1. What to eat during the Great Cold in the North (1) Eating glutinous rice. There is a folk proverb: "In the minor cold and the great cold, it will be cold without wind." On an extremely cold day in the traditional solar terms, the folk custom of eating glutinous rice has formed.

In the past, poor families had poor cold protection conditions and did not have more nutritional supplements. Starting from the Great Cold, eating a bowl of glutinous rice was considered as replenishing the body.

Traditional Chinese medicine believes that glutinous rice is warm in nature and sweet in taste. It enters the lung and spleen meridians and has the functions of tonifying deficiency, nourishing blood, strengthening the spleen and warming the stomach. It is a mild tonic.

Nowadays, it is common to see this kind of scene: before the big cold comes, every household cooks a pot of fragrant glutinous rice and mixes in "cured meat", dried shrimps, dried squid, mushrooms, etc. to welcome the coldest day in the traditional solar terms.

The custom of eating glutinous rice in the Great Cold. Although this custom sounds simple, it contains the life experience accumulated by the predecessors. Because the weather is extremely cold in the Great Cold, glutinous rice is a food with relatively high calories and has a good effect on keeping out the cold.

There are many ways to make glutinous rice. Glutinous rice has the effect of tonifying the body and replenishing qi. It is most suitable to eat glutinous rice in the cold season.

(2) Eating "cold-relieving cake" The custom of eating "cold-relieving cake" has a long history in Beijing.

"Hanxiao Gao" is a type of rice cake. Not only does glutinous rice contain more sugar than rice, but the whole body feels warm after eating it. It has the effect of dispersing wind and cold, moistening the lungs and strengthening the spleen and stomach. People also choose to eat it on the "Big Cold" day.

Nian Gao also means "higher in the year", bringing good luck, peace and prosperity every year.

"So in the custom of old Beijing, on the day of the Great Cold, the whole family eats rice cakes. It has an auspicious flavor and can dispel the cold, so it is called 'cold cake'. 2. What to eat during the Great Cold in the South (1) Chicken soup has been eaten during the Great Cold

Around the 49th day of the lunar calendar, the traditional one-chicken custom of 19th is still respected by many families. Nanjing people mostly choose old hens, either stewed alone or stewed with ginseng, wolfberry, black fungus, etc.

It is a real pleasure to drink chicken soup for health in winter. The "medicated chicken soup" with Chinese medicinal materials in the chicken soup is not only very nourishing, but also has a therapeutic effect. The elderly add yam, dodder, and eucommia to the chicken soup, which has kidney-tonifying and anti-inflammatory properties.

The effect of aging. People who are weak and often sick can add astragalus, polygonatum, and atractylodes to chicken soup, which can nourish the lungs and regulate immunity. White-collar workers can also add wolfberry and poria to chicken soup.

Shen, lily, have the health-care effects of nourishing the mind, calming the mind, and anti-fatigue. Young women can add Polygonatum odoratum, Cuscuta lucidum, and Ligustrum lucidum to the chicken soup, which has the effect of nourishing and beautifying the skin. (2) Eight-treasure rice and eight-treasure rice are best eaten in the cold season.

Glutinous rice and grains complement each other. Babao rice is a kind of sweet that many families like to eat during festivals. To make rice, you must first prepare the raw materials, such as glutinous rice, sugar, cooked lard, lotus seeds, raisins, dates, bean paste, etc.

Soak for 4 hours, wash out the glutinous rice with clean water, rinse and drain, put it in a basket covered with cloth and steam over high heat for a while, then pour some water on it, steam for another 5-6 minutes, then take it out and add sugar,

Mix lard and a little water, then sprinkle lotus seeds, raisins and other ingredients in a bowl, preferably in a pattern, spread a layer of steamed glutinous rice on top, don't spread it too thickly, put a layer of bean paste on top of the glutinous rice, and finally

Spread another layer of glutinous rice, level with the mouth of the bowl, then steam over high heat for about an hour, then pour it into a bowl. Finally, boil some sugar juice and pour it over the cooked rice.