You may be interested in: the significance of each dish of the reunion dinner, and the significance of various dishes of the reunion dinner.
Chinese dumpling
For northerners, jiaozi is the finale and soul of the New Year's Eve dinner. As the saying goes: jiaozi drinks, the more he eats, the more he eats. Jiaozi is not only a traditional food in China, but also an indispensable staple food on the table of every household. Perhaps in this table of rich dishes, jiaozi is humble, but it is an essential finale.
Jiangsu Changzhou Toudaocai
Changzhou Toudao cuisine originated from Gaochen people, the "Eight Emperors", and was loved by Sheng Xuanhuai, the father of modern industry. The main ingredients are soft-shelled turtle and old hen in Taihu Bay, supplemented by trotters, bamboo shoots and Jinhua ham. The dishes are crispy and tangible, and the soup is mellow and delicious, which has the effect of medicinal diet. It is an indispensable finale dish in Changzhou people's dining table.
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Chongqing hot pot
Hot pot is a big business card of Chongqing. In Chongqing, hot pot is the first choice for New Year's Eve. Rolling red soup bears the enthusiasm and frankness of Chongqing people, and is free and easy. The hot pot is boiling, steaming, warm and sultry, representing the prosperity of the coming year, and the spicy and delicious smell is the taste of the New Year!
Shenzhen Hakka pencai
Shenzhen Hakka potted dishes, also known as big dishes, originated from the traditional "rich big dishes" of Hakka people. Pot cooking is very good. They are all prepared ten days in advance, fried, roasted, boiled, braised and marinated, and then put into the pot layer by layer. There are also dried Kun in it, which consists of more than a dozen raw materials such as chicken, duck, fish, oysters, abalone, pig's trotters, beef tendon, goose web, radish, lotus root and so on. Sitting around eating potted vegetables means reunion, peace, happiness and well-being
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Guangdong seafood gourmet pencai
According to legend, this kind of pot dish was cooked by people in the Southern Song Dynasty to entertain the declining Emperor of the Song Dynasty. This stew brings together the most precious food in every household. Seafood, delicacies, pots and pans are all made of precious ingredients such as sea cucumber, abalone, donkey-hide gelatin and scallops with fresh and thick broth.
Jilin nianzhu braised dishes
In this gourmet Jianghu in Northeast China, Nian pig stew is the top grade. Every year in the twelfth lunar month, after the farm pigs that have been raised for one year are slaughtered, a large iron pot is set up, pickled sauerkraut, white meat, blood sausage and hand-torn meat are added to the simmered soup, stewed until tender, and finally served with garlic pickles.
Xi an Hu Lu tou paomo
"Hulutou Paomo" is a unique traditional food in Xi 'an. Legend has it that Sun Simiao, a famous doctor in the Tang Dynasty, ate "fried white sausage" in a small shop specializing in pig viscera in Chang 'an, Kyoto, and used a gourd to relieve boredom and gave it to the owner together with the medicinal gourd. The shopkeeper put these spices into the pot, and sure enough, the fragrance was overflowing and the taste was greatly increased. Later, the store hung the medicine gourd at the door and renamed the fried white sausage it sold as "gourd head"