Talking about drying dried fish in early winter

Fish, meat and other foods should be preserved for the winter.

Specifically, "storage" means storing grain and vegetables. "Anti-winter" and "resistance" mean resistance; "Winter" refers to winter; It means being able to spend the cold winter. Winter is the season of pickled fish, meat, mustard and cabbage all over China.

The Preface of Zhou Zhen and Zhi Zhu in the Qing Dynasty recorded: "After a light snow, people pickled vegetables and called them' cold dishes' ... and stored them for winter." There is also a folk saying that "light snow pickled vegetables, heavy snow pickled meat".

The origin of wax wind conservation in winter is ancient La Worship. If there are a lot of prey, you can't eat it all at once, just wash it, put salt on it and air-dry it for preservation, so you can eat it slowly for a long time.

Later, it was found that the wind cured meat had a special taste, which was used by La Worship, so it was called "cured meat". Nowadays, wind curing of winter wax has become a traditional food processing method.

custom

Light snow is the second solar term in winter, and it is also a period when the temperature gradually drops and the weather gradually gets cold in a year. At this time, there is a folk custom of "storing wax in winter and storing it for winter". Pickling food is not only a way to store food, but also a way to resist the cold and enjoy delicious food.

Before and after the light snow, although the temperature plummeted and the weather became dry, it was also a good time to make delicious food. In many areas in the north, people will choose to accumulate sauerkraut and pickles at this time.

Sauerkraut is one of the common pickled foods in northern China, and it is deeply loved for its sour and delicious taste. Pickles are pickles, which are crisp and easy to preserve. In the south, dried fish, sausages and bacon are the first choice.