Who knew that the smell of the New Year in that place was stronger?

North China and Northeast China have the strongest rural New Year's flavor!

It's a noun.

So what is New Year's flavor? The flavor of the year is the joyful atmosphere of family reunion; It is the younger generation to honor the elder and the glass of wine that sits around the table; It is the smell of fireworks outside the house that wafts into the nose; It is the dumplings in a Chinese New Year's Eve dinner made by my mother after being busy; It is a kind of enjoyment to visit the temple fair, watch the dragon dance and eat sugar melons, as if returning to childhood; It is the friendly feeling that no matter whether you know each other or not, you can say that you have a good New Year; That is, every household has pasted festive couplets to welcome the New Year and celebrate a new beginning; It's the atmosphere of red lanterns hanging all over the street and full of blessing words......This is called New Year's flavor!

In the process of the evolution of "New Year's Flavor", tradition and modernity collide, and inheritance and innovation are in dialogue from time to time. As long as people's love for home and attachment to the countryside remain unchanged, the prayer for reunion, harmony and happiness will always exist.

It is the essence of traditional culture and food culture.

Childhood memories Now that people are tired of life, there are many things that can no longer be savored

It is the custom flavor of the Chinese New Year.

Now only rest and regimental members remain.

Oh, the taste of reunion, the smell of firecrackers.

The taste of Xinfu, the taste of reunion, the taste of a beautiful family.

In the past, life was difficult, and I couldn't eat delicious food, only when everyone got together to eat well during the New Year, and not only at home, but also outside There would be many New Year's activities, such as dragon dance, rowing, etc.; Now you can eat delicious at any time, and there are no New Year's activities, so I feel that there is less New Year's flavor. For modern times, the New Year's flavor is that relatives and friends who have not seen each other for a year have gathered together, talking and laughing, Lala is homely, and it is still more New Year's flavor, but it is occupied by mobile phones A lot of time, and it seems embarrassing to meet everyone!

That's a good question! I think the taste of the New Year is the taste of the wanderer who misses his mother's meal, the feeling of the mother at home looking forward to the return of the wanderer from afar, and the taste of the Chinese New Year's Eve meal where the whole family is happy and reunited.

It is the smell of fragrant meals made by my mother when I was a child, the smell of buying new clothes, the smell of blood sausage filled with pigs for the New Year, the smell of firecrackers with friends, and the taste of laughing together watching the Spring Festival party with my family.

The smell of firecrackers is the authentic "New Year's flavor", but unfortunately most first-tier cities can no longer set off firecrackers.

The taste of reunion, the taste of being with family.

In the sound of firecrackers, the spring breeze sends warmth into Tusu. Thousands of households always replace the new peach with the old one. The Chinese New Year is something that every Chinese person will look forward to no matter where they are.

Then the indispensable thing for the New Year is the New Year's flavor, and I will introduce the New Year's flavor of our hometown. My hometown is Hohhot, Inner Mongolia, which is a place with many ethnic minorities, so the food culture here is relatively rich.

On the morning of the Chinese New Year, the New Year's flavor that appears on the table of the Hohhot people will definitely be siu mai. Siu mai is the traditional famous food of Qingcheng outside the Saiwai, and there is a saying that "no siu mai, no Qingcheng". Hohshi roasted wheat with mutton, green onions as filling, flour as skin, with a special roasted wheat crush to roll out the skin, roll out the lace, with the skin to wrap the filling, steamed cooked food.

Roasted wheat out of the cage, the skin is like cicada wings, the shape is like a pomegranate, flexible and unbroken, crystal clear, the taste is strong and the meat is tender, and the fragrance is overflowing. Eating siu mai must be accompanied by hot strong brick tea, eliminating food and relieving greasy, tea must be drunk thoroughly, and then accompanied by small talk from all over the world, the most authentic Hohhot roasted wheat breakfast is perfect. The century-old Deshunyuan roasted wheat is listed as an intangible cultural heritage of the autonomous region.

