Food is the highlight of the Chinese New Year, and each dish contains people's expectations and blessings for the New Year. During the Chinese New Year, there are customs of celebrating festivals everywhere, so what kind of food do people in each place celebrate?
There are many ethnic groups in China, different customs in various places, and the food culture of Chinese civilization is rich and colorful. According to local traditions, people's New Year's food customs are very different: for example, northerners eat dumplings, southerners eat tangyuan and rice cakes; Fujian people eat noodles on the first morning of the first day of the first month; Henan people eat dumplings to cook noodles, which means to make money; Hui people eat noodles and stew on the first day of the first month of the first month, and eat dumplings on the second day of the first month; in jingzhou, the first meal of the Spring Festival should eat eggs, which means "real, auspicious and satisfactory". Many Chinese are very particular about the first meal of the Lunar New Year, although the way of eating is different, but there is only one purpose, that is, to hope that the new year will be safe and auspicious.
Below, Xiaobian will count the must-eat food for you during the Spring Festival in some of the following areas to see if your hometown also has these "mouth colors".
<h2>1 Beijing
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Beijing, especially the various things that should be seen during the New Year, are densely placed on stalls and hung on shelves, permeated with red fire. People visiting the temple fair are rubbing shoulders, and there is no business that is not booming.
Rock sugar gourd
Rock sugar gourd is a traditional Chinese delicacy, which is a skewer of wild fruits strung with bamboo sticks and dipped in maltose, which quickly hardens when the sugar is diluted by the wind. A common snack in the northern winter, generally made of hawthorn skewers, the sugar is frozen hard, and it is sour and sweet to eat, and it is also very cold.
Noodle tea
Oil tea is a good tonic in Beijing snacks, it is fried with flour in the pot until the color is yellow, hemp seeds are also fried until browned, plus osmanthus and beef bone marrow oil, mix evenly, and then rub the even noodle tea in a bowl, add sugar, and use boiling water to rinse into a paste. Oil tea has a sweet taste and can be used as a breakfast or lunch snack, and is very popular with the people.
enema
The enema was supposed to be filled with minced meat and starch with a large pig intestine, steamed and sliced on a bell and fried in large oil. Such as the back door bridge Hua Anju, Fuxing residence sold, the quality is very refined. However, the enemas sold at the temple fair are only made of starch with red □, made into intestinal shapes (that is, powder lumps), cut into small pieces, half fried and half-fried on the bell with the soup oil, so that they are tender on the outside and tender on the inside, and then poured with garlic juice salt water and eaten with bamboo sticks.
Pea yellow
Pea yellow is divided into two kinds: coarse and thin. Beihai Park (Raiders) Fangshan, Yilantang sells fine pea yellow. At the temple fair, coarse pea yellow is sold. This is to boil the peas into a puree in a sand pot, add small dates, lake them into powder lumps, buckle them out, cut them into diamond-shaped pieces like cakes, and transport them by trolley to the temple fair for sale. Because it mostly appears at temple fairs in the spring. So the people listened to them shouting, "Oh, this little jujube pea is a big chunk of grin!" "I feel the meaning of a new spring." Because this type of food is not hygienic, it is a banned breed. It is now extinct.
Bean paste
In the past, every household in old Beijing had to prepare bean sauce as soon as it arrived at the New Year, and the name of bean sauce was very funny, and it was not clear from the name that it was, in fact, it was an upgraded version of the meat skin jelly. Just put a few more ingredients in it: like dried tofu, carrots, water lumps, soybeans, potatoes and so on, has always been a must-have cold dish for northerners for the New Year.
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northeast
Old northeasterners, especially pay attention to the "New Year", so there is: "Wife and wife you don't have to be hungry, after the lapa eight is the year, la eight porridge, drink a few days, mile mile la la la twenty-three, twenty-three, sugar melon sticky, twenty-four, sweep the house, twenty-five, fried tofu, twenty-six, stewed lamb, twenty-seven, kill the rooster, twenty-eight, put the noodles, twenty-nine, steamed steamed steamed buns, thirty nights to stay up overnight, the New Year's day twist a twist ..." folk songs. The porridge, fried tofu, lamb stew, etc. listed in the folk songs are all special foodies of the old northeast during the Spring Festival.
dumplings
In the northeast, Chinese New Year's Eve night dumplings, of which the vegetarian stuffed dumplings are used to worship the gods, and everyone eats meat filling; People who are not rich in life use a mixture of meat and vegetables as filling. Even for the poorest people, the "procedure" of eating dumplings during the New Year will not be less.
