Spring Festival snacks in my hometown are: dry rice and smoked beans.

The process of making dry rice is very particular: "First, shovel some cooked new glutinous rice at the bottom of the pot with a rice shovel, and grind the rice hard until it becomes a thin layer of rice flour skin, and stick it evenly around the bottom of the pot.

The edge of the skin is turned up and shoveled out, which is dry rice.

Smoked beans are cooked in boiling water after the "autumn equinox" of the lunar calendar every year, that is, before and after the "cold dew", when the green beans are full but not old, and the skin of the beans is removed. After drying, they are spread on barbed wire and baked with charcoal fire. It is advisable to use slow fire, and the beans must be constantly stirred and baked in a sieve. Usually green beans are smoked for about five hours.