Traditional nine baskets and nine dishes: \x0d\ First course, suckling pig platter or golden pig platter can also be replaced by braised pigeon. Piglets should be crispy and smooth, fragrant but not greasy, and pigeons should be tender and tasty. \x0d\ Braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme can also be served with pig feet and pork gizzards. Nostoc flagelliforme is not only delicious and nutritious, but also very similar to the pronunciation of "making a fortune", so it has become an indispensable dish in the festival feast. \x0d\ Third course: Monopterus albus with black bean sauce or braised Monopterus albus with garlic. To make this dish well, we should not only choose the best eel to ensure the delicious meat, but also pay attention to the heat, which is a test of the chef's level. \x0d\ The fourth dish, candied fruit or boiled prawns, can also be sliced chicken or fried chicken with soy sauce. The production of candied prawns is very unique. This practice is almost lost, and it was finally handed down. Method: Dilute with honey and dip in fresh shrimp. \x0d\ Fifth course, fried or steamed oysters (or scallops). Crispy fried oysters should be crisp outside and tender inside, fragrant outside and pure inside, while steamed oysters should highlight the original flavor of oysters. \x0d\ The sixth course, taro braised pork or diced chicken with nuts. This dish must have been eaten by many people, but the meat is fat but not greasy, and the taro powder is delicious. When you put them in your mouth together, it takes a chef's skill to buckle meat. \x0d\ Seventh course, steamed seafood and fish. As the saying goes, there is "surplus grain" every year, and fish seems to be an indispensable dish for many banquets, especially the New Year's Eve. Steam a seafood fish in the simplest and most primitive way to keep its original flavor. In the past, there was a shortage of materials, and four big fish were used. Now it has been upgraded to replace seafood. \x0d\ The eighth course is a mix of seasonal dishes. Broccoli, celery, peas, chicken offal, bacon and fried squid are rich in materials and crispy. \x0d\ Ninth course, scallop millet soup. After eating the first eight meat dishes, a bowl of light, smooth and delicious corn soup is nutritious and delicious, which is also good for the stomach. \x0d\ The "Nine Baskets" used to be similar to what we often say now, but we used to drink old fire soup. Why is the ninth course corn soup? The reason is that there used to be "nine baskets" to eat, all of which were festive. There are many people attending the party, and it is unrealistic to cook the old fire soup for a long time. It is more appropriate to have a soup. In different places, nine dishes in nine baskets are different. \x0d\ The nine specialties in Yuen Long, Hong Kong are: mountain chicken, braised dumplings braised by famous chefs, shrimps with dried tangerine peel and lobster sauce, rice duck with noodle sauce, seaweed \x0d\ fish balls, dried Monopterus albus radishes, sweet and sour meatballs, squid braised floating skin and braised mushrooms in oyster sauce. \x0d\ The nine bamboo sticks in Zhuhai are: stewed mushrooms with shrimp skin, stewed ducks with pork skin glue, stewed flowers with south milk winter bamboo shoots, boiled chicken, stewed Chinese cabbage with firewood, fried chicken offal with Dutch beans, stewed clams with garlic, braised pork in pot, and braised pork with sweet and sour sauce.