Traditional delicacies eaten during the Xiaohan season include Laba porridge and vegetable rice.

1. Laba porridge The Laba Festival is generally between the two solar terms of Xiaohan and Dahan, so there is the custom of Xiaohan and Laba porridge.

Laba porridge is a kind of porridge made with various ingredients during the Laba Festival. It was originally eaten to celebrate the harvest and has been passed down to this day.

"Yanjing Chronicles: Laba Porridge" records: Laba porridge is made from yellow rice, white rice, glutinous rice, millet, water chestnut rice, chestnuts, red river beans, peeled jujube paste, etc., cooked in boiling water, and dyed with red peach kernels, almonds, and melon seeds for external use.

, peanuts, hazelnuts, pine nuts, white sugar, brown sugar, and grapes for dyeing.

2. Vegetable rice In ancient times, Nanjing people paid some attention to Xiaohan, but with the continuous changes of the times, it has gradually faded away. Nowadays, people can only find traces of it in their lives.

During the Xiaohan period, old Nanjing people usually cook vegetables and rice.

The content of vegetable rice is actually different. It can be cooked with yellow cabbage and bacon slices, sausage slices or salted duck, chopped with some ginger and glutinous rice. It is very fresh and delicious.

Among them, short-foot yellow rice, sausages, and salted duck are all famous specialties of Nanjing. They can be said to be the real "Nanjing vegetable rice", even comparable to Laba porridge.

Ingredients for making Laba porridge: 80g rice, 30g millet, 30g barley, 50g red beans, 50g mung beans, 25g peanuts, 25g walnuts, 2 teaspoons lotus seeds (10g), 80g glutinous rice, 25g jujube, 25g millet, 2 teaspoons dried lily (10g),

2500ml water, 2 tablespoons citrine rock sugar (30g).

1. Wash the rice, glutinous rice, barley, red beans and mung beans with clean water and set aside.

2. Rinse the red dates with clean water first, then soak them in warm water for 20 minutes to soak them.

3. Peel millet, peanuts, and walnuts, remove their shells, and keep the flesh clean. Use small tweezers to clean the wrinkled parts.

Soak the lotus seeds and peel off the pain.

Soak dried lilies in warm water until soft.

4. Mix rice, glutinous rice, barley, red beans, mung beans and lotus seeds together, then pour water into the pot and bring to a boil over high heat.

5. Add red dates, millet, peanuts, and walnuts, and simmer over low heat for 40 minutes. Stir occasionally with a spoon during the process to prevent the bottom of the pot from burning.

6. Add millet and lily into the pot and mix evenly, then continue to simmer over low heat for 20 minutes while continuing to stir.

7. When the eight-treasure porridge is fragrant and glutinous, add citrine rock sugar, continue to heat and stir until it melts.