The only food in the world can't live up to it, and time has brought me to the world where there is only food.
China is a land of delicious food. Have you tried all the delicious food on the tip of your tongue?
Guangdong
Representative New Year's Cuisine: Fried Dumplings Z Ο ng du Ο (Cantonese)
Fried piles are New Year's food in Guangdong, and the so-called "fried piles are full of gold and silver" means rich. In addition, there is a pomegranate fried pile decorated with red flowers, just like pomegranate, which means more children and more happiness.
Frying practice
1, white sugar is boiled into white sugar water with clear water, and cooled.
2. Add sugar to glutinous rice flour and knead it into glutinous rice flour balls.
3. The stuffing is wrapped in the center of glutinous rice flour dough, and the kneaded dough is rolled with sesame seeds to form a green embryo.
4. Put the green body into hot oil and fry it to twice the original volume, then take it out and drain it.
Other local special New Year dishes: brown sugar cake, boiled chicken and fried meat.
Shanghai
Representative New Year's dish: egg dumplings.
Authentic Shanghai egg dumplings are made with iron spoons in the batch room. On New Year's Eve, under the dim light, a coal cake stove, the air door was closed very small, and the fire at the mouth of the stove was only a little dark red.
Egg dumpling method
1, iron spoon heat, add suet and boil for a while.
2. After the oil is hot, pour a spoonful of egg liquid into the spoon and let the egg liquid cover the bottom of the spoon.
3. Hold a small mass of minced meat and place it in the center of the spoon until the egg liquid on the side solidifies.
4. Stir up one side of the egg skin, cover it with minced meat, turn the iron spoon sideways, and close both sides to solidify.
Other local specialties: local smoked fish and braised pork.
Hong Kong
Representative New Year's dish: potted vegetables
Pot dishes, a traditional dish originated from the village of Wai in Yuen Long, can contain hundreds of dishes and tastes in one pot, and the basic principle is "harmony and taste". In the past, when there were festive events in the countryside, they were equipped with wooden benches and heated with charcoal in an open place. Everyone gathered around the hot pots of vegetables and celebrated while tasting them. People like to eat potted vegetables on holidays, and potted vegetables have the meaning of celebration and reunion.
Pot dish practice
There are no special regulations on the materials used in pot dishes, but they usually include radish, bamboo shoots, squid, pigskin, mushrooms, chicken, herring balls and pork. At present, many pot dishes may even include gelatin, prawns, Nostoc flagelliforme, oyster sauce and dried eel. But in any case, in the eyes of the elderly, pork is the essence of potted vegetables.
Other local specialties: Nostoc flagelliforme, oyster sauce and rice cake.
Taiwan Province of China
Representative new year's dish: mustard
In Taiwan Province and southern Fujian, the Han people, big and small, sit around a round table with hot pot and have dinner together, which is called "around the stove". There must be mustard on the table, called "long-year dish", which symbolizes long life. There are also some people who want to have "leek" on the table, that is, "leek" and "long" are homophonic, symbolizing longevity.
Mustard practice
The vegetables around the stove are not chopped with a knife. After washing, they are cooked by roots, and they are not bitten off when eating. Instead, they are slowly eaten into the stomach from beginning to end to wish their parents a long life.
Other local specialties: turtle bean paste rice cake, red and white rice cake.
Beijing-tianjin-hebei region
Representative New Year's Cuisine: Four Joy Meetballs ǐ xǐ wá nzeza (Beijing)
Four Joy Meetballs is a must-eat dish for Beijingers during the Spring Festival. It is composed of four balls with golden color, full of fragrance and lifelike shape, which means happiness, luck, longevity and happiness in life in order to take its auspicious meaning.
Four Joy Meetballs practice
1, the horseshoe is peeled and cut into small pieces, and the onion and ginger are cut into pieces.
