According to the traditional lunar calendar, the ninth and third solar terms of slight cold, the coldest days in the northern legend, are the real cold days. Unlike winter solstice and Mid-Autumn Festival, there is no unified holiday food in all parts of the country, even in cities, most families eat differently. Relatively speaking, the traditional mild cold foods mainly include glutinous rice, mutton, chicken and so on. This not only has obvious local characteristics, but also is mainly to cope with the cold weather. Han Xiao, what do you eat everywhere? Guangdong and Shanghai are affordable, Beijing and Nanjing are heroic, and Northeast Ningxia is grounded;

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Eating bacon and glutinous rice in Guangdong

In Guangdong, it is not particularly affordable to eat bacon and glutinous rice in the cold season. In order to reduce the viscosity of glutinous rice, a certain amount of rice is usually steamed into rice. Then diced Cantonese sausage and bacon, stir-fried with glutinous rice, and the bacon tastes rich and full of Cantonese flavor. If glutinous rice is directly put into a casserole, covered with Cantonese bacon and sausage, and the rice at the bottom is fried into a burnt shell, it is the traditional Cantonese bacon clay pot rice. When the table is served, the residual heat will continue to linger, and the toot will be steaming, and the cold weather will be driven away instantly.

02

Shanghai eats traditional vegetable rice.

In Shanghai, the most famous fried rice is the traditional Shanghai vegetable rice. During the slight cold season, many Shanghainese will cook Shanghai vegetable rice at home, which is affordable and delicious. In addition to rice, you will also add authentic Shanghai green rape, diced chicken legs, sausages, bacon and other rich ingredients, and stir-fry these ingredients together to make Shanghai vegetable rice, which is not delicious. Not only is the rice fragrant and elegant, the food fragrant, but the most attractive thing is that the wax is rich and the meat is mellow. Only with these four characteristics can it be called a real Shanghai vegetable rice.

03

Beijing drinks glutinous rice porridge.

We old Beijingers are the most fastidious about food, and they have a profound food culture. When it comes to the slight cold solar terms, they usually cook glutinous rice porridge to drink. Can't look down upon this bowl of glutinous rice porridge, it's too delicate, but the ingredients used are heroic enough. Besides conventional glutinous rice, there are yellow rice, fragrant rice, red dates, lotus seeds, dried lily, dried longan, chestnuts, peanuts and peas. Yes, at most, more than ten kinds will be added. The lineup of ingredients alone is luxurious enough. Also pay attention to the fragrance of various ingredients cooked by slow fire. In this kind of glutinous rice porridge, you can drink a big bowl in winter morning, not to mention freezing, and your whole body is warm.

04

Nanjing drinks chicken soup

On the ninth day after the winter solstice, there was a saying in Nanjing that there were "191 chickens". In the slight cold season, it is necessary to stew a chicken for the family. Generally, you will choose old hens, which are nourishing, or you will choose stupid chickens that have been used for more than a year. The stewed chicken soup is bright in color, and the chicken is fragrant, which looks like a bay of clear water, but the entrance is fresh and delicious, which brings the flavor of traditional cooking to the extreme. You can also add ingredients such as Cordyceps sinensis, mushrooms and yam, which will add endless wonderful taste.

05

Ningxiahuizu chi finger food mutton

There is a tradition of eating mutton and drinking mutton soup in many parts of the country. As the hometown of mutton, Ningxia will never miss the excellent solar terms of eating mutton on this cold day. It's just that the mutton in Ningxia is stewed in large pieces. Cut into pieces and simply add salt to taste, then grab it with your hands and eat it, not to mention grounding gas. The local mutton in Ningxia is fresh and tender, and the large pieces are directly stewed in the pot, but a small amount of pepper, onion and ginger are simply added to enhance the freshness, which stems from the absolute trust in their own mutton. Finally, the stew was almost done, and the salt came late. Although it is only the simplest salty bottom, it is the most delicious mutton.

06

Eat jiaozi in the northeast.

If Ningxia Xiaohan eats mutton with special grounding gas, it's only because this method of grasping mutton by hand is relatively simple, and the real grounding gas is that the northeast people eat jiaozi in Xiaohan solar terms. In this solar term, every household in Northeast China has frozen jiaozi all over the floor, and the yard is full of frozen jiaozi. When you want to eat, pull back a big pot and cook a big pot. Despite the cold wind outside, the room is steaming. Jiaozi with a large plate of pork and sauerkraut stuffing, and a large glass of old wine, drinking a small wine and sitting next to jiaozi, is the most grounded way to eat in Northeast China.