New Year's Eve Dishes Across the Country

Spring Festival is coming soon, do you know what all over the country are eating New Year's Eve dishes? Below I will give you to collect and organize about the country around the New Year's Eve food practices Daquan it, food to bring visual feast, want to feel the friends on the hands to try it.

The only food in the world can not live up to, time to bring me to only the world of food lingering

China as the home of the food, the tip of the tongue of the delicious you have tried?

Guangdong

Representative of the New Year's dishes: pan-fried heap zīng duī (Cantonese)

Pan-fried heap in the Guangdong area is the New Year's food, the so-called "pan-fried heap reel, gold and silver full of houses," that is, the meaning of rich and prosperous. In addition, there is a kind of pomegranate fried heap, the top of the saffron embellishment, as if the pomegranate, meaning more children and more happiness.

Pan-fried heap practice

1, sugar added to water boiled into sugar water, cooled

2, glutinous rice flour added sugar and kneaded into glutinous rice flour dough

3, stuffing in the glutinous rice flour dough center wrapped, kneaded dough rolled sesame that is into the raw embryo

4, will be placed into the raw billet in the hot oil deep-fried to the original volume of the size of the original two times, out of the oil draining

Other local specialties: red, red and blue, and the original volume of the original volume of the original volume of the original volume of the original volume of the original volume of the original volume of the size of the original volume of the fried, drain

The local specialties: the red, red and white. On Chinese New Year's Eve, under the dim light, a coal stove, the damper closed very small, the fire in the mouth of the stove only see a little dark red.

Egg dumplings practice

1, iron spoon hot, into the plate oil boil for a while

2, the oil is hot, trap a spoonful of egg, poured into the spoon so that the egg spread all over the bottom of the spoon

3, hold a small group of minced meat, placed in the center of the spoon, wait until the egg on the side of the coagulation

4, picked up one side of the egg skin, cover the minced meat, turn the iron spoon sideways, close the two sides of the solidification

4, pick up one side of the egg skin, covered with minced meat, side flip the iron spoon, together both sides

Other local specialties: smoked fish, braised pork

Hong Kong

Representatives of the New Year's Eve dishes: Poon Choi

Poon Choi, a traditional dish originating from the Yuen Long Wai Tsuen, a pot of food can be a collection of a hundred dishes of all kinds of flavors, *** Metallurgical a stove, the basic principle is "and taste". The basic principle is "harmony of flavors". In the past, when there were celebrations in the countryside, there were wooden tables and benches in the open space, heated by charcoal, and everyone gathered around the hot pans of vegetables to savor and celebrate. People like to eat ponzu on New Year's Eve, and ponzu has the meaning of celebratory reunion.

Poon Choi

The ingredients of Poon Choi are not specified, but generally include radish, bamboo, squid, pork rinds, mushrooms, chicken, pangolin balls, and braised pork, and many Poon Choi dishes nowadays may even include dried flower pots, prawns, hairy vegetables, oyster sauce, and eel, etc. But in any case, in the old people's homes, Poon Choi is a very popular dish. But no matter what, in the eyes of the elderly, braised pork is the essence of Poon Choi.

Other local specialties: black oysters with hairy vegetables, rice cakes

Taiwan

Representative New Year's dishes: mustard

In Taiwan and the Han Chinese folk around the southern Fujian area, the whole family on New Year's Eve, sitting on the round table with hot pots and get together, called the "stove". The table must have mustard greens, called "longevity vegetables", symbolizing a long life. There are also 'people on the table to have "leek", that is, "leek" and "long" harmonized, symbolizing longevity.

Mustard practice

"around the stove" when the vegetables do not use a knife to chop, cleaned and boiled with the roots, eaten without biting off, but from the head to the end, slowly eaten into the belly, in order to wish the parents a long life.