2. Put the meat stuffing into a bowl, beat in the eggs, seasonings and chopped horseshoes and mix well.
3. Put your hands in the palm of your hand with clear water meat stuffing and form four big meatballs of equal size.
4. Pour oil into the pot, add meatballs after the oil is hot, fry until the surface is golden, and then remove them.
5. Put the fried meatballs and seasonings into the pot, stew for about 30 minutes, and thicken with water starch.
Other local specialties: jiaozi and Doo sauce.
Shandong(Province)
Representative New Year's Cuisine: Crispy Guo (Zibo)
Crispy pot is a famous dish of Han nationality in Zibo, Shandong Province, which is often eaten during the traditional Spring Festival. Legend has it that it was founded by a woman named Su Xiaomei in Yanshen Town in the early Qing Dynasty, so the dish was named "Su Guo". Therefore, more vinegar is used in dishes, and the main feature is that the bones of meat and fish are crisp and rotten, so it was renamed as "crispy pot dishes".
Crispy pot practice
"Crispy pot" is called "pot" because its cooking process is in a big pot, but the finished product is just sliced cold dishes cut neatly. Locals put lotus root, kelp, Chinese cabbage, crucian carp, tofu, pork belly and other ingredients into a big pot, season them together, cook them, slice them and serve them, which has all kinds of sweet, sour and salty flavors.
Other local specialties: bacon, Jiaodong big cake.
Inner Mongolia
Representative dish: hand-grilled mutton shǒu bá yāo ròu (Bayannaoer, Inner Mongolia)
Hand-grilled mutton is a large piece of boiled mutton with bones. Holding it in one hand and cutting it with a Mongolian knife in the other. There is no seasoning, only a bowl of salt water to dip in.
Hand-grilled mutton
1, sheep's loin fossa with flesh and blood, cut into pieces, and washed.
2, coriander powder, garlic powder, pepper, vinegar, soy sauce, monosodium glutamate, sesame oil, Chili oil in a bowl to make a flavor juice.
3. Add enough water to the mutton strips, boil them over high fire, skim off the floating foam, remove them and wash them.
4, clean water into the washed mutton, add spices and seasonings, the fire to boil, cover.
5, stew until the meat is cooked and rotten, remove it and put it on a large plate.
Other local specialties: haggis and fried cakes.
Anhui (Province)
Representative New Year's dish: Huizhou Maruko (locally called "Yuanzi")
The classic old recipes in Huizhou meatballs and Huizhou cuisine are well-proportioned, shiny in color, white in color, delicious, tender and nutritious, which is very suitable for the tastes of the elderly and children. Because the glutinous rice adhered to the meatballs is transparent like pearls, it is also called pearl meatballs, which also means round and round, and is a necessary dish for the annual New Year's Eve dinner in Anhui.
Huizhou meatball practice
1, glutinous rice bubble 12 hours or more, water control, quail eggs cooked and peeled.
2. Add seasoning and egg liquid to the meat stuffing, add a little starch and grab it evenly by hand.
3, quail eggs dipped in egg liquid, roll dry starch, take the meat stuffing and let go of it, and put in a quail egg wrapped in starch.
4. Knead into a ball, roll a layer of glutinous rice soaked in water and steam for about 20 minutes.
5. Add the broth to the pot, hook the starch, and pour the steamed meatballs with the sauce.
Other local special New Year dishes: salty platter, chicken and beans.
Jiangsu and Zhejiang provinces
Representative New Year's dish: Xinfeng eel owl (xi m ? ng)
"Fresh eel owl" is a famous dish in eastern Zhejiang, which is made of sea eel. Every year in the winter season, the eel is cut open and dirty, and hung in a ventilated place to dry in the sun, which is a good product.
Steaming eel owl
1, eel owl washed and cut into pieces.
2. Steam for 25 minutes.
3. Take it out, cool it and tear it into strips.
Other local specialties: jellyfish with scallion oil and blood stasis in cold sauce.
