The Spring Festival is just around the corner. I believe many people are curious about what to eat in Hong Kong for the Spring Festival. In fact, Hong Kong people have a lot of delicious food for the Spring Festival, and they usually have good intentions. Today, I'd like to introduce to you what you eat for the Spring Festival in Hong Kong. Let's see what the food is different from what you eat during the Spring Festival!
What do Hong Kong eat for the Spring Festival?
In terms of "eating", the most famous brand new year's dish with Hong Kong flavor is "potted vegetable". It is made by adding squid, mushroom, glue, prawns, Nostoc flagelliforme, braised pork and other rich ingredients into the pot shaped food utensil, symbolizing family reunion and auspicious auspiciousness. "Facai oyster sauce" is made by stewing the dried oyster with the Nostoc flagelliforme, which symbolizes the prosperity of the market. In the festival custom, the New Year cake, which symbolizes the annual rise, is an indispensable traditional food in Hong Kong during the Spring Festival.
Every family in Hong Kong will prepare a "full box" to entertain guests during the Spring Festival to symbolize good luck and fulfillment. There are several small squares in it, and there are various kinds of candy snacks with good omens. For example, melon seeds symbolize catching silver, sugar lotus seeds symbolize Liansheng noble son, sugar lotus root symbolizes a perfect couple, sugar coconut silk symbolizes having a father and a son, and oil horn symbolizes a full purse.
1. Potted vegetables
If eating dumplings is the most important part of the northern people's new year's Eve dinner, then the whole family sitting around and sharing the potted vegetables banquet is an indispensable part of many old Cantonese New Year's Eve. To eat potted vegetables, we seek the meaning of "basin full bowl full".
Potted vegetables are a must-have item for Hong Kong people in the festive period. In those years, the villagers in the new territories of Hong Kong would make potted dishes to entertain their villagers on important days such as marriage, Ding or sacrifice. Later, it evolved into a new year's dish with the Spring Festival as its main form: during the Spring Festival, the family gathered together to taste the rich and steaming potted vegetables while chatting about the daily life. Some people say that the taste of potted vegetables is next, and the atmosphere is more important. You must not be polite when eating potted vegetables. Even if you use chopsticks to turn the dishes around, it is not disrespectful, because good materials sink into the bottom of the pot, and a variety of free eating methods are more suitable for family reunion.
2. Nostoc flagelliforme with oyster sauce
When people in Hong Kong want to make a fortune in the new year, they have to buy hairy vegetables which are homophonic to make a fortune. They boil them together with oyster sauce, sea cucumber, abalone, scallop and pig's elbow. In Cantonese, pig's elbow is also called pig's hand, which means making a fortune in the new year. Oyster sauce also has the meaning of being rich and good.
Oyster sauce is a feature of Cantonese and Hong Kong people's "New Year's dinner". Oyster sauce is the dried oyster dried with raw oysters. There are many kinds of dishes made with oyster sauce, such as lotus root flavor oyster sauce, ham stewed oyster sauce, Nostoc flagelliforme button oyster sauce, pork oyster sauce soup, ground fish oyster sauce and Chieh qua soup. The traditional method is to put the whole oyster sauce in the pot for a period of time, and then add the fire belly (roast meat), Nostoc flagelliforme, garlic, tangerine peel, ginger and oyster sauce, and then slow down again Simmer for about 30 minutes; then cover the dish with lettuce. Place the oyster sauce and ingredients in the center of the vegetables. The cooking method of home dishes is stewing, boiling in an iron pan and then serving on a flat plate.
3. Rice cake
Hong Kong people don't like glutinous rice very much. Therefore, the rice cakes steamed during the new year, whether sweet or salty, must be mainly made of Japonica rice flour, sometimes mixed with a little glutinous rice flour, and rarely used entirely with glutinous rice flour. Steaming rice cake is not a steamer, but a copper or lead iron cake plate, each plate for a bottom. The amount of raw materials and the length of steaming time are based on the first base. Sweet rice cakes are steamed with rice flour mixed with white granulated sugar or flakes of sugar. Sugar steamed sweet rice cake color white, brown sugar or pieces of sugar steamed color yellow, it looks like usual muffin.
The ingredients of salty rice cake are complex, and the most popular one is radish cake. In addition to the sliced radish or radish juice mixed with rice flour, but also add shrimp, bacon, sausage, green onion, Wuqian, Wuxiang powder and so on. Most radish cakes are sliced after steaming and fried in oil. Hong Kong can also eat radish cake when drinking tea, but in the new year, radish cake has changed into new year cake. In addition, there is taro cake, which is cut into small pieces of taro and mixed rice flour to steam. Sweet rice cake and horseshoe cake. However, most of the new year's cakes steamed by other people are only sugar and radish cakes.
4. Frying pile
The frying pile is fried with glutinous rice flour balls and made with sesame seeds. Some are wrapped in stuffing such as mashed sesame and bean paste, while others are not. It is also a common new year's food in Guangdong, Hong Kong and Macao. It has the meaning of "frying pile and rolling, full of gold and silver". There is also a kind of pomegranate flower frying pile, on which there are red flower like objects, which are similar to pomegranate, implying many sons.
In the Tang Dynasty, there was already such a kind of palace food in Chang'an. After that, many people from the Central Plains moved to the South with the frying pile and became a snack in Guangdong and Guangxi. It is an indispensable food for worshipping gods and praying for blessings, celebrating the birthday of the elderly, building houses and entertaining guests with children's full moon.
Of course, in addition to the above delicacies, Hong Kong's Spring Festival delicacies are numerous, such as sugar rings, egg powder, oil corner, etc., which make people salivate just by thinking about it.
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