What are the must-eat foods in winter?

Eat meat, haha, to replenish energy.

In the eyes of gourmets, Suzhou people eat four pieces of meat throughout the year: meat with sauce in spring, steamed pork with lotus leaves and rice flour in summer, braised pork with pickled vegetables in autumn, and rice with soy sauce in winter. Only then can they be considered gourmets.

Every year around the winter solstice, it is the time to eat soybean paste. A large piece of soybean paste is served on the table. The fat and thin meat are rosy and delicious. It makes people want to stop. I pick up a piece and put it in my mouth. The fat meat is smooth and not greasy, and the lean meat is delicious.

Fragrant and moist, the meat skin melts in your mouth, and the rich aroma of meat and sauce dispels the coldness of winter.

"Life was not rich in the past, and we only had the opportunity to eat large pieces of meat during festivals. At the Winter Solstice dinner, a large piece of sauce was served to the table. It was thick and rich. It is described as 'thick oily red sauce'.

It’s the most suitable, especially the layer of skin on the sauce. The whole family uses chopsticks to share the food together at the dinner table, and enjoy the family happiness. This is what Suzhou people remember about the festival when they were young. "Old Suzhou loves sauce.

There is a unique feeling. During festivals and even weddings, only when you have sauce can it be called perfect.

There is also waxy glutinous rice (similar to clay pot rice): Cantonese people have always said that "winter is great for the new year" and "winter is fat for the new year" and "winter is fat for the new year". Cured glutinous rice is a delicacy for the winter solstice in Guangzhou.

The most traditional method is to stir-fry raw glutinous rice. The rice grains are dropped into the wok and stir-fried until the rice is fragrant, soft and glutinous. This takes less than three or four hours and tests the arm strength, patience and control of the heat of the person holding the spoon.

A large steamer is spread with glutinous rice, and layers of bacon, sausages, and sausages are placed on the rack. The oil juice drips down and the aroma rises. It fully demonstrates the good intentions of Guangzhou people in pursuit of "steaming".

Before serving, sprinkle some chopped green onion and drizzle with cooked oil and soy sauce. How can you eat enough in one bowl?