This is a dietary custom in Shenzhen, Guangdong and Hong Kong New Territories. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. This is a hodgepodge. Traditional potted vegetables are put in wooden or antimony pots. Pot-dish banquets are held in villages in the New Territories on festive days such as the occupation of new homes, the opening of ancestral temples or the lighting of Chinese New Year.

2, white-cut chicken

Generally refers to boiled chicken. ? White-cut chicken, also known as white-cut chicken, is a national specialty dish in China and a classic Cantonese dish, which was later widely spread in southern cuisines. Folk hotels that began in the Qing Dynasty are called "white-cut chicken" because they do not add seasoning when cooking, and they are cut as they eat.

3. Braised goose

It is a dish with goose as the main ingredient and garlic, ginger, soy sauce, cooking wine, sugar and bean paste as the auxiliary materials.

4.boiled shrimp

This is a traditional dish. The main ingredient is shrimp, and the main cooking technique is boiling. The word "boiled" means that the original fresh shrimp is directly boiled in clear water. People in Guangzhou like to boil shrimp in boiling water to keep its fresh, sweet and tender original flavor, and then peel the shrimp and dip it in sauce.

5. Nostoc flagelliforme, oyster sauce and pork hands

The homophonic meaning of Nostoc flagelliforme, oyster sauce and pig's hand is very beautiful. The expensive ingredients Nostoc flagelliforme, oyster sauce and pig's hand are used as the main ingredients to match, and the name of the dish symbolizing good luck comes from this.

6. Steamed bass

"No chicken, no fish, no banquet", a steamed fish is also one of the essential hard dishes for major banquets and New Year's Eve.

7. Braised meat with plum vegetables

The traditional dishes of the Han nationality are Hakka dishes. The production materials are pork belly, plum vegetables, onions, ginger slices and so on.

Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.