Other local specialties: turtle bean paste rice cake, red and white rice cake

Beijing-Tianjin-Hebei region

Representative New Year's dishes: Sihihi Marbles sì xǐ wán zeza (Beijing)

Sihihi Marbles is a must-have dish for Beijingers in Chinese New Year. It consists of four golden-colored, fragrant and lifelike meatballs, symbolizing good fortune, wealth, longevity and happiness in life, in order to take its auspicious meaning.

Four happy balls practice

1, horseshoes peeled and cut into fine grains, green onions, ginger minced

2, meat into a bowl, beat the egg, seasoning, horseshoe crushed mix

3, hands dipped in water meat in the palm of your hands, ball into four large meatballs of equal size

4, the pan into the oil, oil heat into the meatballs, fry until the surface of the golden brown, and then fish. Fry until the surface of the golden brown and then fish out

5, fried meatballs, seasonings into the pot, stewed for about 30 minutes, thickened with water starch

Other local specialties: dumplings, beans in the sauce

Shandong

representative of the New Year's Eve dishes: crispy pots sù guo (Zibo, Shandong)

Crispy pots are a kind of Shandong Zibo Han Chinese dish, mostly eaten during the traditional Spring Festival. Legend has it that it was started by a woman named Su Xiaomei in the town of Yan Shen in the early years of the Qing Dynasty, so the dish is called "Su Guo" (苏锅). The dish is also characterized by more vinegar and crispy meat and fish bones and spines, so it was renamed as "crispy pot dish".

Crispy pot practice

"Crispy pot" called "pot", because it is the cooking process is in a large pot, but the finished product is just a very neatly sliced piece of gazpacho. Locals put lotus root, seaweed, cabbage, crucian carp, tofu, pancetta and many other ingredients into the cauldron, season them together, cook them, and then slice them up and serve them on the table, with a variety of flavors, including sweet, sour, and salty.

Other local specialties: smoked meat, Jiaodong big meat and potatoes

Inner Mongolia

Representative dishes: hand-picked mutton shǒu bá yāo ròu (Bayannur, Inner Mongolia)

Hand-picked mutton is a large piece of mutton with a bone boiled in the white. It is eaten clutched in one hand and cut with a Mongolian knife. There is no seasoning, only a bowl of salt water to dip.

Hand steak mutton practice

1, sheep waist nest with bone meat, chopped into strips, washed

2, coriander, garlic, pepper, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil put into a bowl of flavored sauce

3, mutton strips with enough water, boiled over high heat, skimmed off the froth, fished out and washed

4, water into the washed mutton, put the spices and seasonings, boil over high heat, cover the lid

5, simmer until the meat is cooked rotten, fish out, put on a large plate

Other local specialties: haggis, fried cakes

Anhui

representative of the New Year's Eve dishes: Huizhou balls (locally known as "round")

The main dishes of the year: the Anhui province (locally known as "round")

The main dishes of the year: the Anhui province (locally known as "round") "

Huizhou pills classic old recipes in Hui cuisine, the finished product is well-proportioned particles, color and lustre flash, pills white flavor taste fresh and tender entry nutritious, very suitable for the elderly and children taste. Due to the adhesion of glutinous rice on the ball transparent shape like a pearl, so also known as pearl balls, pills and the symbol of reunion, in Anhui area is the annual New Year's Eve dinner of the necessary dishes.

Huizhou meatballs practice

1, glutinous rice soaked for more than 12 hours, water control, quail eggs boiled and peeled

2, add seasoning, egg mixture, add a little starch, with a hand grip

3, quail eggs dipped in egg mixture, roll dry starch, take the meat mixture hand heart flattening, put a quail egg wrapped in starch

4, rolled into a round ball

"Xinfeng eel replica" is a famous dish in east Zhejiang, made from eel. Every year during the winter season, the eel is disemboweled and dug out, and then hung up in a sunny ventilated place to dry, and then it is a good product.

Steamed eel replica bags practice

1, eel replica bags cleaned and cut into pieces

2, steamed for 25 minutes

3, remove the cooled and torn into inches

Other local specialties of the New Year's Eve: jellyfish head with scallions and oil, cold blood clams

Jiangxi

Representatives of the New Year's Eve: eight treasures of rice

Chinabob rice

Chinabob rice

Chinabob rice

Chinabob rice

Chinabob rice is the most famous rice in the world.