Jiangxi
Representative new year's dish: eight-treasure rice
Babao rice is a traditional name of Han nationality, which is popular all over the country, especially in Jiangnan. Eight-treasure rice is made by steaming glutinous rice, mixing it with sugar, oil and osmanthus, pouring it into a container filled with red dates, coix seed, lotus seeds, longan and other fruit materials, and pouring sugar marinade after steaming. It tastes sweet and is a good holiday and hospitality.
Eight-treasure rice
1, steamed glutinous rice, add sugar, lard and boiled water and mix well.
2. Put the candied dates into a bowl with bean paste and osmanthus in the middle.
3. Spread glutinous rice on the material, flatten it, steam it in a cage for one hour, and shovel it out when eating.
Other local specialties: glutinous rice paste and Jiangxi rice noodles.
Fujian(Province)
On behalf of New Year's Cuisine: Red Tuanā ng y Ι ng m (Longyan, Fujian)
Hong Tuan is a special snack in Puxian, Fujian Province. It is steamed and consists of skin and stuffing. Red balls are the most distinctive traditional festive food in Puxian, which must be cooked by every family during the New Year. It is not only delicious food, but also used to render the festive atmosphere, and also used for sacrifice, and it is a profound gift.
Red group practice
1, knead the stuffing into a ball with a diameter of about 5 cm by hand, which is the red ball stuffing.
2. Wrap the stuffing with skin, put it in a wooden box, and print it into a red ball with a flat ball under the upper arch.
3. Place the printed red balls with chicken leaves at the bottom, put them in a steamer, and steam them on high fire for 20 minutes.
Other local specialties: Fujian fish balls, rice paste dumplings.
Three northeast provinces
Representative new year's dish: pickled cabbage and white meat
Pickled white meat with sauerkraut is the most typical dish in northeast China. In many places in northeast China, a pot of pickled white meat is stewed on New Year's Eve. Eating pickled white meat on New Year's Eve has become a major feature of northeast China's diet.
Practice of blanching white meat with Chinese sauerkraut
1, pork belly cooked in the pot and sliced.
2. Stir-fry the pork belly with dried Chili and aniseed, and add the cut sauerkraut.
3. Bring the pot to a low heat and stew for15min, then add vermicelli and stew for15min.
4. Before cooking, put salt and sprinkle with chopped green onion.
Other local specialties: stewed pig's feet, stewed mushrooms with chicken, braised carp and sauce bone.
Henan(Province)
Representative New Year's dish: Crispy Meat Buckle Bowl sú ròu kòu waner (Zhoukou, Henan)
Crispy meat buckle bowl is a famous dish of Han nationality in Anyang, Henan Province, which belongs to the representative dish of local diet. This dish is characterized by crispy, tender, refreshing, fat but not greasy, and it is a frequent visitor on the table of local New Year's Eve.
Buttered meat buckle bowl method
1, with egg white, flour, starch and appropriate amount of salt, paste, and size the sliced pork.
2, hot pot wide oil, the next piece of meat fried into golden brown, remove.
3. Put the fried meat slices into a bowl, add broth and onion ginger, and steam for 20 minutes on high fire to get the onion ginger.
4. Cook shredded kelp and shredded egg in medium heat for a few minutes, then pour the sliced meat into the pot and take it out.
Other local specialties: "Quanfu" jiaozi, Damao and Zhutouleng.
Hubei(Province)
On behalf of the New Year's Cuisine: Sanquan, Sangao and Sanwan S: Nqu: Ns: Ng: O: Nw: N (Shiyan, Hubei)
During the Lunar New Year in Hubei, there are mainly three series of delicacies on the dining table: "Sanquan" (whole chicken, whole duck and whole fish), "Sangao" (fish cake, meat cake and mutton cake) and "Sanwan" (fish ball, meatball and lotus root ball). There has always been a saying in Jingchu that "no cake, no table". The first thing about this cake is fish cake. Fish cake is a kind of food processed and steamed with minced fish, eggs and meat as the main raw materials. It is delicious, delicious and nutritious, and it is the top product of folk banquets. Fish cake is the representative work of hubei cuisine's saying that "you can't see fish if you eat fish, and you can't see meat if you eat meat".
