The Winter Solstice, known as "Dongzhi (冬至)" in Chinese, falls on December 21 this year. As the 22nd of China's 24 solar terms, it marks the longest night of the year and the arrival of deep winter.
 

An old saying goes, "The Winter Solstice is as important as the Spring Festival." In Guangdong, the Winter Solstice is less about icy winds and more about warm sunshine, shared meals, and the joy of reunion. Across the province, families gather around the table, allowing seasonal dishes to carry wishes for warmth, togetherness, and a good year ahead.
 

Congee-based hotpot, Foshan

In Guangdong, eating hotpot is called dabianlu (打边炉)—literally, "gathering around the stove." In Shunde, Foshan, Winter Solstice hotpot is all about reunion and freshness. The signature congee-based hotpot uses fragrant rice and chicken stock simmered into a silky, savory base. Ingredients are added in a careful order: seafood first to enrich the broth, followed by meats and vegetables. The highlight comes at the end—a final bowl of congee infused with the essence of every ingredient, considered the soul of the meal.
 

(Photo: Department of Culture and Tourism of Guangdong Province)
 

(Photo: Foshan Fabu)

Where to try: Taigenbao Wumizhou (太艮堡毋米粥), Yushan Zhou (御膳粥)

Savory glutinous rice balls, Yangjiang

On Winter Solstice, savory glutinous rice balls take center stage on Yangjiang tables. Made without filling, these chewy rice balls are served in a richly flavored broth loaded with ingredients. White radish is essential, joined by dried shrimp, dried scallops, shredded squid, and minced dace fish. Some versions lean toward seafood, while others feature cured meats like Chinese sausage and cured duck. Similar dishes are also enjoyed during the Winter Solstice in cities such as Jiangmen and Dongguan, where they likewise symbolize warmth, reunion, and seasonal comfort.
 

(Photo: Guangdong Yangjiang Fabu)

Where to try: Local noodle and congee shops in Yangjiang, Jiangmen, Dongguan, etc.

Goat stew with Hakka glutinous rice wine, Meizhou

For the Hakka communities of Meizhou, the Winter Solstice calls for goat meat cooked with warming herbs and homemade rice wine. Goat is stewed with dangshen, goji berries, red dates, astragalus, and rehmannia, then finished with fragrant Hakka niangjiu (glutinous rice wine). Brewing niangjiu on this day is also an important tradition. Locals believe water on the Winter Solstice produces the best rice wine—smooth, mellow, and suitable for long storage.
 

(Photo: Meizhou Municipal Culture, Radio, Television, Tourism and Sports Bureau)

Where to try: Jinyuan Restaurant (金苑酒家), Weilongwu Xingyuan Restaurant (围龙屋星园酒家), Yearning Weilong Restaurant (雁南飞围龙食府), Ruishan Scenic Area in Dapu County (大埔县瑞山景区)

Radish rice cake, Huizhou

As the Winter Solstice approaches, the aroma of radish rice cake (Luoboban) fills the streets of Huizhou. Shredded white radish is mixed with pork, dried shrimp, yuba, and scallions, wrapped in a glutinous rice flour batter. The cakes can be steamed for a soft texture or pan-fried until golden and crisp. Simple yet satisfying, radish cake is a seasonal comfort food that locals look forward to every winter.
 

(Photo: Huizhou Fabu)

Where to try: Hehao Snacks (和好小吃), Aluozai Eatery (阿罗仔美食), Hongji Breakfast Shop (泓记早餐店), Yaoji Duck Soup Radish Cake (Longhu Avenue Store) (姚记鸭汤萝卜粄龙湖大道店), Zhaiji Chaguo (翟记茶果)

Shui lan, Zhongshan

In Zhongshan's Xiaolan Town, renowned for its chrysanthemum culture, Winter Solstice is marked by "shui lan"—a local glutinous dumpling shaped like an olive. Fillings range from classic red bean and peanut pastes to a distinctive version made with chrysanthemum petals. Served in a lightly sweet chrysanthemum-infused broth, the dumplings carry a delicate floral note.
 

(Photo: Zhongshan Fabu)

Where to try: Tianyuan Dessert House (甜苑冰室), Zijuyuan Dessert Shop (紫菊苑甜品)

Glutinous rice with cured meats, Pearl River Delta

No Winter Solstice table in Guangdong feels complete without a plate of glutinous rice topped with aromatic cured meats. In cities like Guangzhou, Foshan, Jiangmen, and Zhaoqing, families prepare glutinous rice stir-fried with Chinese sausage, cured pork, mushrooms, and dried shrimp. Glossy, fragrant, and filling, the dish carries a simple wish for togetherness and warmth throughout the year.
 

(Photo: Foshan Municipal Culture, Radio, Television, Tourism and Sports Bureau)
 

(Photo: Department of Culture and Tourism of Guangdong Province)

Where to try: Cantonese teahouses and local eateries such as Diandude

Author | Huang Xinying

Poster | Lai Meiya

Editor | Liu Lingzhi, James Campion, Shen He