What are the Chinese New Year s Eve dishes with local characteristics in various places?

Eating Chinese New Year's Eve dinner is the most lively and pleasant time for every family. On Chinese New Year's Eve, a table full of sumptuous New Year's dishes is placed, and the family is reunited, sitting around the table, eating reunion dinner table with big dishes, cold pots, hot stir-frying, dim sum, generally two things are indispensable, one is hot pot, the other is fish.

The hot pot is boiling, steaming, warm and sultry, indicating that it is prosperous; The homonym of fish and Yu is a symbol of auspiciousness and a metaphor for more than every year. There is also a radish commonly known as cabbage, wishing good luck; Lobster, fried fish and other fried foods, wishing the family prosperity like cooking oil on a blazing fire.

1. Chicken, a must-eat dish for Chinese New Year's Eve dinner everywhere, but the north and south have different practices, in the north, many families will choose to stew a chicken stew with mushrooms, and the south is used to make soup and drink. The chicken, which symbolizes good luck and good luck, is also a good omen.

2. Eating fish in the New Year means that there is more than enough every year. I hope that in the new year, the money will be rolling in. The income can not only meet daily needs, but also have a surplus.

3. Eating celery in the New Year means diligence. The word "celery" in celery is homophonic with "diligence", and I hope that the new year can be more diligent, because only hard work can have more harvest.

1: Beijing, braised elbows.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

This dish is definitely the highlight of the old Beijing Chinese New Year's Eve dinner, the color is bright red, soft and not greasy. It indicates good luck in the coming year.

2: Sichuan, bacon.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

The status of bacon in the hearts of Sichuan people can be said to be high, every New Year's holiday, happy banquets are inseparable from all kinds of bacon, basically every household will do some in the wax month.

3: Xinjiang, naan wrapped meat.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

This dish is a very representative traditional Xinjiang cuisine, and the combination of noodles and meat symbolizes a good harvest and reunion. There are also a variety of meat options, such as chicken and lamb.

4: Guangdong, stewed pork knuckle with fat cabbage.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

"Fortune in hand" is the most important dish in Cantonese people's Chinese New Year's Eve dinner, fat dish is homophonic to "fortune", and pig hand means "handy". The name of the dish and the ingredients should be auspicious, and the Cantonese people are very particular about this.

5: Anhui, chicken foot beans.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

Many families will cook such a dish during the Chinese New Year, which means "grabbing more money" in the coming year, and the meaning of wealth is extensive. The main ingredients are chicken feet and soybeans.

6: Guangxi, taro button meat.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

Button meat is a must-do dish for Guangxi people in the New Year, the pork is soft and glutinous, and it is served with taro slices to relieve greasy and rice.

7: Henan, buckle bowl.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

The most famous is Henan's "Eight Big Bowls", which are also indispensable dishes on the table of Henan people. It means "eight eight big hair".

8: Hainan, Wenchang chicken.

The must-eat dishes of the "Chinese New Year's Eve" in 8 places are all auspicious dishes with good meanings.

Having chicken to eat during the Chinese New Year is also a deep-rooted complex of Hainan people. Chicken has the same sound as "auspicious", meaning auspicious. Wenchang chicken is also one of the most famous delicacies in Hainan.

In the old days, the Chinese New Year's Eve recipe of ordinary people in Beijing and Tianjin was to make dry rice, stewed pork, beef and mutton, stewed chicken, and a few stir-fried dishes. The Chinese New Year's Eve family banquet in Shaanxi is generally four ** and eight large bowls, four ** are stir-fried vegetables and cold dishes, and eight large bowls are mainly stewed vegetables and roasted vegetables. In southern Anhui, Chinese New Year's Eve meat dishes alone include braised pork, tiger skin meat, meat balls, mushu meat, steamed pork, stewed meat, pork liver, pork heart, pork belly products, as well as various fried meat slices, fried shredded meat, etc.

Chinese New Year's Eve recipes in eastern Hubei are mainly included"Three steamed"、"Three cakes"with"Three pills"。The so-called"Three steamed"It is steamed whole fish, steamed whole duck, steamed whole chicken; "Three cakes"It is fish cake, meat cake, and mutton cake; While"Three pills"It is fish balls, meatballs, and lotus root balls. The average household in Harbin has 8, 10 or 16 dishes to fry on Chinese New Year's Eve, and the main ingredients are nothing more than chicken, duck, fish and vegetables.

The Chinese New Year's Eve dinner in Gannan is generally a dish, and the more than ten dishes of the Chinese New Year's Eve banquet in Nanchang should pay attention to four cold and four hot, and there should be eight major dishes and two soups. Some places in Zhejiang should have Chinese New Year's Eve dishes"Top 10 bowls", begging"Blessed"The content is also based on chicken, duck, fish and various vegetables. On the Chinese New Year's EveChinese New Year's Eve meals in various places, there are always some must-have dishes every year, which is a lot.

