since the second day of junior high school, many people have gone out with their families and are busy visiting relatives and friends. During this visit, another special food in Chaoshan area has to be mentioned. Chaoyang Chaonan has maintained a folk tradition for many years, and the sweet soup used to entertain guests at home during the New Year is cooked with a local unique potato plant-ginger potato. In fact, no matter which family prepares new year's goods on the eve of the Spring Festival, ginger and potatoes are as essential as raw oranges. A few days before the Spring Festival, people brought back a basket of ginger potatoes from the market. The scene is quite a bit like the scene of provincial capital people vying for the flower market. Chaoyang people like to eat ginger and potatoes. On New Year's Eve, one of several dishes is often sweet ginger and potato. When relatives and friends come to visit the New Year, the host will cook a bowl of ginger and potato chips soup to entertain them. According to Chaoyang folk custom, guests can give up other hospitality, but this bowl of ginger and potato must be eaten, because it shows the host's respect for the guests. Chaoyang people are very particular about eating ginger and potatoes. There is potato chip soup made by slicing and boiling in boiling water for a while. The potato chips in the soup are slightly curled and taste fragrant and smooth. There are stewed ginger potatoes cut into pieces, added with white sugar and lard and cooked slowly with slow fire, which are sweet and delicious to eat; There are five kinds of fruits, such as peach, apricot and persimmon, which are cooked and mashed into mud, mixed with sugar, and steamed and eaten at any time. Although ginger potato belongs to potato, its value is not low. Some overseas Chinese and compatriots from Hong Kong and Macao who come to visit relatives will return to their places of residence and take a basket of ginger potatoes with them for overseas folks to taste. Some overseas Chinese who have been away from home for many years are eager to eat a bowl of ginger and potato soup as soon as they return to their ancestral home. The family also understood their wishes. As soon as they entered the door, a bowl of sweet ginger and potato soup was served. The soup money is different from the sacrifices prepared by worshipping Mazu on weekdays. On the first day of the first month, every household will get up early in the morning to make soup money. When making it, the glutinous rice flour dough will be cooked first, placed in a basin, and repeatedly stirred with chopsticks or wooden sticks to make the cooked rice flour dough more pure and smooth and more resilient. After the dough is cooked, knead it into small pieces by hand, and roll it with white sugar, peanuts, black sesame seeds, etc. Some will also put the cooked glutinous rice balls into the pot and fry them with onion oil until they are slightly crisp on both sides, and then cut them into pieces and put them on the plate. Duck mother twist is actually a kind of stuffed glutinous rice dumplings, named after its shape like a mother duck wandering on the water. It was originally a snack of the Lantern Festival, so it is commonly known as Yuanxiao. When making, the glutinous rice is ground into slurry, the water is removed, and the glutinous rice slurry skin is prepared to wrap the mung bean stuffing, red bean paste, taro paste, sesame sugar and other fillings respectively, kneaded into a duck egg shape, and boiled in white sugar water until it floats to the surface. When eating, each filling in each bowl is different. In order to distinguish the difference of each filling, the duck mother with different fillings has different shapes when wrapping, such as some shapes are slightly round and some are slightly pointed, and each has its own mark. Shrimp Jujube Before the New Year's Eve, people in every household began to buy a large number of fresh shrimps, and made them into palm-sized shrimp balls with horseshoes, white meat and raw flour, and then wrapped them with a thin layer of pork net skin. After frying, they were fragrant and crispy, which became one of the condiments for the family during the festival.