Eight Treasures Rice is a traditional Han Chinese specialty, popular throughout the country, especially in Jiangnan. Eight treasures rice is the glutinous rice steamed, mixed with sugar, oil, cinnamon, poured into the red dates, Job's tears, lotus seeds, cinnamon, and other fruit ingredients in the apparatus, steamed and then poured with sugar brine that is completed. Sweet flavor, is a holiday and hospitality good.

Chinatrust rice practice

1, steamed glutinous rice, add sugar, lard and boiling water and even

2, jujubes, etc. into the bowl, the middle of the bean paste and cinnamon

3, in the material on the glutinous rice, collapsed flat, steamed in a cage for an hour, food shoveled out

Other local specialties: playing Huang Yuan Mi 馃, Jiangxi rice noodles

Fujian, Fujian, Jiangxi rice noodles

This is the first time that the Chinese food industry has been in China for more than a decade, and it's the only time that the Chinese food industry is in China. Strong> Fujian

Representative New Year's dishes: red dumplings āng yīng ǎ (Longyan, Fujian)

Red dumplings are the specialty snacks of Fujian's Puxian region, steamed, consisting of two parts: the skin and the filling. Red dumplings are the most distinctive traditional festive food in Putian, and every family must make them during the Chinese New Year. It is not only a delicious food, but also used to render the festive atmosphere, but also used for rituals, and is a gift with deep meaning.

Red Dumplings

1, the filling with the hand kneaded into the diameter of about 5 centimeters of the ball, that is, the red dumplings filling

2, wrapped up with the filling with the skin, put into the wooden kuey teow, printed into the top of the arch and the bottom of the ball of the flat lack of the shape of the red dumplings

3, printed red dumplings with a bottom of the chicken leaf padding, placed in a steamer, steam over a high flame for 20 minutes

Other special local New Year's Eve dishes: Hokkien

The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it, so you can make sure that you have a good understanding of what you are doing. pig's trotters, stewed mushrooms with chickens, braised carp, bones in sauce

Henan

Representative New Year's dishes: crispy pork buckle bowl sú ròu kòu waner (Henan Zhoukou)

Crispy pork buckle bowl is a famous Han Chinese dish from Anyang in Henan Province, which is representative of the local diet, and is characterized by crispy, tender, and refreshing, This dish is characterized by crispy, tender, smooth and tasty, fat but not greasy, and is a regular guest on the table of local people's New Year's Eve dinner.

Crispy pork buckle bowl practice

1, with egg whites, flour, starch with a moderate amount of salt, beaten into a paste, to cut the slices of pork slurry

2, hot pot of broad oil, under the meat slices fried to golden brown, fish out

3, put the fried meat into a bowl, add broth, scallions and ginger, steam over high heat for 20 minutes, pick up onions and ginger

4, shredded kelp and egg shredded in the fire a few minutes. Cook the kelp and egg for a few minutes on medium heat, then pour the meat into the pot and remove from the pot

Other local specialties: "Circle of Fortune" dumplings, big buns, and pig's head cold

Hubei

Representative New Year's dishes: Sanquan, Sanqiao, and Sanmaru sǎn quǎn sǎn gǎo s ǎn wǎn (Shiyan, Hubei)

In Hubei, there are three main series of dishes on people's tables for the Lunar New Year: "Sanquan" (Whole Chicken, Whole Duck, Whole Fish), "San Gao" (Fish Gao, Meat Gao, Sheep Gao) and "three balls" (fish balls, meat balls, lotus root balls). The saying "no banquet without cake" has been passed down in the Jingchu land for a long time. The first and foremost of these cakes is fish cake. Fish cake is the use of minced fish, eggs and meat as the main raw material processing and steaming food, fresh and tender in the mouth, fragrant and delicious, nutritious, is a folk banquet to treat guests of the top quality. Fish cake is a representative work of Hubei cuisine, "eat fish not see fish, eat meat not see meat".

