There are nine traditional dishes: \xd\ The first dish, a platter of suckling pigs or a platter of golden pigs can also be replaced by braised pigeon. Suckling pigs should have crispy skin and smooth meat, fragrant but not greasy, while young pigeons should be tender and tasty. \xd\ For the second course, braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme can also be served with pig's feet and pig gizzards. Nostoc flagelliforme is not only delicious and nutritious, but also very similar to the pronunciation of "making a fortune", so it has become an indispensable dish in the festival feast. \xd\ Third course: Monopterus albus with black bean sauce or braised Monopterus albus with garlic. To make this dish well, we should not only choose the best eel to ensure the delicious taste of the meat, but also pay attention to the heat, which will test the chef's level. \xd\ For the fourth course, candied fruit or boiled prawns can also be sliced chicken or fried chicken with soy sauce. The production of candied prawns is very unique. This practice has almost been lost, and it was passed down with great difficulty. Method: Dilute it with honey and dip it in fresh shrimps. \xd\ Fifth course, crispy fried or steamed oysters (or scallops). Crispy fried oysters should be crisp outside and tender inside, fragrant outside and pure inside, while steamed oysters should highlight the original flavor of oysters. \xd\ Sixth course, braised pork with taro or diced chicken with nuts. This dish must have been eaten by many people, but the meat is fat but not greasy, and the taro powder is delicious. When you put it in your mouth together, it takes a chef's skill to buckle the meat. \xd\ Seventh course, steamed seafood and fish. As the saying goes, there is a "surplus" every year, and fish seems to be an indispensable dish for many feasts, especially for New Year's Eve. Steam a seafood fish in the simplest and original way to keep its original flavor. In the past, there was a shortage of materials, and four big fish were used. Now it has been upgraded to replace seafood. \xd\ The eighth course, the seasonal dishes are mixed. Broccoli, celery, peas, chicken offal, bacon and squid are fried, which are rich in materials and crisp and smooth. \xd\ Ninth course, scallop and millet soup. After eating the first eight meaty dishes, a bowl of light, smooth and delicious corn soup is nutritious and delicious, and it is good for the stomach. \xd\ The previous "nine big baskets" were similar to what we often say now, but we used to drink the old fire soup. Why is the ninth course corn soup? The reason is that in the past, there were "nine baskets" to eat, which were all festive events. There were many people attending the banquet, and it took a long time to cook the old fire soup, which was unrealistic, so it was more appropriate to have a piece of soup. In different places, the nine dishes of the nine big baskets are also different. \xd\ The nine major products in Yuen Long, Hong Kong, are: Mountain Villa Chicken, Braised Braised Braised Braised Braised Dumplings by Famous Chefs, Shrimp with Pericarpium Citri Tangerinae and Douchi, Rice Duck with Noodle Sauce, Nostoc flagelliforme \xd\ Fish Ball, Dried Radish with Monopterus, Sweet and Sour Meat Ball, Braised Floating Skin with Squid and Braised North Mushroom with Oyster Sauce. \xd\ The nine bamboo sticks in Zhuhai are: stewed mushrooms with dried shrimps, stewed ducks with pigskin glue, stewed flowers with south milk winter bamboo shoots, boiled chicken, stewed Chinese cabbage with firewood, fried chicken offal with double squid with Dutch beans, stewed sea clams with garlic, braised pork in pot and braised pork with sweet and sour.