Traditional delicacies during the Winter Solstice include: dumplings, glutinous rice balls, wontons, dumplings with mutton soup and rice noodles, and rice cakes.

1. Dumplings: During the winter solstice, every household in China will make dumplings, which symbolizes reunion and a good harvest.

Dumplings have a variety of fillings, such as pork, green onions, leeks and eggs, etc. They can be eaten in a variety of ways, including steaming, boiling, and frying.

Traditional dumplings are shaped like a half-moon, symbolizing a year of reunion.

Ingredients: dumpling wrappers (ready-made or homemade); 2 eggs; 200 grams of celery; 150 grams of minced pork; appropriate amount of minced ginger and garlic; appropriate amount of cooking oil; appropriate amount of salt and pepper; appropriate amount of light soy sauce.

Steps: 1. Prepare the stuffing: wash and mince the celery, beat the eggs into a bowl and mix evenly.

Heat cooking oil in a wok, add minced ginger and garlic and stir-fry until fragrant, add minced pork and stir-fry until it changes color.

2. Add vegetables: Add chopped celery to the wok and continue to stir-fry until the celery becomes soft.

Add appropriate amount of salt, pepper and light soy sauce, stir evenly.

3. Add the eggs: Make a small hole in the center of the fried filling, pour in the evenly stirred egg liquid, and stir evenly so that the eggs are evenly wrapped in the filling.

4. Make dumplings: Take a piece of dumpling wrapper, add an appropriate amount of filling, then wrap the dumpling wrapper into a half-moon shape, and pinch the opening tightly with your hands to ensure that the filling will not leak.

5. Cook the dumplings: Put the wrapped dumplings into boiling water, cook until the dumplings float and the water boils, then add an appropriate amount of cold water, repeat this twice until the dumplings are cooked.

2. Tangyuan: On the winter solstice day, eating glutinous rice balls is a traditional custom in the south.

Tangyuan is made of glutinous rice flour and filled with various fillings, such as sesame, peanuts, red beans, etc. After being cooked, it is soaked in sweet soup and eaten.

It symbolizes family reunion and happy reunion.

Ingredients: 200 grams of glutinous rice flour; 200 grams of black sesame filling; appropriate amount of rock sugar; appropriate amount of warm water.

Steps: 1. Make glutinous rice dumpling skin: Add glutinous rice flour to a large bowl, gradually add warm water, and knead into a smooth dough while stirring.

Be careful not to add the amount of water all at once to avoid making it too dilute.

Divide the kneaded dough into small portions and roll into small balls. Set aside.

2. Wrap the filling: Flatten each small ball with your hands, place it in the palm of your hand, add an appropriate amount of black sesame filling, wrap the filling with the glutinous rice ball skin, and roll into a round shape.

3. Cook the glutinous rice balls: Put the rolled glutinous rice balls into boiling water and cook until the glutinous rice balls float, indicating they are cooked.

Then take it out and put it into cold water. After the glutinous rice balls in the cold water float, take them out and drain them.

4. Cook soup: Add appropriate amount of water to the pot, add rock sugar, and cook until the rock sugar is completely dissolved.

Then put the cooked glutinous rice balls into the sugar water and cook for a while until the sugar water soaks the glutinous rice balls.

3. Wonton Wonton is a traditional delicacy originating from the north. Its fillings include pork, green onion, shrimp, etc.

The wontons have thin skin and tender fillings, and can be eaten with soy sauce, balsamic vinegar, minced ginger and other seasonings.

Eating wontons during the Winter Solstice means warmth and happiness.

Ingredients: Stuffing: 250 grams of minced pork; 200 grams of leeks; appropriate amount of minced ginger and garlic; 2 tablespoons of light soy sauce; appropriate amount of cooking oil; appropriate amount of salt and pepper.

Wonton wrappers: 300 grams of all-purpose flour; appropriate amount of warm water.

Steps: 1. Make the stuffing: Put the minced pork into a bowl, add minced ginger, garlic, light soy sauce, salt and pepper, stir evenly, and marinate for a while.

Chop the leeks into mince and mix with the marinated pork to form a filling.

2. Make wonton wrappers: Add all-purpose flour to a large bowl, gradually add warm water, and knead into a smooth dough while stirring.

Divide the dough into small portions, roll into small balls, and roll into thin balls with a rolling pin.

3. Wrap wontons: Place the rolled wonton wrappers in the palm of your hand and add appropriate amount of fillings.

Fold the wonton wrappers in half, pinch the edges around the filling, and shape into a lace shape.

4. Cook wontons: Put the wrapped wontons into boiling water and cook until the wontons float and the water boils.

Add appropriate amount of cold water, cook again until wontons float, remove and drain.

4. Mutton Soup Noodle Dumplings In the north, especially during the winter solstice, mutton has become an indispensable delicacy.

To make mutton soup noodle dumplings, you can add fresh and tender mutton to the dumpling filling, and then pair it with light noodle soup. It is rich in nutrients and has a unique taste.

Ingredients: Stuffing: 250 grams of minced mutton; 150 grams of leeks; appropriate amount of minced ginger and garlic; appropriate amount of cooking oil; appropriate amount of salt and pepper; 1 tablespoon of light soy sauce.

Dumpling wrappers: 300 grams of all-purpose flour; appropriate amount of warm water.

Soup: 500 ml of clear soup or stock; a few slices of ginger; appropriate amount of green vegetables (such as Chinese cabbage); appropriate amount of salt and pepper.

Steps: 1. Make stuffing: put the minced mutton into a bowl, add minced ginger, garlic, salt, pepper, and light soy sauce, stir evenly, and marinate for a while.

Chop the leeks into mince and mix with the marinated lamb to form a filling.

2. Make dumpling wrappers: Add all-purpose flour to a large bowl, gradually add warm water, and knead into a smooth dough while stirring.

Divide the dough into small portions, roll into small balls, and roll into thin balls with a rolling pin.