Today is the snow festival, which means that the weather will get colder and colder after that. According to the data, "In the middle of October, the rain fell and the cold was thin, so it condensed into snow." The small ones are not prosperous. "It describes the climate at this time, because the weather is cold, the rain turns into snowfall, and because the snow is small, it is light snow. In some areas of our country, there are corresponding food customs during the snow season.
Eat rice dumplings
In some areas of southern China, there is a custom of eating rice dumplings during the snow season. The rice dumplings are made into a circle and "rolled" on sesame seeds, peanuts, etc., which means harvest and reunion. It is also said that the rice stick was first used as a festival sacrifice, and the people used the rice stick to sacrifice the "cow god", also for the sake of good.
Pickled vegetables, cured bacon
In some areas of the north, cabbage, sherry and other dishes are purchased for pickling during the snow season. This custom originated from the fact that food was not easy to store in the past, and the weather was cold during the snowy season, so that vegetables would be pickled for a long time, and this habit continues today. In addition to pickles, the dry climate of the snow season also provides convenient conditions for the production of bacon in some areas of the south, and some families will start making bacon, sausages, etc. at this time, and stay until the Spring Festival, which is the time to eat delicious.
Eat shaved soup
The Tujia family has the custom of "eating shaved soup" during the snow season. The so-called "shaved soup" refers to the dish carefully made with fresh pork and pig blood after slaughtering fat pigs. Eating shaved soup can not only enjoy the delicious taste, but also promote the "emotional bond" of family, friends, neighbors, and bring heat to the cold winter.
During the snowy season, what foods do you have in your hometown to prepare, and what are the customs and habits?
Beijing News reporter Zhang Mingxuan photo/IC photo
Edited by Zhu Fenglan Proofreader Li Shihui