What food do Cantonese people usually eat on the solstice in winter?
Tangyuan is the winter solstice popular in Guangdong. 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".
Guangdong Winter Solstice Food Inventory
Guangzhou: glutinous rice
Many childhood memories of Lao Guang are inseparable from the winter solstice of a reunion dinner. Usually his mother cooks, kills chickens and geese in advance, buys roasted meat, marinates shad, adds vermicelli, dried shrimps, fish eggs, mushrooms and radishes to make nine vegetarian dishes, and some families also specialize in glutinous rice with bacon flavor. You need to buy bacon, peanuts, parsley, onions and other materials in advance, handle the ingredients in advance, and then mix them with glutinous rice to cook. In the eyes of elders, eating glutinous rice in winter can warm the stomach and keep healthy, while children also like to eat it.
Shunde: Edge Melting Furnace
In Shunde, there is also a folk custom of "sitting around the stove to spend the winter solstice", which means that the whole family is round and warm, have a good winter, be safe and healthy, and welcome the Spring Festival. The edge furnace is actually a retort furnace, which is a famous dish of Han nationality, with good color and fragrance, and belongs to Cantonese cuisine. Guangdong hot pot. The main ingredients are sashimi, squid slices and raw shrimp slices. The main cooking technique is cooking. "Side furnace" is different from the so-called "hot pot". Hot pot is to sit down and eat, while "side stove" is to stand and eat; Hot pot is made of metal utensils, burning charcoal in the middle, and the "side furnace" is made of tiles.
Meizhou: Boiled mutton with wine
Around the winter solstice, Hakka people in Meizhou like to eat mutton and cook wine. People usually say that it is good for health to heat and eat mutton during the winter solstice. Therefore, boiled mutton with wine has become a seasonal food for Hakkas in winter.
In Meizhou, a Hakka area in eastern Guangdong, brewing Niangjiu is one of the most important customs on this day. This custom has been circulating for thousands of years and still prevails today. In the early morning from winter to Sunday, in Meixi Town, Meixian County, smoke curled up in front of and behind the village houses, and many villagers were busy brewing Hakka Niang wine at home. Hakkas believe that water is the most mellow in winter solstice, and the wine brewed with it can be stored for a long time, and it will be very sweet and produce saliva.
Chaoshan: Take sweet pills.
During the winter solstice in Chaoshan, everyone will eat a bowl of winter solstice pills. The winter solstice pill in Chaoshan is different from that in jiaozi. It is divided into two colors, one is pink and the other is white, which is very chewy. When the winter solstice comes, women at home will go to the market to buy raw materials for making winter solstice pills. When they came back, they all called for help. The material of the Winter Solstice Pill is very simple. You need some glutinous rice and knead it into peanuts one by one.
Zhongshan: water blue
Xiaolan has the custom of eating "water blue" from winter to Sunday. Xiaolan's "Tangyuan" is not round, like an olive, so it is called "water blue". In fact, it is a kind of glutinous rice balls filled with chrysanthemum meat. The stuffing is usually lotus seed paste or mung bean paste, with some chrysanthemum meat.
In addition to the general customs, Dongsheng people also like to make a dish called "Weidong" with mustard, sweet potatoes and pork, which means to welcome the arrival of winter. In Tanzhou, local villagers also like to eat tea and fruit to celebrate this festival.
Foshan: Steamed muffins and ancestor worship.
When the winter solstice festival comes, the common folk customs in Foshan are "ancestor worship" and "ancestor worship", which is called "winter festival". Chicken, while preparing barbecue, cakes, oranges, apples, etc. With the kindness of "vigorous vitality, rosy skin, high hair growth, full of gold and silver, safe and sound". In addition to ancestor worship, people also have the custom of eating winter solstice meals. After worshipping ancestors, the family will have a winter solstice meal.
Do you cook jiaozi with cold water or hot water?
Cook jiaozi in warm water. Because the temperature of cold water is too low, dumplings will stick to the pot when cooked, while the temperature of hot water is too high, and dumplings will swell to expose the filling when cooked. Boiled in warm water, the water temperature is neither too high nor too low. When jiaozi is put into the pot, the starch on the surface will coagulate. When the water temperature rises slowly, the starch in the jiaozi will soften slowly, so that jiaozi will not stick to the pot and will not expose the stuffing.
Tangyuan, also known as "Tangtuan" and "Floating Zi Yuan", is one of the representatives of Han traditional snacks. At the same time, it is also the most distinctive food in the traditional Lantern Festival in China, and it also expresses the yearning and expectation of the ancient people for a happy life.
According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food appeared in Mingzhou (now Ningbo City, Zhejiang Province), which was made of black sesame seeds and pork suet, with a little sugar added, and kneaded with glutinous rice flour outside. After cooking, the taste is sweet and soft, with endless aftertaste. At the same time, jiaozi symbolizes family reunion, and eating jiaozi also means family happiness and reunion in the New Year, so it is a must-have food for the Lantern Festival on the 15th day of the first month.
Tangyuan is sweet, and there is no need to add sugar to the soup to reduce calorie intake; If it is a small dumpling without stuffing, the soup can be replaced by osmanthus, liqueur, scented tea or longan red date soup and longan ginger soup. When making salty jiaozi, you can add some vegetables to increase the cellulose.