Pursuing color, flavor and shape, and paying attention to the scientific collocation of nutrition have become the new fashion of catering in the Spring Festival. Tong Bende, a nutritionist in Shanghai, recently specially opened a menu for Chinese New Year's dinner. All the meals are vegetarian, light and light, with green leafy vegetables, and two spicy dishes with stimulating tastes. All the meals have plenty of protein, sweet dishes and snacks to supplement carbohydrates, and seafood to supplement iodine. It can be said that all kinds of vitamins, minerals and trace elements are sufficient and meet the requirements of modern nutrition.

New Year's Eve

Dinner

Cold cuts: red dates with honey sauce, jellyfish head with scallion oil, stewed goose's paw and cucumber with garlic paste.

Hot dishes: mutton pot, dry-roasted prawns, bullfrog fried with soy sauce, celery ginkgo, lettuce in milk soup, dumplings with chives and shrimps (dim sum), and pigeon stewed with ham (soup).

on the first day of the lunar new year

breakfast

longan soaked eggs, sweet-scented osmanthus glutinous rice balls brewed with wine, milk and shredded Chinese cabbage spring rolls.

Chinese food

Cold cuts: lily pumpkin, bad chicken feet, spicy kelp festival and salted duck.

Hot dishes: green crab roasted with onion and ginger, fried fish in sauce, boiled beef, peas with onion oil, garlic and olive vegetables, eight-treasure rice (dim sum) and stewed old duck with ginger mother (soup).

Dinner

Cold cuts: sweet-scented osmanthus, glutinous lotus root, beef tripe with scallion oil, hot and sour Chinese cabbage and preserved chicken leg.

hot dishes: bamboo-flavored snow fish, boiled grass shrimp, spicy dog meat pot (rabbit meat), fermented bean sprouts, lettuce in oyster sauce, fresh meat steamed buns (snacks), and fish soup in ginseng garden (that is, soft-shelled turtle).

drinks: rice wine, red wine, tea, watermelon juice and tomato juice.