Guangdong's New Year's Eve dinner menu must come out:

Guangdong's New Year's Eve dinner is indispensable for fish or chicken, because they all have beautiful meanings. Relatively speaking, chicken is the highest "chicken feast" on the table. The so-called "no chicken, no feast", and fish, as we all know, means "more than one year". Then I'll briefly introduce the practice of chicken and fish first. No1. White-cut chicken "White-cut chicken materials":

chicken, ginger, coriander, ginger, garlic, soy sauce, salt, chicken essence, oil and ice water. "white-cut chicken practice":

1. boil water first, and the amount of water can cover the whole chicken.

2. Prepare dipping sauce, cut minced ginger, minced ginger, minced scallion and minced garlic together, and put them into a bowl for later use.

3. Then cut the ginger slices, pat the ginger flat, tie the onion, cut off the chicken's nails, cut off the chicken's ass, and stuff the chicken's feet into the chicken's stomach. All the materials are ready.

4. After the water boils, prepare a basin of ice water. Put the chicken in hot water for about 5 seconds, then in ice water for about 5 seconds. Repeat for 3 times, with 3 in and 3 out.

5.3 after entering and exiting, add ginger slices, galangal, onion, salt and chicken essence into hot water, put the chicken in, turn off the fire after the water boils, cover the pot and stew for about 15 minutes.

6. pour an appropriate amount of oil into the pot, pour light soy sauce into the dip, and then pour hot oil on the dip to finish the dip.

7. Stick chopsticks in the chicken leg. If there is no blood flowing out, the chicken is cooked.

8. prepare another basin of ice water, and put the chicken in the ice water to cool quickly.

9. Chop the chicken, put it on a plate, add coriander and dip in the sauce. No2. Steamed fish "Steamed fish material":

Perch, onion, scallion, ginger, red pepper, onion, steamed fish drum oil, white sugar, oil and water. "Steamed fish practice":

1. Cut some shredded onion first, and roll up the shredded onion, so that it can be cut into fine pieces for later use.

2. Remove the heart from the green onion, roll it twice and cut it into shreds.

3. The red pepper slices are thin, cut into shreds and set aside.

4. The perch cuts a knife along both sides of the spine to make a beautiful shape. Boil the water in the pot and steam the fish for 5 minutes.

5. put all kinds of silk just prepared on the back of the fish and pour hot oil on it.

6. Add oil, ginger, onion and onion to make the fragrance.

7. add water and steamed fish drum oil in a ratio of 1.5 to 1.

8. Then add a little white sugar, boil it and pour it on the fish.

9. Steamed fish, finished.

These are two dishes that we Cantonese people must cook for New Year's Eve, and another one often appears, that is, shrimp. We Cantonese people like boiled shrimp best, also called boiled shrimp. Why do we cook it in water, in order to keep its original flavor, fresh, sweet and tender, and the original taste of shrimp? Peel the shrimp shell with your hands and dip it in our sauce to eat it. It is delicious and one of the regular dishes of New Year's Eve. Then let me briefly introduce the practice of boiled shrimp and the materials needed. No3. Boiled Shrimp "Boiled Shrimp Material":

Shrimp, ginger, onion, cooking wine, salt, balsamic vinegar, seafood soy sauce, oil, ice cubes and water. "Boiled Shrimp Method":

1. Buy fresh and live shrimps and wash them with water.

2. Cut ginger slices and shallots for later use.

3. add a proper amount of water to the pot, and put the prepared ginger slices and onion segments into it.

4. Turn on a big fire and bring the water to a boil. When cooking shrimps, be sure to wait until the water is boiling before putting them in, so that the shrimps are easier to cook. If they are cooked in cold water, the shrimps will feel bad.

5. prepare a little ice cubes on the plate and pour a little cold boiled water for later use.

6. At this time, the water has been boiled. Add the prepared prawns, a little cooking wine and a spoonful of salt, turn on the fire, boil the water until it boils, then cook for another minute. After cooking, take out the prawns, soak them in ice water, cool them and put them on a plate.

