(1) Eat glutinous rice

There is a saying in the folk proverb: "A slight cold is the most important thing, and no wind is cold." In the extremely cold days of traditional solar terms, the folk formed the custom of eating glutinous rice. In the past, poor people had poor cold protection conditions and no more nutrition to eat. Eating a bowl of glutinous rice to keep out the cold is a tonic. Traditional Chinese medicine believes that glutinous rice is warm and sweet, enters the lung and spleen meridians, has the functions of tonifying deficiency and blood, strengthening spleen and warming stomach, and is a mild tonic. What is common now is that before the great cold comes, every household will cook a pot of fragrant glutinous rice and mix it with "bacon", dried shrimps, dried squid and mushrooms to welcome the coldest day in the traditional solar terms. The custom of eating glutinous rice in severe cold, although it sounds simple, contains the life experience accumulated by predecessors, because the weather is particularly cold in severe cold, and glutinous rice is a high-calorie food, which has a good cold protection effect. There are many ways to make glutinous rice, which has the effect of tonifying the middle energizer and benefiting qi, so it is most suitable to eat glutinous rice in cold season.

(2) Eat "cooling cake"

The custom of eating "Lianggao" has a long history in Beijing. "Cold-dispelling cake" is a kind of rice cake, not only because its glutinous rice has a higher sugar content than rice, which makes the whole body feel warm after eating, and it has the effects of warming up the cold, moistening the lungs and strengthening the spleen and stomach, but also because people choose to eat rice cake on the day of "severe cold", which also means "high year", which means good luck and good luck, peace every year and promotion step by step. "So, in the custom of old Beijing, on the day of the cold, the whole family eats rice cakes, which is auspicious and can dispel the cold, so it is called' dispelling cold cakes'.

2. What do you eat with a cold in the south?

(1) Chicken soup

The severe cold has reached the ninth month of the lunar calendar, and the traditional eating custom of "one chicken" is still respected by many families. Nanjing people choose old hens, or stew them alone, or add ginseng, medlar, black fungus and so on. Drinking chicken soup in winter is really a pleasure.

Adding Chinese herbal medicine "medicated chicken soup" to chicken soup is not only very tonic, but also plays a role in diet therapy. Adding yam, dodder and Eucommia ulmoides into chicken soup for the elderly has the functions of tonifying kidney and resisting aging. People who are physically weak and sick can add Radix Astragali, Rhizoma Polygonati and Rhizoma Atractylodis Macrocephalae into chicken soup, which has the functions of benefiting qi, nourishing lung, regulating immunity and preventing colds. White-collar workers add Lycium barbarum, Poria cocos and Lily to chicken soup, which has the health care functions of nourishing the heart, calming the nerves and resisting fatigue. Young women add Polygonatum odoratum, Semen Cuscutae and Fructus Ligustri Lucidi to chicken soup, which has the function of beautifying face.

(2) Babao rice

It is best to eat eight-treasure rice and glutinous rice in cold season. Babao rice is a sweet food that many families like to eat on holidays.

To cook eight-treasure rice, we must first prepare all the raw materials, such as glutinous rice, sugar, cooked lard, lotus seeds, raisins, red dates and red bean paste. Soak glutinous rice for 4 hours, rinse it with clear water, drain the water, put it in a steamer covered with drawer cloth, steam for a while, then pour some water, steam for 5-6 minutes, take it out, add sugar, lard and a little water, and stir well. Then sprinkle lotus seeds, raisins and other ingredients in the bowl, preferably with patterns, spread a layer of steamed glutinous rice on it, not too thick, spread a layer of bean paste on the glutinous rice, and finally spread a layer of glutinous rice flush with the mouth of the bowl. Then steam the top drawer over high fire for about an hour until it is cooked, and put it upside down in the bowl. Finally, boil some sugar juice and pour it on the cooked rice.