What are the traditional foods for the Little Cold Festival?

According to the traditional lunar calendar, after the winter solstice began to pay nine, to the small cold festival will be two, three nine, that is, the northern legend of the coldest period of time, is the real count nine cold days. Small cold festival is not like the winter solstice, Mid-Autumn Festival, there is no uniform holiday food across the country, even a city to eat most of the families are not uniform. Relatively speaking, the more traditional Xiaohan cuisine mainly includes glutinous rice, mutton, chicken, etc. In addition to carrying significant local characteristics, it is also mainly to deal with the cold weather. Xiaochun, all over the world to eat what? Guangdong and Shanghai affordable, Beijing and Nanjing luxury, northeastern Ningxia grounded:

01

Guangdong eat bacon sticky rice

In the Guangdong region, the small cold festival generally eat bacon sticky rice, is not particularly affordable. In order to reduce the stickiness of the sticky rice, it is usually accompanied by a certain amount of rice steamed into rice. Then the Cantonese sausage and bacon are finely diced and stir-fried together with the glutinous rice, which tastes rich in salty flavor and is full of Cantonese flavor. If you put the glutinous rice directly into a casserole dish and cover it with Cantonese preserved meat and sausage, and then fry the rice at the bottom to produce a charred shell with a rich charred flavor, then it is the traditional Cantonese style preserved rice in a casserole dish. When served, the rice continues to be hot and steamy, and even the coldest day is instantly chased away.

02

Shanghai to eat traditional vegetables and rice

Shanghai, the most famous fried rice is not the traditional Shanghai vegetables and rice, to the small cold season, many Shanghainese people will be home to make Shanghai vegetables and rice, affordable and delicious. In addition to rice, will add authentic Shanghai green greens, diced chicken thighs, preserved sausage, bacon and other rich ingredients, these ingredients fried together to do out of the Shanghai vegetable rice, can not be delicious strange. Not only is the aroma of the rice light and elegant, but the most enticing is the rich flavor of the preserved meat and the mellow aroma of the meat. Only with these four characteristics can the rice be called the real Shanghai vegetable rice.

03

Beijing drink glutinous rice congee

We old Beijing people eat the most elaborate, more deep culinary culture, to the small cold season, usually boiled glutinous rice congee to drink. Can not underestimate the bowl of glutinous rice congee, that can be too sophisticated, alone to talk about the ingredients used, are enough luxury. In addition to conventional glutinous rice, will add yellow rice, rice, jujubes, lotus seeds, lily dry, dried cinnamon, chestnuts, peanuts, peas, etc., the most will be added to more than a dozen kinds of ingredients alone lineup are luxurious enough. But also pay attention to the fire slowly simmering, in order to put a variety of ingredients to simmer out of the flavor, so that the glutinous rice porridge, winter morning drink a big bowl full, do not mention how anti-freezing, the whole body is warm.

04

Nanjing chicken soup

After the winter solstice nine, Nanjing has a "nine a chicken" saying, to the small cold season, more to the family stewed a chicken. Generally choose the old hen, this chicken is nourishing, or choose more than one year of stupid chicken. Chicken broth is clear and fragrant, looks like a bay of water, but in the mouth is fresh and fragrant, the fresh flavor of traditional cooking to the extreme. You can also add ingredients such as cordyceps flowers, dried mushrooms, and yams, which add a wonderful flavor that you can't get enough of.

05

Ningxia eat hand-held mutton

Many regions across the country have a tradition of eating mutton and drinking mutton soup on a cold day, and Ningxia, the home of mutton, will never let go of the perfect season to eat mutton on a cold day. Only Ningxia's mutton is a large piece of stew, and finally cut into pieces and simply adjusted into the salt for flavor, and then eat by hand, not to mention how grounded. Ningxia local mutton meat tender, large pieces directly on the pot stew, just simply blend a small amount of pepper, onion and ginger to fishy freshness, which stems from the absolute trust of the family mutton. The last almost stewed when the salt will come late, although only into a simple savory bottom mouth, but the most fresh and fragrant lamb.

06

Dumplings in Northeast China

If Ningxia Xiaohan eat lamb is particularly grounded, it is simply because of the simplicity of this method of eating lamb by hand, and the real grounding is Xiaohan festival we eat dumplings in Northeast China. To this season, but also to the Northeast households to freeze dumplings all over the ground, the yard is full of frozen dumplings. When you want to eat, pull back a big pot, cook a big pot. Despite the chilly weather outside the house, the house is steaming, a large plate of pork dumplings stuffed with pickled vegetables, and then pour a large glass of old wine, drinking wine, on the dumplings, is the most grounded way we eat in the Northeast.