and watercress, is an aquatic perennial leafy herb. The roots, stems and leaves of water shield are not only green and delicious, but also nutritious.

Beijing

Traditional moon cakes in old Beijing include natural red invitation, natural white invitation and moon cakes with stuffing. Syrup moon cake refers to a method of making moon cake skin. Generally speaking, "extracting syrup" means boiling syrup and adding a certain proportion of' big oil' to the crust to make it crisp. Muslims change big oil into butter when they buy it. This kind of moon cake is characterized by crispy skin and fragrant stuffing, which "old Beijing" likes to eat during the Mid-Autumn Festival. In terms of dishes, crabs are delicious in August and autumn, and Mid-Autumn Festival is the time to taste crabs, especially in Beijing.

Shanxi province

Every Mid-Autumn Festival in Xi, Shaanxi Province, every local household will make steamed buns, and the whole family will eat a steamed bun, which is called "Reunion Steamed Bun". Steamed bread has a top layer and a bottom layer with sesame seeds in the middle. At the top of the bun, a circle is extended from a big bowl, symbolizing the Mid-Autumn Festival night. There is a "stone" carved in the circle, on which stands a "little monkey" eating flat peaches. After the steamed bread is cooked in the pot, it is cut into fangs, one for each family, and one for each family when going out for a short time. For the married girl, the family sends steamed buns to the door, indicating that the whole family will not forget the reunion.

During the Mid-Autumn Festival, people in Shaanxi, rich or poor, must eat watermelons, which must be cut into lotus shapes. In order to relieve summer heat, it is cold and contains more sugar, which can clear away heat and purge fire, and has the effects of stopping diarrhea, diuresis, treating blood dysentery and relieving alcoholism. When the Mid-Autumn Festival is full, while enjoying the cool and enjoying the moon, eating watermelon to relieve the heat is cool and pleasant, which adds to the joy of family reunion. Moreover, after eating moon cakes, eat a piece of watermelon to clear away heat and relieve boredom. Over time, eating watermelon has become the habit of Shaanxi people to celebrate the Mid-Autumn Festival, so today Shaanxi people will eat watermelon in the Mid-Autumn Festival. Watermelon is cut into the shape of lotus, just to match the festive atmosphere of Mid-Autumn Festival and increase happiness and auspiciousness.

Sichuan Province

Besides eating moon cakes, Sichuanese also eat rice cakes, sesame cakes, honey cakes and so on. Sichuanese also kill ducks in the Mid-Autumn Festival. In western Sichuan, smoked duck is a must for Mid-Autumn Festival, because the raw ducks at that time have grown up and are fat and thin. The master selects the ducklings born in that year, butchers them, removes their feathers, opens their chests, washes them, removes the wing tips and duck feet, marinates them with salt for one night, scalds them with boiling water until their skins are tight, takes them out, puts them in a smoking stove, smokes them with straw until they are brown, takes them out of the oven, marinates them in a pot, and changes the knife into a dish when eating, thus obtaining the smoked duck with golden color, tender meat and strong smoke smell.

Shanxi

Crescent moon cakes in Shanxi Sanjin. Shanxi moon cakes are mostly filled with oil and flour, and the fillings are red dates, walnuts, beans, persimmons, candied fruit and brown sugar. Among them, there is a special spherical moon cake in Fan Shi, which is a unique creation of local farmers. When ordinary farmers play with moon cakes, they will also specially make some moon cakes in the shape of rabbits for their children, hoping that they can "win under the moon" and enter their careers in the future.

Jiangsu Province

Nanjing people love to eat moon cakes on Mid-Autumn Festival, so they must eat osmanthus duck, a famous Jinling dish. "Sweet-scented osmanthus duck" should be listed in Gui Xiang. It is fat but not greasy and delicious. After drinking, you must eat a sweet-scented osmanthus duck's small sugar taro and pour it with sweet-scented osmanthus pulp. Beauty speaks for itself. Osmanthus fragrans pulp, also called Osmanthus fragrans, is picked around the Mid-Autumn Festival and pickled with sugar and sour plums. Jiangnan women are handy, turning the chanting in poetry into delicacies on the table. People in Nanjing enjoy the moon with their families, which is called "celebrating reunion", the group sitting and drinking is called "full moon", and the market trip is called "walking on the moon". In Dongtai, Jiangsu, during the Mid-Autumn Festival, lotus root is used to make cakes, wrapped in minced meat, covered with wheat crumbs and fried in an oil pan. It is called lotus root cake, commonly known as "lotus flower", which means harmony and reunion.

Guangdong

There are many kinds of Mid-Autumn Festival food in Chaoshan, which can be divided into three categories: first, cakes, moon cakes from all over Chaoshan, sweet, salty, meat, assorted and multi-flavored. There are also cakes, soft cakes and cloud cakes, all of which are Mid-Autumn Festival cakes. It is good for hipsters to send relatives. It can be said that it is a custom for hipsters to send moon cakes to relatives. Second, the Mid-Autumn Festival is in the tide, and the sky is crisp. When the fruit is ripe, grapefruit, persimmon, carambola, pineapple, pomegranate, olive and banana are another kind of food for the Mid-Autumn Festival hipsters; Thirdly, the agricultural taro and pumpkin used by hipsters to make taro paste and melon pulp are also deeply loved by hipsters. Taro, Ciba, etc. It is also necessary for hipsters in the Mid-Autumn Festival.

Taiwan Province Province, China

Kaohsiung county has a strong atmosphere of raising water ducks. Before and after the Mid-Autumn Festival, it is the most tender time for water ducks. Hakkas in Meinong area often slaughter water ducks and add vegetables during the Mid-Autumn Festival, which has become a major feature of the local Mid-Autumn Festival. In addition to eating moon cakes, the Mid-Autumn Festival in Yilan will also eat a kind of food called "vegetable cakes". Vegetable cakes are made of flour and baked with brown sugar in the middle. In Tainan, the Mid-Autumn Festival has the custom of eating potatoes.

