#我来唠家常#
▲ In the countryside of Putian City, Fujian Province, New Year gifts were placed in front of the hall to worship ancestors, shared by heaven and man. Photo by Xu Xueshi
- The Legend of the Gentleman -
The place where the smell of the year is strongest
Always the dining table
▼
It's been a year.
▲ Li Village Daji, Licang District, Qingdao City, Shandong Province. Photo by Xu Chongde
How many people have already embarked on the journey home with longing for home? How many people have successfully returned to their hometowns and made sufficient preparations for the cooking of the Chinese New Year's Eve dinner? How many people have no choice but to stay in a foreign land, and can only glimpse the true face of the Chinese New Year's Eve dinner at home through video?
▲ Where does the taste of the New Year come from without food?
No matter what kind of you are, let's take a look at what delicious foods are scratching your head on the stage of the Chinese New Year's Eve dinner, and you can't wait?
Meat heaven and earth type
It is a Chinese New Year's Eve meal, and meat is the main taste.
▲ Duang with elbows, who can resist? Photo by Chen Guangrong Huang Xiaohuang
Poultry Championship | Chicken PK duck
Big chicken, big luck.
In Guangdong, where there is no feast without chicken, the chicken can be cut white, barbecued in the char, steamed, roasted, or three cups, spicy, beer, called flowers, and can also be gongbao, crispy, crispy, and Huadiao...... It is simply a staple food in Guangdong. The chicken on the Chinese New Year's Eve dinner table, regardless of the taste preferences of each family, is the "original" white-cut chicken is the most popular.
▲ Once a chicken is reduced to a white cut, it can't escape the fate of being pursued. Figure/Network
The skin is refreshing and the meat is smooth, light and delicious, and the Cantonese people can't help themselves with ginger paste......
To the north to Leshan, in the reunion dinner, the chicken must be killed. The rooster is used for cold stead, the hen is used for stewed soup, the chicken offal is stir-fried or cold, and the chicken blood can be scalded on the tip of the pea, making the best use of it without waste.
▲ The pickled New Year's goods of ordinary people in Nanchong City, Sichuan Province are full of New Year's flavor. Photo by Chen Jin
At the Chinese New Year's Eve dinner in the northeast, the chicken stewed mushrooms must have a name, pour a glass of ginseng wine before slaughtering to remove the fish, and the knife falls, whether it is combined with fatty frozen mushrooms or delicious hazel mushrooms, it can be fragrant in the viscous soup and hot air, and it will be soul-stirring.
▲ Chicken stewed with mushrooms. Figure/Network
If you want to talk about ducks, you can't avoid Beijing and Nanjing.
Ever since Beijingers' Chinese New Year's Eve dinner moved from home to restaurant, Peking duck has been the default regular.
▲ Peking duck, who can resist?
The roast duck with bright red color, delicate flesh, mellow taste, fat but not greasy, if it is only a sweet noodle sauce with green onion strips and cucumbers, rolled in a lotus leaf cake, it is not ordinary; the fresh and spicy garlic paste with radish strips can also capture the heart; a small plate of white sugar dipped in crispy duck skin is sweet and refreshing, which can be described as unique.
▲ Every inch of the skin of the salted duck must enjoy the massage of pepper and salt. Figure/Network
"Cooked salt rubbing, old marinated refuge, blow dry, boiled enough" Jinling salted duck, under the pickling of pepper salt, retain the fresh and tender taste and compact salted duck was born, never tired of eating for a long time, lips and teeth fragrant.
▲ The appearance of the saltwater duck is the most bland, but the taste is absolutely amazing. Figure/Network
Little known | Fish PK crab
There are fish every year, and there is more than one fish every year. Fish has an unshakable absolute position on the table of Chinese New Year's Eve.
▲ The braised fish is the most charming. Figure/Network
In Shitang Town, Wenling, Zhejiang, there are always some fish (xiang) to dry during the Chinese New Year. The eel and the oily salted meat are steamed together, without the need to put salt, and the taste is delicious; the puffer fish and the ginger shreds of the big bus are stir-fried, and one chopstick head is enough to take a big sip of wine, the fishy aroma is chewy, and the guts can be eaten, and the masseter muscles of the origin are eaten.