7. Prepare ginger, chop it into powder, chop the onion into powder, put it into a bowl after cutting, pour hot oil on it, add a little balsamic vinegar, a little seafood soy sauce and dip in the sauce to finish.

8. Boiled shrimp, finished.

These three dishes are the main features of our Guangdong New Year's Eve dinner, and of course there are others, so we introduced them one by one ~

1. White-cut chicken, commonly known as "no chicken, no feast".

2. Steamed fish

3. Boiled shrimps. We Cantonese like to cook shrimps by boiling them in order to keep their fresh, sweet and tender original flavor, and then peel the shrimps and dip them in sauce.

4. take the sound of "making a fortune is a good thing" as the Nostoc flagelliforme oyster sauce.

Before you know it, the New Year is coming, and it's natural for the New Year to have big fish and big meat.

And as a Cantonese who can eat the most, what kind of different New Year's Eve will it be? Let's walk into the scene of Cantonese New Year's Eve:

Most Cantonese New Year's Eve dinners pay attention to a "meaning", which often contains festive and auspicious meanings. Therefore, the names of dishes eaten in Guangdong for the New Year often make people feel a strong flavor of the year.

In Guangdong, it can be said that the Chinese New Year can't be considered as Chinese New Year without eating chicken, and the chicken takes the homonym of "auspicious", so the chicken head is also a must-have dish in the banquet.

Of course, there are not only boiled chicken, but also salted chicken, chicken with scallion oil, chicken with soy sauce, etc. However, I prefer authentic Cantonese, and boiled chicken is an essential dish.

I believe fish is an indispensable dish in New Year's Eve, and I like light food, and I prefer authentic Cantonese.

Steamed fish is naturally loved by Cantonese when the fish shape is complete, the fish is fresh and tender, and the soup is delicious.

Moreover, at New Year's Eve, fish is often left over, which means "more than one year".

Stuffed tofu is a dish that Hakka people are proud of. Dig a small hole in the white tofu, add the meat stuffing prepared with pork, onion, garlic, mushrooms, etc. in advance, fry it with slow fire until both sides are slightly burnt, then put it in the pot and add coriander, pepper, coriander, etc. for stewing, which is smooth, tender and delicious.

Among the Chaozhou dishes, there are few cold dishes, and the pot-stewed food is the best. In the braised platter, the main dish is braised goose. In the era of material shortage, only big festivals like Spring Festival and Mid-Autumn Festival would eat braised goose, so goose has always occupied an important place in Chaoshan people's table.

in Chaoshan, you have to be embarrassed on holidays. The mousetrap is printed in a peach shape to express the pursuit of health and longevity;

The heart is dyed red, which is a symbol of good luck. Sweet, fermented (fermented) and cauliflower-head-shaped, it means "sweet, fat and colorful".

I don't know if you have seen your favorite Chinese New Year food, or if you have any different recommendations, you might as well share them.

Please indicate

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What are the indispensable menus of Guangdong New Year's Eve? Braised mushrooms with pork hands, boiled chicken, lettuce, lotus pond, drunk goose, fish, shrimp, and delicacies.

As far as Guangdong is concerned, there are actually three major cultural systems, namely, Guangfu culture dominated by the Pearl River Delta, Chaoshan culture represented by Shantou, and Hakka culture represented by Meizhou. The customs and habits of these three cultural systems are different, and their New Year's Eve dinners also have their own characteristics. When it comes to what is the most indispensable dish for New Year's Eve, three places certainly have different answers. The most indispensable dish for Chaoshan people, I personally think it is blood stasis. Since childhood, this dish has never been lacking in Chaoshan people's New Year's Eve dinner.

Whether you like it or not, Chaoshan people have been eating bloodsuckers since childhood. Or in other words, many Chaoshan people were forced to eat bloodsuckers when they were young and finally fell in love with bloodsuckers. Because there is a saying that Chaoshan people eat blood clams. In the past, they used clams to sacrifice their ancestors, and the Chinese New Year is an indispensable symbolic food. It means "getting rich" and "having money to count".

shells are the most primitive money of human beings. It has been in circulation for a long time and is widely used. Many nationalities in the world have used shells as currency. Zheng He went to the Western Ocean in the Ming Dynasty. According to Gong Zhen, who accompanied him, when the fleet arrived in Youshan country (now Maldives) in the Indian Ocean, although the local commercial trade was traded in silver dollars, the foreign currency used here was still shells. They are currencies in circulation in countries such as Siam (present-day Thailand) and Bangalore (present-day Bangladesh). At that time, shells were also used as currency in some parts of Yunnan. Chaoshan people call the shell of the clam "clam shell money". I wonder if it has anything to do with this.

