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A reunion dinner and a homecoming Chinese New Year's Eve is the most important time of the New Year every year, and the family will prepare the most abundant food to welcome the new year
Due to regional differences, the difference in customs the Chinese New Year's Eve rice in each place is different Do you know what are the delicacies of the Chinese New Year's Eve rice in various places? Today, let's take stock of the indispensable delicacies on the table of Chinese New Year's Eve in various places
Beijing
Beijing's shabu-shabu is not only a delicacy, but also a tradition, but also an indelible feeling and memory. In the steaming boiling pot, fish out a piece of fat, thin, tender and refreshing beef and mutton, accompanied by exquisite vegetables and shrimp slippery, just think about it can make people salivate, endless aftertaste!
Kyoshi's delicious food, no better than Peking duck! The roast duck with crispy skin and tender flesh, wafting with the faint fragrance of fruit trees, bloomed wonderfully in the hands of the master! The orange duck skin is covered with crispy duck meat on the outside and tender on the inside, which is mouth-watering. Taste a bite, lips and teeth left fragrant, exceptionally delicious.
Gate Pier Fish is a home-cooked dish in old Beijing, that is, home-style cross-stewed fish, named after the door pier that cuts the fish into large pieces and resembles the door pier of the old Beijing courtyard. "Fish" and "Yu" and "Yu" are harmonious, and eating fish Chinese New Year's Eve rice symbolizes a good omen for the New Year. The practice of door pier fish is also very healthy, the fish does not need to be fried, in line with the concept of healthy eating.
Wasabi Dun'er is a traditional Beijing style side dish, authentic people's dish, refreshing, sharp, quite popular with old Beijingers. When The Cabbage is on the market in winter, many exquisite families in old Beijing have to make mustard mounds. Especially in the New Year, eat greasy, change the taste, mustard mound is the best.
Hebei
This pot of boiled dumplings is not common at the daily dinner table, in Lincheng, only during the Spring Festival or major festivals, the mother's family makes this bowl of cooked dumplings for the girl who returns home. Of course, when there are distinguished guests at home, they will also be entertained. Cooking dumplings in a vegetable pot is the highest standard "hospitality" for relatives and friends, and also serves as the first meal on the first day of the first lunar month, which means reunion and peace.
Li Hongzhang, a famous minister of the late Qing Dynasty, served three times as a directly subordinate governor and lived in Baoding for many years. In the meantime, this famous dish was born. It is said that in 1896, Li Hongzhang was instructed to go to Europe and the United States, and he was not accustomed to Western food, so he asked Chinese restaurants to boil various ingredients into a pot and cook them into a dish. Westerners ask about the name of the dish, but it is difficult to describe. After returning to Baoding, Li Hongzhang told dong Maoshan, the head of the diet, about the matter, and Dong and his disciple Wang Xirui jointly studied, according to the traditional risotto method, selected precious ingredients such as sea cucumber, shark fin, deer tendon, ox whip, accompanied by cabbage, tofu, wide flour, tofu bamboo and other accessories, but also added Baoding famous locust mao sweet noodle sauce.
Pot bun shizi is a famous dish in Baoding area, which has a history of more than 100 years. Pot bun elbow was invented by a chef from Gaoyang County, Baoding. This dish is tender on the outside and tender on the inside, crispy and delicious, fragrant but not greasy, easy to carry. If eaten with scallion noodle sauce, it is even more flavorful.
In ancient times, Baoding City was dominated by waterways and had a dense road network. Baoding Mansion is lined with guild halls, and merchants from the north and south gather here, thus bringing in specialties from all over the world. Local chefs use local water chestnuts and balls made with southern magnolia slices, minced meat, sea cucumbers and more. The Southern Pan-fried Balls in Baoding Province were flat-shaped chess pieces, and it was rumored that the governor of Zhili at that time was Yuan Shikai, and in order to avoid the word "Yuan" in the banquet, the chef made round balls into chess pieces and improved the cooking method to create this delicacy.
Jilin
In Jilin, how can there be no stewed fathead fish on the table where Chinese New Year's Eve? And the fish should be large enough, it is best to go to the winter fishing site of Chagan Lake, to keep a big fish to eat for the New Year, and to beg for a good color head every year! When Chinese New Year's Eve meal is served, the arrangement of the fish is also exquisite, and the head of the fish is often facing the oldest person in the family, and the first bite of the elder has become a customary northeast custom.
