Suqian eating habits
Suqian was historically a dry crop production area. Residents eat wheat, corn, sorghum, sugar cane, etc. as their staple food. Wheat, corn, sorghum can be ground into flour, which can be ground into a thin paste-like pancake. People in the territory mainly eat pasta and have the habit of eating pancakes. After a large area of dry land was changed to paddy land, it gradually changed to mainly eat rice.
For a long time, urban and rural residents have cultivated the custom of eating only two meals a day. Urban residents eat breakfast. When farmers are busy in summer, they will add a lunch and take pancakes with them. Urban residents have gradually developed the habit of eating three meals a day. But breakfast is still very simple.
Residents in the territory like to eat onions, garlic, and peppers. Before the arrival of winter, it is more customary to pickle vegetables such as Chinese cabbage, potherb mustard (commonly known as waxed cabbage), radish, and rutabaga for winter consumption. For banquet guests, 8 dishes and 8 bowls are commonly used in rural celebrations, and 8 bowls or 10 bowls are used for funerals. City residents celebrated events, and they still followed the first fruit dishes (ie dried fruits, fruits, snacks, etc.) to be brought back by the guests until the beginning of the founding of the People’s Republic of China. The resulting dishes are gradually being replaced by cigarettes, washing powder, candies and even pasta and other practical objects. The dishes are generally 4 cold dishes, 4 hot dishes, 4 large dishes, 1 soup, commonly known as "8 dishes and 5 gui". The number of after-cold dishes gradually increased to 6, 8, 10 or even 12. Funeral banquets do not use fruit plates, mostly 10 bowls, which are gradually similar to wedding banquets. Domestic banquets are accustomed to determining that a certain dish is eaten collectively, and then another dish is concentrated. The cold dish is first concentrated, the hot dish is eaten, the big dish is eaten, and the soup is finally served. The staple food is dried rice and noodles. The formal folk wedding and funeral banquet table is based on a round table with 11 guests as the standard. The official banquet is based on a round table with 10 guests.
