My son's Chinese New Year's Eve meal was an eye-opener for me.
Chinese New Year's Eve evening, I was preparing to watch the Spring Festival Gala, my son sent a picture and said, Mom, this is our Chinese New Year's Eve meal, right?
Another triumphant expression came over.
Braised abalone, steamed sea bass, tamales and lotus root, stir-fried yak beef with green peppers, stir-fried vegetable moss, native chicken soup, a total of six dishes, the main food is dumplings.
A mix of north-south flavors, hearty and simple.
The son responded to the call to celebrate the New Year in Beijing, and the Chinese New Year's Eve meal was eaten with two college classmates, one of whom was from Henan and one from Chongqing, and all three of them were foreigners in the eyes of Beijingers.
In my impression of being a mother, my son can't cook at all, when he was at home before, his cooking skills were only the level of boiling water, but he didn't expect that in a few years, kung fu would leap forward to the height of making Chinese New Year's Eve rice, and the life of North Drift made people grow rapidly.
