What food to eat at the Autumn Equinox in Northeast China in 2122? jiaozi is a must-have food on the dining table in Northeast China in 2122

1. On the one hand, jiaozi is shaped like an ingot, and people eat jiaozi at the Autumn Equinox to get the sound of "making money into treasure". On the other hand, there is stuffing in jiaozi, which makes it convenient for people to wrap all kinds of auspicious things into stuffing, in order to place people's hopes for a bumper harvest in the new year. Jiaozi is a kind of folk food with a long history, which is very popular among the people. There is a saying among the people that "it's delicious but not as good as jiaozi". Every autumn equinox, jiaozi becomes an indispensable delicacy.

2. Three soups and one frying

In this harvest season, rural areas in Northeast China often eat a very suitable food. This dish is called "three soups and one fried". These three soups and one frying are to steam the just-matured corn, noodles and sweet potatoes in a pot, and then steam a bowl of egg stew with eggs and soy sauce. Fried egg sauce is also acceptable. This golden food matches this golden autumn, which can be said to be quite appropriate

3. Eating eggs

Eggs are "when the autumn equinox arrives, the eggs are pretty". Every year in the autumn equinox solar terms, folks also have the custom of "laying eggs vertically", and many places hold interesting games or competitions of "laying eggs vertically" on this day. After the "vertical egg", of course, you must eat eggs. Eggs are rich in vitamins and minerals, a small amount of omega-3 fatty acids, and a large amount of lecithin, lutein and other health care ingredients. Eating eggs at the autumnal equinox has many benefits.

Pickled vegetables in autumn in Northeast China:

Sauerkraut, pickles and soy sauce are indispensable table companions in winter in Northeast China.

soy sauce is basically cooked in spring. While sauerkraut and pickles are basically pickled in autumn.

Pickled autumn vegetables basically start with pickled pickles. Many people know salted garlic, which can be divided into salted garlic and sweet and sour garlic or sauce stains. I prefer to eat salted garlic, which is white and tender, crisp and clean.

In autumn, pickled garlic eggplant, which is probably a tender eggplant picked when the eggplant basically does not grow, is made with garlic.

I remember a pickle pickled in sauce that I used to eat when I was a child. Choose Chinese cabbage leaves, wrap celery, coriander, green pepper, etc. in Chinese cabbage leaves and put them in a sauce jar for sauce. There are also pickles made of peppers, potatoes and other sauces.

In autumn, cut shredded carrots, onion leaves, green peppers, kale, coriander, etc. and mix them together to pickle pickles. This is delicious with meals.

as for carrots, radishes, mustard greens, no grams, ginger is not spicy, etc., pickles can be preserved in large vats for several years.

The pickling of many pickles was gradually improved, and several materials were put together. With the addition of onion ginger, monosodium glutamate, Chili noodles and so on, this new pickle is more attractive.

Chinese cabbage or cabbage planted in autumn should be taken back after the autumn frost. Dry these vegetables for a few days, clean them and put them in a vat. Put a layer of vegetables, a layer of salt, a layer of vegetables, a layer of salt, and finally press the stone and add water, and you can eat it in about a month. Others blanch the vegetables in boiling water before pickling. This is the famous sauerkraut in Northeast China.