▲ Dried fish can always give people a romantic imagination. Photo by Zhao Liwei and Li Yong
Gusu's big herring is fried in a pot with coarse salt and peppercorns, to remove the water, and after a little drying, the salt is evenly smeared, the jar is compacted, and then taken out and hung outdoors to dry after five days, it is firm and fresh, and the salty fragrance is very "green clouds straight up", and the identity of the cold dish is on the table.
▲ I heard that the deliciousness of hairtail can make everyone who has eaten it unforgettable. Figure/Network
However, for the vast majority of Chinese, the Chinese New Year's Eve meal is still to eat live fish.
The carp bought in advance and kept in a pot, with a red tail, carries a good omen of "red and hot", verifying the helplessness of "man is a knife, I am a fish". The stunned fish is disemboweled, the internal organs are removed, the two gills are each knifed, the white tendons are picked off, the oblique cut a few times, the soy sauce starch, pickled peppers, onions and garlic are stuffed into it, and the pickle is salted to remove the fish.
▲ Wuyuan's specialty purse red carp. It's so beautiful, it's actually used for eating?
Heat the pan and cook the oil, first add the ginger slices, then put the fish body, fry until both sides are slightly yellow, stir-fry with the ingredients, add soup to taste, cover the pot and simmer, once this most homely fish comes out of the pot, the table of Chinese New Year's Eve will not be lonely.
If there are crabs, it will be the icing on the cake.
▲ Red rice cake in Tainan City, Taiwan Province. Photo by Zhao Liwei and Li Yong
Red rice cake, in important festivals in Tainan, is always indispensable to this hard dish. A basket of rice cakes is covered with a bright red and dazzling cooked green crab, and no matter how good the dishes are on the table, it will be a little dim.
The rice cake is similar to oil rice, the long glutinous rice is steamed to half-cooked, the fried shredded pork belly, shredded mushrooms, shredded squid, sea rice and glutinous rice are stirred together, and finally must be sprinkled with shallots, mixed and put into the cage drawer, put a cleaned and cut red cockroach into the basket and steamed, until the crab roe is full, the color is gorgeous, the rice cake absorbs the richness of the crab, with a joyful auspicious omen, setting off the delicious climax of the table.
▲ Pickled salted scorpions, air-dried for thousands of years of fresh to taste. Photo by Zhao Liwei and Li Yong
Crossing a shallow strait in a bay, we arrived at Chaoshan. Pickled salted bessels are fresh and wild, marinated with soy sauce to remove the fishy, garlic, pepper, bay leaves, sugar, cooking wine are multi-pronged, pickled until the crab paste begins to harden and stick to the teeth, and the mouth is full of fresh fragrance before it is over. After scooping it up, it is divided into a plastic bag and put in the refrigerator to freeze, and the pickled crab with ice cuts is called "seafood ice cream", and the taste is wonderful.
▲ Delicious crab has the magic of making people happy. Figure/Network
Further north to Huai'an, the crab meat, crab roe and lard refined in autumn are refined into crab oil, which is stored before the year to make crab roe tofu. The small pieces of tofu are fried in oil, and the fried crab meat is thickened with water starch, which is tender and delicious, and very sultry.
Cattle and sheep all over the table | Sheep PK cattle
In northern Jin, lamb stewed radish is the "leader" on most families' Chinese New Year's Eve dinner table.
▲ Carrot stewed mutton, the taste of home in the heart of octopus. Figure/Network
The bone-in mutton that has been simmered over low heat since the afternoon is stewed until soft, the lid is lifted, and the carrots cut into large pieces are poured into the steaming pot.
The salty lamb is tender and the slightly sweet carrot is greasy, and with other delicacies, it achieves the satisfaction of the stomach on Chinese New Year's Eve.
▲ Animals are fresh. Figure/Network
Heading south to Shanghai and Hangzhou, braised lamb is favored in the Chinese New Year's Eve dinner camp. The meat is tender and juicy, and the braised mutton is red and fragrant, compared with the roast lamb in the northwest, it has a strong southern style.
