1. Bacon Bacon is a special delicacy in winter.

During the light snow season, many people will make their own bacon at this time. Firstly, the weather is cold and dry, so processed bacon will not go bad easily; secondly, after the preparation is completed, it can be eaten during the Spring Festival, which not only satisfies the taste, but also adds to the festive atmosphere.

There are many ways to eat cooked bacon. You can steam it directly, steam it with rice, make claypot rice or fry it with vegetables.

The best way to make bacon is to use pork front leg meat or pork belly. Rinse the pork belly, then use kitchen paper to absorb the water, then pour in light soy sauce, salt, white sugar and high-grade rice wine and stir evenly.

Marinate for more than 6 hours, stirring several times to ensure the marinated flavor is evenly distributed.

After the pork belly is marinated, string it up with a rope and hang it in a sunny place to dry. After half a month, the bacon will be almost dry and can be taken out for cooking at any time. It tastes salty and goes well with rice.

2. Dried fish is different from inland people. People in coastal areas are busy drying fresh fish into dried fish for winter.

At this time, the sea breeze is blowing strongly, coupled with the warm sunshine, it is a good time for traditional fish drying.

The caught fish cannot be sold or eaten, so they are salted and dried into dried fish for storage.

Sun-dried fish has a unique winter flavor, and it has a unique flavor whether eaten steamed, boiled or stewed.

Remove the internal organs and gills of the fish, separate the back and head of the fish in half, clean it and soak it in salt water for 1 hour. The marinating time should not be too long. It is usually light-dried.

After draining, tie it with a rope and leave it in the sun for 3-4 days before bagging it or putting it in the refrigerator.

3. Eating glutinous rice cakes during the light snow festival is a traditional folk custom in the south.

After boiling the glutinous rice, put it in a stone trough, use a stone hammer or other utensils to mash the glutinous rice into a puree, and then make a food. The resulting glutinous rice cake is soft, delicate and has an excellent taste.

Soak the glutinous rice overnight in advance and steam it on a steamer cloth. You can also cook it in a rice cooker.

Take out the cooked glutinous rice and pour it into a plate to cool slightly, add sugar and mash well.

First put a layer of plastic wrap on the baking pan, then pour the glutinous rice into the container and press it flat.

Then put it back in the refrigerator and freeze it. When you want to eat it, take it out and cut it into strips and fry it. Drizzle it with homemade brown syrup, sprinkle with fine soybean flour and eat it. It's crispy, sweet and glutinous.

4. Xiaoxue Wine: It is a folk custom in Zhejiang to make wine on the day of light snow, which is called "Xiaoxue Wine".

This custom of making wine originated from the Xia Dynasty. It is said that when there is light snow, the temperature is getting lower and lower, which is when all things are hiding. The water is extremely clear, equivalent to snow water. After a winter of storage, the brewed wine is better than that in other seasons.

The wine should be clearer, sweeter and richer in aroma.

Picture 5. Eating shaved soup is a popular folk custom in the south, especially in the southwest. Every year when it snows, every household is busy killing New Year pigs and eating shaved soup, which adds a touch of heat to the cold winter.

The so-called "eating soup" literally means eating the water from the pigs, but it is actually tasting fresh New Year's pork.

The main dish of boiling the blood and meat of freshly killed pigs to reward the butcher and entertain the guests is called "grabbing soup".