Chinese New Year's Eve rice chicken stew mushrooms this dish has exquisite, you must choose the small stupid chicken in the countryside, eat fat and delicious, a bite will be boneless, and "chicken" with "auspicious", meaning auspicious, mushrooms do not forget to choose the wild hazelnut mushrooms of Changbai Mountain, so that the taste is "right"!
The pot-wrapped meat is tender on the outside, crispy and delicious, full of a large plate, which not only highlights the bold atmosphere of the northeast people, but also represents the strong hometown flavor. Therefore, Chinese New Year's Eve must eat this authentic Jilin flavor! The sweet and sour taste is always deeply immersed in it, especially children, who like to dip in sweet and sour juice and eat rice!
In ancient times on the mainland, there was a saying of "tasting three fresh", and when the "three fresh" arrived in Jilin, they "went into the countryside and followed the customs", and everyone often fried potatoes, eggplants and green peppers together after being fried together as "three fresh in the ground". Di San is sweet and salty, and there is a super satisfaction when eating, although there is no meat in the dish, it is more fragrant than meat!
Jiangsu
The pheasant is the most beautiful bird in ancient times, growing in the forest of Zhai Mountain in Xuzhou, with high meat content of protein, "the pheasant of two legs is better than the bear of four legs", the great poet Qu Yuan said "Peng Hao, Pheasant Emperor He Fei?" Pheasant is a tonic product, accompanied by ancient millet rice, which is sticky, thick and high in calories. The pheasant soup left by Peng Zu has a history of more than 4,000 years. Professor Zhu Chengxin restructured according to the ancient formula, there are strict requirements for cooking pheasant soup time, the end of the feeding, the yin time to take the material, the use of pottery utensils, large clay pots covered with small pots, slowly simmered.
Yangfang Tibetan fish belongs to the Su cuisine family, known as the first dish in traditional Classical Chinese cuisine, with a history of 4300 years. The oldest famous dish of "Yangfang Tibetan Fish" is circulated in some restaurants in Xuzhou, Jiangsu Province, and some people make it into mature food. "Sheep Fang Tibetan Fish" is also called set of dishes, two sets of dishes in modern times, the method is to put the fish in a large piece of lamb cut open, plus spices to cook, steaming and stewing, its taste is incomparable. Because the fish and fresh sheep are combined into one, its taste is even fresher. The lamb is crispy and fragrant, and the fish inside is tender.
"Secret Paper Wrapped Phoenix Wings", this dish is the gold medal dish won by Professor Zhu Chengxin at the CCTV Manchurian Plenary Table in 2003. The dish in the Imperial Banquet, "Secret Paper Wrapped Phoenix Wings", is an exquisite dish that requires just the right heat, fresh and delicious, unique flavor, yin and yang. Delicious cuisine that cannot be tasted in any hotel.
Yokan soup, compared to the toiling masses who usually fill their mouths and fill their stomachs and prolong their lives, can be described as a big step. The "Book of Rites and Internal Rules" clearly states that "eat pheasant soup, wheat, eat breast soup, chicken soup, folding, dog soup, rabbit soup, and grits are not indigo." At present, Feng, Pei, Zhen and Zhen are not affected by the localities, and this soup is still operated, known as "Mutton SHA", supplemented by water frying buns, which is very popular with the people. The key is that yokan, essential and mung beans, then yin and yang can be balanced. Ignoring this, the yokan will lose its health background, and it is not typical.
chekiang
The West Lake vinegar fish originated from the legend of "uncle and sister-in-law tongzhen" in the Southern Song Dynasty, and gradually became one of the representatives of the famous Hangzhou cuisine. Grass carp is the standard ingredient for making West Lake vinegar fish, first burned and then boiled, added to the multi-ingredient boiling, after maturity fishing out of the plate, boiled fish juice plus starch hook after pouring all over the fish body, belongs to the "soft slip" method. The mouth is charred and tender, and the acid of the rice vinegar blends perfectly with the sweetness of the fish. The famous shop "Louwailou" is famous for this, and many celebrities such as Lu Xun, Zhou Enlai, Jin Yong and so on are impressed by it.
A large cauldron is placed on the center of the table, lit and heated, and it is not long before the milky white soup rolled in the pot will emit a rich meat aroma, which is the standard of Jinhua carcass pot. Eat the pot and drink the soup first, the aroma of meat in the soup and the essence of the bone oozing out are sweet and delicious against the background of red dates, goji berries and chives. Taste the soup, after the meat is removed, and then use the straw to puncture the bone, just the soup, sucking the bone marrow in it is the climax of eating the carcass pot.
