Share your hometown, what are the must eat dishes for the New Year?

Our Guangdong Hakka must eat dishes for the New Year, Hakka stuffed tofu is a must to imply that you are rich every year, followed by Hakka salt-baked chicken, plum cabbage button meat, Hakka beef balls, Hakka open pot meatballs, fried bean clothes, these are all traditional foods that are indispensable for Hakka New Year's dinner.

During the Chinese New Year, you must eat mung bean steak grain, which is mung bean wotou. Add water to mung beans and a little spinach to push them into a paste with a stone mill, make them into a nest shape and steam them, and store them in a cool place. When eating, use fatty meat slices, vermicelli, add water and fry it into a paste, add leeks and remove from the pot.

This dish is characterized by a rich mung bean aroma, glutinous and delicious.

In his hometown of Shouguang, Shandong, the Chinese New Year's Eve rice chicken, duck, fish and meat dumplings will not be detailed, and they are similar to the rest of the country. There are 2 must-do dishes that are considered to be the characteristics of Shouguang, focusing on the following: tiger head chicken, home-raised big rooster wash and chop small pieces, wrap the batter in the oil pan and fry until half-cooked, drain the oil and then add the stock to stew, you can also add yam potatoes and the like, characterized by salty and delicious, mellow chicken soup.

My hometown is in the countryside of northern Anhui, and the must-have dishes for the New Year are: braised fish (more than every year), and other dishes are added according to local customs and living standards.

The indispensable thing is the meatballs, which are eaten every year, which means reunion, even when going to relatives, there will be meatballs on every table.

For a northerner, the dish of pork and cabbage stewed vermicelli is a must, from childhood to to, this dish is made at home during the New Year, which is also a local dish on our side.

Braised pork is a must-eat, fat and thin, not greasy at all, representing the red and hot.

My favorite thing to eat is the sweet and sour carp made by my father, and my father will make this specialty dish every year during the Chinese New Year, and basically every family will also make a fish, which means that there is more than enough every year.

My family is from Shandong, and chickens and fish are indispensable during the Chinese New Year, and small pheasant mushrooms are indispensable during the Chinese New Year in our family.

For the New Year in the north, dumplings are indispensable, and there must also be big fish, which means that there is more than enough every year, and chickens also have it. For example, now the Northeast characteristics of the iron pot stewed goose, pig front hooves, the meaning of shaving money back. Now that life is better, seafood is also a Chinese New Year's Eve dish on the table in the northeast.

The New Year is very happy, the twenty-ninth and thirty days are particularly busy, because to start preparing to eat more, there are sweet potato balls, meatballs and the like, anyway, the Chinese New Year's Eve dinner is full of chicken, duck and fish on the big table, I feel very happy, but now I can't find that feeling, I used to look forward to the New Year, now I feel that the New Year is too fast! It's almost the New Year in the blink of an eye. It's really melancholy!

1. Rock sugar gourd.

Rock sugar gourd. Rock sugar gourd is a traditional Chinese delicacy, which is a string of wild fruits with bamboo skewers and then dipped in maltose syrup, which quickly hardens when exposed to wind. A common snack in northern winter, generally made of hawthorn skewers, the syrup is frozen hard, and it tastes sour and sweet, and it is very icy.

2. Camellia oleifera. Camellia oleifera 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 put the evenly kneaded noodle tea in the bowl, add sugar, and wash it into a paste with boiling water. Oil tea has a sweet taste and can be used as breakfast or lunch, and is very popular with the people.

3. Enema. <>

Enema. The enema was supposed to be filled with minced meat and starch from the large intestine of the pig, and after steaming, it was sliced and fried in large oil on a pan. For example, Houmen Bridge Hua'an Residence and Fuxing Residence are sold, and the quality is very fine.

However, the enema sold at the temple fair is made into a intestine shape (i.e., a flour lump) and only used starch to add red [into small pieces, and half fried and half burned with extremely hot soup oil on the bell to make it charred on the outside and tender on the inside, and then poured garlic juice and salted water, and eaten with bamboo skewers.

Fourth, pea yellow.

Pea yellow. There are two types of pea yellows: coarse and fine. Beihai Park (Raiders) Fangshan and Yilan Hall sell fine pea yellows.

At the temple fair, it was coarse pea yellow that was sold. This is to boil peas into a puree in a clay pot, add small dates, lake them into powder, buckle them, cut them into diamond-shaped pieces like cutting cakes, and transport them to the temple fair with a trolley to peddle. Since most of them appear at the spring temple fair.

Therefore, people listened to their shouting: "Hey, this little jujube is a big piece of pea!" "I feel like it's a new year.

Because this kind of food is not hygienic, it is a forbidden breed. It is now extinct.

5. Bean paste.

Bean paste. In the past, every household in old Beijing had to prepare bean paste as soon as it was the New Year, and the name bean paste was very interesting. It's just that there are a few more materials to put in it:

Like dried tofu, carrots, water lumps, soybeans, potatoes and so on, they have always been a must-have cold dish for the New Year in the north.

The New Year's hometown has the strongest New Year's flavor, going out for decades, the New Year still can't forget the taste of the hometown, and the New Year always has to do a few tastes.

