What winter solstice specialties have you eaten in Ningbo?

What do Ningbo people eat on the solstice in winter? What special food did you eat on the solstice in winter?

What do Ningbo people eat on the solstice in winter: jiaozi brewed with wine.

In the customs of old Ningbo, Mariko is one of the must-eat delicacies from winter to sun. Fermented zongzi is also a famous snack in Jiangsu and Zhejiang provinces. It is a traditional snack in China that every household will make to entertain guests, and it is also a very popular dessert at hotel banquets.

Fermented glutinous rice balls are made of high-quality white glutinous rice, soaked in water and ground into glutinous rice flour. Knead the ground glutinous rice flour into small balls for later use. After the above white glutinous rice is steamed, it is mixed with yeast in a certain proportion, and it will become a fragrant, sweet and waxy wine in a few days. Boil the water and put it in a small round. When it floats to the surface, add the fermented grains, sugar and egg paste, and stir well to thicken. Put it in a bowl and sprinkle with osmanthus.

What do Ningbo people eat on the solstice in winter: red bean porridge.

Ningbo nursery rhymes: "Hey, sell sugar porridge. Three catties of walnuts and four catties of shells. Uncle Zhang asked Nong for a kitten and yellow dog. " Many people in Ningbo should have heard this nursery rhyme, but few people know that this "sugar porridge" is red bean porridge. This kind of red bean porridge is particularly delicate, because red beans and porridge are made separately. Red beans are ground into bean paste and poured on rice porridge, like red clouds covered with snow, with good color, fragrance and taste. In the past, there was a device for selling sugar porridge in Ningbo called "camel shoulder", which could put all the cookers, dishes and food on the burden. The peddler knocked on the bamboo pole while picking things, making a "Benedict" sound. When the children heard the sound, they knew that the "sugar porridge seller" was coming.

What do Ningbo people eat in winter? Tang Guo

Tang Guo is a must-eat food for Ningbo people in winter solstice. People in Ningbo have a saying that eating soup makes you one year older. Tang Guo is similar to dumplings, meaning "reunion" and "perfection", but Tang Guo is smaller and there is no stuffing in it.

People in Ningbo celebrate the winter solstice. In the past, every household used reed powder to rub balls, which were called reed soup fruit. Later, it was gradually changed to glutinous rice balls, and sweet potato granules were added, which was called sweet potato soup fruit. Kitchen God first, then the whole family. Commonly known as "Winter Night to the New Year's Eve", slang "Winter Night to the Sun is as big as a year, and the emperor wants Xie Nian". On this day, the elders tell the children not to cry, and adults should not beat and scold the children or throw things, otherwise it will be considered unlucky.

What do Ningbo people eat on the solstice in winter: baked turnip rice cakes.

On the day before the winter solstice, Ningbo people generally don't go out. On the morning of winter solstice, the whole family has the custom of eating radish and baking rice cakes. On the eve of winter solstice, every family bakes kohlrabi, and the fire in the big stove is very prosperous. Wash kohlrabi, peel and cut into pieces, and don't waste leaves. Cut off the potholes on the surface and put them in a wok. Cut the slices thicker, otherwise they will be easy to cook and chopsticks will not hold them.

What do Ningbo people eat on the solstice in winter: frozen mutton.

In addition to glutinous rice balls and dried radish rice cakes in old Ningbo, it is also popular to eat "frozen mutton" in winter solstice, that is, buy fresh mutton, cut it into pieces, add soy sauce, fennel and other seasonings, cook it over high fire, put it in a basin, and then freeze it into "frozen mutton" when it is cool. When eating, put a piece of "frozen mutton" into a full rice, which is delicious.

What do Ningbo people eat on the solstice in winter: Tangyuan.

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China with a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering to eat jiaozi on the morning of the Spring Festival.

Practice of Ningbo Tangyuan:

Also known as Ningbo lard dumplings. Traditional places of interest in Zhejiang. The main ingredients are glutinous rice, black sesame, lard, sugar, osmanthus and so on. Using suspension slurry technology, glutinous rice was made into dry and non-sticky water milling powder; Then, black sesame seeds are cooked and ground into powder, and then diced meat plate oil and white sugar are added and mixed into stuffing; Take water mill powder as skin blank, wrap it in stuffing, knead it into a round shape, put it in a boiling water pot, and sprinkle a little sugar, osmanthus fragrans and red and green silk. It is characterized by white and bright color, waxy but not sticky, smooth skin and moist stuffing, and sweet taste. Since the 1990s, new varieties such as "Ma Tang Rong Tuan" and "Quick Frozen Tangtuan" have been created, which are exported to Japan, Hong Kong and Macao and are very popular.

Kind of like a bag of jiaozi. First, add water to glutinous rice flour and knead it into dough (just like Bao jiaozi), and let it "wake up" for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn your hands around to wrap jiaozi. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. Dumpling skin contains enough water, which is sticky and difficult to preserve. It's better to cook and eat now. Now with quick-freezing technology, jiaozi appears in stores.