An episode of "China on the Tip of the Tongue 2" reminds people of the fun of the gentle between the lips and teeth of the civilized green grasshopper, and the snail meat should be heard. This snail, which only grows in living water, has a slender and dark shell, and the flesh is gray and green with less mud, and the taste is indeed unusual. Cut the tail and stir-fry the pot, and the heat is also the key to the good taste and good taste of the frogs. Just like the frog must be in the living water, the fried green grass must be accompanied by perilla, and the green grass must smell its fragrance before seeing the green grass, which can not only remove the muddy smell of the green grass, but also neutralize the cold of the snail.
The flour must be water-ground glutinous rice flour, the filling must be sesame filling boiled in lard, and without one, it cannot be called a real Ningbo tangyuan. Being more authentic in food is the confidence of the locals. During the New Year, the dinner was full of stomachs, and the adults brought tangyuan to make dim sum, which was also forced to be tasted. Two or three entrances, not greasy, not sticky teeth, the expectations and affection of the elders are all in a few round and rolling tangyuan. Eat it, this year is complete.
Fujian
"The incense of the altar is floating around, and the Buddha abandons Zen and jumps off the wall." Buddha Jumping wall is the premier dish in Fujian cuisine and the top card on the Table of Fujian people. Flower glue, abalone, sea cucumber, abalone... Serve a bowl, the thick soup is delicious and rich in layers, and every bite is satisfying!
Lychee meat is a major traditional feature of Fujian cuisine, which has been widely circulated, with a history of 200 to 300 years. The lean pork is cut into oblique pieces with a cross flower knife, and fried with tomato sauce, balsamic vinegar, sugar, soy sauce and other spices. This simple home-cooked dish is not only full of color and flavor, but also carries the taste of home in the hearts of many Fujian people.
This simple home-cooked dish is not only full of color and flavor, but also carries the taste of home in the hearts of many Fujian people as a well-known specialty snack in southern Fujian, and oyster frying also occupies an important position in Chinese New Year's Eve rice. Mix the oysters, sweet potato powder, etc. into a pulp, add the flavor, and when frying, you need to add old vinegar, sweet potato wine, etc. to remove the fish, while constantly stirring, fry until golden brown. The aroma is long, and the smooth and tender taste and fresh sweet taste impact the taste buds, making this famous Minnan snack.
As one of the famous snacks that can be seen in the streets and alleys, taro puree is also an indispensable sweet on the Chinese New Year's Eve dinner table. The delicate betel nut taro is peeled off, steamed in a pressure cooker and repeatedly crushed while hot to ensure that the taro puree does not clump, so that it can have a soft sticky texture like mud and melt in the mouth.
Shandong
Sweet and sour carp this dish is amber, gorgeous and dazzling, bright juice, tender on the outside, fragrant, sweet in the sour, mellow but not greasy, with a unique flavor, and gradually developed into one of the representative dishes of the Jinan faction of Lu cuisine.
Eat chicken in the New Year, and it will be a great fortune. The Texas Grilled Chicken Making Technique is a National Intangible Cultural Heritage. Texas grilled chicken is a traditional famous food in Shandong, China, Classic Lu cuisine, the meat is tender, light and refreshing, the breast meat is shaped like silver wire, soft but not tough, the bone joint is crisp, the heat is shaken, the bone and meat are separated, and it is known as "the first chicken in the world".
Celebrate the New Year, steam, and look forward to the coming year. Jiaodong Flower Dumplings are made from wheat flour and emit a natural sweetness and wheat aroma. One by one, the festive and bright flowers are full of flowers and flowers with different shapes, diverse shapes and vividness, which convey a strong New Year's flavor.
Sixi balls belong to one of the Lu cuisine dishes, and are also a traditional classic dish, which is the "final dish" on the Spring Festival table! Sixi Balls selects high-quality pork, selects high-quality accessories such as Zhangqiu scallions, and is made through multiple processes. There is both the deliciousness of bone broth and the rich sauce of natural spices, and the meat filling is beaten and refreshing, and the taste is delicious.
