what do Ningbo people eat on the winter solstice? What kind of special food have you eaten on the winter solstice?

What do Ningbo people eat on the winter solstice?

In the customs of old Ningbo, the dumpling is one of the must-eat foods on the winter solstice. Fermented rice dumplings are also famous snacks in Jiangsu and Zhejiang provinces, and they are traditional Chinese snacks that every family will make to entertain guests, and they are also popular desserts with a high order at hotel banquets.

Fermented glutinous rice balls are made of high-quality white glutinous rice, which is soaked in water and milled into glutinous rice flour, and then milled into small balls for later use. After the above white glutinous rice is steamed, it is mixed with yeast according to a certain proportion, and after a few days, it will become a fragrant, sweet and glutinous wine. Boil the water and put it into a small round. When it floats to the surface, add the fermented grains, white sugar and egg paste, stir well and thicken. Put it into a bowl and sprinkle with sweet osmanthus.

what do Ningbo people eat on the winter solstice: red bean porridge

Ningbo nursery rhymes: "Dede Dede, sell sugar porridge. Three catties of walnuts and four catties of shells, eat the meat and return the shells. Uncle Zhang asked Nong for a kitten and yellow dog. " There should be many Ningbo people who have heard this nursery rhyme, but few people know that this "sugar porridge" is red bean porridge. This kind of red bean porridge is particularly delicate because red beans and porridge are made separately. Red beans are ground into bean paste and poured on rice congee, like red clouds covered with snow, with good color, fragrance and taste. In the past, there was a kind of apparatus selling sugar porridge in Ningbo called "camel's shoulder", which could put all the cookers, dishes and food on the burden. The vendor knocked on the bamboo sticks while carrying a load, making a "tattoo" sound. When the children heard the sound, they knew that the "sugar porridge seller" was coming.

What do Ningbo people eat on the winter solstice: Tangguo

Tangguo is a must-eat food for Ningbo people on the winter solstice. People in Ningbo have a saying that they are one year older after eating soup. Tangguo is similar to tangtuan, which means "reunion" and "perfection", but the tangguo is smaller and there is no stuffing in it.

People in Ningbo celebrate the Winter Solstice. In the old days, each family rubbed dumplings with reed _ powder, which was called reed _ soup fruit. Later, it was gradually changed to glutinous rice flour balls, and sweet potato granules were added, which was called sweet potato soup fruit. First for the kitchen god, then for the whole family. Commonly known as "New Year's Eve on the Winter Solstice", slang "The Winter Solstice is as big as a year, and the emperor wants Xie Nian". On this day, the elders told the children not to cry, nor did the adults beat and scold the children, nor did they break things, otherwise it would be considered unlucky.

what do Ningbo people eat on the winter solstice: baked rice cakes with kohlrabi

On the day before the winter solstice, Ningbo people generally don't go out, and the whole family has the custom of eating baked rice cakes with kohlrabi early in the morning. On the eve of the winter solstice, every family bakes kohlrabi, and the fire in the big stove is booming. Wash the kohlrabi, peel and cut into pieces, and don't waste the leaves. Cut off the potholes on the surface and put them in a wok. The pieces should be cut a little thicker, otherwise they will easily boil and the chopsticks will not hold.

what do Ningbo people eat on the winter solstice: frozen mutton

In addition to the glutinous rice balls and turnips baked in old Ningbo, on the winter solstice, it is also popular to eat "frozen mutton" in Simen, Yuyao and other places, that is, to buy fresh mutton, cut it into pieces, add seasonings such as soy sauce and fennel, cook it in a big fire, put it in a pot, and freeze it into "frozen mutton" when eating.

What do Ningbo people eat on the winter solstice: Tangyuan

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.

The practice of Ningbo glutinous rice balls:

Also known as Ningbo lard glutinous rice balls. Zhejiang traditional famous spots. The main ingredients are glutinous rice, black sesame, lard, sugar, osmanthus and so on. Using slurry hanging technique, glutinous rice was made into dry and non-sticky water milling powder; Then, the black sesame seeds are cooked and ground into powder, and then diced pork plate oil and white sugar are added and mixed into stuffing; Take water mill powder as skin blank, wrap it in stuffing, knead it round, cook it in boiling water pot, and sprinkle a little sugar, osmanthus fragrans and red and green silk. It is characterized by white and luminous color, waxy but not sticky, smooth skin and moist stuffing, and sweet taste. Since the 199s, new varieties such as "Ma Rong Tang Tuan" and "Quick Frozen Tang Tuan" have been created, which are exported to Japan, Hong Kong and Macao, and are very popular.

It's a bit like Bao jiaozi. First, add water to glutinous rice flour and make it into dough (the same as when making jiaozi), and let it "wake up" for several hours. Then mix all the ingredients for stuffing and put them in a big bowl for use (you don't have to cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of making dumplings is also like jiaozi's, but without a rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a round shape. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn around with both hands to make dumplings. The surface of the well-made dumplings is smooth and shiny, and some of them still have a tip, like a peach. The skin of the dumpling contains enough water, which is sticky and difficult to preserve. It is better to cook it now and eat it now. Now with the quick-freezing technology, dumplings appear in shops.