There is a habit of eating rice cakes in various parts of the south during the Chinese New Year, but the most unique is probably the spicy fried rice cakes in Hunan. Different from the sweet brown sugar and coconut milk rice cakes, the Hunan people's New Year's rice cakes are generally salty, and the radish cakes often eaten by Cantonese people are also different, the rice cakes themselves do not have various materials such as dried shrimp, diced bacon, diced taro, etc., the original salty rice cakes are used as the basic main ingredients, together with chili tempeh, stir-fried in a pot, which is the favorite taste of Hunan people.

Once a song in Snow Village that was popular all over the country, many people got to know the pork stewed vermicelli in the Northeast. In fact, in the New Year's dinner of Northeast people, pork stewed vermicelli is also one of the big dishes. The vermicelli used is made of potato starch, a specialty of Northeast China, which is full of aroma and warmth.

In addition,"Sauerkraut stewed with white meat and blood sausage"It is also essential. Sauerkraut is as important to Northeast people as lap-mei is to Hunan people. In winter, the preservation method of cabbage is to pickle it and sour it, and together with the pork belly, stew the blood sausage that is most commonly eaten by the Northeast people, which can be used for rice, or with less salt, and eaten as rice.

Of course, in addition to a few staple dishes, chicken stewed mushrooms are one of the main dishes preferred by Northeast people. Zhao Benshan's sketch has already shown the practice of this dish in front of the Chinese people. Choose stupid chickens that grow up in the countryside to eat whole grains and insects, which have a mellow and fragrant taste; The mushroom is the hazel mushroom on Changbai Mountain, and the more it is stewed, the more fragrant it is.

The Northeast is a Chinese New Year's Eve meal featuring dumplings, in addition to dumplings, there are also Northeast stews, button meat, pot wrapped meat and so on. In the southern part of the Yangtze River, the sauce duck bacon and sausage are the mainstay, and there are fewer side dishes, and there is also the custom of eating zongzi in some places.

1. Steamed sea bass.

Fish, meaning beauty, symbolizes surplus every year, is an indispensable dish for Chinese New Year's Eve dinner. The sea bass is delicious and tender, it is most suitable for steaming, change the knife and stuff a little accessories, put it on a plate, steam it for 8 minutes, and pour it with steamed fish soy sauce, which is delicious. 2. Plum cabbage button meat.

Plum cabbage button meat can be described as an out-and-out "hard dish", the color is ruddy and oily, the aroma is overflowing, the meat slices that melt in the mouth, fat but not greasy are paired with "freshly baked" steamed buns, add rich aroma, plum vegetables full of gravy, instant happiness is full, the elderly and children love to eat, and the table is in seconds. The only secret to making this dish delicious is to steam the meat thoroughly.

3. Fried lamb with green onions.

The lamb fried with green onion adopts the home-style method, the fast hand is simple and more practical, the mutton is tender and delicious after the Wang oil sauce, the taste is rich, fresh but not fat, with the fragrant green onion, a bite is endless, the key is that it takes a short time, the table is fast, and there is a "row of noodles".

What are the Chinese New Year's Eve dishes with local characteristics in various places? Generally speaking, the big meal of Chinese New Year's Eve must be tamale. Stewed chicken with lotus root.

Braised beef. Bacon, sausages. There are also braised fish and so on.

These are all indispensable for Chinese New Year's Eve dinner. And the dishes are very numerous, and they are also very rich and delicious, and they are accompanied by a bottle of good wine and drinks, and the family has a happy and happy year.

Hengyang head bowl is also known as Yulin fragrant waist.

"Head bowl" is not just the meaning of the first dish. It is also due to the fact that it is served in the number one large bowl, and it is the first dish to be served at the banquet. This dish is a collection of many varieties of snacks in one bowl, stacked layer by layer, shaped like a pagoda, to ascend step by step.

Later, it was introduced to the folk and became the stereotyped head bowl dish in the Hengyang flavor banquet, and it is also an indispensable thing in the folk marriage, childbirth, birthday celebration or New Year's reunion dinner. The dish is divided into seven layers, from bottom to top: red dates and tiger skin eggs, slippery meat, pot roast balls, yellow finch meat, fish balls, egg rolls, and kidney flowers.

You can also top it with other dishes. Cover sea cucumber is called "sea cucumber fragrant waist", cover dried scallops is called "scallop fragrant waist", cover meat slices, pork liver, pig heart, etc., that is, ordinary pagoda fragrant waist. The things at the bottom can also vary from person to person, from time to time, and from material condition to substance.

Its characteristics are: beautiful shape, bright color, salty, sweet and fragrant, delicious and delicious.

In the north, it is basically based on big fish and meat, and the staple food is dumplings, while in the south, most of them are seafood, vegetables, and the staple food is glutinous rice balls, etc., all of which have local characteristics and styles.

There are Chinese New Year's Eve meals with local characteristics, and the big dishes are. Plum cabbage button meat. Pork belly wrapped chicken. tamales and so on.

The main dish of our Sichuan Chinese New Year's Eve dinner is bacon sausage and then add boiled meat, mutton soup pot, etc., which are delicious, and the fish has the atmosphere of the New Year.

