What I care about and expect most in a year is to go home, sit around with my family, have a hot New Year's Eve dinner and enjoy being surrounded by happiness.

However, this Spring Festival this year is a little different. Many people stay in the local area for the New Year. Are you very concerned about the taste of your hometown? Do you especially miss that dish that belongs to you?

At this moment, 21 steaming home-cooked New Year's Eve dishes are on the table. Let's enjoy the New Year's Eve with Uncle Chuan!

Chengdu: Sausages

Sausages are an indispensable food for Chengdu people and even Sichuanese on New Year's Eve. As the Chinese New Year approaches, every household should pour a few catties of sausages. For Chengdu people, without sausages, there is no flavor of the year. Spicy sausage is different from other sausages in color, fragrance, taste and shape. When eating, it is spicy, salty and sweet, with a slight tingling feeling, which can promote appetite and has a good flavor.

Zigong: Baba meat

Baba meat, also known as "fragrant bowl", is a unique traditional food in Fushun County, Zigong City. Every year, every household cooks Baba meat as a main course of the holiday table, and makes "egg dumplings" with meat stuffing and egg skins.

Panzhihua: Tuo Tuo Chicken

Tuo Tuo Chicken is a kind of chicken dish popular in Miyi, Yanbian and other places in Panzhihua. It is said that its production evolved from Tuo Tuo meat, a flavor dish of Yi nationality. The very nutritious black-bone chicken is crispy, fragrant and soft through three processes, such as pickling, oiling and stir-frying. The fresh pepper is innovatively used, and the bright color is particularly attractive.

Luzhou: Xuyong White Chopped Chicken

Xuyong White Chopped Chicken has white color, crispy skin, tender meat, diverse tastes and rich nutrition, and is a landmark ethnic flavor dish of Lu cuisine. Legend has it that it was created by Li Zhengzhong, a scholar and Xuyong in Guangxu period of Qing Dynasty. It has a history of more than 1 years and is a traditional dish with local ethnic characteristics in xuyong county.

Deyang: (Lianshan) Sichuan Cuisine

Sichuan Cuisine is a traditional Sichuan dish, but the Lianshan Sichuan Cuisine in Deyang is the darling of the New Year's Eve. Also known as boiled pork, the pork cooked to a medium degree is cut into pieces, stir-fried in an exothermic oil pan until each piece has a "lamp nest", then add bean paste, sweet noodle sauce, soy sauce, etc. to stir-fry and color, and finally stir-fry the garlic sprout together and then take it out of the pan. The characteristics of (Lianshan) Sichuan style pork are fat but not greasy, thin but not cotton, slightly spicy, salty and sweet, oily and yellow in color, fresh and mellow.

Mianyang: Inlaid bowls

Inlaid bowls were originally imperial meals of the court, and later became a special dish for guests and friends in Mianyang. The materials are eggs, bean powder, tofu and meat stuffing; The bottom materials are fungus, yellow flowers, bean skin, crisp meat, seasonal vegetables and so on. When making, the egg white and egg yolk are steamed separately in cages, showing yellow and white colors, beautiful in shape, moist and delicious, and are deeply loved by diners. The inlaid bowl is the first dish in the "Top Ten Bowls".

Guangyuan: Steamed pork with rice flour

Steamed pork with rice flour is a delicious meal with rich fragrance. The ingredients are very particular. First, the rice is fried to yellow and ground into powder by a stone mill. Then, the sliced pork with thick chopsticks and glistening flowers is poured into a basin, mixed with brown sugar juice, small fragrant noodles, big fragrant noodles, orange peel powder, salt and meat, and coded into stripes in a bowl. Everything is ready, that is, it is steamed in a cage with strong fire, and the noodles and meat pieces are held together and tightly adhered. The tender meat pieces are all good in color and fragrance, and the entrance is instant.

Suining: crispy duck

crispy duck, which is made by pickling the duck with seasoning, steaming it in a cage until it is cooked and rotten, and finally frying it. Looking at the yellow appearance at close range, it is a flavor to go deep into the heart. Taste duck skin first, which is fragrant, tender, slightly tough and memorable; Then there is duck meat, which is extremely fragrant and especially crisp with a gentle bite.

Neijiang: Crispy meat

In Neijiang people's New Year's Eve dinner, fried crisp meat is an essential dish. Golden color and crisp taste are the biggest characteristics of crispy meat. In the traditional dam banquet and nine bowls of Neijiang farmers, the fried and steamed crispy meat is a reserved dish. In the past, when materials were relatively scarce, pork with leftover bits and pieces was wrapped in batter and fried, and fat was melted into starch, which made people feel happy when they looked at it.

Leshan: Sweet-skinned duck

Sweet-skinned duck, known as "braised duck" in Leshan, followed the imperial cuisine of the Qing Dynasty, which was excavated and improved by the people. Its brine is unique, with the characteristics of brownish red color, crisp and slightly sweet skin, tender meat and pleasant aroma. To make authentic "sweet-skinned ducks", local ducks (Ma ducks) fed by farmers must be used as raw materials, and young geese can also be used instead. And it is cooked with a spoonful of boiling oil, not fried.

