What traditional food do people eat in the long summer?

1, Chang Xia, a native of southern Fujian, eats shrimp noodles and cooks them with noodles. When cooked, the shrimp turns red, indicating good luck. Shrimp is homophonic with summer to express wishes for summer.

2. In the rural areas of eastern Zhejiang, in the summer, I ate "Qijia porridge", which is a big pot of porridge made of rice, beans and sugar from my neighbor's house and shared by everyone. It is said that after eating this kind of porridge, the neighborhood is harmonious, and I am bent on going to Xia Geng for summer sowing.

3. Cooking tripod is popular in the state, "Summer Cooking". Fixed-edge paste (also called pot-edge paste) is made of rice paste in a pot, with shrimp, shrimp oil, onion, lily, black fungus, clams, or a small amount of seafood clear soup such as mushrooms and dried clams. It tastes extremely delicious. Anyone who grows up in Fuzhou or lives in Fuzhou for a long time loves to eat it. It has become a famous flavor snack and a special symbol of Fuzhou.

4. Wuxi folks have always had the custom of tasting three fresh foods in long summer, which are divided into three fresh foods: land, trees and water. The three fresh plants are broad bean, amaranth and cucumber; Three fresh trees are cherry, loquat and apricot; The three fresh waters are Hester, puffer fish and shad.

5. Zhenjiang has the saying that "long summer tastes eight new things". This "eight new" is cherry, new bamboo shoots, new tea, new wheat, tender broad beans, radish, shad and grouper (yellow croaker).

6. Mindong mainly eats "light cakes" (flour baked with a little salt) in the long summer. Zhouning, Fu 'an and other places in eastern Fujian soaked the light cake in water and made it into dishes, while Jiaocheng, Fuding and other places cut the light cake in half and ate fried bean sprouts, leeks, meat and waste vegetables.