What does Nanjing Xiaohan eat?

We came to Nanjing from other places to settle down. Nanjing people have the habit of eating one chicken and one egg every September, so chicken soup and eggs are indispensable on the table of citizens on a mild cold day. It is said that most of the nutrients in chicken bones and chicken will be dissolved in soup and easily absorbed by the human body when boiled slowly with slow fire. It is a good product for invigorating qi and enriching blood in winter and contains a lot of calcium.

Stewed hens, with some health care materials will be better. Put whatever you have at home, such as red dates, lotus seeds, medlar, longan and so on. Can also be paired with mushrooms, yam, cordyceps, or scallops and seaweed. It tastes delicious and peaceful. Simmer for 2-3 hours, then skim off the grease. Eating and drinking chicken directly, making hot pot soup base, or cooking noodles with chicken soup in the morning are all good.

Now it's fading, and now people can only find a little trace in their lives. During the slight cold, old Nanjing usually cooks meals with different contents. Cook short-legged yellow vegetables with sliced bacon, sausage or diced salted duck, and chop some ginger with glutinous rice. It's delicious. Among them, dwarf yellow, sausage and dried salted duck are all famous specialties in Nanjing, which can be described as "Nanjing vegetable rice" and even comparable to Laba porridge. Old Nanjing pays attention to vegetable rice, and the source is estimated to be related to the cold weather. The so-called vegetable rice is to fry vegetables and rice together, and add bacon, sausage, ham and diced salted duck. Among them, short-legged yellow duck and salted duck are famous specialties in Nanjing, which are very distinctive in Nanjing. In the past, these seemingly ordinary things were only enjoyed by people with rich family conditions. People with poor economic conditions are unwilling to add meat, so they bury a spoonful of lard in the vegetable rice. At that time, there was not much oil and water in food at ordinary times, so "lard bibimbap" tasted particularly fragrant.