In addition, Anhui Wuyuan Mid-Autumn Festival must eat pond fish; Every Mid-Autumn Festival in Kunming, Yunnan, every household has to make a "big family moon cake" and eat it one by one. Shandong Taian wants to eat steamed buns; Before the Mid-Autumn Festival, the Gelao people slaughtered a bull in the village, took out the bull's heart at the Mid-Autumn Festival night and saved it for their ancestors, and then shared the beef.

Expanding: Traditional Mid-Autumn Festival Cuisine

Fried anchovies

Ingredients: prawns, eggs, bread crumbs, tomato sauce.

Production: add shredded ginger, salt, raw flour, cooking wine and half an egg white to the fresh shrimp, grab it evenly and marinate it; Draw a small hole in the middle of the bottom of the shrimp, so that the tail of the shrimp can penetrate through the middle, so that the shape of the anchovy is completed; Prepare raw flour, egg liquid and bread crumbs, add shrimps in turn and roll them together; It takes 180 degrees 10 minutes for the wrapped anchovies to be laid flat in the air fryer basket.

Braised sparerib with sand tea sauce

Ingredients: sparerib sand tea sauce

Production: put a proper amount of oil in a hot pot, stir-fry the ribs until the surface of the ribs is slightly burnt, add ginger slices and stir-fry twice, add cooking wine and soy sauce and stir-fry for coloring, add 1 spoon of sand tea sauce and stir-fry evenly, and add a proper amount of water; Cover the pot and stew for 20 minutes, add a little salt and collect the juice over high fire.

Tomato chicken wings

Ingredients: chicken wings, tomato sauce, sugar

Production: first cut the surface of chicken wings twice, add salt, cooking wine, ginger slices, green onions and other seasoning and pickling; Heat the pot, put some oil, fry the front of the chicken wings in the pot, and then fry both sides until golden, then serve; Stir-fry a little oil in the pot with tomato sauce and sugar, pour a little water to boil, pour in the just-fried chicken wings and cook for 3 minutes, then collect the juice on high fire and add some salt to taste.

Tomato and corn beef soup

Ingredients: beef, tomato and corn.

Production: blanch the beef pieces in a pot with cold water, add ginger slices and high-alcohol liquor to remove the fishy smell; Put a little oil in the pot, stir-fry the beef pieces in the pot for a few times, then add the tomato pieces and continue to stir-fry, stir-fry until the juice is slightly out, and then add boiling water and ginger slices; Cover and simmer for 40 minutes, add the corn pieces, cover and simmer for 5 minutes, and season with salt and white pepper.

Braised yellow croaker with dried radish

Ingredients: dried yellow croaker radish

Production: wrap the yellow croaker with salt, add ginger slices and cooking wine, stir well and marinate; Absorb the water on the surface of yellow croaker and put it into the pot; Put oil in a hot pan and cool, add croaker to fry, and fry the fish on both sides until golden; Stir-fry the dried radish on one side of the fish, add appropriate amount of cooking wine, soy sauce and water for five minutes, add a little salt to taste, and collect the juice over high fire.

Braised ribs with thousand mushrooms

Ingredients: ribs with thousand mushrooms.

Production: put a proper amount of oil in a hot pot, stir-fry the ribs until they are slightly yellow, add aniseed and ginger slices, add cooking wine and soy sauce, stir-fry and color, add a little water to boil, cover and stew 15 minutes; Add mushrooms and thousand knots, continue to stew for 5 minutes, turn to high heat to collect juice, and add a little salt to taste.

Black pepper broccoli

Ingredients: ox's eye, broccoli and black pepper sauce.

Production: salt, starch, soy sauce, cooking wine and other seasonings are added to the beef granules for pickling; Add a little salt and oil to boiling water, add broccoli, blanch, remove after discoloration, and plate; Heat a pot, add a proper amount of oil, stir-fry beef in the pot, add black pepper juice after a little discoloration; Stir-fry twice, so you can put the fried beef with black pepper on the broccoli.

Roasted duck leg in sauce

Ingredients: duck thigh sweet noodle sauce soy sauce

Production: heat a pot with a little oil, stir-fry the duck leg until it is slightly oily, then add ginger slices, rock sugar and aniseed and stir-fry; Add Chinese liquor and stir-fry evenly; Add soy sauce, stir-fry and color; Add sweet noodle sauce and soy sauce and stir well; Boil with water, skim off the floating foam; Cover and stew for about 20 minutes; Add some salt to taste and collect the juice over high fire.

Stewed yellow croaker with broad bean and rice

Ingredients: yellow croaker and broad bean rice

Production: heat a pot and put a proper amount of oil, fry the yellow croaker in the pot, fry both sides of the fish before cooking wine and soy sauce; Add appropriate amount of water for stewing, and add ginger slices for stewing 10 minute; Add the broad bean rice and stew for 5 minutes, add a little salt to taste, collect the juice on high fire, and then add the red pepper ring.

Steamed crayfish

Ingredients: crayfish,

Production: grab the shrimp, put it directly under the faucet, and brush the crayfish with a small toothbrush; Grab the middle section of the shrimp tail and pull out the shrimp line together; Prepare a small bowl of juice, add Jiang Mo, add soy sauce, balsamic vinegar, pepper and a little sugar, stir well and let stand for ten minutes. First, boil the water in the pot, then steam the washed shrimps in the pot for 10 minutes, and the delicious steamed shrimps will be finished.