In October 2016, Yuquan District of Hohhot officially named the back street of Wutasi, Xiaozhaotoudao Lane, Xiaozhaoqian Street and Qiliu Street as the first street of Hohhot siu mai, which has become a unique dining landscape.

Then the indispensable dish on the Chinese New Year's Eve dinner is Tuoxian fish stew. Tuoketuo County, Hohhot City, is located at the boundary of the upper and middle reaches of the Yellow River, and the carp in Tuoxian County is very famous, and it has been a good tribute to the royal family in history. The red stewed Yellow River carp is locally known as Tuoxian stewed fish, which is a business card of Tuoketuo and a famous dish in Inner Mongolia.

The most important seasoning for Tuoxian Qi hunger stewed fish is to use Tuoxian special red pepper noodles, use sesame oil to cook the pot slowly, boil out the red pigment of the chili pepper, the soup is bright red, put the carp into the pot, add soy sauce, fresh ginger slices, Tuoxian cumin, Sichuan pepper, green onions, garlic, salt appropriate amount, simmer over low heat. The soup is thick and fresh, the color is red and bright, slightly spicy and appetizing, fresh and fragrant, and it is an excellent meal.

The third delicacy is generally served as a cold dish on the table of people in Hohhot. Sauced beef is a famous specialty dish in Hohhot, Inner Mongolia. It began in the middle of the Qing Dynasty and was created by Liu Lu, a Hui operator in the Cangzhou region of Hebei Province.

He originally operated soy sauce beef in Guihua City, and later opened "Wanshengyong", specializing in soy sauce beef. Because of his fine selection of ingredients and the reuse of various seasonings for cooking, the sauce beef has a strong umami taste, so it has been well-known throughout the country in the late Qing Dynasty. Today, it is still famous.

Features: Cooked with beef and various seasonings. The finished dish is dark red in color, rich in fragrance and delicious in taste.

Process: Wash a number of large pieces of beef, wash them with water, boil them in a pot of water until they are half-cooked, add anise, cloves, orange peel, ginger slices, sand kernels, cinnamon spice packets wrapped in gauze and soy sauce, sugar, salt, and boil the old meat soup, after boiling, turn to low heat and simmer for about 4 hours, until the beef is mature and flavorful.

The taste of the New Year is the taste that you integrate into it, and the taste of the New Year is also the feeling that we actively participate in. When we inherit it with our hearts, the taste of the year becomes a taste, and we can taste the meaning of life by tasting it with our hearts.

New Year's flavor refers to the unique atmosphere and cultural atmosphere during the Spring Festival, which usually includes family reunions, family and friends gatherings, eating Chinese New Year's Eve dinner, setting off firecrackers, viewing lanterns and other traditional activities. The specific New Year's flavor can be reflected in the following aspects:

1.Food: During the Spring Festival, each place has its own special New Year's goods, such as dumplings in Beijing, hot pot in Sichuan, peanut candy in the south, etc., these delicacies have become an important part of the New Year's flavor.

2.Festive atmosphere: During the Spring Festival, whether in the city or in the countryside, people will paste red Spring Festival couplets at the door of their homes, and hang red lanterns on the door, creating a strong New Year's atmosphere.

3.Family gatherings: The Spring Festival is an important time of the year for family reunions, whether it is children who are far away, or brothers and sisters who are already married, they will return home to reunite with their loved ones during the Spring Festival, and this kind of family affection and family warmth has become an important part of the New Year's flavor.

4.Traditional culture: During the Spring Festival, some traditional cultural activities have also become an important part of the New Year's flavor, such as firecrackers, lion dances, New Year's greetings, lantern viewing and other activities, which highlight the traditional Chinese cultural heritage and inheritance.

In short, the New Year's flavor is a kind of reunion, warmth, lively and festive atmosphere, which is a unique feature of the Chinese New Year, which makes people feel the feelings of the family and the country and the taste of human feelings.

Kiss