In winter, the most common vegetable for northerners is cabbage. When it's cool, stir-fry the meat in a hot oil pan, then add potatoes and cabbage, add boiling water (it's best to add bone soup), then add vermicelli softened with boiling water in advance, cover the pot and stew for a while, and then take it out of the pot when there is less soup left. Drink hot rice porridge, or Bao Gu San, with big steamed bread, a mouthful of vegetables, a mouthful of steamed bread, a mouthful of porridge, which is warm and very comfortable. Finally, you can dip steamed bread in soup. After eating, I feel warm and hot all over.

Beef soup is a traditional food of Han nationality. The main ingredients are beef bones and beef. The beef soup is carefully selected. Cows are used as raw materials, and cow bones are used to make soup. When cooking beef, be sure to soak it to remove blood stains and wash the internal organs before cooking. The soup of braised beef soup is delicious and refreshing, with a slight sweetness. It can be used as the soup base of home-cooked soup and cooked with more vegetables, which is more nutritious. Drink a bowl of warm heart and stomach in cold winter.

As a traditional food in China, hot pot is different in different places. The spicy hot pot in Bashu area goes deep into people's three meals a day, and the mutton hot pot in old Beijing nourishes the whole winter, while Minnan people like to "surround the stove" on New Year's Eve, that is, the whole family eats hot pot around.

Except that hot pot is cooked while eating, so is barbecue. Cooking in winter, as soon as it comes up, will soon get cold. Although the barbecue will be smoked by oil, the barbecue just out of the pot still burns in your mouth. There is also a barbecue, and people are getting warmer. I like the sizzling barbecue on the iron plate. For foodies, this is the most beautiful concerto in winter.