The reunion dinner usually includes chicken, duck, pork, dumplings, fish, rice cakes, etc. The annual "Reunion Dinner" is extremely important to the Chinese people. The reunion of the family can give people spiritual comfort and satisfaction.

Respecting each other, loving each other, talking about family relationships, and sitting around the dinner table is a happy time.

The following are some of the meanings of what to eat at the reunion dinner.

1. Dumplings Dumplings are a folk food with a long history and are very popular among the people. There is a folk saying that "dumplings are not as delicious as dumplings".

The custom of eating dumplings during the Spring Festival was quite popular in the Ming and Qing Dynasties.

Dumplings are usually made before 12 o'clock in the evening on New Year's Eve and eaten at midnight. This is the beginning of the first day of the first lunar month. Eating dumplings means "Gengsuijiaozi", and "子" means "子".

"Shi" is homophonic with "dumpling", which means "happy reunion" and "good luck".

Dumplings have become an indispensable program food during the Spring Festival for the following reasons: First, dumplings are shaped like ingots.

People eat dumplings during the Spring Festival to "bring in wealth". Secondly, the dumplings are stuffed, which makes it easy for people to wrap various auspicious things in the stuffing to express people's wishes for the new year.

2. Fish. We have a reunion dinner on New Year’s Eve. Fish is an indispensable dish on every dining table. Fish is the same as "yu", so there is "fish" every year - there is "yu" every year, which is auspicious and festive.

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There are many fish dishes from all over the north and south of my country, such as "Poached Crucian Carp" in Jiangsu cuisine, "Fried Anchovy Nuggets" in Ussuri cuisine, "Fragrant Crucian Carp" in Sichuan cuisine, "Fragrant Bass Balls" in Cantonese cuisine, Hunan cuisine The "Qiyang pen fish" in Beijing cuisine, the "vinegar pepper fish" in Beijing cuisine, the "Korean whitebait" in Tianjin cuisine, the "white pine salmon" in Northeastern cuisine, etc. are all famous fish dishes. .

3. Nian Gao Nian Gao, also known as "Nian Nian Gao", is homophonic with "Nian Nian Gao", which means that people's work and life are improving year by year.

It is said that at first, rice cakes were used to worship gods at midnight and for ancestors during the New Year, and later became a Spring Festival food.

Rice cakes are mostly made from glutinous rice flour, which is a specialty of the south of the Yangtze River. In the north, there are sticky grains like glutinous rice. The first one is glutinous millet, commonly known as small yellow rice.

This kind of millet is shelled and ground into powder. After being steamed with water, it becomes yellow, sticky and very sweet.

The production method is to sift the glutinous rice flour with silk silk, add water and honey to make a harder dough, stick dates and chestnuts on the dough, wrap it with silkworm leaves and steam it.

This kind of glutinous rice pastry is quite characteristic of the Central Plains.

There are many types of rice cakes, the representative ones include white cakes from the north, yellow rice cakes from farmers in Saibei, water-milled rice cakes from Jiangnan water towns, and red turtle cakes from Taiwan.

There are two types of northern rice cakes: steamed and fried, both of which are sweet. In addition to steamed and fried, southern rice cakes can also be fried in slices and boiled in soup, with both sweet and salty flavors.