If breakfast is the conscience of a city and midnight snack is the temperature of a place, then the New Year's Eve dinner must be the most distinctive epitome of Chinese food. Although there are two kinds of cooking in China, the definitions of food vary widely from place to place in terms of civilization, regional character and cultural differences, which makes the New Year's Eve dinner unique. However, behind the common meaning of this delicious food is the concern of every household for human feelings and the awe of the four seasons. The traditional New Year's Eve dinner is very different between the north and the south, but it must be rich and have a beautiful meaning. Rice cakes, jiaozi and glutinous rice balls are the most traditional specialties in the north.

In the south, people pay more attention to the names of the dishes on New Year's Eve, and the dishes must be delicious. In China, regardless of the north and south, there are usually several things to eat on New Year's Eve. One is the traditional poultry and fish, and the other is the rising star sea cucumber. Fish and "fish" are homophonic, symbolizing "more than good luck"; Chicken is homophonic with "Ji", which symbolizes "good luck".

Sea cucumber means "promotion", which means promotion, making a fortune and learning promotion.

Now that the New Year Festival is approaching, foodies are eager to move again. They took stock of the national vegetable map, and Bian Xiao selected several representative local dishes, which were enough to satisfy the taste buds from the name and appearance. Beijing sauce pork Almost every family in Beijing has a sauce elbow. In addition to the classic time-honored products such as Tianfu, Yueshengzhai and Meizhou Dongpo, there are not a few old Beijingers who make sauces at home. When they warmly greet their relatives and friends to eat sauced meat, the flavor of this year will be stronger.

Hong Kong-Potted Vegetables Hong Kong people have always had the custom of eating large pots of vegetables during the Spring Festival. The so-called "pot dish" is to cook the dishes one by one, and put the meat and vegetables on top of each other in a pot to set up a banquet. A pot of dishes can hold all kinds of dishes. Nowadays, potted vegetables are usually packed in large pots that are convenient for heating, such as ceramics or metal. The whole pot was eaten hot on the fire, rumbling and steaming.