Mongolians-On New Year's Eve, the whole family sat around the stove in the bag, and after offering "farewell wine" to their elders, they feasted on roast leg of lamb and boiled dumplings.
Gaoshan people-Gaoshan people in Taiwan Province have the custom of eating "long-year dishes". Long-term vegetables are also called "mustard greens", which indicates a long life. Some people add long vermicelli to long-term dishes, symbolizing immortality.
Manchu-New Year's Eve family banquet is very rich and grand. The staple foods are glutinous rice flour or jiaozi, baked wheaten cake, bean curd, etc. Traditional Chinese New Year's dishes include delicious blood sausage, boiled white meat and pickled white meat with unique style, and fish dishes, which symbolize good luck, are even more essential. I also have to eat a fresh meat dumpling to send the old and welcome the new.
Zhuang nationality-cook the whole day's meal on the first day of the New Year's Eve to show a bumper harvest in the coming year. This kind of rice is called "Zongba", and some of them are more than a foot long and weigh five or six pounds.
Lahu people-they must make glutinous rice cakes every New Year's Eve, and one pair of them is very big, which is said to symbolize the sun and the moon, in order to wish a good weather and fruitful new year.
Dong people-in the early morning of the first day of the lunar new year, a few big and fresh carp are obtained from the pond, fried, burned, stewed and put on the table, and a plate of fragrant pickled fish is added. The whole table is mainly fish. Dong people say that eating fish in the Spring Festival augurs that there will be plenty of fish in the new year, abundant crops and surplus money and grain.
Li nationality-during the Spring Festival, every family kills pigs and chickens, prepares delicious food and wine, and the whole family sits around eating "New Year's dinner" and sings "New Year's songs" during the dinner. On the first or second day of the Lunar New Year, people hunt in groups. The prey comes first to the first shooter who hits the prey, and the remaining half is shared equally. Pregnant women can get two copies of the prey.
Jingpo nationality-During the Spring Festival, every household brewed water wine and toasted their elders.
Daur people-live on both sides of Heilongjiang and Nenjiang River. On New Year's Eve, rice cakes are steamed with yellow rice. In the early morning of the first day of the lunar new year, people who visit each other grab rice cakes as soon as they enter the door, so as to pray for a better life every year.
Wa people-In addition to congratulating each other on their first meeting in the New Year, they also presented glutinous rice balls, sugar cane and banana to wish their family life harmony, sweetness and beauty.
Tujia nationality-On the family reunion dinner table, there must be lumps of meat and mixed dishes.
The Uygur-New Year's Day family banquet foods include: Puluo made of rice, mutton and raisins, Pitier Manda (steamed stuffed bun) made of flour, mutton and onion, Gexi cooked with mutton with bones (hand-grabbed mutton) and Lanman (pulled noodles) made of dough. In addition, there are a variety of traditional ethnic cakes and snacks, such as "Aisim Sanza" (disc dumplings), "Yayimaza" (lace dumplings), "Bohusak" (fried jipi), "Shamubosa" (fried zygote) and "Kayikeka" (fried food with different colors).
Tibetans-entertain guests with highland barley wine, butter tea and cakes during the Spring Festival.
On the eighth day of the twelfth lunar month, the Buddhist community regards it as the day of Buddha's enlightenment. Monks and nuns in the temple often cook "eight-treasure porridge" with eight kinds of food, such as glutinous rice, sesame seeds, coix seed, longan, red dates, mushrooms and lotus seeds, and invite the surrounding villagers to join the holy communion and give alms to the people, old and young, to show their respect for the Buddha. Later, it gradually became a folk self-cooked eight-treasure porridge (called Laba porridge). For that custom of eating Laba porridge.
On the eighth day of the twelfth lunar month, ancient temples would take fragrant grains and fruits and cook them into porridge to worship Buddha. People also followed the example of cooking such porridge on the eighth day of the twelfth lunar month to eliminate disasters and diseases. In the Song Dynasty, the folk Laba porridge in Hangzhou was cooked with "walnuts, pine nuts, milk mushrooms, persimmons, chestnuts and the like" and rice (see "Old Stories of Wulin"). Laba porridge was popular everywhere in the Ming and Qing Dynasties.
Laba porridge is nominally filled with eight kinds of raw materials, but it is not rigid, ranging from four or five kinds to more than a dozen kinds. Laba porridge in some places is made of glutinous rice, brown sugar, 18 kinds of dried fruits and beans, which is very grand.
Rice is mixed with lotus seeds, ginkgo biloba, peanuts, red dates, pine nuts and ginger cinnamon to cook Laba porridge, which has the effects of warming hands and feet and nourishing the body. There are also laba porridge cooked with cowpea, lily, fungus, tofu, arrowhead, etc. These are "fine laba".
Laba porridge eaten by ordinary people, mixed with vegetables, soybeans, broad beans, tofu, carrots and water chestnuts, is the so-called "coarse Laba".
In some places in northern China that produce little or no rice, people eat laba noodles instead of laba porridge. The next day, the whole family will eat Laba noodles on the morning of the eighth day of the twelfth lunar month.
In some mountainous areas where corn is produced, when it comes to Laba, corn is used instead of rice to make it "Laba Mairener". It is a peasant custom to cook Laba porridge every Laba day. Laba porridge, that is, all the delicious and edible things in the house can be put in the pot in moderation, such as soybeans, mung beans, cowpeas, peas, eggs, sweet potatoes and carrots; There are also wheat flour, corn flour, sorghum flour, barley flour, etc., which are mixed and cooked into a pot of porridge, sweet and delicious, with no aftertaste. It is often said that you eat all and grow all.
