The custom from winter solstice in Shandong is to eat jiaozi, mutton, stewed chicken with sesame oil, sweet and sour hairtail, Chinese cabbage, bean curd and so on.

1, creature

Many solar terms in the north will eat jiaozi, and beginning of winter is no exception. "beginning of winter is behaving badly in jiaozi bowl, and no one cares whether his ears are frozen." jiaozi and jiaozi have similar pronunciations. Beginning of winter means eating jiaozi in jiaozi at the turn of autumn and winter. Northerners think it will bring good luck, so you should eat jiaozi.

2. Mutton

There is no instant-boiled mutton in the north at this time. As the saying goes, "beginning of winter eats sheep to warm the winter", and mutton has always been a popular ingredient for winter tonic. There are many ways to eat mutton, such as stewing, roasting and making soup. In Beijing, the shabu-shabu in old Beijing pays attention to copper pots and charcoal fires. In Tengzhou, there is a custom of drinking mutton soup in early winter.

3. Stewed chicken with sesame oil

Stewed chicken with sesame oil is absolutely delicious and a typical Shandong dish. Stewed chicken with sesame oil is made of chicken legs and sesame oil. The food is delicious and appetizing.

4. Sweet and sour hairtail

Sweet and sour hairtail is a common food on the table, made of materials such as hairtail. Sweet and sour hairtail is a rare delicacy with moderate hardness and excellent taste.

5. Cabbage

The top ten foods that beginning of winter must eat are cabbage. Cabbage winter is the off-season of all kinds of vegetables, but it is the season when Chinese cabbage receives a lot of goods. The growth period of Chinese cabbage is about 100 days, so it is too late to get a good harvest. After beginning of winter, Chinese cabbage began to go on the market, that is, at that time, Chinese cabbage was stored for the winter. Cabbage tastes hard, and many people like to stew it.

6. Sticky bean curd

Sticky tofu is very common in many areas of northern China, and it is an indispensable protagonist on people's winter table. The flour used in sticky bean bags is generally yellow wheat, and the filling used is bean paste mixed with fine sugar. You can dip it in sugar or make a small round cake and fry it, which is extremely crisp. What surprises you even more is that you can eat it on the fried beans, adding a burnt bean flavor, which is called "snowballing".