Kanto sugar
On the twenty-third day of the lunar month, the New Year is celebrated. There is a folk song in the northeast: "Sugar melon festival stove, the new year is coming". Old Northeast Wants to Sacrifice stove ——— hope that the "Stove Prince" will bless the whole family with peace. Small foods such as sugar melon and Kanto sugar are used at the festival stove, which are made of gelatinous maltose, which is slightly sour in sweetness. In times when life was not too affluent, this was excellent cuisine.
Kedong curd milk
Kedong curd milk type fermentation, different from the mucormycete type fermentation, its products are characterized by bright color, delicate and soft texture, delicious and long taste, with a special aromatic odor. Kedong curd is unique in the forest of curd milk, so it enjoys a high reputation in the country and is a unique brand-name fermented food in Heilongjiang Province.
Straw hat cake
Straw hat cake is a specialty snack of the Northeast, known for its layered, soft ribs, crisp and delicious, shaped like a straw hat. Last time I made scallion oil cakes everyone likes to eat, take advantage of a little lard to try to make straw hat cake today, the taste is more crispy than the former, but also can be torn down layer by layer to take in the hand to eat, so the straw hat cake is also called hand grab cake.
White flesh and blood
White meat and blood sausage selection of exquisite materials, fine production, delicious seasoning; white meat fat but not greasy, meat rotten mellow, blood sausage bright, delicious and tender; with leek flowers, curd milk, chili oil, garlic paste and other condiments, more mellow, tender and refreshing. It has become a traditional dish unique to the Manchus in Liaoning and Jilin Provinces.
<h2>3 Xinjiang
Uyghur Spring Festival family banquet foods include: "Puluo" made of rice, mutton, raisins, etc., "Pitil manda" (buns) made of flour, mutton, onions, etc., "Geshe" (hand-grabbed lamb) cooked with boneless lamb, "Lanman" (noodles) made of dough, and "Ququer" similar to Han wontons. In addition, there are a variety of ethnic traditional pastries and snacks, such as "Isim Sangza" (disc steamed buns), "Yaimaza" (lace steamed buns), "Bohusak" (fried Jipi), "Shamu Posa" (fried hezi), "Kayikka" (colorful fried food), etc.
Grab the meat by hand
A method of eating mutton from the Kazakh people, because it is eaten by hand, hence the name. The method is relatively simple, that is, first chop the lamb with bones into pieces, put it in water and cook it, then sprinkle it with minced onion, salt, and then pour some boiling soup. This kind of meat tastes pure and tender, the oil is not greasy, you can eat both meat and soup, it is a delicacy for locals to entertain visitors. Specially cooked with small lamb, it is called "lamb meat", and its delicious taste is even better.
Rack meat
Shelf meat is a delicious meat food. Most of the meat on the shelf is selected from the sheep of the year or the sheep within the age of one year. The method is to slaughter the lamb, remove its skin and offal, divide the meat into several pieces, wash it, wrap it in flour and eggs, add onions, pepper and other condiments, and then bake it in a sealed pit. The meat on the shelf is tender and delicious, and it is the best quality for hospitality.
Breaded meat
Bread bun meat, known in Uyghur as "Tawakawafu", is a new wave of snack varieties and is one of the famous foods in Xinjiang. The combination of noodles and meat is a combination of noodles and meats.
Palmidine
Palmudine is a Uyghur flavor food, baked in a pit, and its color is bright yellow and delicious.
Naren
Naren is a delicacy in xinjiang pastoral areas, with obvious pastoral characteristics. This delicacy is also called hand-grabbed meat or hand-picked lamb noodles.
<h2>4 Fujian
The New Year customs in the countryside around southern Fujian are not the same as those in the cities. Rural farmers, there are many doors, in addition to pasting the Spring League, the two sides of the door should also shelve two rings of red paper with root sugarcane, called "door cane", dialect "cane" and "good" close to the sound, meaning to enter a good situation. The table in the hall is arranged with alternate year meals, long-term dishes, hair cakes, and inserted with red and yellow paper tied with "spring branches", which means that the food is abundant for a long time, auspicious and rich, and so on. This time, the small editor focused on Xiamen.
rice cake
Eat the rice cake, all the best, every year high, every year high, every year happy! There is also the intention of wishing the elders to prolong their lives. Rice cake is also called "rice cake", and "rice cake" evolved from the homophony of "sticky cake". Xiamen people call rice cakes "rice fruits", a variety of varieties, sweet and salty, sweet and white sugar rice fruits, Black (red) sugar rice fruits, and add winter melon, red dates, peanuts and so on; Salty ones include golden melon (pumpkin) rice fruit, vegetable head (radish) rice fruit, sweet potato (sweet potato) rice fruit, taro rice fruit, and add pork, dried shrimp, dried oysters, shiitake mushrooms, oil onions, etc.; In addition, there are cold rice fruits, hair rice fruits, bowl cake rice fruits...
