During the Chinese New Year in Shenzhen, Guangdong and Hong Kong, you must eat "Pon Choi". A variety of meat and vegetables are cooked separately and then placed layer by layer in a basin to serve the banquet. Various meat and vegetables are essential as the main course; the ingredients vary from house to house.

All slightly different.

Sichuan Nine Bowl Sweet Shao Bai, the main ingredients are pork belly, glutinous rice and bean paste.

The whole dish is steamed until soft and served as a dessert. It tastes fresh, sweet and glutinous, bright red in color, fat but not greasy.

Shanghainese’s New Year’s Eve dinner is also elaborate and particular. Braised pork, pickled fresh vegetables and eight-treasure rice are indispensable.

The raw material of the braised pork is three-layer pork belly. After being made, the deliciousness cannot be described in words. It is fat but not greasy. It can be called a classic dish in Chinese cuisine.

Making rice cakes, also called "making cakes", is a major event for the Dong people. Every Spring Festival, every household makes rice cakes.

The rice cake is first steamed with glutinous rice, and then beaten with a mallet. After about 20 minutes, the glutinous rice becomes a sticky ball and it is ready.