4hw.com.cn: since ancient times, Chinese people have been very particular about eating, especially new year's Eve dinner. It can be said that the new year's Eve dinner is the crystallization of thousands of years of Chinese food wisdom. The custom diet of each region is different, and the new year's Eve dinner is also different. So how did the new year's Eve dinner come from? Now let's take a look at what we eat at New Year's Eve.
The origin of new year's Eve dinner
The annual dinner is very important to the Chinese people. The whole family loves and respects each other. They are happy when they sit around the table. However, when it comes to the origin of the new year's Eve dinner, there is a story of fighting wits and bravery.
It is said that in the archaic times, there was a kind of ferocious monster scattered in the deep mountains and dense forests. People called them 'Nian'. It is ferocious in appearance and ferocious in nature. From kowtowing to eating to living people, it makes people turn pale when talking about 'Nian'. Later, people gradually mastered the law of Nian's activities. It was that people rushed to the places where people lived every 365 days to taste the delicious food. Moreover, it appeared and disappeared after dark. When the crowing of chickens broke dawn, they returned to the mountains and forests. After calculating the date of the outbreak of the new year's Eve, the common people regarded the terrible night as a pass, called it the new year's Eve, and came up with a whole set of ways to celebrate the new year's Eve: every family prepared dinner in advance, put out the fire and cleaned the stove, tied up all the chicken pens and bullpens, sealed the front and rear doors of the house, and hid in the house to eat the new year's Eve dinner, which was called the new year's Eve.
Because the dinner was meant to be "uncertain", it was very rich. In addition to having the whole family eat together to express their harmony and reunion, they had to offer sacrifices to their ancestors and pray for their gods' blessing before eating, so that they could spend the night safely. After dinner, no one dared to sleep and sat together chatting. On New Year's Eve gradually formed the habit of staying up for the new year.
Hunan: spicy fried rice cake
All over the south of China have the habit of eating New Year cake, but I'm afraid the most personalized one is Hunan's spicy fried New Year cake. Different from the sweet brown sugar and coconut milk New Year cake, Hunan people usually choose the original salty New Year cake as the basic ingredient, and stir fry it with hot pepper and Douchi. On the new year's Eve dinner table, spicy fried rice cake is a simple and conventional typical Hunan dish, and its meaning has been enriched a lot, not only has the meaning of high year by year, but also means a good omen of prosperity.
Northeast: Stewed vermicelli with pork
Once a popular song of Xuecun made many people know the pork stewed vermicelli in Northeast China. In fact, in the Northeast People's new year's dinner, pork stewed vermicelli is also one of the most important dishes. The vermicelli is made of potato starch which is a special product of Northeast China. It is full of fragrance and warm.
Sichuan: Sausage
Sichuan people usually receive sausages made in their hometown even if they don't spend the new year at home. Different from the sausages in Huainan and Guangdong, most of the sausages in Sichuan are spicy. From the practice point of view, and other places also have a big difference, and the biggest difference is the grasp of seasoning, spicy taste is its essence.
Hubei: whole chicken soup
Chicken is not a novel dish in New Year's Eve dinner, but Hubei people have their own unique customs. For example, they are used to drinking chicken soup on the first meal of the Chinese new year, which symbolizes the meaning of 'Qingtai peace'. Which part of the chicken belongs to who is also very particular about eating. It is said that the main labors in the family have to eat chicken feet, which means that they can 'catch money' in the coming year, while the young students need to eat chicken wings, which means that they can spread their wings and fly high, while the rest have to eat chicken bones, which means that they can 'get ahead'.
Guangdong: stewed pig feet with Nostoc flagelliforme and oyster sauce
It actually refers to the stewed pig's paw with oyster sauce. Nowadays, it is not recommended to eat Nostoc flagelliforme, but lettuce is used more. In Cantonese, Nostoc flagelliforme or lettuce means "get rich" and "get rich". "Oyster sauce" has the homonym of "good thing" and "pig hand" means "ready to use". The name and style of the dish must be auspicious, and Guangzhou people are very particular about it.
Anhui: Braised mandarin fish
The so-called "surplus year after year" means that everyone eats fish during the Spring Festival. The local people in Huizhou prepare mandarin fish in brown sauce. Years ago, they cleaned the fresh mandarin fish, salted it in a wooden barrel, pressed on a heavy weight, and then flipped it up and down once a day. After a few days, the stinky mandarin fish comes out of the barrel and is roasted with salt sauce. It's very attractive just to sell. However, this dish on the new year's Eve dinner table is also a good choice It's really for 'seeing'.