Other local specialties: Shinyang three steam, lotus root folder, fried preserved fish

Hunan

Representatives of the New Year's Eve dishes: bowl of incense

"Bowl of incense" is also known as the "Hunan local dishes", also known as "Hunan local dishes. On New Year's Day, families will organize all the ingredients, directly into the pot, mix and match a pot of delicious become a must for New Year's Eve dinner!

A bowl of incense practice

1, sliced pork, spring bamboo shoots shaved into thin slices, red pepper, garlic cut into equal size dices

2, eggs scrambled up, cut the sliced pork dry stir-fried to a slight scorch, sheng up

3, the pot of oil, pour into the chili pepper, garlic, garlic slices of popping incense

4, pour into the spring bamboo shoots, pork, into the salt, sugar, Soy sauce to taste

5, pour in the eggs before starting the pan, turn it over

Other local specialties: steamed preserved meat, braised fish

Shanxi

representative of the New Year's Eve dishes: pork in oil

pork in oil is the most famous traditional Han Chinese cuisine in Shanxi Province, originated in the Ming Dynasty, was originally the official government of a dish, and later spread to the folk around the Taiyuan area, the Chinese government of a dish. Later, it spread to the folk around Taiyuan, with strong Shanxi characteristics, and became an indispensable classic dish in Shanxi New Year's Eve dinner.

The oil meat practice

1, tenderloin slices with ingredients into the salt, pepper and other marinade for 4 hours

2, oil is hot, dispersed into the meat, about 30 seconds out

3, adjust the bowl of juice: into the soy sauce, cooking wine, vinegar, chicken broth, water, cornstarch

4, rapid fire, stir fry, pour the bowl of juice. The oil in the pot, burst incense onion and ginger

5, pour into the cucumber slices, sliced meat, fungus quickly stir fry, pour into the bowl of juice and stir fry

Other local characteristics of the New Year's dishes: quebracho, oil cake

Shaanxi

Representatives of the New Year's dishes: the four big bowls of Shaanxi Province, Shaanxi Province, shàn běi sī dā wàn (Shaanxi Xi'an)

As soon as the month of Lunar New Year begins, families in northern Shaanxi start to work on their New Year's meals, and on the night of New Year's Eve, they make a variety of New Year's dishes. The four big bowls of northern Shaanxi is a traditional cuisine in northern Shaanxi, which is an essential dish for the people of northern Shaanxi to celebrate the New Year, including meatballs, roasted meat, crispy chicken and crispy pork ribs. Each of these four types of food has its own flavor; the meatballs are fragrant and crispy, the roasted meat is fatty but not greasy, the crispy chicken is soft and tasty, and the crispy pork ribs are crispy and tasty. A dish of four flavors, complement each other, eat in the mouth, the aftertaste full of mouth, let people really enjoy the "year" flavor.

Other local specialties: stewed lamb, Guanzhong braised vegetables

Gansu

Representative of the New Year's dishes: bad meat zǎo róu (Lanzhou, Gansu)

The Lanzhou bad meat is a traditional Han Chinese dish, fat but not greasy; the meat is red like fire, the more you chew the more fragrant, the more you chew the more delicious, to attract the people to open the stomach, increase appetite. The more you chew, the more flavorful it becomes, the more appetizing it is and the more appetite it increases. Lanzhou bad meat is the Lanzhou people in the New Year must do a food.

Lanzhou bad meat practice

1, cool water to the meat in the pot tightly, remove impurities

2, pot of water, add meat and spices, cook 30-40 minutes, curd and soy sauce and tofu soup put in a bowl and even

3, boiled meat out of the pot, skin-side down into the dish, cooled slices, onion and ginger shredded

4, meat slices, one by one, the meat is not a good choice.

