City Life | For the Teochew people, Winter Solstice is more than a solar term. It is a grand ritual of ancestry and reunion. This year, on its eve, comes the “Silao Tangyuan.” Crafted by the Teochew Cuisine School at Guangdong Yuedong Technician College, these rice balls draw their essence from four iconic preserved fruits: finger citron, wampee, medicinal orange, and citrus peel. They carry the homeland nostalgia of Teochew emigrants who left for Southeast Asia a century ago. They weave traditional culinary artistry with contemporary wellness.

对于潮人而言，冬至不仅是一个节气，更是一场关于根脉与团圆的盛大仪式。而在今年的冬至前夕，由广东省粤东技师学院潮菜烹饪学院研发团队匠心打造的“四老汤圆”，以“老香黄、老药桔、老黄皮、老陈皮”这潮汕四老凉果为魂，既承载着百年前潮人“过番”的乡愁，也融合了传统潮菜技艺与现代养生理念。

翻译：龚嫒琳

审校：罗洁

终审：王予湉