About "eating" in traditional festivals

Spring Festival: Steamed rice cake. Because rice cake is homophonic to "year high", Beijingers like to eat red date rice cake, mince rice cake and white rice cake made from glutinous rice or yellow rice. People in Hebei like to add jujube, red beans, mung beans, etc. to rice cakes and steam them together. In northern Shanxi and Inner Mongolia and other places, it is customary to eat fried rice cakes made with yellow rice flour during the Chinese New Year. Some are also filled with bean paste, date paste and other fillings. Shandong people steam rice cakes with yellow rice and red dates. Northern rice cakes are mainly sweet and can be steamed or fried. Some people even eat them dipped in sugar. The rice cakes in the south are both sweet and salty. For example, the rice cakes in Suzhou and Ningbo are made from japonica rice and have a light taste. In addition to steaming and frying, it can also be sliced ??and fried or cooked in soup. The sweet rice cake is made of glutinous rice flour with ingredients such as sugar, lard, rose, osmanthus, mint, and other ingredients. It is carefully made and can be steamed directly or dipped in egg white oil and fried with egg white. Reunion dinner

Double Ninth Festival: Climbing mountains, admiring chrysanthemums, drinking chrysanthemum wine, eating Double Ninth cakes, planting dogwoods

Lantern Festival: eating glutinous rice balls, which are "tangyuan" made with sugar, roses, sesame, Bean paste, yellow cinnamon, walnut kernels, nuts, jujube paste, etc. are used as fillings, and are wrapped in glutinous rice flour into a round shape. It can be meat or vegetarian and has different flavors. It can be boiled in soup, fried or steamed, and has the meaning of happy reunion. Shaanxi glutinous rice balls are not wrapped, but are "rolled" in glutinous rice flour. They are either boiled or deep-fried and heated until they are round and round.

Dragon Boat Festival: Eating rice dumplings

Mid-Autumn Festival: Eating moon cakes Winter Solstice Festival: Wontons, dumplings, glutinous rice balls, red bean porridge, millet cakes