What do Cantonese people eat on the solstice in winter?
1, Guangzhou: Make soup to kill chickens and ducks. "celebrate the new year in winter" and "fat and thin in winter" are big proverbs that Guangzhou people have heard since childhood. On the solstice of winter in Guangzhou, people usually pack jiaozi, kill chickens and ducks, and sit around with their families for a big meal.
2. Foshan: steamed "muffins". Muffins have the good intention of promoting to a higher position and making a fortune, so steaming muffins is also essential.
3. Shunde: surround the furnace. In fact, the edge furnace is a furnace, which is a famous dish of Han nationality, with good color, smell and taste. In Shunde, the family spent the winter solstice sitting around the side stove, pinning the hope of a round, warm and good winter, hoping that the family would be safe and healthy and welcome the Spring Festival together!
4. Zhongshan: Eat "water olives". Zhongshan's "sweet dumplings" are not round, like olives, so they are called "water olives". The stuffing is usually lotus seed paste or mung bean paste, with some chrysanthemum meat.
5. Yangjiang: "Salted dumplings". Yangjiang people will cook salty jiaozi on the solstice in winter, which is a traditional local food, meaning "family reunion and happiness". Yangjiang people call jiaozi "dumplings", which is different from ordinary jiaozi. The stuffing is not wrapped in jiaozi, but jiaozi is cut into powder, cooked in soup and cooked together after smelling the fragrance.
6. Meizhou: "Boiled mutton with wine". Hakkas call the solstice of winter "wintering". According to the custom, every household should "have a good meal". Around the winter solstice, Hakka people in Meizhou like to eat mutton and cook wine, which is considered to be beneficial to their health during the winter solstice. Therefore, boiled mutton with wine has become a seasonal food for Hakkas in winter. Besides, it is also one of the most important customs in Meizhou to brew Niangjiu on this day. This custom has been circulating for thousands of years and still prevails today. In the early morning of winter solstice, many villagers are busy brewing Hakka Niang wine at home. Hakka people think that the water tastes the most mellow on the solstice in winter.
7. Dongguan: Be a "winter group". Winter dumplings are a traditional food that people must eat during the winter solstice (commonly known as "beginning of winter"), which consists of glutinous rice skin and stuffing. The stuffing of winter dumplings usually takes plum beans as the main raw material, adding peanuts and other materials, which are divided into sweet and salty flavors. Jiaozi needs to be oiled in winter, then padded with banana leaves and steamed in a steamer.
8. Huizhou: Aijiao. Love pepper, a traditional snack of Han nationality in Guangdong, belongs to Cantonese cuisine. The main raw materials for making mugwort are mugwort and glutinous rice flour. Making "Artemisia argyi" is the most important step: first, take local wild Artemisia argyi, add water to boil it, and then grind it into velvet with bamboo baskets to make edible Artemisia argyi. After that, the mixed rice noodles are made into vermicelli, filled with salty and sweet materials, and wrapped into horns. Most of the mugwort used in Huizhou in winter is salty, and the traditional materials are mostly shredded radish, lard residue, shrimp head, spiced powder and so on. It can be eaten after steaming.
9. Shanwei: Sacrificing pigeons in winter. Winter festival pigeon, also known as winter festival clam and winter festival _, is a popular Han snack in Shanwei, Guangdong Province. Generally speaking, every family will cook this dish on the winter solstice. Because its shape is similar to the meat of clam, it is named "Winter Festival Clam", and because the dialect "Clam" and "Pigeon" are homonyms, but the latter part is unclear as "Pigeon", so it is also called Winter Festival Pigeon. It is a representative of Guangdong Hailufeng specialty snacks and has become a daily food in Shanwei.
10, Chaoshan: winter festival circle. There is a folk proverb in Chaoshan area: "The winter festival is as big as a year" and "The winter festival has not returned to the ancestors". This means that people who go out must go home to worship their ancestors on the solstice in winter anyway, otherwise they will have no concept of ancestral home. Chaoshan people attach great importance to the solstice in winter and regard it as a reunion festival. After eating the Winter Festival jiaozi, Chaoshan people always put two Winter Festival jiaozi on the doors, windows, tables, cabinets, ladders, beds and other conspicuous places at home, even the bow of fishermen's boats, the horns of farmers' cows and fruit trees planted by fruit farmers are no exception.
1 1, Zhanjiang: boiled ginger rice. Wuchuan in Zhanjiang eats boiled ginger rice. Ginger rice is a flavor snack of She nationality, and some She nationality have the habit of eating ginger rice in spring ploughing. The preparation method of gin rice is as follows: firstly, put a little edible oil into a pot, then pour that mashed Jiang Mo, stir-fry for a while, add water, salt and rice (glutinous rice and stem rice can be used), and stew until cooked. Ginger rice has the characteristics of spicy and fragrant taste, and has the function of eliminating fatigue.
12, Heyuan: eat radish _. As the saying goes, "the winter solstice is a big holiday for Hakkas, and every family has made full preparations for the winter solstice." Among them, radish is the most Hakka-flavored winter solstice food, and it is an essential food on the table of Hakka people. For Heyuan people, the memory of radish will remind them of the scene of grandma and mom pinching radish around the stove every winter solstice. The production technology of radish _ is mostly inherited from the virtuous Hakka women, and most of them can make radish _, and they all learned to pinch radish _ from their mothers.
13, Maoming: Caibao _. The stuffing of the vegetable bag is the same as that of the boiled vegetable bag, except that it is wrapped into a spherical steamed bread, then wrapped with large pieces of clean and scalded raw vegetable leaves, and then steamed in a basket without boiling soup. After steaming, the tough body is wrapped in soft leaves, and the entrance has a unique flavor.
What do Cantonese people eat more on the solstice in winter?
Eat roasted meat, winter pigeons, ginger rice, glutinous rice balls, cooking pots, mugwort, duck soup, muffins, vegetable bags, dog meat, raw fish, Ciba and other Cantonese dishes in the winter of solstice. On the solstice of winter, most Cantonese people have the custom of "adding vegetables" to eat meat from the solstice of winter. Among them, roasted meat is an indispensable traditional food on the table of Cantonese people from winter to Japanese, and some Cantonese people also have the custom of sending bacon to relatives and friends from winter to Japanese.
In the past, Guangzhou people celebrated the winter solstice in their own way. Sacrifice to the gods, ancestors, feed, eat glutinous rice balls and make waxy glutinous rice.
Stewed eight treasures with rice, chicken and duck. If jiaozi eaten from winter to day is salty, they are called "salty jiaozi". There are shage, pork and shrimp in it, and it is "elastic" to eat with chicken soup. In rural areas, cows are also given rice cakes, rice juice, distiller's grains, radishes and vegetable water. Thank them for their hard work and contribution over the past year.
Eat jiaozi on the solstice of winter in Guangzhou. Eating glutinous rice balls on the solstice in winter is a traditional custom in China, especially in Guangdong. There is a folk saying that "eating glutinous rice balls is one year older". Eating jiaozi in winter solstice is also called jiaozi, and eating jiaozi in winter solstice is also called "jiaozi in winter solstice". According to the records of Qing Dynasty, Jiangnan people used glutinous rice flour to make noodles with essence, meat, apples, bean paste, shredded radish and so on.
The winter solstice group can be used to worship ancestors or give gifts to relatives and friends. In the past, Cantonese people were most particular about eating jiaozi. At the family dinner, they tasted the newly brewed sweet white wine, flower cakes and glutinous rice noodles, and then sacrificed their ancestors with meat pieces. An ancient poet said that "every family" made dumplings knowing that it was the winter solstice of the Ming Dynasty. "