Other local specialties: mian yang Sanzheng, lotus root clip and fried preserved fish.
Hunan
Represents the New Year's dish: a bowl of incense
"A bowl of incense", also known as "Hunan local dishes" and alias "Koukou Eating Meat", is a well-known dish in Hunan with a spicy taste. On Chinese New Year's Day, every household will put all the materials in order and put them directly into the pot to mix and match a pot of delicious food to become a must for New Year's Eve!
A bowl of incense
1, sliced pork belly, sliced bamboo shoots, and diced red pepper and garlic with equal size.
2. Stir-fry the eggs and serve them. Cut the pork belly slices until they are slightly burnt and serve them.
3. Add oil to the pot, pour in pepper, garlic and garlic slices and saute until fragrant.
4. Pour in bamboo shoots and pork belly, add salt, sugar and soy sauce to taste.
5, pour the eggs before the pot, turn well.
Other local special New Year dishes: steamed and braised fish with preserved meat.
Shanxi
Representative new year's dish: oily meat
Oily meat is the most famous traditional dish of the Han nationality in Shanxi Province. It originated in the Ming Dynasty and was originally a famous dish in the official government. Later, it spread to the people in Taiyuan, with strong Shanxi characteristics, and became an indispensable classic dish in Shanxi New Year's Eve.
Overoiled meat practice
1, fillet sliced with salt and pepper for 4 hours.
2. After the oil is hot, disperse the meat slices and take them out for about 30 seconds.
3. Mix bowl juice: add soy sauce, cooking wine, vinegar, chicken essence, water and starch.
4, stir fry quickly, pour a bowl of juice. Put oil in the pan and saute shallots and ginger slices.
5. Stir-fry cucumber slices, meat slices and fungus quickly, and stir-fry in a bowl of juice.
Other local specialties of New Year's dishes: hanging around and oil cakes.
Shanxi(Province)
Representative New Year's Cuisine: the four bowls in northern Shaanxi shàn běi sī dā wàn (Xi 'an, Shaanxi)
As soon as they entered the twelfth lunar month, families in northern Shaanxi began to be busy with New Year's food. On the night of the New Year's Eve, every household would make all kinds of New Year's food. The four bowls in northern Shaanxi are traditional delicacies in northern Shaanxi, and they are indispensable dishes for people in northern Shaanxi, including meatballs, roasted meat, crispy chicken and crispy ribs. These four kinds of food have their own flavors: meatballs are fragrant and crisp, roast meat is fat but not greasy, crispy chicken is soft and delicious, and crispy ribs are rotten and tasty. A dish with four flavors brings out the best in each other. When eaten in the mouth, the aftertaste is full, which makes people really enjoy the taste of "Nian".
Other local specialties: stewed mutton, Guanzhong braised dishes.
Gansu
Representative New Year's Cuisine: Bad Meat Z m 4 o r ó u (Lanzhou, Gansu)
Lanzhou bad meat is a traditional dish of Han nationality, which is fat but not greasy; Lean meat is as red as fire. The more you chew, the more delicious it is. It is appetizing and increases your appetite. Bad meat in Lanzhou is a must-have food for Lanzhou people in the New Year.
Lanzhou bad meat practice
1, cold water, put the meat in the pot tightly and remove impurities.
2. Put water in the pot, add meat and spices, and cook for 30-40 minutes. Put the fermented bean curd and bean curd soup in a bowl and mix evenly.
3. Take the cooked meat out of the pot, put it face down in a plate, let it cool and slice, and shred the onion and ginger.
