The Cantonese New Year’s Eve dinner is the highlight of the New Year. Every household is carefully prepared for good luck. Of course, every dish that is served on the table, in addition to being delicious, also has a unique meaning.

Let’s take a look next. Cantonese people celebrate the New Year. 6 must-have dishes on the table. A combination of meat and vegetables, rich in nutrients, the whole family will love it!

1. Chicken

Guangdong’s boiled chicken is famous both at home and abroad. It is a local specialty, so it is a must-have on the New Year’s Eve table. It means "good luck".

Recommended recipe: Blanched Chicken

1. Prepare a three-yellow chicken, wash it, then put the chicken into the pot and blanch it for two to three minutes, in and out three times to blanch the chicken skin. Tighten, then add ginger, green onion and salt, the yellow color of the mast will be more beautiful, cook for a few minutes, add chicken, cook over low heat for 20 minutes.

2. After cooking, wipe it with chopsticks. If there is no blood, it will be cooked. Take it out and soak it in ice water for a while to make it taste more tender.

3. Prepare the dipping ingredients: mince the onion and mince the ginger. Pour hot peanut oil into a bowl. Add salt and chicken powder while it is hot and stir evenly. Add a little sesame oil to make it more fragrant.

4. Soak the chicken for about eight minutes, take it out, drain the water first, then cut it into pieces, cut it in half into small pieces, top with dipping sauce and serve.

2. Poon Choi

Poon Choi is similar to chowder. In Zhuhai and other places, it is a must-have item during the Chinese New Year, which means "full pot".

1. Match according to your own preferences. It can be made with things that ordinary family members like to eat, such as abalone, sea cucumber, goose web, boiled chicken, roasted pork, shiitake mushrooms, lotus root, flower mushrooms, broccoli, radish, etc.

2. Next, let’s deal with these vegetables first. Cut the lotus root and radish into hob cubes, remove the mushroom heads, cut the barbecue into small cubes, and cut the pre-cooked chicken into small cubes. Cut the broccoli into small pieces.

3. Pour water into the pressure cooker, add lotus roots and press for fifteen minutes. Bring water to a boil in a pot, add a little salt, rice wine, and a little oil to brighten. Don't blanch it for too long, just take it out immediately after putting it in. The shrimps are also soaked in water.

2. Next, pour a little chicken soup to fish out the sea cucumber, put the sea cucumber into the pot, add two spoons of abalone juice, and simmer the sea cucumber for 5 minutes to absorb the flavor.

3. Make the abalone juice again, pour an appropriate amount of chicken soup, ham juice, abalone juice, add two spoons of rock sugar water, add a little dark soy sauce for color, turn off the heat, pour in an appropriate amount of water starch, let it Thicken a little, and finally add a little oil and mix well, the color will be brighter.

4. Next we should pay attention to placing potted vegetables. Place the lotus root, radish, and mushrooms at the bottom, then place the broccoli on top, and add sea cucumbers, prawns, roasted pork, and mushrooms in sequence. Finally, place the abalone on top. Arrange the plate, pour abalone sauce on it, and the Cantonese Poon Choi is ready. 3. Youjiao

Youjiao is a special snack in Guangdong and an indispensable delicacy during the Chinese New Year. It means that there will be abundant wealth in the coming year.

1. Fry the peanuts, cool, peel and crush. Fry sesame seeds and shredded coconut over low heat. Put all the filling ingredients together, mix well and set aside.

2. Make water-oil dough first. Mix flour, lard, soft sugar, and eggs, then slowly add water and knead into a smooth and delicate dough, and let it rest for 30 minutes.

3. Make another puff pastry, knead the flour and lard and cover it well, then wrap the puff pastry in oily dough and wrap it tightly, roll it into a rectangular shape, stack 3 layers into a rectangular shape like a quilt, and fold the dough into a rectangular shape. Repeat twice, fold once, then roll into a thin sheet of about 2 mm, cover with a round mold to form a 6 cm long disk.

4. Take both sides of the disc, pinch a small corner and put the fillings on it. Then pinch the sides and pinch out the lace.