Sichuan
Sichuan hot pot is the most distinctive and famous cuisine in Sichuan cuisine, with many categories. Among them, mao belly hot pot originated around the Daoguang years of the Qing Dynasty, when coolies on the Yangtze River cooked cheap ingredients such as mao belly in spicy soup to drive away cold and full stomachs. In the Republic of China period, some people moved it into a small restaurant. After the founding of the People's Republic of China, especially since the reform and opening up, in order to meet the taste needs of different diners, the hot pot category has been continuously innovated, and hot pot restaurants have spread throughout the country and the world. Among them, the Mandarin duck hot pot that combines spicy and fresh is one of the representative varieties welcomed by diners at home and abroad, with red taste and bright color, spicy and mellow aroma; white taste is milky white, salty and fragrant, rich in taste, and adjustable in every mouth.
Dongpo elbow is a traditional feature of Meishan. Legend has it that Su Dongpo's wife Wang Fu burned her elbow yellow and scorched due to a momentary negligence when cooking. Su Dongpo asked his wife to scrape the charred elbows with a knife, then put them in a pot and simmer them, and finally drizzle them with various ingredients to cover up the burnt taste. Unexpectedly, the taste of the elbow was unexpectedly good, and Su Dongpo was immediately happy. Su Dongpo is a gourmet, not only cooking himself, but also bringing this method to various places, and Dongpo elbow can be passed down. In 2014, the Dongpo elbow making technique was included in the list of representative projects of Sichuan Province's Intangible Cultural Heritage.
Kung Pao Chicken Cube is a famous traditional Sichuan dish at home and abroad. This dish was created during the Guangxu period of the Qing Dynasty when Ding Baozhen was the governor of Sichuan. Ding Baozhen likes to eat chicken, peanut rice, etc., especially spicy, so the chef created a dish of diced chicken, red pepper, peanut rice under the pot to fry the dish. Ding Baozhen was an official who was just and upright, had outstanding political achievements, and won the hearts of the people, and in recognition of his merits, the Qing court posthumously awarded him the title of "Prince Taibao", known as "Ding Gongbao". In honor of Ding Baozhen, people call this dish "Kung Pao Chicken Cube".
Mapo tofu is a world-famous traditional product of Sichuan cuisine. It was created during the Tongzhi period of the Qing Dynasty. At that time, there was a restaurant called Chen Xingsheng near Wanfu Bridge in the northern suburbs of Chengdu, the owner's surname was Chen, and his wife Chen Liu cooked a good dish. Porters in and out of Chengdu like to rest and eat here, they often go to the neighboring beef stall to buy some fine ground beef, ask Chen Liu to cook beef and tofu together, the tofu is numb, spicy, hot, strong taste, easy to eat, over time famous. In order to distinguish it from the tofu burned by others, it is called "Mapo Tofu" because Chen Liu has several hemp seeds on his face. The color of the dish is bright red, spicy, salty, fresh, hot, crisp, tender, the shape is not rotten, and the taste is strong.
Gansu
The warm pot is commonly known as the "warm pot", round, large and small, the upper pot, the lower pot chamber and the base. The pot is as large as a pot and hollow charcoal, with ribs, sauce meat, vegetables, noodles and other ingredients stewed, the aroma is overflowing, eating numb, spicy, warm, fragrant, the more you eat the more refreshing.
Lanzhou bad meat is a characteristic traditional dish, fat but not greasy, bright red as fire, the more chewed the more fragrant, the more chewy the more delicious. Steamed rotten meat, the color is very festive, a piece of meat with a glass of wine, or sandwiched in the lotus leaf bun, is the old Lanzhou population in the new year.
Hand-grabbed lamb is a famous dish in Linxia. There is a kind of legend: "Speaking of hand grasping, I think of Linxia" "Guests come, do not eat a hand grab, come to the summer in vain", Linxia hand grabbed lamb to eat meat delicious, not greasy, not greasy, full of color and fragrance.
Stuffed skin, Gansu people also commonly called "let the skin", the color is orange and yellow and transparent, when eating the stuffed skin cut into thin strips, and then put on a few pieces of gluten cut into thin slices, poured with chili oil, vinegar, garlic, soy sauce, mustard and other condiments, its color is pleasant, the aroma is attractive.
In the Chinese New Year's Eve night when the lights of wanjia are lit
Families gather to celebrate the New Year
On the table is the warmth of the smell of home
It is an unforgettable memory for everyone
The family sat together and ate Chinese New Year's Eve meal
Hidden in the meal is the smell of human fireworks
It is also the simplest taste of happiness!