4. Stick the sliced meat with soy sauce and tofu one by one, take a rice bowl and put it neatly.
5. Add shredded onion, shredded ginger and aniseed, and steam the bowl with meat in the pressure cooker for 30 minutes.
Other local special New Year's dishes: fried meatballs, buckled elbows, sand and sweet rice.
Sichuan-Chongqing area
Representative New Year's Food: Bacon and Sausage Lá ró u Lá c ? ng (Chongqing)
In Sichuan, pigs are fattened in the winter, villagers kill pigs in the year, and every household cooks bacon and sausage, which can be eaten in the coming year. On New Year's Eve, a dish that is necessary for every family is fried with side dishes.
Fried bacon practice
1, bacon soaked in warm water for half an hour, drained and sliced.
2. Wash the green garlic, cut the roots, and break the dried red pepper into small pieces.
3. After the oil is hot, pour in dried red pepper and pepper, and after the fragrance is released, pour in bacon slices and stir fry.
4. Stir-fry the bacon and fat until transparent, pour in soy sauce and green garlic, and stir well.
Other local specialties: fried crispy meat and braised pig's tail.
Tibetan area
Representative New Year's Cuisine: Gutu
On the 29th day of the Tibetan calendar, it is a traditional habit of the Tibetan people to eat "gutu". "Ancient" means nine, here means twenty-nine, and "sudden" means sudden, which is a kind of noodle porridge. On the 29th of the twelfth lunar month, Tibetans eat ancient tu to show that they are welcome in the new year. This year's Tibetan New Year coincides with the Spring Festival, and it is rare for Tibetans and Han people to celebrate the New Year on the same day.
Gutu practice
Pasta made of beef, mutton, radish and pimples is also a food that Tibetans eat in every household during the New Year. Interestingly, there are many symbolic items in the ancient pagoda, such as stones, peppers, wool, charcoal and coins, which represent "hard-hearted", "knife mouth", "soft-hearted", "black-hearted" and "making a fortune". People who eat these things should spit them out immediately, which will make everyone laugh and add a happy atmosphere to New Year's Eve.
Other local specialties: highland barley wine, butter tea and firecrackers noodles.
Guizhou (Province)
Representative New Year's dish: Braised pork with plum vegetables yàn cǎi rǒu i r ǒ u (Zunyi, Guizhou)
Plum cuisine is a traditional specialty of Hakka, which is known as "healthy food" and has a long-standing reputation. It is said that it is also known as the three treasures of Hakka together with salted chicken and fermented tofu. It is a necessary dish for holidays, wedding banquets and so on in Guizhou.
Braised pork with plum vegetables
1, pork belly cooked to 80%, remove and wipe off the water, and spread soy sauce while it is hot.
2, pork belly skin down into hot oil to deep red, remove and cool, dried plum vegetables soaked soft and washed.
3. Slice the fried pork belly, with the skin of the pork slices facing down and neatly packed in a bowl.
4. Put dried prunes on the meat, evenly pour in soy sauce, steam in a steamer until the meat is soft and rotten, take it out and plate it.
Other local specialties: eight-treasure rice and pork-killing dishes.
Yunnan(Province)
Representative New Year's dish: bait block èr kuai (Kunming, Yunnan)
Bait blocks are a must-eat in Kunming folk customs during the New Year, and they are usually fried, boiled or burned. People in the border areas are keen on "bait food" and have been adhering to tradition for thousands of years. In the past, Kunming was also the most popular bait for "Zi Jian" people, and it was often snapped up during the New Year's Festival.
Fried bait block practice
1, bait and bacon are sliced, Chinese cabbage is washed, pickled vegetables are minced, and onions are cut into small pieces.
2. Stir-fry the bacon until the fat part turns yellow and oily, and the bacon curls out.
3. Add a little oil to the wok, heat it, pour in the bait pieces, and turn to low heat to stir fry evenly.
4. Add sauerkraut, bacon and onion, stir fry evenly, and pour in a little soy sauce.
5. Add Chinese cabbage, sprinkle with appropriate amount of sugar, season with salt, and stir fry evenly.
Other local special New Year's dishes: soaked rice candy water and raw skin.
