The custom of eating fish during the New Year seems to be an unspoken rule in many areas north and south of the Yangtze River.

Fish is the last dish at the banquet. It is basically left uneaten when it is brought to the table. As a mascot, it means "more than enough every year".

In some places, when eating fish during the New Year's dinner, the head and tail should be left until next year (i.e. the beginning of the year) to express the wish for a "complete beginning and end" in the New Year.

There are also specialties in arranging fish: the fish head should be facing the distinguished guest or elders to show respect; if the visitor is a scholar, point the fish belly towards him to praise him for having ink in his belly and full of articles; if the visitor is a military general, point the fish spine towards him to praise him

He is strong and bold, and can be used as his backbone.

There is also the placement of the fish when it is served on the table. The head of the fish is facing whom and the tail is facing. After it is placed, it cannot be moved again.

The person facing the fish head "cuts the ribbon", and the person facing the fish tail "sponsors"; first the two drink a glass of wine, and then the person with the fish head picks up the fish with chopsticks and eats it (the so-called "ribbon cutting"), and then everyone

Only then can you move your chopsticks, and the atmosphere is lively and full of joyful chatter.

As a northern region where pasta is the main food, steaming steamed buns and flower steamed buns during the Chinese New Year is a tradition that many families continue.

Each of the prepared and steamed flower buns is a pleasing handicraft. The auspicious flower buns add sweetness and festive meaning, and are full of strong New Year flavor.

In many places in the north, "sticky bean buns" are eaten, also called "New Year bean buns". As the name suggests, they are New Year's dumplings made during the Chinese New Year.

In the Northeast, every household will make sticky bean buns in winter, especially during the Chinese New Year.

The quantity made at one time is enough to last a whole winter.

Just put the steamed sticky bean buns outside, and when the children want to eat, just put them on the radiator and they will be hot.

When eating these sticky bean buns, you can dip them in Northeastern-specific soft white sugar to enjoy the sweetness and glutinousness; you can also make them into small round cakes and fry them in oil to enjoy the crispiness.

If it's a little more complicated, add fried soybean noodles and eat it, and it becomes Beijing's famous snack "Donkey Roller".