Pancakes
In the Qing Dynasty, some poets wrote poems about pancakes: "Spring to the human world is a roll", describing the crust as "thin book cut full moon, soft and rolling thin tube", describing the pancake filling as "a variety of silk wisps, chewy taste melting". Pancakes are also a major invention of the Xiamen people. During the Jiajing period of the Ming Dynasty (1522-1566), Li Chunfang, a Tong'an man who had served as the Taishou of Chaozhou, married his daughter to Cai Fuyi of The Golden Gate (at that time, Kinmen was under the jurisdiction of Tong'an County). Later, Cai Fu became the governor of Yunguihuguang and the inspector of Guizhou, and he was busy with official duties, taking care of everything every day, and often forgot to sleep and eat. Mrs. Cai looked in her eyes and hurt in her heart, afraid that in the long run, it would damage the health of her husband. Therefore, she stewed some fish, meat, shrimp, vegetables, bamboo shoots, beans, etc. over a low heat, wrapped them in dough skin, and placed them on her husband's desk, so that he could eat and work at the same time, killing two birds with one stone. This dish is called "Po Cake", and the Xiamen dialect "Po" and "Thin" are homophonous, which is also called "Pan Cake". It was passed from the government to the people, and the "lady's pancake" became the "beauty pancake".
Quanzhou folklore: "kneading round boy", also called "making sugar kun"
Eating round zi, also known as eating lanterns, some places called tangyuan and tang dumplings. It is said that eating the Lantern Began at the end of the Spring and Autumn Period, and the Song Dynasty was called Yuanzi, which means "reunion and round". In the Song Dynasty, a literati said that this food was "flour wrapped in sugar, fragrant soup bath", and made a 16-character praise: "Tuan Tuan flour, a little bit of cane frost; Bathed in deep water, sweet and fragrant. "Xiamen Yuanzai combines flavors from all over the world, some sweet and salty, some white heart, some bun filling, assortment, bean paste, date paste, bamboo shoot meat, lard.
<h2>5 Henan
In the Central Plains, whenever the eighth day of the first lunar month passes, it gradually has a New Year's atmosphere. In particular, after the 23rd festival of the 23rd lunar month, families were busy buying New Year goods. After the children ran forward and after, they bought firecrackers, ate snacks, and chanted the New Year's ballads that had been passed down for an unknown number of years and generations: Twenty-three, the priest. Twenty-four, sweep the house. Twenty-five, grind tofu. Twenty-six, go and cut the flesh. Twenty-seven, kill a chicken. Twenty-eight, steamed date flowers. Twenty-nine, go get drunk. Thirty, pinch the nose (dumplings).
Jujube buns
There are different types of jujube buns, usually there are jujube flowers, jujube mountains, jujube rolls, jujube circles, etc., but the most common are jujube mountains and jujube flowers. On the thirtieth day of the lunar month, when the preparations for the years were ready, people invited out the idols and ancestral tablets to respectfully place the Jujube Mountain Bun and other offerings on the offering table. Jujube mountain steamed buns are served until the second day of the second month of the lunar calendar. Listen to the old man, this custom originated from the ancestors of the Ming Dynasty from the distant Shanxi Hongdong County moved here, in order to commemorate the family, every year at the beginning and end of the year, in the Zongmiao Temple, in this way to pay tribute to the ancestors, has been passed down to this day.
Large risotto
Henan Xuchang, Pingdingshan, Nanyang and other places have the custom of eating large risotto dishes during the New Year
Stove sugar
Stove sugar, persimmon cake, burnt cake is many places in Henan Wax moon twenty-three day must eat food, this day's custom is "send the stove master", it is said that this day the stove king to go to heaven to report, so every household will pay tribute to the sugar melon (there are also sesame candy), in order to make the stove king mouth sweeter, more in front of the jade emperor to say good words, the next year to give the family a more prosperous situation.
Persimmon cake
Persimmon cake is a must-eat food for Henan people to sacrifice the 23rd month of the waxing stove, which has been passed down from Shanxi to Henan, with a sweet and delicious taste and rich nutrition.
<h2>6 Shanxi
Chinese New Year's Eve night, people are full of boundless reverie and expectations for the new year, and pasting window flowers and sticking spring unions are the most vivid and lively and cultural customs before the New Year. The first day of the first year of the new year, for a long time, the first major activity of the first day of the New Year was to catch the fire in the early morning. On the second day of the first month, most areas of Shanxi began to walk relatives. Jinbei and Jinzhong mostly returned to their mother's home in the second year of the first year, and Jinnan was mostly in the third year. The fifth day of the first lunar month, commonly known as "breaking the fifth", is also called "sending the poor festival". After the fifth day of the first year, all taboos began to be lifted during the Spring Festival.