Nanchong: North Sichuan bean jelly

North Sichuan bean jelly is boiled with pea powder, which is transparent, white and bright, delicate and tender, soft but not spongy, and can be picked with chopsticks and shaken several times. North Sichuan bean jelly has a strong Sichuan flavor, which is usually soaked in a lot of red oil, with red inside, and sprinkled with chopped green onion, garlic paste, ginger juice, salt, soy sauce and a small amount of brown sugar water. Authentic North Sichuan bean jelly, smooth and refreshing, refined seasoning modulation, that spicy taste is still lingering in the mouth for a long time, with endless aftertaste.

Yibin: white meat

white meat, that is, white meat in Lizhuang, Yibin, with its full name of "white meat with garlic and mud at the edge of Lizhuang", is a traditional Han cuisine in Lizhuang, a famous historical and cultural town in Yibin. It is made of pork with thin skin and tender meat and a proper proportion of fat ribs, and is made of various sauces. The meat is even and thin, crystal clear, and each slice is about 2 cm long and 1 cm wide.

guang' an: salted egg

salted egg is a special food in guang' an, and the process of making this kind of food is very special. Salted preserved eggs are fully contacted with the soup during the brewing process, and then cooked at high temperature. The dark brown egg white of salted preserved eggs has a taste similar to preserved eggs; Egg yolk has a waxy feeling of Gaoyou salted egg because it is salted for a long time; The addition of five spices has a feeling similar to braised eggs. Different from ordinary salted duck eggs, salted preserved eggs are low in salt, delicious and healthy.

Dazhou: Red Tofu

People in Dazhou often see red tofu in the New Year's Eve dinner. When making red bean curd, first cut the dried fresh bean curd into small squares, put it flat on the rice straw at different intervals, and put it in a warm container. After a few days, when the surface of bean curd is covered with Mucor, take it out and soak it in white wine, roll it in salt and Chili powder, then put it in an jar, sprinkle a little ginger particles, seal the jar mouth with soil, and cook it with spices such as Daxiang, Tsaoko and Alpinia officinarum.

Bazhong: Boiled white

Boiled white is a Sichuan-style folk dish with strong local characteristics, and it is an indispensable dish in the "Top Ten Bowls" in Bazhong. As soon as it is cooked white, the aroma is overflowing and it makes people salivate. Braised pork belly is the main ingredient, and steaming is the main cooking skill. Roasted essence is famous for its tender and thin texture, salty and sweet taste and mellow taste.

Ya 'an: Pig's head meat

Pig's head meat is rich in nutritional value. On the dinner table of Ya 'an people, pig's head meat is an essential dish. The practice of preserved pig's head meat is generally to clean the fresh pig's head first, pull out the pig's hair, remove the bones, arrange the pig's head meat well, and then pickle and smoke it. The biggest feature of pig's head meat is that it is ruddy in color, fragrant and mellow, fat but not greasy, and has high nutritional value.

Meishan: Dongpo elbow

Dongpo elbow is a traditional famous dish invented and made by Su Dongpo, a great writer. It was well-known at home and abroad as early as the Northern Song Dynasty, and it is one of the essential dishes of the traditional "Nine Bowls" in Meishan. This product is made of only the hooves of the upper movable joints of the pig's legs, with more than ten kinds of seasonings, and is carefully crafted by traditional methods. It has the characteristics of fresh, tender, crisp, fragrant, fat but not greasy, raking but not rotten.

Ziyang: Pickled crucian carp

Pickled crucian carp is a famous dish in ziyang. The raw materials are crucian carp and pickled vegetables, which are fried and burned. Pickled carp is the essence of this dish. The fish in the dish is tender, fresh, spicy and salty. Pickled crucian carp has a unique Sichuan local flavor, and pickles can be selected from Sichuan pickles sold in general supermarkets, and the varieties are not limited; Crucian carp has high nutritional value and is rich in protein, which has the effects of benefiting qi and strengthening spleen, moistening stomach yin, diuresis and detumescence, and clearing away heat and toxic materials.

ABA: Chinese sauerkraut Baba

Shred Chinese sauerkraut, cut into strips, and then take green pepper and red pepper for later use. Clean the pot, add pork to heat it, stir-fry sauerkraut, add fresh soup to heat it for seasoning, and cook the rice cake in the soup. Finally, stir-fry the green pepper and red pepper in the pot, add them into the cooked rice cake, and a bowl of steaming, sour and refreshing sauerkraut rice cake will be ready.

Ganzi: Xiangzhutui

Xiangzhutui, a name that sounds attractive, is very popular among local people. Sweet pig leg is not only delicious as its name suggests, but also very delicious. Locals will bring it to the table during festivals or when entertaining guests. Every winter, every household slaughters fat pigs, and pork can be stored for a whole winter after frost and air drying. When eating, pork legs are usually cut into small pieces, and the fragrance can be smelled within 1 meters after cooking.

Liangshan: Tuotuo Meat

Tuotuo Meat is called "black foot" in Yi language, which means pork nuggets. Yi people in Liangshan all like to chop beef, mutton and pork into lumps with fist size (Yi people think that the bigger the meat, the more hospitable it is for the host). As the main cook the meat form of Yi people, Tuotuo meat is chopped, cooked in cold water without any seasoning, picked up after the meat is cooked, and then eaten with salt, pepper and pepper.

what is a must-eat dish for your family's New Year's Eve dinner?

It's the braised pork that mom is good at.

It's the stewed pork ribs that dad is good at.

Or it's jiaozi wrapped by grandma ...

It may not sound so special.

It's a unique flavor in the world.

What's the "hometown flavor" in your memory?