Having a reunion dinner around the fire on New Year’s Eve is a very important thing in the Chinese world.

There are hundreds of types of New Year’s dishes, most of which have symbolic meanings of auspiciousness and good omen. Each region has different characteristics. Among them, Taiwan’s New Year’s dishes are the most diverse. In addition to traditional Taiwanese New Year’s dishes, they also incorporate traditional Chinese New Year dishes. The best of all parts of China.

But do you know the allusions and origins of New Year dishes?

Squid, snail meat and garlic There are many origins of squid, snail meat and garlic. Some people say it is a restaurant dish, some people say it is a Japanese canned Taiwanese way of eating it, and some people say it is a family banquet dish that evolved into a fireside New Year dish.

No matter how it is said, this dish often appears in Taiwanese New Year’s Eve dinner. The soup made from foamed squid, canned snail meat and spareribs is sweet and refreshing. Add celery and garlic sprouts before serving and warm it up by the stove.

There are various allusions to the origin of Buddha Jumping over the Wall. The most reliable one was invented by a certain red-top businessman in Fuzhou during the Qing Dynasty. He used chicken, duck and pig toes and put them into a Shaoxing wine vat and simmered them over low heat. The Chief Secretary Zhou Lian tasted it and praised it greatly. Chef Zheng Chunfa has been researching for a long time and added 18 kinds of precious ingredients such as sea cucumber, abalone, tendon, mutton elbow, scallop, shark fin, winter bamboo shoots, bird eggs... to make the taste even better, and they are constantly improving. More and more delicacies from mountains and seas are added to this dish, and the basic ingredients have increased from 18 to 36 or more. It is loved by locals.

A poem about humanistic gourmand sentiments coming from the smell of fragrance: "The fragrance of meat rises from the altar and floats around, and the Buddha abandons his Zen and jumps over the wall upon hearing it." Hence the name "Buddha Jumps Over the Wall" and it became a special dish during the Chinese New Year.

According to legend, Dongpo Pork was invented by Su Dongpo, a writer in the Northern Song Dynasty. Su Dongpo loved pork. When he was demoted to Huangzhou, because the local pork was cheaper, he often cooked pork for banquets. "With less water and slow fire" was his motto. Su Dongpo used rice wine to stew the pork belly until it was soft and tender, with a rosy and shiny appearance, and the meat melted in your mouth. The sauce was mellow and rich, and it was highly praised. Huangzhou people respected Su Dongpo and named it "Dongpo Pork", which is also a local New Year dish.

Perennial vegetables have the significance of Taiwan’s agricultural era, when long-term workers worked all year round. In the early years, life in Taiwan was not affluent and it was a typical agricultural society. During the second rice fallow period, tenant farmers and long-term workers rented land from landlords to grow mustard greens. The harvest coincided with the end of the year. The long-term workers exchanged cash for new year goods to celebrate the New Year, and used the leftover mustard greens on New Year's Eve. The New Year dish was cooked and evolved into a New Year dish that symbolizes longevity.

The symbolic meaning of New Year’s dishes: Fish: It symbolizes having more than enough every year, so New Year’s Eve dinner is a must. But regardless of whether it is steamed, braised, or sweet and sour, it must be presented as a whole fish, and there must be a little left over, so it cannot be finished. During the Chinese New Year, white pomfret and yellow croaker are the most popular fish. Carrot cake: Carrot is the head of the vegetable, which means good luck; cake represents rising steadily.

Chicken soup: The pronunciation of chicken in Taiwanese is the same as home, which means starting from the family. It is also one of the New Year dishes, but the whole chicken must be served, with the beginning and the end.

Yuanbao: Also known as dumplings, it represents bringing wealth and abundant wealth. It is a New Year dish for northerners. Usually, copper plates are used to wrap the stuffing, and eating dumplings stuffed with coins represents making a fortune in the coming year.

Fa Cai and Fa Gao: means making a fortune. Bamboo Sheng: It represents bamboo’s promise of peace and endless life.

Leeks: means eternity. Eat them as slowly as possible so that they last longer.

Meatballs: fish balls, shrimp balls, meatballs, tribute balls or mushroom balls are all acceptable. At least three are the best. Balls are homophones for round, which means roundness; the three different kinds of meatballs have "three". The meaning of "Yuanjidi" means Zhuangyuan, Huiyuan and Jieyuan.

Apples and oranges: peace and good fortune. Pineapple: good luck comes.

References: 1. Jane *** Guo? 2. He Xuanxuan Taiwanese proverb to welcome the New Year 3. "Three highs and one low" healthy New Year dishes