Our New Year is steamed pork, stir-fried three fresh, steamed balls, 12 cold dishes, 12 hot dishes, braised fish, braised prawns, cold lotus root, cold pork ears, braised pig's trotters, roast chicken, roast duck,

Personally, I think that the Chinese New Year's Eve dinner of people in the northeast and the south is different, the Chinese New Year's Eve dinner in the northeast generally has dumplings, and in the south, in the Chinese New Year's Eve dinner, there will generally be fish balls and meat balls, in the afternoon Wuhan side, there will be a flash of language human flesh human meat and meat cakes, this is basically every house will marinate vegetables, such as marinated beef, marinated chicken feet, marinated chicken wings, etc., these are some dishes that must be served, but no matter what? Chinese New Year's Eve dinner, the family can sit together, happily drink a little wine, or drink some drinks, chat, eat something, this is very comfortable, but also very satisfying, but also hope that the next year has a good omen, next year everyone can sit together, happy to eat.

The main dish of Sichuan Chinese New Year's Eve dinner is hot pot, and then add boiled meat, mutton soup pot, etc., which is delicious and has a New Year atmosphere.

What are the Chinese New Year's Eve dishes with local characteristics in various places? As our Chinese New Year's Eve dinner in the southwest region, it is generally to go to some colorful heads, not to mention that eating fish represents more than every year, and then bacon sausages are necessary, and there are some real stewed chicken.

The Chinese New Year's Eve dinner across the country, the characteristics are basically the same, there must be chicken, duck and fish, seafood, night dinner dishes, that is, according to the taste of their own family to make their own family favorite dishes.

Each place has its own different Chinese New Year's Eve meal, the difference between the north and the south is also very large, the northern Chinese New Year's Eve meal is indispensable dishes made of sauerkraut, or sauerkraut stewed pork, or sauerkraut fried powder, or sauerkraut stuffed dumplings.

The Chinese New Year's Eve dishes with local characteristics mainly include roasted vegetables, hot pot, dumplings, braised fish, braised beef and so on!

What are the Chinese New Year's Eve meals and dishes with local characteristics in various places, I think that in the northern region of Henan, it is said that the big dish of the Chinese New Year's Eve meal must have a sauce elbow, as well as pork stewed vermicelli, of course, a plate of dumplings is missing. It is a big dish with local characteristics of Chinese New Year's Eve dinner.

For example, longevity noodles in Zhejiang, reunion rice, dumplings in the north, soup balls, Manchu and Han full banquets in Beijing, etc., are all one of the local Chinese New Year's Eve rice characteristics.

Many people say that there is no New Year's flavor now, but in fact, in Shanghai, as long as some dishes are put out on the table, the strong New Year's flavor will come out! Here are some of the specialties from the Chinese New Year's Eve dinner in my hometown of Shanghai.

A dish with full color and aroma on the dinner table is usually fried with daylily, shiitake mushrooms, tofu clothes, vegetarian sausages, chicken hair vegetables, etc., and people who are particular about it will choose 16 or 19 kinds of vegetables, taking the meaning of "harmony and longevity". The soybean sprouts are shaped like Ruyi, meaning "everything is as you wish"; The sound of shepherd's cabbage is like "gathering wealth", which means attracting wealth; The pronunciation of celery is similar to "diligent", taking the meaning of "hard work and getting rich"; Daylily means in the mood for love and a bright future; Shiitake mushroom means "harmony and beauty"; Even the thousand pieces of soy products have the saying that "thousands of generations and generations are prosperous".

The traditional four joys are made with daylily, black fungus, peanuts, and dried shiitake mushrooms. Roasted bran is like a sponge, which is made by grinding wheat bran flour with the skin, then kneading and sifting the gluten separated by water and steaming. Shanghai's special roasted bran sauce is red, fragrant and mellow, salty and sweet.

Sixi roasted bran is homophonic to "relying on the husband", which is to hope that the boys in the family can have a successful career in the new year

Shanghai's braised pork is a taste of Shanghai with memories. The color is mainly made by soy sauce, not by the boiled sugar of the north. The skin and fat are the absolute protagonists, and they must be soft, rotten, and slippery, and melt away with just a sip in your mouth.

The lean part as a supporting role must be thin but not firewood, and you can't stuff your teeth. Take a bite, fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty.

With braised pork, you must not be missing sweet and sour fish, golden red, crispy, sweet and sour! There is a sign that there is more than one year after another, and the new year has just begun, so you must please a good fortune Oh And the nutritional value of fish is very high!

Every year during the Chinese New Year, I especially miss the braised lion head made by my grandmother. The old man always wants to give all the good things to his grandchildren, and the lion's head is made of big and fat, mellow meat pieces and juices, super delicious, but not too greasy! With rice, you can eat two bowls!

Shanghai people are accustomed to use the middle section of herring to make smoked fish, remove the head and tail, slice into a centimeter thick thin slices, fry them in boiling oil, until golden brown out of the pot, soak them in the adjusted soy sauce for a few seconds, and wait for the taste to eat into the fish and meat, and the taste is both fresh, sweet, fragrant, thick and crispy.