Guangxi
Representative new year's dish: roast suckling pig
Roasting suckling pig is the highlight of ancestor worship in Guangxi for many years, and it is almost indispensable for every family. After the ancestors are sacrificed with suckling pig, relatives get together and have a big meal.
Roasting suckling pig
1, and the suckling pigs are cured about 1 hour after cleaning.
2. Shape the suckling pig with bamboo strips and several bamboo sticks, and then pour the suckling pig with boiling water until the skin is hard.
3, white wine, vinegar, maltose bowl, add water to reconcile, daub on suckling pig skin.
4. Bake the suckling pig in the oven for about 2 hours until the pig is dried and sliced.
Other local specialties: zongzi, steamed fish and fried large intestine with sour radish.
Xinjiang
On behalf of the New Year's dish: mansaf
"Pilaf", called "Polu" in Uyghur, is one of the flavor foods of ethnic brothers such as Uyghur and Uzbek, as well as executive guests of ethnic groups such as Central Asian countries and Russian Federation. On holidays, weddings and funerals, it is necessary to "grab a meal" to entertain guests.
Pilaf practice
1, mutton, carrot and onion are diced respectively, rice is washed and soaked for 30 minutes in advance.
2, a small amount of base oil, add mutton and stir fry for a while, then add carrots and diced onions.
3. Pour in the carved wine, salt, pepper powder, cumin powder and raisins, and stir well.
4. Add water, cover and simmer for 15 minutes, spread the rice on the top floor and simmer for 20 minutes.
5. Add chicken essence, stir well, cover and simmer for 5 minutes.
Other local specialties: stewed mutton and saute spicy chicken.
Hainan
Representative new year's dish: Wenchang chicken
There is a saying in Hainan, "No chicken, no table". Authentic Wenchang Chicken has crispy skin, tender and smooth meat, pure and fragrant taste, yellow and bright skin color, fragrant and attractive when it is cooked. Now, ancestors are still worshipped before the New Year's Eve dinner in the countryside, and chicken is an indispensable memorial offering. After the ancestors were sacrificed, the New Year's Eve dinner began.
Wenchang chicken practice
1, wash the chicken and marinate it with salt 1 hour, put the whole Wenchang chicken in a pot and boil it over high heat.
2. Boil for about 10 minutes, lift the whole Wenchang chicken with chopsticks, and drain the water in the chicken chest.
3. Put the chicken back into the pot and continue to cook for about 10 minute.
4. Take the cooked Wenchang chicken out of the pot, put it in a dish and let it cool a little, then cut it into pieces and serve it.
Other local specialties: vegetarian dishes and Hainan powder.
Ningxia
Representative New Year's Cuisine: yòu xiǎng Yu Xi ? ng (Yinchuan, Ningxia)
Every Chinese New Year, the fragrant oil is an indispensable Chinese New Year food for people in Ningxia. Oil-scented, that is, Ningxia oil cake, looks like a discus on the sports field, round and thick, some with a hole punched in the middle, while others with two or three knives on the cake. This kind of oil cake is fried with neither salt nor sugar, but it tastes tender and sweet. Therefore, people in Ningxia call this kind of oil cake "oil fragrance". Especially in Muslim areas, the streets and alleys are full of attractive smell of oil, which makes people drool.
Oil-scented practice
1, and a moderately soft and hard fermented dough, put it in a warm place and make it twice as big.
2. Knead the dough evenly and knead it into long strips.
3. Grease the chopping board, cut it into evenly sized preparations, knead it round and press it flat.
4. Roll into a round cake with a thickness of 1 cm, and make three cuts on the round cake.
5. Burn the oil to 70% heat, add the cake blank, and fry until both sides are browned.
Other local special New Year's dishes: wrapped with sheep, spread seeds and hand-grabbed mutton.