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The winter solstice food in Guangdong is colorful

DailyBird Culture 2021-10-09 1 0

as the saying goes: ten miles of different wind, a hundred miles of different customs. For Guangdong, a big food Province, this sentence not only refers to customs, but also applies to food. For example, in the winter solstice, the food around Guangdong can be called a colorful, so let the old yellow calendar introduce it to you.

广东冬至美食

Yangjiang: the ingredients of xianyuanzi and Jianci Yangjiang salted dumplings are really rich, including pork, shredded squid, shrimp, scallop, sausage, glutinous rice powder, coriander and scallion.

and

fried glutinous rice balls are called "fried piles" in other places. They are not only the traditional winter food in Yangjiang, but also the traditional snack in Guangdong. There is a saying in Guangdong that "the frying pile is busy and the house is full of gold and silver". It rhymes in Yangjiang dialect or Cantonese, and the meaning is very good.

Dongguan: dongtuan dongtuan is a traditional food that Daojiao people must eat during the winter solstice (commonly known as "winter"), which is composed of glutinous rice skin and stuffing. The stuffing of winter dumplings usually takes eyebrow beans as the main raw material, and peanuts and other materials will be added, which can be divided into sweet and salty flavors. The prepared winter dough needs to be brushed with oil, then padded with banana leaves and steamed in a steamer.

and

Meizhou: it's winter only after eating mutton. In Meizhou, every winter solstice, almost every family buys fresh mutton, along with Chinese herbal medicines such as Angelica sinensis, Codonopsis pilosula and red jujube, ginger, glutinous rice wine or mother's wine. It is packed in a jar and sealed. It is simmered slowly until it becomes mellow wine and meat, which is a traditional Hakka proverb "Sheep's wine is fragrant at the winter festival, which is the most suitable for tonifying the body". Hakkas believe that the water taste is the most mellow at the winter solstice. The wine brewed with it can be stored for a long time, soft and refreshing, return sweet and produce saliva, and has enough stamina.

Shunde: Taigong divides pork "divides pork" : each ancestral temple holds a winter banquet to worship the ancestors first. After the ceremony, the patriarchal elders of the clan carry out a hundred kilograms of roast pigs together. At the scene, they "cut and divide the meat", and each seat can be divided into

,

and "orange" : with a history of nearly 500 years, "Gan" is synonymous with "Jin" in vernacular. Dividing oranges means dividing gold, implying that Taizu paili is for future generations. Dividing winter oranges in the ancestral hall is the most lively ceremony, and oranges are also synonymous with Gan, implying hardship and happiness.

Zhongshan: Shuilan Zhongshan Xiaolan eats "Shuilan". Xiaolan's "Tangyuan" It's not round, like an olive, so it's also called "Shuilan". To make Shuilan, you need to use selected glutinous rice. First wash the glutinous rice and soak it in water for three hours. After the glutinous rice is soft, grind it into pulp. After the water is dry, mix the dried glutinous rice powder and boiled sugar syrup with hot water to form a wet powder that can be used to wrap "Shuilan" and keep it for use. The traditional "Shuilan" It is filled with red bean paste or mashed sesame paste, some with only a small piece of sugar, and some with chrysanthemum meat.

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