有关宜兴的一些习俗（Some customs about Yixing）.docVIP

有关宜兴的一些习俗（Some customs about Yixing） I. diet Yixing has always been to rice as the staple food, three meals a day, two meal, sometimes eat porridge, rice, adjust the taste with pasta, eat more behind the summer harvest. In rural areas, a meal called snack is added before the summer afternoon, and the morning snack is called day meal or waist meal. Before liberation, the poor farmers of the hungry, but the new Valley debut to eat a farm full, winter two meals a day. After liberation, except for 1959--1961 years, we were full of food and clothing. Since 1979, rural life has gradually improved, eating from eating to eating, and pay attention to nutrition. [usually] winter dishes with cabbage, celery, garlic, rape, leek, collapse dish, the shoot of Mao bamboo, lettuce, radish and Landrace, with long beans, lentils, beans, peas, tomatoes, eggplant, pepper, cabbage, spinach, tarragon, wax gourd, towel gourd, ginger, onion to coriander seasoning; summer hair amaranth, beans, garlic bolt for fresh silkworm. Meat mainly pork, chicken, duck, goose, egg and meat supplement. In aquatic crabs, whitebait, white shrimp for the autumn season, the mountains in the wild mushroom for the season, a pheasant, hare, wild goats, wild duck, venison siskin, mountain ditch edge, due to geographical location and different from the local specialty of hospitality, become part of the banquet jiapin. The habit of eating food for urban and rural old spring, autumn and winter with the large cylinder pickled mustard, pickled cabbage, pickled potherb mustard, urn head wind dried vegetables, radish. [folk banquet] generally used for weddings and funerals, including Jane slightly. During the period of the Republic of China, banquets were handled at home, except for wealthy merchants and gentry. After the liberation, gradually please chefs, generally have four pork, it pay attention to food, assorted cold dishes, called soft foundation, and all kinds of sea cucumber stir fried, must whole chicken, sweet