1. Guangzhou: Make soup to kill chickens and ducks. "Celebrate the New Year in winter" and "Be fat and lean in winter" are big proverbs that Guangzhou people have heard since childhood. During the winter solstice in Guangzhou, people usually make dumplings, kill chickens and ducks, and sit around with their families and have a big meal.
2. Foshan: Steamed "muffins". The muffin has the good intention of being promoted to great heights, so steamed muffins are also indispensable.
3. Shunde: around the furnace. As a matter of fact, the edge-beating furnace is a famous dish of Han nationality, which is full of color, flavor and flavor. In Shunde, the family spent the winter solstice sitting around the edge furnace, pinning their hopes of being round, warm and having a good winter, hoping that the family would be safe and healthy and welcome the Spring Festival!
4. Zhongshan: Eat "water olive". Zhongshan's "sweet dumplings" are not round, like olives, so they are called "water olives". The stuffing is usually lotus seed paste or mung bean paste, and some chrysanthemum meat is added.
5. Yangjiang: "Salted dumplings". Yangjiang people will cook salty dumplings, a local traditional food, on the winter solstice, which means "family reunion, happiness". Yangjiang people call dumplings "dumplings", which is different from ordinary dumplings. The stuffing is not wrapped in dumplings, but the dumplings are cut into powder, boiled in the soup, and cooked together after smelling the fragrance.
6. Meizhou: "Boiled mutton with wine". Hakkas call the winter solstice "wintering", and according to the custom, every household should "have a good meal". Before and after the winter solstice, Hakka people in Meizhou like to eat mutton and cook wine, which is considered to be beneficial to their health during the winter solstice. Therefore, boiled mutton with wine has become a seasonal food of Hakka people during the winter solstice. Besides, it is also one of the most important customs in Meizhou to brew Niangjiu on this day. This custom has been passed down for thousands of years and still prevails today. In the early morning of the winter solstice, many villagers were busy brewing Hakka Niang wine at home. Hakkas believe that water tastes the most mellow at the winter solstice.
7. Dongguan: Make a "winter group". Winter dumplings are a traditional food that Daojiao people must eat during the winter solstice (commonly known as "making winter"), which consists of glutinous rice skin and stuffing. The stuffing of winter dumplings is usually made of plum beans as the main raw material, and peanuts and other materials are added, which are divided into sweet and salty flavors. The winter dumplings need to be brushed with oil, then padded with banana leaves and steamed in a steamer.
8. Huizhou: Aijiao. Aijiao, a traditional snack of Han nationality in Guangdong, belongs to Cantonese cuisine. The main raw materials for making mugwort are mugwort and glutinous rice flour. Making "Ai" is the most important step: first, take local wild Artemisia argyi, boil it with water, and then grind it into a velvet shape with a bamboo basket to make it into edible Ai. After that, mixed rice flour is made into vermicelli, and salty and sweet ingredients are used as stuffing and wrapped into horns. Most of the Artemisia argyi used in Huizhou in winter is salty, and the traditional materials are mostly shredded radish, lard residue, shrimp head, spiced powder, etc., which can be eaten after steaming.
9. Shanwei: winter festival pigeons. Winter festival pigeon, also known as winter festival clam and winter festival dumpling, is a Han snack popular in Shanwei, Guangdong Province. Generally, it is cooked by every household on the Winter Solstice Festival. Because its shape is similar to the meat of clams, it is named "Winter Festival clam", and because the dialect "clam" and "pigeon" are homonyms, but the back part is unclear as "pigeon", it is also called Winter Festival. It is a representative of Guangdong Hailufeng specialty snacks and has become a daily food in Shanwei.
1. Chaoshan: the winter festival is round. There is a folk proverb in Chaoshan area: "Winter Festival is as big as a year" and "Winter Festival has not returned to our ancestors". It means that people who go out must go home to worship their ancestors anyway on the winter solstice, otherwise they will have no concept of ancestral home. Chaoshan people attach great importance to the winter solstice and regard it as a reunion festival. After people in Chaoshan eat winter festival dumplings, they have to stick two winter festival dumplings on the doors, windows, tables, cabinets, ladders, beds and other conspicuous places of their homes, even the bow of fishermen's boats, the horns of farmers' cattle, and the fruit trees planted by fruit farmers are no exception.
11. Zhanjiang: Boil ginger rice. Wuchuan in Zhanjiang eats boiled ginger rice. Ginger rice is a flavor snack of She nationality, and some She people have the habit of eating ginger rice in spring ploughing. The preparation method of that gin rice is as follows: firstly, put a little cooking oil into the pot, then pour the mashed Jiang Mo, stir-fry for a while, add water, salt and rice (glutinous rice and stem rice can be used), and stew until cooked. Ginger rice has the characteristics of spicy and fragrant taste, and has the function of eliminating fatigue.
12. Heyuan: eat radish. As the saying goes, "Winter Solstice is a big holiday for Hakkas, and every household has made full preparations for the winter solstice. Among them, radish hairpin is the most Hakka-flavored winter solstice food, which is essential on the table of Hakkas. For Heyuan people, the memory of radish hairpin will remind them of the scene of pinching radish hairpin with grandma and mother around the stove every winter solstice festival. Most of the manufacturing techniques of radish hairpin are inherited by women, and most of them will make radish hairpin. They all learned to pinch radish hairpin from their mothers.
13. Maoming: vegetable bag. The stuffing of the vegetable bag is the same as that of the boiled one, except that it is wrapped into a ball-shaped steamed bun, then wrapped with large pieces of clean and scalded raw vegetable leaves, and then steamed in a basket without cooking in soup. After steaming, the tough body is wrapped in soft vegetable leaves, and the entrance has another flavor.