1. Steamed salted vegetables and meat.

Buckle meat is also called roasted white, soft and glutinous and not greasy, especially suitable for the toothless elderly, this dish is like to be made in our hometown during the New Year. It is also an indispensable traditional steamed dish at banquets in the past.

2. Sweet roasted white.

Sweet roasted white is also called sand meat, the steps before the sand meat are similar to the method of salt cabbage buckle meat, but the sand meat is used glutinous rice to pad the bottom, and the meat is sandwiched with bean paste and steamed together on low heat, this vegetable glutinous rice is soft and glutinous and delicious, friends who love to eat sweet can try to make a copy during the New Year, especially the older generation in the family likes to eat the most.

3. Steamed crispy pork.

Fried crispy meat and make buckle meat are basically our traditional must-have dishes for the New Year, crispy meat is also a lot of ways to eat, you can cook soup, hot pot, steam, stew potatoes, etc., just fried crispy meat wrapped in sweet and sour tomato sauce children like. I especially like the crispy broth cooked with pea tips during the Chinese New Year in my hometown, which is the taste of memory.

Fourth, steamed mutton with taro flour.

New Year's beef and mutton is definitely indispensable, we make a braised beef or braised mutton, with white radish to clear the fire to promote digestion. There are many people during the New Year, stew in a big pot, affordable and delicious, and beef soup can also be eaten with noodles It is also a rare delicacy.

5. Braised beef with white radish (mutton).

Steamed mutton is a screen can smell the aroma of mutton, is a rare delicacy, our family during the Chinese New Year dad likes to steam a large pot, said that more people are affordable, can make people full. Not only mutton, but also steamed beef or pork belly, the hometown favorite to make a mixed steaming, with potatoes, yams, sweet potatoes, taro, etc., especially delicious.

Do you still like these five hard dishes with the flavor of our hometown?

The Chinese New Year is inseparable from delicious food, each place has its own special New Year's dishes, let me talk about our local areaThree must-eat dishes for the New Year.

1. Meat.

**Meat, a famous dish with regional characteristics, the approximate production method is to cook the pork belly in the pot, cut it into thin slices, mix it well with soaked needle cabbage and kohlrabi, add green onions, ginger, star anise and other seasonings, and then finish it with sweet noodle sauce, and then pick out the meat slices, evenly put the meat skin down and evenly put it into the bottom of the bowl, cover it with auxiliary materials, and steam it in the pot.

After steaming, the meat is buckled on the plate, and the meat skin is facing up, and the accessories are at the bottom, which is both beautiful and delicious.

In particular, this kind of meat is steamed in a rural pot, with the characteristics of large firepower and lasting firepower, plus the woody flavor of firewood, you can smell the sweet meat fragrance before you come out of the cage, because this kind of meat is not oiled, but relies on the fat polished by the pork itself, so it is called ** meat, it tastes oily but not greasy, salty and sweet, glutinous and soft and delicious, and it is precisely because of this that ** meat can become one of the irreplaceable New Year's dishes.

However, when I was a child, there was no ** meat for the New Year in the countryside, and at that time, every household made it was a big fat meat similar to braised pork**, the kind that went straight to oil when I took a bite.

At that time, the rural material was extremely scarce, and there must be meat for the New Year, after all, it was necessary to entertain guests, so at that time, when relatives went to the New Year, parents had to specially instruct their children to eat any dish at the relative's house, just don't clip the meat, even if the owner warmly beckons you to eat meat, as long as he doesn't help you clip, you never stretch the chopsticks to the bowl containing the meat.

Therefore, a bowl of meat made during the New Year, and when all the guests are entertained during the New Year, a bowl of meat is indispensable for a few slices.

2. Sugar rice

Sugar rice is steamed with glutinous rice mixed with sugar, first soak the glutinous rice 12 hours in advance, boil it soft in the pot, take out the water, mix in the sugar, put the apple slices, orange petals and red dates, red beans, peas and so on after honey at the bottom of the bowl, and then put the glutinous rice in a bowl, and then steam it in the pot, when eating, also take a plate, turn the sugar rice over on the plate, remove the bowl, colorful fruits and honey jujubes and beans, it looks very appetizing. Sugar rice is simple and inexpensive, and it also has the meaning of sweet life, whether it is at the rural banquet or during the New Year's Festival, it is one of the main dishes that people can't live without.

3. Croquettes

In the countryside for the New Year, every household wants croquettes, one is delicious, the second is not high cost, the third is traditional, and the fourth is a symbol of reunion.

Therefore, meatballs are also an indispensable protagonist dish for local rural people to celebrate the New Year or red and white ceremonies, and the difference is that if there is a funeral, the meatballs on the banquet have fried red meatballs, which are replaced by white white soup balls.

The traditional croquettes are made of vermicelli and green onion and ginger with seasonings and flour to make a thick paste, fried in an oil pan, the golden color is very in line with the festive atmosphere of the New Year, not only can you eat it directly, when you come to the guest, put a bowl in the pot and steam it hot, serve it on the table to eat soft and glutinous and delicious, and the next meal is full.

