1 stands for different foods.
Northern Lantern Festival: People in the north of Huaihe River must eat a plate of warm Lantern Festival. Because of the dry climate in the north and the long sunshine time during the day, food is easy to preserve. So the stuffing of Yuanxiao is prepared in advance, then dried in the courtyard on the roof of the house, cut into square pieces and stored in a dry and ventilated place.
South Tangyuan: People in the south of the Yangtze River must not miss a warm bowl of Tangyuan Festival. Due to the humid climate in the south and the rainy season around the Lantern Festival, the ingredients should not be preserved. Therefore, jiaozi was cooked on the same day, and different proportions of glutinous rice flour and water will produce different flavors, so each jiaozi has its own characteristics.
2. Different cultural customs
Lantern viewing in Beijing: In old Beijing, all kinds of lanterns are usually made of wheat straw, haystack and bamboo saved in the last year and put on the streets for the people of the whole city to enjoy. The custom of watching lanterns gradually added modern elements to the tradition, and the lighting performance began to light up the Forbidden City.
Ancestor worship in Henan: Old Henan people must go to their ancestors' graves on the Lantern Festival and put their lanterns in front of them to burn them out to show their respect for their ancestors. Although lanterns are no longer burned, the tradition of ancestor worship has remained.
Characteristics of southern and northern recipes
Southerners' dishes are famous for their exquisiteness and delicacy, and they pay special attention to feelings. The biggest feature is that they pay attention to material selection. The dishes in the south are naturally branded with this distinctive regional brand, which is not only full of color and fragrance, but also full of utensils and colors, and the details of the dishes are particularly exquisite.
The dishes of northerners are mainly based on color and taste, and the biggest feature is that they use local materials and pay attention to heat. The raw materials for cooking in the north are not as rich and varied as those in the south, but they are all very common things, and chefs in the north can also make distinctive flavors.