The Spring Festival snacks in my hometown are: dried rice and smoked beans.

The production process of dried rice is very particular: "First, shovel some cooked new glutinous rice at the bottom of the pot with rice shovel, and grind the rice hard until it becomes a thin layer of rice flour skin, and stick it evenly around the bottom of the pot.

When the edge of the leather is turned up, shovel it out, which is dry rice.

Smoked beans are baked after the "autumnal equinox" of the lunar calendar every year, before and after the "cold dew", when the green soybeans are full but not old, the green soybeans are cooked in a pot with boiling water, and the bean coats are removed. After drying, they are spread on a screen of barbed wire and baked with charcoal fire. It is advisable to use slow fire, and the beans must be continuously stirred and baked in the screen. Generally, the green beans are smoked for about five hours.