What are the traditional customs on New Year's Eve?

Gansu-Hexi mutton Hexi mutton is big, fresh and tender, fat but not fat.

In Hexi Corridor, cooking mutton has a long history, and local people will use mutton to make different dishes, such as stir-fried mutton, braised mutton and barbecue. It is a famous delicacy and winter tonic in Gansu Province. Throughout the ages, people often put mutton and wine side by side, which is the most important dish on the Spring Festival dinner, and it is super delicious.

Mianyang people love to eat steamed vegetables and have the custom of "no steaming without vegetables", so it is also called the hometown of steamed vegetables.

Shanghai-braised pork Shanghai braised pork is made of pork belly, soy sauce, wine, sugar and other materials. This dish can reflect the characteristics of thick oil red sauce. Through cooking, it can be fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty. Braised pork that melts in the mouth drools when you think about it, which is a major feature of Shanghai cuisine.

Fujian-Buddha jumping wall Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fujian and belongs to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. It is a good tonic, and this delicious dish is indispensable for local people's New Year's Eve dinner.

Hong Kong-Potted dishes are a kind of food custom in Shenzhen, Guangdong and the New Territories of Hong Kong. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. This is a hodgepodge. Traditional potted vegetables are put in wooden or antimony pots. Every time a new house is occupied, the ancestral temple is opened or the New Year's lanterns are lit, all villages in the New Territories will hold a potted vegetable banquet, which is very suitable for making New Year's Eve dinner.

Guangxi-It is difficult for people who don't eat boiled chicken to invite boiled chicken guests to Zhuang Jia, Guangxi. White-cut chicken, that is, the whole one? Boiled chicken, cut into pieces. This is a necessary main course for the banker to welcome guests on holidays. It is also the best and most decent dish for Zhuang people to receive guests. Good boiled chicken, golden and shiny, makes people drool. The smell of chicken juice without dipping in the sauce is unforgettable. If you add chopped green onion, coriander, ginger, soy sauce, sesame oil and other seasonings, it will be another flavor.

It is best to cook the chicken until it is medium-cooked, and the meat is cooked, but the blood in the chicken bones is still red. Some people dare not eat, thinking that they are not ripe, but they are not. This chicken is tender and delicious. Of course, making such a chicken requires skill and skill, and people with little experience can't do it. On new year's eve, there is this dish on the table, which is fresh ~