Soaking Lahai garlic is a traditional Han Chinese snack mainly popular in the north, especially in northern China, is the Lahai Festival holiday food customs. On the eighth day of the lunar month to soak garlic. The ingredients are actually very simple: vinegar and garlic cloves. The practice is also extremely simple, the peeled garlic cloves will be put into a sealable jar, bottle or other containers.

Then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic in the vinegar will turn green, and eventually become a greenish color, like emerald jasper. In northern China, on the eighth day of the first month of the Lunar New Year, the New Year's atmosphere of a day more than a day, most areas in northern China on the eighth day of the first month of the Lunar New Year has the custom of soaking garlic in vinegar, called Laha garlic.

China's traditional food "Lahai garlic" production will produce green pigment. Many families in our country have the tradition of making "Lahai Garlic", in the month of Lunar New Year will be peeled, washed, peeled cloves of garlic, poured into the rice vinegar, sealed into a small altar, New Year's Eve when the seal, made into a green and pleasant, fragrant and delicious garlic "Lahai Garlic". "Laha garlic" production process does not see the sun, the green color is not chlorophyll, but garlic green pigment.

Tofu on the eighth day of the month

Tofu on the eighth day of the month is one of the traditional Han Chinese snacks in Yixian County, Anhui Province, and is eaten on festive occasions. On the eighth day of the eighth month before the Spring Festival, every family will be sun-dried tofu, the folk will be this sun-dried tofu, called "Lahai tofu".

On the eighth day of the eighth month of the Chinese New Year, every family will be sun-dried tofu, the folk will be this sun-dried tofu, it is called "Lahai tofu". The production method is first made of top quality soybean tofu, and cut into round or square blocks, and then smeared with brine, dug a small hole in the middle of the upper part, into the appropriate amount of salt, placed in the mild winter sun slowly baked, so that the salt is gradually absorbed, the water is gradually dry, that is, Laha tofu.

The finished product is yellow and moist like jade, soft in the mouth, salty and sweet, fragrant and fresh. If you add shrimp and other ingredients in the sun, taste is better. "Lapa tofu" usually hang with a straw rope in a ventilated place to dry, eat when picked, generally can be left to dry for three months without deterioration, flavor. It can be eaten alone or stir-fried and stewed with meat. When entertaining VIPs, Yixian people will also be carved into animals, flowers, poured with sesame oil, mixed with green onions, ginger, garlic and other condiments, with a cold dish, become a feast delicacy.