On the twenty-ninth day of the lunar month, the Tibetans make gnocchi "Gutu" (a kind of noodle porridge) according to custom, and the serious Tibetan food is mainly meat: roast mutton, roast sheep's head, sheep intestines, lamb liver, radish stewed mutton pieces, boiled beef, fried beef, curry beef, beef buns, steamed beef tongue, air-dried beef...... Green peppers, tomatoes, celery, onions, turnips, potatoes are accompanied as a match and garnish.
▲ Bounce the bullet and bounce away the hunger. Figure/Network
The beef on the Han Chinese New Year's Eve dinner is full of energy, usually in the image of sauce and marinade.
The oily and bright, the meat is firm sauce beef, whether it is purchased or homemade, under the marinade of a variety of seasonings, with the advantages of not hard and not firewood, and the rich sauce aroma is invincible.
▲ Who can refuse this tempting sauce beef?
The beef tendon meat is cooked and boiled in the braised soup until the color is brown and yellow, no burning, no teeth, and the sauce is fragrant, which is perfect. Before the main dishes are served, braised beef is the first choice for children to satisfy their cravings. Whether it is eaten directly or dipped in sauce, it has its own strong flavor.
啥是佩奇？ | 鲜肉PK卤肉
Looking at the table of the Chinese New Year's Eve dinner, you have to believe: no pig can survive the Spring Festival.
▲ 招财进宝，恭喜发财。 摄/黄丰
Mix the garlic and white meat, boil the meat back to the pot, make a fish-flavored shredded pork with the tenderloin, boil the pig's blood into blood, boil the lard with plate oil and fatty meat, turn the five flowers into Dongpo meat, fire the kidney flower, stir-fry the pork liver, cold pork ears, roast pork neck, marinated front hooves......
A few years ago, a lot of pigs were killed, and a large pot of pig ears, pork belly, and large intestine was marinated, which was enough to eat for several days.
▲ A round lion's head. Figure/Network
Braised lion's head is a must-have dish for the New Year - seven points lean, three points fat pork cut into pomegranate rice size cubes, hands spread a layer of flour, the meat ball, oil pot or water to set the shape, and then braised or steamed, fragrant, fat but not greasy.
As for the pork belly, "as soon as the sausage is loaded, the annual bell will ring", the seasoning and antiseptic seasoning is added to the minced meat, and the casing is poured into the casing, which is both numb and spicy, salty and fragrant. Sliced, plated, served, tasted, chewed, digested...... The reincarnation of sausages rang the bell of the year.
▲ Freshly filled sausages, just waiting for the review of time. Photo by Liu Jianhua
"One thing, many dishes" is full of the life philosophy of Sichuan people.
The boiled sausage is scooped up and cooled, sliced and put on the plate directly on the table, fat and thin, it will go down for most of it after a while, but it is easy to get greasy if you eat more; the garlic sprouts are directly fried with the sausage, the fat of the intestine overflows, only the lean part is left after frying, it is more chewy, the garlic sprouts are sticky and spicy and dry, and the taste is very.
▲ This oil is simply burnt and fragrant. Figure/Network
The water used to cook sausages or bacon is used to cook vegetable soup with boiled fat, especially used to cook "children's vegetables", and it has become the most popular dish after the big fish and meat of the Chinese New Year's Eve rice with a "small and fresh" attitude.
Internally dry type
Although meat is the main force, the C position of the table of Chinese New Year's Eve dinner has always been only a staple food.
▲ The face of the steamed flower bun has a typical smile of a Chinese mother. Photo by Wei Jianbo
团团圆圆 | 饺子PK汤圆
More age dumplings, more age dumplings, can be called the staple food of the whole north of the New Year.
▲ With dumplings, it's the year. Figure/Network
Whether it's pork cabbage, lamb carrots, mackerel, cuttlefish, or egg dumplings, dumplings are always cute, slip around in boiling water, roll over from the colander, and fall onto a shallow plate for people to choose.
