China has a vast territory and abundant natural resources, rich products, a long history of food culture, and a wide variety of local food characteristics. There are delicious food in winter and food in summer. The delicious food in each season is rich and colorful, and there are many ingredients. There are also various cooking methods for the same ingredients in different regions. In winter, our hometown likes to eat bone soup, stewed vegetables, mutton and steamed buns, etc., and share them with netizens here.

First, stew the big bone soup, blanch the big bone with boiling water for a few minutes, remove the blood, and stew the soup in a casserole for about three hours. Then use stew to stew vegetables, and the types of dishes are determined according to your hobbies, such as: sliced meat, tofu, mushrooms, fungus, cabbage, radish, lotus root and vermicelli. When the dishes are cooked, sprinkle some chopped green onion and coriander in the casserole. A big casserole stew, delicious and warm, the whole family gathered together, beaming, delicious and warm.

Second, instant noodles with mutton and mutton soup are the favorite foods in Shaanxi, including the northwest. The general practice is that after the mutton is stewed, the cake is soaked in soup, plus vermicelli, coriander and chopped green onion.

thirdly, mashi is a kind of pasta often eaten in winter in Guanzhong plain. Stir-fry some tomatoes first, then stew the fresh sesame and bone soup together, pour the fried tomatoes into the sesame soup, or add some vegetables, and then add seasonings according to your own taste.