Zhongshan xiaolan eats "water olives"
Xiaolan's "Tangyuan" is not round, like an olive, so it is also called "water blue". To make water olives, carefully selected glutinous rice should be used. First, the glutinous rice should be washed, soaked in water for three hours, and then ground into slurry after the glutinous rice becomes soft. After the water is dried, dry glutinous rice flour and boiled white sugar syrup should be added into hot water and kneaded into wet powder, which can be used as "water olives" for later use. Traditional "water olives" are filled with red bean paste or sesame paste, some of which are only wrapped in a small piece of sugar, while others are filled with some chrysanthemum meat.
Huizhou red powder
Love pepper, a traditional snack of Han nationality in Guangdong, belongs to Cantonese cuisine. This is a unique winter custom in Huizhou. According to folk parlance, it is called "jiaozi". The main raw materials for making wormwood are wormwood and glutinous rice flour. Making "Ai" is the most important step: first, take the local wild leaves of Ai, boil them with water, and then grind them into velvet shape with a bamboo basket to make them into edible Ai. After that, the mixed rice noodles are made into vermicelli, and the salty and sweet ingredients are used as fillings and wrapped into horns. Most of the Artemisia argyi leaves used in Huizhou in winter are salty, and the traditional materials are mostly shredded radish, lard residue, shrimp head, spiced powder and so on. It can be eaten after steaming. Nowadays, Aijiao, as a unique Huizhou bag, appears on the dining tables of large and small hotels.
Zhanjiang wuchuan eats boiled ginger rice
Ginger rice is a she ethnic snack, and some she people have the habit of eating ginger rice in spring ploughing. The method of making ginger rice is as follows: first, put a little cooking oil into the pot, then pour in Jiang Mo mud, stir-fry for a while, add water, salt and rice and stew until cooked. Ginger rice has the characteristics of spicy taste and has the function of eliminating fatigue.
Every winter solstice, the streets and alleys of Wuchuan City are filled with all kinds of ginger that have just been dug out of the ground, including more than ten kinds of ginger, such as sand ginger, spicy ginger, wind ginger, black ginger, yellow ginger, purple ginger, red ginger and white ginger, and all kinds of wild ginger that are rare in peacetime also appear in the winter solstice market. This season coincides with the listing of various delicious bacon, sausage and preserved duck. On the solstice of winter, people will buy all kinds of ginger slices, bacon, sausages and ducks to cook delicious ginger breast rice.
Meizhou Fengshun eats "Garuoke"
Fengshun is called the winter festival of winter solstice. On this day, two kinds of things made of glutinous rice are necessary, one is glutinous rice soup pills, and the other is "Ga Ru Ba" in the picture, which is actually Zanba, but it is a little different from other places in practice and eating. First of all, Fengshun is to mix glutinous rice flour with cold water in a pot, heat it slowly, and use a new one. Then there is the way to eat. Elsewhere, large pieces of glutinous rice balls, which grew up in water, were fried in oil to make the surface yellow and burnt, and then dipped in sugar or other seasonings. The full way to eat is to dip the glutinous rice balls in sugar directly.
Eating winter pigeons in Shanwei
Winter festival pigeon, also known as winter festival clam and winter festival _, is a popular Han snack in Shanwei, Guangdong Province. Because it is usually cooked by every household during the winter solstice, it is named "Winter Festival Clam", because its shape is similar to clam meat, and because the dialect "Clam" is homophonic with "Pigeon", the back face can not be clearly distinguished as "Pigeon", so it is also called Winter Festival Pigeon. It is the representative of Guangdong Hailufeng specialty snacks and has become a daily food in Shanwei.
Chaoshan eats soup money
Winter solstice dishes and soup money in Chaoshan area. Soup money is made of glutinous rice, which tastes sweet and warm. Eating it has the effects of invigorating qi, stopping diarrhea, tonifying middle warmer, invigorating qi, quenching thirst and warming spleen and stomach. Glutinous rice is sweet, sticky and slippery, and is often used to make flavor snacks, which are both medicinal and delicious. No wonder Chaoshan people who are both chefs and gourmets especially like glutinous rice.
Eat salty and sweet dumplings in Yangjiang.
Yangjiang Salted Tangyuan is really rich in ingredients, including pork, shredded squid, shrimp, scallop, sausage, glutinous rice flour, coriander and onion. On the solstice of winter, Yangjiang people usually eat seafood with salty jiaozi, also known as "Pu", which means reunion. The difference between Yangjiang salty dumplings and ordinary dumplings is that it has no stuffing, and the seafood soup is full, delicious and sweet, which makes people miss it.
Maoming eats vegetable steamed buns _
The stuffing of the vegetable bag is the same as that of the boiled vegetable bag, except that it is wrapped into a spherical steamed bread, then wrapped with a large piece of clean boiled raw vegetable leaves, and then steamed in a basket without boiling soup. After steaming, the tough body is wrapped in soft vegetable leaves, and the entrance has a unique flavor.
Guangzhou chiguangshi roasted meat
Cantonese roast meat is a famous dish of Han nationality in Guangdong province, including roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. In fact, barbecue can be divided into two types: "roast" and "wax", but now people always call "barbecue" together, and they don't care much about the type.
Eating muffins in Foshan
On the solstice of winter, every family kills chickens and cooks early in the morning, worships ancestors with fruits and steamed muffins. "Muffin" is a kind of cake made of fermented rice flour. After steaming, there are many pores, which are similar to the whole cake. Muffins have a good desire to be promoted and make a fortune, so steaming muffins is also essential. In Shunde, there is another saying, "Spend the winter solstice around the furnace". On the solstice of winter, it is very important to keep your family warm.
As for eating glutinous rice balls and glutinous rice on the solstice in winter, there are two folk sayings. According to the book Folklore of Foshan, during the winter solstice, every household in rural areas likes boiled rice noodles and dried glutinous rice. Cooked rice noodles are used to make dumplings, while pickled dumplings are made into dumplings. Therefore, it is the habit of many families to eat glutinous rice balls and glutinous rice balls during the winter solstice.