Chinese New Year's Eve dinner, pure big fish and meat really can't eat, then, bacon with vegetables, is definitely the favorite, both meat and vegetables, killing two birds with one stone, isn't it beautiful! Therefore, the protagonist of our family's Chinese New Year's Eve dinner table is bacon fried mud artemisia.

Winter is the best time to marinate bacon, and of course it is also a good time to eat bacon. The most common method of bacon is to fry it with vegetable ingredients, so that the greasy feeling of bacon can be weakened, and the color and taste become better after the vegetable ingredients absorb the oil of bacon. The unique aroma of artemisia is combined with bacon, which is not too delicious, and the companion I find for bacon every winter is nothing more than beetroot sprouts, garlic leaves, and then my favorite artemisia, but artemisia is a bit expensive, I dare not eat it every day, otherwise, I can really eat it as a meal.

On the Chinese New Year's Eve dinner table, bacon fried mud is definitely our family's favorite dish, and there is no one.

Bacon fried mud artemisia is a kind of Jing Chu flavor dish with fragrant lips and teeth, the new tender mud artemisia in the season has the best taste, bacon and mud artemisia is really a perfect match, their taste complements each other, enhance each other's taste, after eating, the teeth and cheeks are fragrant, and the aftertaste is long. Note that the bacon is smoked and dried outside, so it should be rinsed with boiling water first, and then it is easier to steam and cut it softly.

When entertaining guests during the New Year, I like to fry bacon with mud and artemisia together, choose bacon must be fat and thin, stir-fry the steamed bacon to make the oil to the fragrant meat cover the world transparent, on the meat oil of bacon, add fresh green crispy young stems, simply stir-fry, the unique aroma of bacon and the crisp and tender fragrance of artemisia immediately come to the nose, the taste is really wonderful, so that you will fall in love with it after eating. Therefore, even if this mud artemisia is a "noble" vegetable in the market, people are happy to buy it back and make "bacon fried mud artemisia" to satisfy their cravings; Even if you are far away from other places, you will never forget the flavor of Jingchu's hometown for the rest of your life.

Braised pork, chicken feet, kelp, taro, fish, every family must eat.

The most anticipated thing in the Chinese New Year's Eve dinner is pot wrapped meat, and my hometown will have pot wrapped meat every year in Changbai Mountain.

Pot Wrapped Meat (English name: fried pork in scoop), formerly known as pot fried meat, was created in the Guangxu period from the hands of Zheng Xingwen, the chef of Yin Du Xueying, the governor of Harbin Daotai Prefecture. [20] After the dish is cooked, it has a golden color and a sweet and sour taste.

Historical development. In the Qing Dynasty, Zheng Xingwen, a banner man, came to Beijing with his father at the age of 6, and gradually became interested in cooking. [1] In 1907, Zheng Xingwen went to the Yamen of Binjiang Road in Harbin to become an official chef and cook meals for Daotai Du Xueying.

Dodai often entertains foreign guests, especially Russian guests. Since foreigners like to eat sweet and sour tastes. Du Xueying ordered the chef in the house to change the taste of the dishes.

Zheng Xingwen changed the original salty and fresh taste of "charred pork strips" to sweet and sour dishes, which made Harbin the origin of pot wrapped meat.

In order to adapt to the taste of foreign guests, the salty and fresh taste of "charred pork strips" was changed into a dish with sweet and sour taste. Usually the pork loin is sliced and marinated, wrapped in fried pulp, fried in a pot until golden brown, and then stir-fried in the pot to thicken.

In 2022, Harbin pot wrapped meat was selected into the national "Landmark Food List".

1. What to eat for the New Year.

What to eat during the New Year, some of the names of food at this time have meaning. For example, eating rice cakes is represented as "rising every year", eating red meat is represented as "good luck", and eating glutinous rice balls is represented as "reunion"; Eating noodles means "longevity and a hundred years", eating chicken means "Pepsi Daming refers to auspiciousness", and eel and chicken also mean "dragon and phoenix are auspicious"; Cabbage is "100 wealth"; "Pumpkin stands for "gold"; Radish stands for "silver".

2. Recipes for delicious Chinese New Year.

Recipes for the New Year! Although there are many of them, there are still many recipes that should be recommended, and the recipe may vary from place to place, but the main ingredients should be roughly the same.

1.Fried shrimp with garlic.

Ingredients: Jiwei shrimp, vinegar, chopped green onion, garlic, ginger, sesame oil (if you eat spicy, put some chili).

Method: Cut the back of the shrimp around the base, pull out the shrimp intestines, fry them in the oil pan until golden brown, leave the bottom oil in the pot, and pour the above seasoning on the shrimp body.

2.Pork rib soup stewed with yam.

Ingredients: yam, pork ribs, ginger, lard.

Method: Bring the water to a boil, and then Chachang puts the ribs in and strokes them. Pour water again to bring the water to a boil, and then put the yam in. After the yam is cooked, pour in the pork ribs that have been soaked in water, and then add cooking wine, ginger, lard, etc. and simmer over low heat until it is boiled and ready to eat.