Beans, pork and mutton are the main home-cooked recipes. In the cold winter in the north, every family will buy winter vegetables together at a fixed time every year, mainly Chinese cabbage, radish and so on. Chinese cabbage is used to continue winter or to pickle unique sauerkraut. Radish can be used for filing to make soup or pressing meatballs. The potherb mustard can be pickled into small dishes, and cut into pieces from the jar before each breakfast. That small dish is the most refreshing to drink with white rice porridge (we call it porridge). Speaking of potherb mustard, I have to talk about the dish of potherb mustard stewed with tofu, lard, hot pot with onions, Jiang Mo shredded pork in a wok with tofu, and finally put it into small pieces of potherb mustard for stew. Before the pot is opened, it will smell fragrant. We also have a lot of home-made practices about Chinese cabbage that has lasted for a whole winter. First, we can wash it to remove water, add corresponding seasonings and put it into a jar. Finally, we put a big stone at the mouth of the jar and marinate it into sauerkraut. Almost every family in the north will marinate it in winter. When we want to eat it, we will take out a tree and stew it with meat, tofu or vermicelli, which is bright and sour. Stewed Chinese cabbage vermicelli (pronounced with e) is a dish that is enjoyable just to read. In northern home cooking, vermicelli can be put in any dish, such as pork stewed vermicelli, Chinese cabbage stewed vermicelli, sauerkraut stewed vermicelli, and bean stewed vermicelli. Unanimously. It is a rare enjoyment for northerners who are used to eating fish to eat some refreshing stewed noodles with Chinese cabbage at home. Spicy cabbage. Northerners seldom eat spicy food, but they seem to have a soft spot for spicy cabbage. Every winter, people also pickle spicy cabbage, but it is not as common as pickled sauerkraut. The pickling of spicy cabbage can be described as a family flavor, and the most authentic one belongs to the spicy cabbage made by our old neighbor and a Korean family. Delicious and refreshing, and the spicy taste has just arrived. Every year, two uncles will help contract their cabbage, so that our family can eat authentic spicy cabbage all winter.