During the Chinese New Year, there are always some traditional delicacies on the dinner table for family reunion.

As the Chinese New Year approaches, Luojing people start to work hard for the new year's goods, and every household begins to prepare sauced duck, fry meatballs and cook oily meat ...

In many Luojing people's dinner menus, sauced duck with thick oil and red sauce is an indispensable dish, and it is also the first dish on the dinner table. Fresh and tender duck meat is dyed by soy sauce into a beautiful dark brown, and the rich sauce flavor comes to the nose-the duck skin is slightly salty, and the light salty taste brings out the umami flavor of duck meat.

Before dinner officially begins, a large pot of fried meatballs always attracts children's attention and takes some as snacks. When cooking stew, the family chefs will also grab a handful of meatballs symbolizing "reunion".

Running meat, also known as fried meat and fried skin meat, is a kind of distinctive folk food. Pork skin has a "big wave", put a piece in your mouth, the meat is fat but not greasy, the entrance is moderate in hardness, and the teeth and cheeks remain fragrant after eating. In the past, people cooked carrion, mainly because it could be preserved for a longer time. It could not be eaten on New Year's Eve, and it was still as fragrant as it was steamed on the first day of the New Year.

steamed three delicacies: actually, there are many

steamed three delicacies consisting of egg rolls, bacon and fried fish, which are also the "new year's goods" that Luojing people must buy for the New Year.

Luojing farmhouse steamed three delicacies, with exquisite materials, and a rich variety in a bowl. Although it is called steamed three fresh, there are more than three kinds of ingredients in it. People usually code layers of ribs, bacon slices, egg rolls, fried fish, meatballs, water-soaked skin, etc., and add a few river shrimps to refresh them. Simply steamed, golden dazzling egg dumplings, spongy skin filled with soup, salty bacon, fresh and sweet smoked fish, etc., taste great, symbolizing the bumper harvest in the coming year.

Fish balls: The key to making them is delicacy.

Fish balls are traditional dishes in the south of the Yangtze River, and they are always indispensable on the dining table on holidays.

As the Spring Festival approaches, Luojing people will begin to make fish balls with sufficient ingredients, delicious taste and no additives. When eating fish balls, you don't have to think about the fishbone "tripping" in secret, which is the gospel of fish lovers. "Fine" is the consistent feature of fish balls, with fine texture and delicate taste, which need to be made by people with delicate minds. Removing fishbones, cutting fish and stirring minced fish … The birth process of fish balls seems to be dominated by strength and speed, but it is closely linked, and there are mysteries in the selection of ingredients, the amount of auxiliary materials and the processing time.