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What do you eat at the winter solstice in Shenzhen

DailyBird Culture 2021-10-09 1 0

winter solstice, also known as "yiyangsheng", is one of the solar terms with the longest history in China. It comes from December 21 to 23 every year. In Shenzhen, there is a saying of "eating tea in the winter". The so-called "tea in the winter" is generally "winter corner", which is a traditional snack before and after the local winter solstice festival. Then let the old yellow calendar introduce you the custom of eating winter corner before and after the winter solstice in Shenzhen.

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, 深圳冬至吃什么,

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and "Dongjiao" are traditional snacks before and after the "Winter Solstice Festival" in Shenzhen. The shape of "Dongjiao" snack is similar to dumplings, but larger than dumplings; Local people in Shenzhen call this kind of food with sharp corners "Jiaozi", such as "winter horn", "moxa horn", "oil horn", "powder horn" and "tofu horn". "Dongjiao", a small snack with unique flavor, is only popular in Xixiang and Nantou. It is not available in other villages and towns.

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and "eating tea in winter" are a folk custom in Shenzhen. "Tea" generally has three kinds: salty, sweet and salty. The flour outside the salty winter horn is the same as the salty winter horn. The specific difference is that the stuffing ingredients and taste in the winter horn are different. "Dongjiao" made by Guangfu people in Nantou and Xixiang is mainly stuffed with shredded radish. As the saying goes, "eat radish in winter and ginger in summer". The radish harvested before and after the winter solstice, especially the radish after "frost beating", is the most fresh, sweet and nutritious.

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after the autumn harvest, people come to Xingu to soak and dry the newly harvested indica rice and proportional glutinous rice, pound it into rice flour, add water, lard and eggs, knead it into flour, and then fry shredded radish, pork, shrimp, mushroom, ham, scallion, celery and salt, drain the juice to make the stuffing of Dongjiao, Then wrap the stuffing into a thin round powder skin, pinch it into a dumpling shaped "corner", and finally steam it with banana leaves, which is a delicious salty "winter corner". Dongjiao, just out of the wok, has thin skin, fragrant filling, juicy, nutritious and healthy.

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and "Dongjiao" are traditionally steamed through water, not fried like "Youjiao", so they are called "steamed Dongjiao".

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are salty and fragrant "winter horns", which are both salty and sweet, with unique flavor. Its characteristic is not shredded radish stuffing, but eyebrow bean stuffing. The specific method is to boil the eyebrow beans and turn them into mashed eyebrow beans, add an appropriate amount of salt and sugar to make semi salty and semi sweet fillings, then wrap these fillings in the powder, pinch them into dumplings, put banana leaves on them and steam them, so as to become the "winter horn of salty and fragrant eyebrow beans". The salty and fragrant winter horn is moderately salty and sweet, smooth and delicious. In addition to tasting at home, it is also a holiday gift for relatives and friends.

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salty food or salty and fragrant Dongjiao is only made by Guangfu people, and only Guangfu people in some areas of Nanshan District and Bao'an District. Guangfu people in Fuyong, Shajing, Songgang, Gongming and Guangming do not make such snacks.

Hakkas in Longgang, Pingshan, Pingdi, Kengzi and Kwai Chung do not do "Dongjiao" but "Aijiao". The practice of "moxa horn" is almost the same as that of "winter horn". It is just the powder wrapping the stuffing. First, take the local wild moxa grass, remove the roots and old leaves, wash it, boil it in water, and rub it on the back of bamboo Shau kei to make edible moxa. After that, mix sticky rice flour to make flour, wrap it with fried shredded radish, meat, shrimp, onion and celery, cut banana leaves into pieces, steam them, and then eat.

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the Hakkas here not only do "Ai Jiao", but also do "turnip Chi" like the Hakkas in Shiyan, Longhua, Guanlan, Buji, Shawan and Henggang. The materials and practices of "turnip dice" are not different from those of "Dongjiao" and "Aijiao". The difference lies in the shape. The shape of Dongjiao and Aijiao is dumpling type, and the shape of turnip dice is meat steamed stuffed bun type. The stuffing of

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turnip is not only fried shredded turnip, shrimp, meat, onion and celery, but also pig oil residue and pepper. The oil smell of pig oil residue seeps into the shredded turnip, and the slight spicy brought out by pepper makes the turnip taste very good.

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the radish just steamed is steaming and delicious. There is a local custom in the local farmer's house. When the villagers heard that someone steamed radish and tea fruit, they automatically came to the door when they smelled the smell. They stood by the stove "waiting to eat" long ago. As soon as the turnip is steamed and the lid is lifted, several hands immediately reach into the steamer. They are not afraid of hot hands and mouth. When they get the turnip, they will eat it with a rustle.

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are no exaggerations. Although people who cook while steaming are agile, they still can't eat fast enough, because those who can eat can eat a "Liao (steamer drawer)" at a time. You know, "YILIAO" has twenty or thirty radish buns. The people who eat are happy, and the people who do are also happy.

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enthusiasts of local folk custom research in Shenzhen believe that folk snacks such as Dongjiao and Aijiao are undoubtedly the evolution of Chinese traditional "winter solstice wonton". Winter solstice diet wonton has a long history in the north. According to Ji Sheng when the emperor was old, written by Pan rongbi of the Qing Dynasty, "the pre winter day is the winter night. Besides the ancestor worship soup and rice, the corner is wrapped with fine meat stuffing, which is also the legacy of the so-called 'winter solstice wonton and summer solstice noodles'."

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"it can be seen that whether radish or winter corner and moxa corner, they are Shenzhen aborigines who have migrated from the north, skillfully using local rice, radish and other ingredients, The creative development of wonton (dumplings) in the north not only adds new taste and patterns to people's tongue, but also enriches the folk festival food culture.

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