The twelfth lunar month is the year. All the year round, you must eat all the whole grains and vegetables, so that you can have comprehensive nutrition. This is to pray for human health and family prosperity! The second is to eat all, harvest all, and after the twelfth lunar month, it will be the new year. When eating Laba porridge, you will eat all the grains and vegetables that grew in the field that year, and you will not abandon anything, indicating that farmers love everything they have harvested on the land. I hope that in the new year, all crops will grow well and be enriched. (
During the Spring Festival, many areas in China pay attention to eating rice cakes. New Year's cakes, also known as "New Year's cakes", are homophonic with "high every year", meaning that people's work and life are improved year by year.
As a kind of food, rice cakes have a long history in China. 1974, archaeologists discovered rice seeds in the Hemudu matriarchal social site in Yuyao, Zhejiang Province, which shows that our ancestors began to grow rice as early as 7,000 years ago. People in the Han Dynasty called rice cakes "rice cakes", "bait" and "glutinous rice cakes". The ancients also had a development process from rice cake to rice cake. In the 6th century AD, the cookbook Shiji contained the method of making rice cakes "white cocoon candy", which said, "If rice is cooked and cooked, and it is hotter than Chu Jiu's, it must be cooked extremely well, so as not to have rice grains ..." That is, after the glutinous rice is steamed, it is boiled into rice, and then cut into peach pit sizes. The method of milling rice into cakes is also very early. This can be proved by Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty. The production method is that glutinous rice flour is sieved with silk, and then added with water and honey to form a hard dough, and dates and chestnuts are attached to the dough, and then wrapped with bamboo leaves and steamed. This kind of glutinous rice cake has the characteristics of the Central Plains.
Rice cakes are mostly made of glutinous rice flour, and glutinous rice is a specialty of Jiangnan. In the north, there are sticky grains like glutinous rice, and sticky millet (commonly known as millet) was first introduced in ancient times. This kind of millet hulled powder, after steamed with water, is yellow, sticky and sweet, and it is a delicious food for people in the Yellow River valley to celebrate the harvest. The article "A Brief Introduction to the Scenery of the Imperial Capital" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes on New Year's Day of the first month and celebrate the New Year's cakes". It is not difficult to see that "New Year's cake" is a homonym of "sticky cake" in the north.
There are many kinds of rice cakes, such as white rice cakes from the north, yellow rice cakes from farmers in Saibei, Shuimo rice cakes from water towns in the south of the Yangtze River, and red turtle cakes from Taiwan Province. Rice cakes have different flavors from north to south.
There are two kinds of steamed and fried rice cakes in the north, both of which are sweet; In addition to steaming and frying, southern rice cakes are also fried in slices and boiled in soup, which are both sweet and salty. It is said that the earliest rice cakes were used for worshipping gods and ancestors at the New Year's Eve, and later became food for the Spring Festival. The rice cake is not only a kind of holiday food, but also brings people new hope with the passing of the year. As a poem in the late Qing Dynasty said, "People's hearts are high, and food is made in harmony, so that the year is better than the year, so as to pray for the year."
South China and other places are very particular about drinking tea, especially during the Spring Festival. Visiting relatives and friends in the first month, especially those with elders must come to visit the New Year. When guests enter the door, they wish each other the Spring Festival, greet the older generation, and then sit down for tea.
The first course: sweet tea. I wish the guests a sweet year. Sweet tea is made of glutinous rice crust and sugar. Glutinous rice is cooked into rice, put the rice on a hot iron pot, and sintered into pieces of rice crust. The sweet tea is fragrant and glutinous, which is very delicious.
The second tea: smoked bean tea. Smoked bean tea * * * has six kinds of condiments, and its configuration is very appropriate.
1.Smoked green beans are rich in protein.
2. carrots, carrots.
3. Pickled orange peel silk can adjust the middle and quick separation, guide stagnation and eliminate phlegm.
4. Perilla can broaden the chest and lower the qi, moisten the lungs and relieve depression.
5. Sesame seeds can benefit the stomach and moisten, replenish the lungs and clear away heat.
6. A small amount of bud tea. This kind of tea is delicious and nutritious.
The third way: a cup of green tea. Drinking after meals can clear the greasy stomach and intestines. Therefore, this Spring Festival in three tea is not only in line with etiquette, but also in line with the principle of health care.
When it comes to Chinese New Year, many northerners think of a family gathering together to wrap up jiaozi. Jiaozi is essential for northerners' New Year's Eve dinner. Mainly in the north, jiaozi and jiaozi have become an important activity for most families to celebrate New Year's Eve. As the saying goes: "It's cold and mild, eat jiaozi for the New Year." Chinese New Year is the most grand festival in China. In order to live a good year, the old farmers began to be busy as soon as they entered the threshold of the twelfth lunar month. From the 23rd day of the twelfth lunar month, commonly known as the "off-year", the countdown to the New Year began, and lanterns were decorated, couplets were put up, and the courtyard was cleaned, so as to prepare for the distant relatives and have a reunion year. In the north, on New Year's Eve, the most important activity is for the whole family to buy jiaozi together. There is a tradition of eating jiaozi on New Year's Eve, but the custom of eating jiaozi varies from place to place. Some places eat jiaozi on New Year's Eve, and some places eat jiaozi on the first day. Eating jiaozi is a unique way to express people's wishes when they bid farewell to the old year and welcome the new year. Jiaozi's homonym "Jiaozi" is the moment when the New Year and the Old Year intersect. Eating jiaozi during the Spring Festival means good luck. In addition, jiaozi is shaped like an ingot, and wrapping jiaozi means wrapping good fortune.