The right foot must be locked so that the shape is beautiful and elegant.

5. When the oil temperature is 50 degrees Celsius, fry over medium-low heat until golden brown, remove, or fry again. This will make the crispiness last longer, crispy, sweet and delicious.

4. Fish

Fish is one of the must-have dishes for every household in Guangdong, which means "more than enough every year".

Recommended recipe: Steamed turbot

1. Remove the internal organs of the turbot, scrape off the mucus with the back of a knife, and then clean it.

Place a flower knife on the fish fillet, prepare a white plate, put two chopsticks on it, pat the fish fillet on the chopsticks to reduce steaming. When steaming, add a little ginger slices and a little green onion. Fresh turbot does not need to be marinated. You need to sprinkle a little salt, a little base flavor, and a little white pepper to remove the fishy smell. Next, take a pot to boil water, put the fish into the pot, and steam over high heat for about six minutes.

2. Steamed fish requires colorful silk. The colorful silk refers to a small piece of shredded ginger, green onion, green onion leaves, red pepper, and coriander. After cutting, soak in water and roll up.

3. After the fish is steamed, turn off the heat and simmer for another minute. Pour the fish soup into a bowl, put in the cut colorful shreds, pour in hot oil, then put the steamed fish soy sauce into the pot, pour in the steamed fish soup, add a little sugar, turn on high heat and bring to a boil Pour the soy sauce along the edge of the plate, and the steamed turbot is ready.

5. Pig's trotters

This dish is also an auspicious dish loved by Cantonese people. It means that getting rich is easy and everything goes well.

Recommended recipe: braised pork trotters

1. It is best to choose the front legs of pig trotters. After scraping all the pig's feet, clean them and chop them into small pieces. Thinly slice the ginger and green onion.

2. Put all the pig's trotters, onions, and ginger into the pot, and then pour in a large bowl of water to cover the pig's trotters. Then pour a little cooking wine to remove the fishy smell. After the water boils, remove the scum inside, boil for about ten minutes, drain out the water, and wash with warm water.

3. For sauce, add a little tomato sauce, a tablespoon of sugar, a little rice wine, and a little water in a small bowl, stir well and set aside. 4. Add a little green onion and ginger, two or three star anise, one piece of cinnamon, three or four bay leaves, and six or seven dried chili peppers. Put the sauce into the pot and stir-fry over high heat until it melts. After it bubbles, add the pork knuckles. Turn up the heat and stir-fry evenly. After stir-frying until fragrant, add a spoonful of light soy sauce and stir-fry the sauce with soy sauce. Then add all the ingredients and continue to stir-fry over high heat.

5. Add a large bowl of water, then turn on high heat to boil the water, then add a little beer to remove the fishy smell, and simmer for about an hour and a half.

Finally, sprinkle a little salt, chicken essence, and five-spice powder, stir-fry evenly, and put it into a casserole. Sprinkle with a little chopped green onion, and a very delicious braised pig's trotters is ready.

6. Goose

In the Cantonese New Year's Eve dinner or some important traditional banquets, there is a goose dish, which means "continuous descendants" and "continuous kindness".

1. After the oil is hot, fry the goose. Fry each side until golden brown. Fry off all the fat from the skin. Set it aside for later use.

2. Saute ginger slices and garlic until fragrant, then add a little tempeh, half a bowl of rice wine, a bowl of light soy sauce, a piece of southern soy milk, two spoons of milk puree, a piece of rock sugar, a piece of tangerine peel, and then pour in a large amount. bowl of water and bring to a boil over high heat. Put the goose in and simmer over low heat for 20 minutes. During the stew, use a spoon to pour the sauce over the goose so that the goose can absorb the flavor of the sauce more evenly. Cook for 20 minutes before turning. Then simmer for thirty minutes.

3. After stewing, take out the goose, fish out all the ingredients in the soup, then turn on high heat to reduce the juice, then turn to low heat, put the goose back into the pot and pour the sauce on the goose, the color will be very Very bright red, chop into small pieces after cooling