People in Southern Fujian attach great importance to the meal on the eve of new year's Eve. The food cooked in the stove is the food after sacrificing ancestors' gods. The food for sacrifice is put into the pot and cooked together to form a hodgepodge.
In Southern Fujian, when eating New Year's Eve dinner, a special hot pot was placed in the center of the table. There was a chimney in the middle, and charcoal was placed in it. This kind of hot pot is still in use in some places today. The smell of the old hotpot can't be replaced.
People in Southern Fujian attach great importance to the meal on the eve of new year's Eve. The food cooked in the stove is the food after sacrificing ancestors' gods. The food for sacrifice is put into the pot and cooked together to form a hodgepodge. Among them, the name and collocation of food are particular. For example, there must be fish, which is called surplus every year. Eating fish head indicates "richness" in the coming year. Some people have mustard on the table, which is called "long-term vegetable", which symbolizes long life. Some people have to have leeks, leeks and long-term homonyms on their tables, symbolizing longevity; Radish is also indispensable. In Minnan dialect, it is called "caitou", which means "good color head" (auspicious omen); chicken is homophonic for "Ji", which means "home"; eating fish balls, shrimp balls and meat balls, take "Sanyuan" and "Sanyuan" (Sanyuan is the number one scholar, Huiyuan and Jieyuan)
It is a difficult task to eat all the good luck into the whole family on New Year's day. Fortunately, fujianren's ancestors invented a new year's Eve dinner preparation plan for future generations more than 100 years ago, namely, shark's fin, abalone, sea cucumber, fish maw, chicken, duck, lamb's elbow, pig's hoof tip, duck's gizzard, winter bamboo shoot, ham, tendon, mushroom, pork tripe, dried scallop, bone soup and so on There are all kinds of delicacies, birds and animals. What's strange is that dozens of raw materials and ingredients are simmered in Shaoxing flower carving wine jar, which not only has a common taste, but also maintains its own characteristics.
On the table of the new year's Eve, there is a jar of Buddha jumping over the wall, which means, nutrition, taste and atmosphere. If you are worried that the materials are not available or the temperature is not good, go straight to the hotel to enjoy this year's feast. Many hotels in Xiamen are making Buddha leaping over the wall. The one that can make this dish superb is Yuehua Hotel, which tastes classic. Happy reunion of xiantianziqing
In the new year's Eve dinner in Southern Fujian, sweet "New Year cake" and "salty" taro are indispensable, and the implication is special and handed down: only when the sweet, salty and salty are all together, is the reunion and reunion. In fact, it's similar to rice cake here. All over the country have the habit of eating New Year cake, which means rising year by year. People in Southern Fujian think that when steaming, there will be "rice cake God" care. Whether it is done well or not is related to the fortune of the coming year. Therefore, when making (New Year cake), the children in the family will be ordered to open. It is strictly forbidden for children to ask about this and that by the stove, and more taboo to say inauspicious words, so as to avoid "New Year cake God" getting angry.
Sweet taro mud is indispensable on the dinner table of Weilu New Year's Eve, because "taro" is homonymous with "Yu", and there are also clams. The shell of the clam is similar to the ancient silver, with the symbol of gold and silver of ten thousand taels. It is generally eaten at the end of the furnace. This kind of seafood does not need to be cooked, but only needs boiling water to boil it. If you take it to boil, it will lose its fresh taste and is not good to eat. In the menu of Minnan people's new year's Eve, there are also common dishes: fried oysters, fresh hairtail, red sturgeon (crab), prawn, taro Fort wait. Silk, red melon silk, walnut kernel, melon seed kernel, lotus seed, sugar osmanthus are the famous eight treasures rice with lard and fine sand. Fuzhou: offering sacrifices to the host before eating the new year's Eve dinner is a must
Fuzhou, as the foundation of Fujian cuisine, the new year's Eve dinner here is very exquisite. 1、 Cold dish; hot dish; dim sum; soup. This is a traditional family practice, but also sacrifice ancestors, ancestors "eat" we can eat Oh.
In Fuzhou, several dishes are indispensable, not only because they are delicious, but also because they have stories and meanings.
