The Cantonese New Year’s Eve dinner is the highlight of the New Year.

Every household is carefully prepared for good luck.

Of course, every dish that is served on the table, in addition to being delicious, also has a unique meaning.

Let’s take a look next.

Cantonese people celebrate the New Year.

6 must-have dishes on the table.

A combination of meat and vegetables, rich in nutrients, the whole family will love it!

1. Chicken. Guangdong’s boiled chicken is famous both at home and abroad. It is a local specialty, so it is a must-have on the New Year’s Eve table.

It means "good luck".

Recommended recipe: White-cut chicken 1. Prepare a three-yellow chicken, wash it, then put the chicken into the pot and blanch it for two or three minutes, three in and three out to blanch the chicken skin tightly, then add ginger, green onions and salt, and the mast will be yellow in color.

It will be prettier, cook for a few minutes, add the chicken and cook over low heat for 20 minutes.

2. After cooking, wipe it with chopsticks. If there is no blood, it will be cooked.

Take it out and soak it in ice water for a while to make it taste more tender.

3. Prepare the dipping sauce: mince the green onion and mince the ginger. Pour hot peanut oil into a bowl. Add salt and chicken powder while it is hot and stir evenly. Add a little sesame oil to make it more fragrant.

4. Soak the chicken for about eight minutes, take it out, drain the water first, then cut it into pieces, cut it in half into small pieces, top with dipping sauce and serve.

2. Poon Choi Poon Choi is similar to chowder.

In Zhuhai and other places, it is a must-have item during the Chinese New Year, which means "full pot".

1. Match according to your own preferences.

It can be made with things that ordinary family members like to eat, such as abalone, sea cucumber, goose web, boiled chicken, roasted pork, shiitake mushrooms, lotus root, flower mushrooms, broccoli, radish, etc.

2. Next, let’s deal with these vegetables first. Cut the lotus root and radish into hob cubes, remove the mushroom heads, cut the barbecue into small cubes, and cut the pre-cooked chicken into small cubes.

Cut the broccoli into small pieces.

3. Pour water into the pressure cooker, add lotus roots and press for fifteen minutes.

Bring water to a boil in a pot, add a little salt, rice wine, and a little oil to brighten.

Don't blanch it for too long, just take it out immediately after putting it in.

The shrimps are also soaked in water.

2. Next, pour a little chicken soup to remove the sea cucumber, put the sea cucumber into the pot, add two spoons of abalone juice, and simmer the sea cucumber for 5 minutes to absorb the flavor.

3. Make abalone juice again. Pour in an appropriate amount of chicken broth, ham juice, abalone juice, add two spoons of rock sugar water, add a little dark soy sauce for color, turn off the heat, pour in an appropriate amount of water starch, let it thicken a little, and finally pour in

Mix a little oil and the color will be brighter.

4. Next we should pay attention to placing potted vegetables.

Place the lotus root, radish, and mushrooms at the bottom, then place the broccoli on top, and add sea cucumbers, prawns, roast pork, and mushrooms in sequence.

Finally, place the abalone on top.

Arrange the plate, pour abalone sauce on it, and the Cantonese Poon Choi is ready.

3. Oil horn pepper is a special snack in Guangdong and an indispensable delicacy during the Chinese New Year.

It means that there will be abundant wealth in the coming year.

1. Fry the peanuts, let cool, peel and crush.

Fry sesame seeds and shredded coconut over low heat.

Put all the filling ingredients together, mix well and set aside.

2. Make the water-oil dough first. Mix flour, lard, soft sugar and eggs, then slowly add water and knead into a smooth and delicate dough, and let it rest for 30 minutes.

3. Make another puff pastry, knead the flour and lard and cover it well. Then wrap the puff pastry with oily dough and wrap it tightly. Roll it out into a rectangular shape. Fold 3 layers into a rectangular shape like a quilt. Repeat the dough twice and fold it in half once.

Then roll it into a thin sheet of about 2 mm, cover it with a round mold, and form a 6 cm long disk.

4. Take both sides of the disc, pinch a small corner and put the fillings on it.

Then pinch the sides and pinch out the lace.

The right foot must be locked so that the shape is beautiful and elegant.

5. When the oil temperature is 50% hot, fry over medium-low heat until golden brown, remove, or fry again. This will make the crispiness last longer, making it crispy, sweet and delicious.

4. Fish is one of the must-have dishes for every household in Guangdong, which means "more than enough every year".

Recommended recipe: Steamed turbot 1. Remove the internal organs of the turbot, scrape off the mucus with the back of a knife, and then clean it.

Place a flower knife on the fish fillet, prepare a white plate, put two chopsticks on it, pat the fish fillet on the chopsticks to reduce steaming.

When steaming, add a little ginger slices and a little green onion.

Fresh turbot does not need to be marinated.

You need to sprinkle a little salt, a little base flavor, and a little white pepper to remove the fishy smell.

Next, take a pot to boil water, put the fish into the pot, and steam over high heat for about six minutes.

2. Steamed fish requires colorful silk.

The colorful silk refers to a small piece of shredded ginger, green onion, green onion leaves, red pepper, and coriander.

After cutting, soak in water and roll up.

3. After the fish is steamed, turn off the heat and simmer for another minute.

Pour the fish soup into a bowl, add the cut colorful shreds, pour in hot oil, then put the steamed fish soy sauce into the pot, pour in the steamed fish soup, add a little sugar, turn on high heat and bring to a boil

Pour the soy sauce along the edge of the plate, and the steamed turbot is ready.

5. Pig’s trotters are also a favorite auspicious dish among Cantonese people.

It means that getting rich is easy and everything goes well.

Recommended recipe: braised pork trotters 1. It is best to choose the front legs of the pig's trotters.

After scraping all the pig's feet, clean them and chop them into small pieces.

Thinly slice the ginger and green onions.

2. Put all the pig's trotters, onions, and ginger into the pot, and then pour in a large bowl of water to cover the pig's trotters.