In order to eat the dumplings wrapped in coins, the family guessed and competed, drinking wine and garlic, eating until the belly was bulging, and the burps were repeated, before stopping.
▲ It's delicious to swing ~ Picture/Internet
The biggest reason why dumplings have become the magic spell of the first month in the north is not the fullness of the Chinese New Year's Eve meal, but the continuous supply from the thirtieth year of the Chinese New Year's Eve to the third day of the new year, and the grinding of the necessary meals.
On the other hand, the dumplings in the south should be much more restrained.
▲ Reunion is the year. Figure/Network
Sweet round, salty round, "double happiness", "four seasons of wealth", "six six Shun", "all the way", "moon red"...... Pairs in pairs is the right way. In some places in Jiangsu, Zhejiang, Fujian, Guangdong, Sichuan and Chongqing, tangyuan is the prelude to getting up early on the first day of the new year to "leave the household".
▲ Fried rice balls! Picture/Chongqing eats sister
But between stir-frying and boiling, most people still prefer to cook. Tuan Tuan Reunion boils in the water, and it can be out of the pot in a few minutes, saving time and effort when preparing a huge table of New Year's food, and auspicious.
Rising every year | Rice cake PK kueh
Fried rice cakes, the food symbol of the Southern Spring Festival. In northwest Fujian, "no rice cakes, no adults". Every year, the good luck head makes this kind of food made of glutinous rice dominate the table of the year.
▲ Although it's not easy to digest, it can't stand people's soft glutinous!
And the glutinous rice of the Spring Festival, as well as glutinous rice, steamed a pot of glutinous rice, put it in a stone mortar and mash it with a pestle, take it out and knead it into a dough, and finally divide it into small biscuits. Freshly beaten glutinous rice cakes, dip them in some sugar and sesame seeds while they are hot, so don't enjoy them. Air-dried and preserved, heated when eating, also has a unique flavor.
▲ Red turtle cake, a delicacy during the New Year worship in Xiamen, Fujian. Photo by Zhao Liwei and Li Yong
There are many rules for kueh, and each has its own merits. The usually unkempt "fat kueh" should not be careless at all when it comes to the Spring Festival worship, and the cracks must bloom big and deep enough to be "laughable".
Caitou Kueh is the name of radish cake in southern Fujian and Chaoshan region, with the homonym of "color head"; salty kueh is also called bun kueh, rich meat filling is full of anticipation of "the blessing of the gods and ancestors, the next year will be covered with gold and silver", and sweet fruit is synonymous with "sweet" and "goodwill head".
▲ Cracked kueh, with the beauty of grinning. Photo by Huang Feng
However, although Kueh has full intentions, if you are not careful, it is easy to "eat badly". In Hokkien language, the homonym of "frying the kueh and scorching" is very similar to "the red of extreme poverty", just as the people of Guangzhou will never dare to worship the gods and ancestors with the pig's "left hand and left foot" (Cantonese pronunciation seems to "hinder the hands and feet"), the rice cake surrenders to the power of the dialect and climbs the ancestral worship platform, and it is necessary to be cautious.
▲ Approaching the end of the New Year, Taiwan's pastry shops are full of New Year's flavors. Photo by Huang Feng
甜甜美美 | 饽饽PK粑粑
The dumpling shop is a must-visit place for old Beijingers to choose gifts for the New Year.
▲ The dim sum box in Daoxiang Village. Photo by Luo Wei
Fancy dim sum is packed in a cardboard box, covered with red paper, and then a hemp rope is taken vertically and horizontally, and the "dim sum box" of "there is a face" has become a good gift for visiting relatives and friends.
"Wishing you prosperity, bring the New Year cake", the old Hunan children "send congratulations" practice, very similar to the Western "no candy or trick-or-treating" Halloween, the "thousand family cakes" have their own taste, the thick cake is full of honeycomb holes, the aftertaste of sesame seeds lingers between the lips and teeth, very warm, but also extremely satisfying.
