On the second day of the second lunar month, the day when the dragon raises its head, the food eaten on the second day of the second lunar month is very different from east to west, north, south, and central China.

Braised rice is a specialty snack in the northern region. Its main ingredients are cold skin and jelly made of starch, and is served with sesame sauce.

It is popular in Jiaoliao, Hebei, Henan, Tianjin and other regions, and is distributed in Dalian, Yantai, Dandong, Xingtang, Dingzhou, Tianjin and other places.

Dingzhou people "from ninety-nine to just old enough to walk, have all eaten braised rice".

In different places, the methods of stew are different.

Yantai and Dalian braised rice are made from sweet potato starch, Hebei Xingtang and Dingzhou braised rice are made from lean pork and yam flour, Henan Yuzhou braised rice is made from semi-finished vermicelli made from special sweet potatoes, and Dandong braised rice is made from semi-finished vermicelli made from special sweet potatoes.

The raw material is starch; the seasonings include shrimp oil, sesame paste, garlic juice, etc.

Yuzhou City's stewed rice industry has formed, with large-scale production lines, and there are brands such as "Shengtian Braised Zi", "Hao Sister-in-law Braised Zi" and "Laoyu County Braised Zi".

According to legend, in the Qing Dynasty, Jing Dongyang, who was granted the title of celebrity, right minister of the Ministry of Rites and minister of the Ministry of Rites, was poor when he was young. Because he had no money to buy meat during the Chinese New Year, his mother put flour gravy into the cooked bone soup and added minced meat.

, vermicelli, five ingredients, and then cooked into a delicacy like braised rice.