4, meat slices one by one sticky soy sauce tofu, take a rice bowl, neatly placed

5, put shredded green onion, ginger, seasoning, will be placed in the bowl of meat into the pressure cooker steam for 30 minutes

Other local specialties: deep-fried meatballs, buckled elbow, sand, sweet rice

Sichuan and Chongqing

representative of the New Year's dishes

Fried bacon practice

1, bacon soaked in warm water for half an hour, drain the water and cut thin slices

2, green garlic washed and rooted and cut into segments, dry red pepper broken into small segments

3, the oil is hot, pour into the dry red pepper and peppercorns, after the aroma, poured into the bacon slices and stir-fried

4, the fat portion of bacon stir-fried until transparent, pour into the soy sauce, garlic, stir fry

3, oil hot, pour into dry red pepper and pepper, stir-fried

4, bacon fat part of fried until transparent, pour into the soy sauce, garlic, stir-fried Even

Other local specialties: fried pork, braised pig's tail

Qinghai-Tibetan region

Representatives of the New Year's dishes: Gutu

Tibetan calendar on the twenty-ninth day of the month, to eat the "Gutu" is the traditional habits of the Tibetan people. "Gu" that is, nine, here refers to the twenty-ninth, "Tou" that is, Touba, is a kind of noodle gruel. Tibetans eat Gutu on the 29th day of the Lunar New Year to show that in addition to the old and welcome the new. This year's Tibetan New Year is exactly the same day as the Spring Festival, Tibetans and Han Chinese people in a rare day to celebrate the New Year.

Gutu practice

With beef and mutton, radish, as well as the noodle made of dough, but also the Tibetan people on New Year's Day, every family to eat food. Interestingly, "Gutu" is also wrapped with many symbolic items, such as stones, chili peppers, wool, charcoal and coins, which represent "hard-heartedness" and "knife mouth", "soft hearted", "black hearted", "rich". People who eat these things to instantly spit out, causing the crowd to laugh, adding to the New Year's Eve atmosphere of joy.

Other local specialties: barley wine, butter tea, and cannonball noodles

Guizhou

Representative New Year's dish: Plum Cabbage with Pork yàn cǎi rǒu (Zunyi, Guizhou)

Plum cabbages are a traditional Hakka specialty, and have long been regarded as a "righteous" dish. "It is said to be one of the three treasures of Hakka, together with salt-baked chicken and stuffed tofu. It is a must-have dish in Guizhou for Chinese New Year festivals, wedding banquets and so on.

Plum Cabbage Button Meat Practice

1, pork boiled to eight mature, fish out and wipe off the water, wipe the soy sauce while hot

2, pork skin down into the hot oil and fried until deep red, fish out to cool, dried plum softened and washed

3, fried pork slices, slices of meat, skin down in a bowl neatly yard

4, meat on the dried plum cabbage, uniformly, pour soy sauce, into the steamer. Pour soy sauce, into the steamer until the meat is soft and rotten, take out the plate

Other local specialties: eight treasures rice, pig dishes

Yunnan

Representative of the New Year's Eve dishes: bait block èr kuai (Kunming, Yunnan)

Bait block in the folklore of Kunming New Year's Eve must be eaten, and usually fried or cooked or burned without inappropriate, the border area, the people are keen on "bait block", the people are very happy to see the "bait block". The people are keen on "bait food", the implementation of tradition and not degenerate, has been thousands of years. Once upon a time in Kunming and is "between" people's bait block is the most popular, often snapped up at New Year's festivals.

Fried bait block practice

1, bait block, bacon thinly sliced, cabbage washed, pickled cabbage minced, scallions cut into small segments

2, bacon stir-fry until the fat part of the meat yellow oil, bacon curled sheng

3, frying pan and then supplemented with a little oil, heated and poured bait block slices, turn the heat to stir-fry evenly

4, add pickled cabbage, bacon, scallions, and then stir-fry evenly, and then add a small amount of oil, and then pour a little bit of bait. Stir fry evenly, pour a little soy sauce

5, add cabbage, sprinkle into the right amount of sugar, salt to taste, stir fry evenly

Other local specialties: bubble rice flower sugar water, raw skin

Guangxi

Representatives of the New Year's Eve: roast suckling pig

Roasted suckling pig is the main event of the ancestor of the people of Guangxi for many years.