In some areas of Chaoshan, people will string up "shell money" and hang it on their doors, in order to pray for fortune. Others believe that the moral of "money" is that the sound made by grinding shells is very similar to that of copper coins. It is understood that Xiamen, Zhangzhou, Quanzhou and other places in Fujian have the fashion of eating clams and offering sacrifices to their ancestors. Hainanese also regard blood clams as mascots and have the custom of eating blood clams on New Year's Day. They regard clams shells as two "doors" and clams as "ingots". Eating clams on New Year's Day means "open the door and see the treasure". It can be seen that this custom should be passed down with the southward migration of population.

boiled chicken, fish, and tangyuan, which means round and round,

I don't know why everyone is so excited. Guangdong is so big, every place has its own special New Year's Eve dinner, and it can't be judged by a single dish. As far as cuisines are concerned, Cantonese cuisine includes Cantonese cuisine, Hakka cuisine and Chaoshan cuisine, and each cuisine has its own characteristics. This is just one of the different cuisines. Guangdong can be divided into northern Guangdong, eastern Guangdong, western Guangdong and the coastal areas of the Pearl River Delta, not to mention the different customs and geographical locations of each place, so relying on mountains to eat and relying on the sea to eat the sea. Take Lianzhou, Qingyuan, my hometown in northern Guangdong, for example. Needless to say, the main dish of Chinese cabbage is definitely chicken, and it must also be a big chicken (castrated cock) weighing more than 5 or 6 kilograms, because this chicken is not only used for eating, but also for worshipping God. After the chicken is killed, boil it in water or put it in a pot and steam it on the water (and a few of the most beautiful and longest hairs should be left on the bottom of the chicken, but not all of them can be pulled out). The chicken should not be cooked completely, and the chicken feet should be folded back and put into the belly of the chicken, and the head of the chicken should be bent and shaped. After worshipping God, you can cook again according to how you want to eat, such as white-cut, steamed mushrooms and fungus, or soup. Therefore, I dare not comment on other places. The chicken is absolutely indispensable in my Dalian cuisine. By the way, let's talk about our other big dishes, braised pork with taro, which I liked when I was a child. Now I only eat taro and bibimbap with sauce. Fish, especially grass carp, is generally used for braising and steaming, or steaming is delicious. There are fish every year. Bacon, such as sausage, bacon and duck, is generally used for steaming and eating. Moreover, we only make preserved meat in Lianzhou after winter, unlike in the city all year round. Besides, I'm from Dongbei, so I know what preserved meat in Dongbei is. Pig's hand, we usually use it to make soup or stew, and some make sweet and sour pig's hand. Soup is usually cooked with lotus root or pueraria lobata. Moreover, there is also a stress on our side. If you want a pig's hand, you only need the right hand, not the left hand. Because "left" and "resistance" are homophones in Cantonese, so don't use the left hand and the left foot (get in the way). If you want to make a fortune, just start. Barbecued pork, barbecued pork are all made from pork bought by ourselves. There are also stuffed egg sausage, stuffed oil tofu and the like. Anyway, each family has its own taste. Most importantly, I can cook all the dishes on the menu. In the past, when I was a child, I used to worship God and wander around. My parents were busy making New Year's Eve dinner. Now it's my turn to grow up. Time flies, and there is no problem. It's time to take my girlfriend home to do business this year.

boiled chicken, braised goose with taro, seaweed and drums, fish, pork tripe with sauerkraut, salty soup pills, pig's trotters, etc.

boiled chicken (no chicken, no feast), fish (more than a year), shrimp (laugh), rich pig's hands (get rich), green vegetables (green oil), old fire soup (moisture), and so on.