Shanghai braised pork is made of pork belly, soy sauce, wine, sugar and other materials. This dish can reflect the characteristics of thick oil red sauce. Through cooking, it can be fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty.
Braised pork that melts in the mouth drools when you think about it, which is a major feature of Shanghai cuisine.
Fujian-Buddha jumping wall
Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fujian, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty.
Buddha jumping wall is rich in nutrition, which can promote development, beauty beauty, delay aging and enhance immunity. It is a good tonic, and this delicious dish is indispensable for local people's New Year's Eve dinner.
Hong kong-potted vegetables
Pot cabbage is a dietary custom in Shenzhen, Guangdong and New Territories, Hong Kong. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. This is a kind of chowder. Traditional potted vegetables are put in wooden or antimony pots.
On festive occasions, such as the occupation of new homes, the opening of ancestral temples or the lighting of New Year's Eve, the villages in the New Territories will hold a potted vegetable banquet, which is an excellent choice for New Year's Eve. Guangxi baizhan chicken
In Guangxi, it is difficult for people who don't eat boiled chicken to call their guests Zhuang.
White-cut chicken, that is, the whole one? Good chicken is cooked in water and cut into pieces. This is a necessary main course for the banker to welcome guests on holidays. It is also the best and most decent dish for Zhuang people to receive guests.
A good boiled chicken is golden yellow and shiny, which will make your mouth water. The smell of eating chicken juice without dipping sauce is unforgettable. If you add chopped green onion, coriander, ginger, soy sauce, sesame oil and other spices, it is another flavor.
It is best to cook the chicken until it is medium-cooked. The meat is cooked, but the blood in the chicken bones is still red. Some people dare not eat it and think it is not ripe, but it is not. This kind of chicken is very tender and delicious. Of course, cooking chicken like this requires skill and skill, and people with little experience can't do it. On New Year's Eve, there is this dish on the table, which is a fresh dish.