Roasted suckling pig is the main event of ancestor worship in Guangxi for many years, and it is a festive thing that almost every family can't do without. After sacrificing the suckling pig to the ancestors, the relatives will gather and have a big meal.

Roasted suckling pig practice

1, the suckling pig after treatment of clean marinated for about 1 hour

2, with bamboo strips, a number of bamboo sticks to make the suckling pig stereotypes, and then pour boiling water on the suckling pig to the skin until it is hard

3, white wine, vinegar, maltose Na bowl, add water and blend, coated with the skin of the suckling pig

4, the suckling pig into the oven baked, roasted for about 2 hours, until the body of the pig roasted dry removed sliced. The body of the pig is roasted and dried, and then taken out and sliced

Other local specialties: rice dumplings, steamed fish, and sautéed large intestines with pickled carrots

Xinjiang

Representing New Year's dishes: rice grabbing

"rice grabbing," called "po jer" in Uyghur, is a dish that is used to make a meal. "Po Jerk", is the Uyghur, Uzbek and other ethnic brothers, as well as Central Asian countries, the Russian Federation and other nationalities to perform guests one of the flavors of food. It is one of the flavors of Uyghur, Uzbek and other ethnic brothers, as well as Central Asian countries, the Russian Federation and other ethnic groups to perform guests.

Grab the rice practice

1, mutton, carrots, onions were diced, rice washed, soaked for 30 minutes in advance

2, a small amount of oil, poured into the mutton stir-fry for a few moments, poured into the carrots, onions, diced

3, poured into the Huadiao wine, salt, pepper, cumin powder, raisins, stir-fry evenly

4, add water, covered with the lid in the There is a saying in Hainan that "no seat is complete without chicken". The authentic Wenchang chicken, crispy skin and bones, tender meat, smooth, pure flavor and aroma, skin color yellow and bright, out of the pot when the rich flow of incense, Qin heart tempting. Nowadays, before eating New Year's Eve dinner in the countryside, we still have to offer sacrifices to our ancestors, and chicken is an indispensable offering. After the sacrifice of the ancestors, the New Year's Eve dinner will also begin.

Wenchang chicken practice

1, the chicken washed and marinated in salt for 1 hour, the whole Wenchang chicken in the pot, open the fire to cook

2, boiling for about 10 minutes, with chopsticks will be the whole Wenchang chicken clamped up, leaching the chicken chest cavity of the water

3, and then the chicken back to the pot to continue to cook for about 10 minutes

4, will be boiled Wenchang chicken Fish out of the pot, put the plate to cool a little, cut into pieces on the table

Other local specialties: fasting vegetables, Hainan noodles

Ningxia

Representative of the New Year dishes: oil incense yòu xiǎng (Yinchuan, Ningxia)

Every New Year's, the outside of the burnt oil is the indispensable New Year's food in the Ningxia family. The oil cake, which looks like a discus on a sports field, is round and thick, with a hole poked in the center or two or three slashes on the cake. This kind of oil cake fried neither salt, nor sugar, eat up is burnt and tender, sweet flavor. Therefore, Ningxia people call this kind of oil cake "oil fragrance". Especially in Muslim neighborhoods, the streets and alleys overflowing with the tantalizing smell of oil, making people salivate.

Oil incense practice

1, and a soft and moderately hard fermented dough, placed in a warm place, the hair until twice as big

2, the hair of the dough kneaded, rolled into a long strip

3, oil on the board, cut into an even sized dosage, kneading round, flattened

4, rolled into a 1-centimeter-thick round cake, in the round cake on the cut three

5, oil heating to 7 degrees, the oil is very hot, the oil is very hot, and the oil is very hot, but it is not very hot.