▲ In the laughter of children, it is the meaning of the year. Photo by Yang Shaogong
When I arrived in Leshan, Sichuan, in the first month, "let the guests not even have to eat a piece of cake", which was quite embarrassing. Frozen baba and pillow baba are the New Year's Festival picks in the baba.
▲ Frozen baba. Figure/Network
The snow-white rice is soaked in well water overnight, soaked thoroughly and then ground and fermented, during which it needs to be stirred many times with a rolling pin, and wait until the full tank of rice milk begins to bubble, the whole is fluffy and swollen, and you can prepare a large steaming drawer for steaming. The frozen rice wrapped in corn coat is fragrant and sweet, soft and fluffy, full of the taste of the year.
▲ Pillow ba. Figure/Network
The pillow cake does not need to be fermented, and the appearance is more rugged, and the pillow-like oblong shape is spread on a large bamboo plaque, and it is put away after cooling. When eating, slice and fry fragrant, sprinkle sugar and dip salt to have their own characteristics.
Plain face facing the sky
Vegetables, Chinese New Year's Eve dinner to mediate the greasy angel.
▲
Every vegetable is the key to relieving greasyness. Figure/Network
辞旧迎新 | 素炒什锦PK泡菜
Some people love to try new things, and some people love old tastes.
Vegetarian fried assorted is the lightest taste in Nanjing's Chinese New Year's Eve rice. It is said that it is "assortment", but it is not limited to ten flavors, but bean sprouts, lotus root slices, snow mushrooms, spinach, fungus, celery, shiitake mushrooms, and winter bamboo shoots are most likely to be there.
▲ Assorted dishes are also called ten kinds of dishes, and each family has its own taste. Photo by Chen Guangrong Huang Xiaohuang
Although each family has its own taste, it is the consensus that the green leafy vegetables should be blanched and then fried in the same way. From the light-colored dishes to the dark-colored dishes, the soup left over from each dish has to be gathered, and the simple seasoning of salt, sugar, and soy sauce retains the unique flavor of each dish.
Further west to Sichuan, kimchi is more popular.
▲ Kimchi is a technical job. GIF source/China on the tip of the tongue
"Shallow water kimchi", also known as bath kimchi, pickles for a short time, and can be eaten after soaking radish skin, onion slices and lettuce for a day or two. The transparent glass jar is placed on the dining table, and a few pieces are just sandwiched when eating, adding chili pepper, white sugar, Sichuan pepper powder, sesame oil and monosodium glutamate, put it in a small plate, stir twice, and it can be eaten.
▲ Sauerkraut fish. Figure/Network
Deep-water kimchi, that's old kimchi, has to be pickled in a clay jar. Ginger, garlic, sauerkraut, radish and chili peppers are thrown into the pottery jar and waiting for time to give them a new flavor, and the sauerkraut fish and sauerkraut duck stew will be delicious.
What to eat for the Tibetan New Year?
In 2019, the Tibetan New Year coincided with the Spring Festival again.
▲ Beautifying the kitchen is the most painstaking thing for Tibetan housewives. Photo by Ngawang Lobsang
As one of the most flavorful labors in Tibet, fried "kasai" (noodles and fruits) is an important activity of the New Year's Festival. The number of types of fried kasai, the quality of the card, and the taste will become an important topic among families during the New Year's Festival.
▲ Kasai is fragrant for the New Year. Receiving/Jueguo
The traditional Tibetan sumptuous dish pays attention to the "Ga Chu Dish West", with six fixed-size porcelain bowls serving hot dishes and four fixed-size porcelain plates serving cold dishes. The higher standard is eight hot and six cool, and the banquet is an indispensable part of the mutual visit gathering from the second day of the Lunar New Year. Games and drinks are a natural way to pass the time and solidify your emotions.
▲ Family fun. Figure/Network
Of course, in the vast land of China, where 56 ethnic groups gather, the Spring Festival and Chinese New Year's Eve dinner are wonderful, and there must be no more than these. Pork alone, in different cities and in the hands of different chefs, can conjure up hundreds of recipes.
The mushrooms are here to attract jade, please add what you have tasted in the message area.