Left-right – mind
One is to eat your mind before dawn on the first morning of the New Year. Mind is a famous food in Shanxi, made of astragalus, mutton, long yam, yellow wine, etc., according to legend, invented by Fu Shan, which is a tonic food. But the mind of the hometown is very simple, just stir-fry with tofu and vermicelli, and sprinkle chopped green onions when eating.
Zuo Quan - noodle tea
Drink tea in the morning of the second day of the Chinese New Year. Guangdong has the habit of drinking morning tea, we are also called morning tea, but only on the second day of the New Year, and tea is not the tea market used to Guangdong, but a kind of "noodle tea" fried after mixing millet noodles and corn flour, boiled with water, and there is a special fragrance in the house. Noodle tea also cooks vegetarian dumplings and tofu strips, in short, they are vegetarian, and there is no meat fish.
Taiyuan Hexi - Lamb dumplings are full of flavor
When it comes to the Spring Festival, what the old Taiyuan people can't forget the most should be the lamb dumplings on the first day of the New Year.
Xiangning - jujube flowers steamed buns to send relatives and friends
Steamed "jujube bun" is the happiest thing for every household, steamed jujube bun during the Spring Festival is not only for their own food, it is also the main gift when visiting relatives in the New Year. Therefore, when steaming, there are many more than usual.
<h2>7 Shaanxi
The Spring Festival in northern Shaanxi is blazing hot, and there is red and red everywhere. Chinese New Year's Eve night people always sleep late. In general, the lights are not turned off at home all night, indicating the peace of the four seasons and a long life. Put some food in the pot, which is called "according to the pot", which means that there is no shortage of food for a year. Some old people can't sleep this night, and a person quietly climbs to the top of the mountain in the dark and looks east, which is called "Pin Tian".
Cheeky noodles
Zhenzi noodles are Shaanxi-style snacks, with dozens of varieties, and in rural areas of Guanzhong, the morning of the first day of the New Year is basically Zhenzi noodles. Before eating, first take a bowl of soup to the door to sprinkle some to pay tribute to the ancestors and the land lord, the god of the warehouse, the god of Vesta, etc., and then enjoy it by the family. Some also offer noodles in front of the statues of their ancestors in a bowl of cheeks as a sign of remembrance.
As the saying goes, "delicious but dumplings", in the blood of northerners, "dumplings" is the "main artery" of the rushing, indispensable. Dumplings have many auspicious meanings, dumplings symbolize the reunion and rejoicing, but also express the meaning of retiring the old and welcoming the new; in addition, dumplings resemble the ancient Chinese gold and silver cast "yuanbao", eating dumplings has the meaning of "zhao cai into treasure". The family sits around making dumplings while there are endless words, and the warm family atmosphere is the most important reason why people still cherish dumplings.
Gourd head
Gourd head was originally from the Song Dynasty's "fried white intestine", which has been passed down to this day. Its main ingredients are made of pig intestine head, pig belly head, fat intestines to remove the fishy stomach, add seasonings to cook into a soup, and then use the soup to cook steamed buns. Its soup is strong in flavor, fresh and delicious, and is a high saturated fatty acid and high cholesterol food. It has the characteristics of rich flavor and alcohol, fresh and smooth, fat but not greasy, suitable for all ages.
Beef and lamb steamed buns
Beef and mutton steamed bun is the most distinctive and influential food in Xi'an. In ancient times, it was called "yokan soup", and Su Shi of the Song Dynasty had a verse that "long food has bear wax, and Qin cooking only yang soup". The cooking technology of lamb steamed buns is very strict, and the process of cooking meat is also particularly exquisite. Beef and lamb steamed buns are also eaten in a unique way, with lamb stew soup, that is, customers eat their own bubbles: there are also dry bubbles, that is, the soup is completely infiltrated into the bun.
<h2>8 Jiangxi
Dumpling fish
The first meal in Poyang, Jiangxi, should eat dumplings and fish, which means "jiaozi" and "more than every year", and some put sugar cubes, flowers and silver coins in the dumplings, which means "sweet life", "immortality", "new year fortune".
<h2>9 Guangdong
10,000 years of grain
In some parts of Guangdong, on the first day of the Lunar New Year, we must eat "10,000 years of grain", that is, to make enough meals for the family to eat for three days of the Spring Festival, which means "not to worry about eating and drinking". In the Chaozhou area, the first meal often eats "rotten rounds" made of rice noodles and dried radish, and drinks the "five fruit soup" made of Cishi and lotus seeds, which means "life is sweet and has a long history".
Chinese
It is indeed a group of loving foodies
A hard year,
Rush home
In order to reunite with the family for a Chinese New Year's Eve meal!