Chaozhou: Stewed goose
It is one of the customs of Chaozhou people to worship their ancestors on the afternoon of new year's Eve. Among the dishes for ancestor worship, the stewed goose is the most important. You know, Luzhou flavor itself is Chaoshan people's specialty, the new year must not be avoided. Take out the viscera of the goose, wash and dry, put garlic, coriander head and ginger into the belly of the goose, and then put the goose into the brine basin. In the middle, hang the stewed goose out of the soup and then put it down to make the goose taste good. The rich flavor of bittern permeates the hall of ancestor worship, which means that it is solemn to welcome the new year.
Beijing: Spring cake
Beijing people eat spring cakes during the Spring Festival, and pay attention to stir fry. It requires leeks, vermicelli and spinach to be sliced and stir fried, and then mixed together. It is called "he Cai" and eaten as spring cakes. In addition, there are cooked meats such as bean curd, chicken and belly in spring cakes, which are packaged from beginning to end.
Fujian: Buddha jumps over the wall
As early as more than 100 years ago, the ancestors of Fujian people invented the "Buddha leaping wall" preparation plan for the future generations to cope with this complicated and exquisite new year's Eve meal: shark fin, sea cucumber, chicken, duck, sheep elbow, pig's hoof tip, duck gizzard, winter bamboo shoots, ham, scallops & hellip; & hellip; delicacies, birds and animals. What's strange is that dozens of raw materials and ingredients simmer in Shaoxing Huadiao wine jar, which not only have the same taste, but also maintain their own characteristics. On the table of the new year's Eve dinner, there is a jar of Buddha jumping over the wall, which is full of implication, nutrition, taste and atmosphere.
Yangzhou: water celery
It is estimated that there is no other place in the country like Yangzhou people who have such a great enthusiasm for water celery during the Spring Festival. Of course, there are geographical factors here. In the early days, water celery was a specialty of Yangzhou. Because water celery was hollow in the middle, Yangzhou people thought that after eating water celery for the Spring Festival, the road would be smooth in the coming year.
Shandong: Chinese New Year food
If you want to choose a dish that can make people feel the flavor of the new year, it's the one from Shandong, because its official name is' Chinese new year dish '! This dish is very simple, and the ingredients are also very common, that is, pig blood, tofu, pork, cabbage, vermicelli, etc. are gathered in one pot, and stewed with various home-made seasonings, which is simple and delicious. In the past, the people of Shandong were not rich enough to eat the leftover vegetables. They were reluctant to discard them, so they cooked them together again, which made this new year's dish.
Hangzhou: Ten bowls
During the Spring Festival, Hangzhou native laodizi is very particular about the dishes he eats. Among them, ten bowls of head should be eaten from New Year's Eve to the Lantern Festival, including Yuanbao fish, Yuanbao meat, sliced chicken, colored eggs, hotpot, eight treasure dishes, Ruyi vegetables, Changsheng fruit, Oufu, Dousha spring rolls, etc. Sheng into the sea bowl, a variety of ingredients, beautiful colors, rich and affordable, meaning auspicious.
Taiwan: long term food
During the Spring Festival, Taiwan compatriots have a habit of eating long-term dishes. The so-called long-term vegetable is actually mustard with long stems and leaves and bitter taste. They think that this kind of dish, with long leaves and long silk, symbolizes long life. Some people deliberately add some long fans when cooking, saying that they can live forever after eating.
Hong Kong: potted vegetables
Hong Kong potted vegetables originated from the Hakka traditional "fortune dish". As the name suggests, it uses a big basin to stack food layer upon layer. The most easily absorbed ingredients are usually placed below. If you eat it layer by layer, the juice will blend, and the taste will be rich and fragrant. The eating method of potted vegetables is also in line with the traditional Chinese patriarchal law. A table of diners eat the same potted vegetables, which means happy reunion.
Chongqing: minced meat
In order to prepare this new year's Eve meal, some essential traditional main dishes can't be prepared ten and a half days in advance. It seems simple, but to be really fat but not greasy, tender and refreshing, it takes a lot of work; for "pouring sea pepper", it is to mix the glutinous rice noodles with seasoning, fill them in the hollowed out sea peppers, and then put them into the pickle jar for half a month. On New Year's Eve, take it out and fry it in oil.
Lanzhou: bad meat
Zaorou is a very special hard dish near Lanzhou. In festivals and gatherings, traditional Lanzhou people always order this dish and match it with huajuan. It seems that without this dish, there is no feeling of abundance. When eating, with one hand of small flower roll, with the other hand of chopsticks, pick up a piece of half fat, half thin and skinned bad meat, put it on the roll steadily, put it into the mouth slowly, chew it beautifully, men and women, old and young, as if all the delicious food in the world is in this mouth.
Shanghai: smoked fish
Alashanghainese are very particular about eating big meals. They should not only taste delicious, but also save money! Smoked fish is not smoked, but pickled in soy sauce, fried, and finally soaked in marinade. Smoked fish made from the middle part of black carp tastes fresh, sweet, fragrant, thick and crisp. It's really good!