1. Rice cake
The New Year cake in Fuzhou is called Tangzhen (the homonym of Fuzhou dialect), which is an essential dish in the new year's Eve dinner. People in Fuzhou attach great importance to the new year's cake. They put it on the new year's eve before the reunion dinner and when they worship their ancestors. "Red rice cakes are generally indispensable. Nowadays, some young people don't like red rice cakes, but like white ones. When worshipping ancestors and gods, they still need to wrap white rice cakes with red paper." According to Aunt Lin of Fuzhou, Fuzhou New Year cakes are divided into four categories: red rice cakes; white rice cakes; shredded radish rice cakes (salty); and taro Silk New Year cakes (betel nut and taro silk mixed into red rice cakes). "The New Year cake homonym" Nian Gao "has the meaning of getting rich, getting high step by step, and being sweet. It means to make progress in the new year and get higher every year." Said Aunt Lin.
2. Litchi meat
Fuzhou food tastes sweet, sour, light, like to add sugar and vinegar. Litchi meat is one of the representatives. Naturally, this traditional dish is also indispensable to Fuzhou people's dinner.
Litchi meat has a history of two or three hundred years. It is said that in the Qianlong period, an official in Fuzhou asked the chef to create a special dish to please the imperial officials. The chef skillfully used a cross knife to cut the lean pork into the shape of litchi, and named it "litchi meat", which has been handed down to this day.
"The traditional litchi meat is a delicate knife dish. The meat should be cut into thick slices, then evenly cut into cross shaped knives, and then cut into thin slices. After frying, the meat will look like litchi." This year, the chef will prepare another four-star hotel for him.
3. Taiping swallow
"If there is no swallow, there will be no feast; if there is no swallow, there will be no adulthood." This is the "Taiping swallow".
It is said that during the Jiajing period of the Ming Dynasty, there was a royal historian who returned to his hometown in Pucheng County, the mountainous area of Northern Fujian Province, who was fed up with delicacies. His chef created a new snack. He mixed some mashed pork with sweet potato powder, rolled it into a paper thin piece, cut it into three inch square pieces, wrapped it with meat stuffing, and cooked with soup. Later, the craft gradually spread and flowed into Fuzhou, becoming a well-known "Taiping swallow" in Fuzhou. "This dish is characterized by crystal clear, delicious taste and balanced nutrition." Master Wang said that when cooking, you should pay attention to the seasoning of chopped scallion, celery and coriander, but you can only put one kind, or you can string flavor. 4. Spring rolls
Fuzhou spring rolls, commonly known as spring cakes. Fuzhou people often eat it during the Spring Festival, as common as dumplings in the north.
It is said that during the Song Dynasty, a scholar in Fuzhou often forgot to eat in order to take the exam. His wife thought of a way: the rice into pancakes, meat and vegetables for the filling, wrapped into a roll shape, made a kind of both as a meal and as a dish snack. Later, the scholar went to Beijing to take the exam and won the first prize.
From then on, Fuzhou spring roll became famous. Later, it became an excellent gift for local officials to pay tribute to the emperor, and was named spring roll. 5. Buddha jumps over the wall
As one of the most famous dishes in Fujian cuisine, fotiaoqiang is a collection of Chinese cooking techniques and delicacies. It is famous both at home and abroad for its exquisite materials, unique preparation and rich flavor.
It is said that this dish originated in the late Qing Dynasty. An official from the official and Banking Bureau of Yangqiao Lane in Fuzhou held a banquet at home to invite Chief Secretary Zhou Lian. The official's wife cooked the dishes by themselves. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing wine jar and cooked carefully to make meat flavored dishes. Later, the official chef Zheng Chunfa opened his own "juchun garden" restaurant to improve the ingredients of the dish. It was simmered with more than 20 kinds of raw materials, such as shark fin, sea cucumber, chicken, tendon, scallop, mushroom and abalone. The cooking process was strict, and the dishes were mellow and full-bodied, and meat was not greasy, which was widely praised.
The name of "Buddha leaping over the wall" comes from a scholar's poem: "the incense from the altar is floating around, and the Buddha hears the abandonment of Zen and jumps over the wall."
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