Small cold is at the intersection of "two nine" and "three nine", which means the beginning of the coldest time of the year. In Fujian, the cold season is not very cold, but it is not far from the coldest time of the year.

What we locally eat during the small cold season are:

1, ginger duck.

The ginger duck is a more traditional snack in Fujian Province. Xiao Han is the coldest season of the year, and on this day, people in Fujian will choose to eat ginger duck to resist the cold. The process of making ginger duck is relatively simple, you just need to buy back the cooked duck cut into pieces, frying pan stir fry until the skin is charred dry, then add water to cook and stew, according to personal taste to add seasonings can be.

2, Lapa congee.

Small cold festival has an important folk custom is to eat "Lapa congee". Yanjing Youshi Ji" recorded: "Laha congee, with yellow rice, white rice, rice, millet, rice, chestnuts, red cowpeas, peeled jujube puree, etc., boiled in water, and outside the use of dyed red peach kernels, almonds, melon seeds, peanuts, hazelnut, pine nuts, and white and brown sugar, Zuo Zuo grapes, in order to dye."

Lapa congee is usually boiled with white rice, river rice, yellow rice, red beans, peanuts, red dates and other dried fruits, which people in Fuzhou are more accustomed to calling eight-treasure congee.

Laiba is a typical northern festival, not popular in the south, however, in the traditional Fuzhou Shiyi area, Laiba congee is very reminiscent of Baojiu congee. If you want to compare the difference between Laha congee and Aojiu congee, I'm afraid it's only in the selection of ingredients, Laha congee has a wider choice of ingredients, while Aojiu congee is made with lotus seeds, cinnamon, and other local ingredients, which are also soft and sweet in the mouth.

3, glutinous rice.

There are fewer seasonal products in winter, so in traditional food culture, winter food is usually associated with storage-resistant ingredients. In the past, the most important thing to stock up for winter was all kinds of food. "In the past, the most important thing to stock up on during winter was all kinds of food, and when it was cold, it was cold as ice," he said, adding that a steaming ball of sticky rice in his hand would warm him up.

4, fast.

Sai is a traditional winter snack of Fuzhou people, a large drawer of white rice balls dotted with happy red, bubbling hot steam out of the steamer. In Fuzhou, this food is pronounced "zei," and in the Fuzhou people's memory, it appears one after another when the weather gets colder after a small chill.

Zei is brown sugar-flavored cooked glutinous rice wrapped in a skin made of glutinous rice paste, which is sticky and tough. In addition to steamed and eaten directly, Zhai has a special way to eat: cut it in half, slightly fried in oil and then add brown sugar water, cooked into a bowl of sweet and fragrant brown sugar Zhai.