rice cake: sticky cake

means high every year. It is made of glutinous rice in the south and sticky millet in the north. Rice cakes have a long history, and rice cakes in the Han Dynasty have been named as rice cakes, cakes, baits and cakes. The recipe "Shiji" in the 6th century has the recipe of "white cocoon sugar" for rice cakes, and Qi Min Yao Shu in the Northern Dynasty recorded the method of grinding rice into powder to make cakes.

Eating rice cakes on New Year's Day was popular in the Ming and Qing Dynasties, especially in the south. At the end of the Ming Dynasty, Volume II of "A Brief Introduction to the Scenery of the Imperial Capital" recorded that on New Year's Day of the first month, "I was excited to wash, eat jujube cakes, and eat rice cakes every day". In Jiajing, Hebei Province in the north, Wei County Records said that local people ate "steamed mutton cakes".

In the south, local chronicles such as Suzhou and Jiading in Jiangsu and Zhejiang provinces are called "festival cakes", and the Qiongtai Annals in Guangdong Province of Ming Zhengde records that local people eat spring cakes: "Before New Year's Day, spring cakes are steamed in glutinous rice flour (jí) sucrose or gray juice cages, with a circumference of five or six inches, and all kinds of fruits are sacrificed at the age of five, and they are cut into annual tea to give a feedback."

Its shape is similar to today's birthday cake. Volume 12 of Qing Gulu's Qing Jia Lu is recorded in more detail, saying that millet powder and sugar are called "rice cakes", which are different from yellow and white. The square cake is one foot square, and there are also "cake ingots" like ingots, which are used for giving answers to friends and relatives on New Year's Eve.

In addition, there are slender "strip cake" and wide "strip cake". On holidays, rich people hire people to make cakes, which ordinary people can buy at cake shops.

fish: there are more than

tofu pudding fish slices, pickled fish, steamed bass cold pot fish, roasted eel, watercress and crucian carp, dry-fried pomfret, sour and hot croaker, sweet and sour octopus, pickled fish, DIY fried dragon fish. Fish indicates that the new year's financial resources are abundant, and the sweet and sour carp tastes sweet but not greasy, smooth but not astringent, indicating that the days are sweet and smooth. As the finale of New Year's Day, it is most suitable.