The 10 dishes in the Spring Festival menu are as follows: 1. Boiled beef, a traditional famous dish with the numbing, spicy and hot flavor of Sichuan hot pot. It was selected into the "Chinese Cookbook" in 1981.

Boiled beef is characterized by its delicious flavor, tender meat, oily but not greasy. It is an excellent delicacy that can be paired with wine and rice, and is extremely suitable for consumption in autumn and winter.

2. Fish-flavored shredded pork. Fish-flavored shredded pork is known as the divine dish for New Year’s Eve dinner, but fish-flavored is just a flavor of food. This dish was created by a Sichuan chef during the Republic of China. It is said that it was inspired by shredded pork with pickled peppers, 2018

In 2009, Chinese cuisine was released to the world for the first time, and Fish-flavored Shredded Pork was on the list.

3. Kung Pao Chicken, the Kung Pao Chicken in the New Year’s Eve dinner menu, is a famous traditional dish famous both at home and abroad. It is included in Sichuan cuisine, Shandong cuisine and Guizhou cuisine. This dish originated from Shandong cuisine’s fried chicken with sauce.

It is also related to the Guizhou dish spicy chicken, and was later improved and promoted by Ding Baozhen, an official of the Qing Dynasty.

4. Mapo Tofu, a famous Sichuan trademark, a famous Bashu dish, a famous Chinese dish, and selected into the Chengdu Intangible Cultural Heritage List. Mapo Tofu highlights the spicy characteristics of Sichuan cuisine. The hemp comes from Sichuan peppercorns and the spiciness comes from chili peppers. It is simple to make and has a delicious taste. Nowadays, Mapo Tofu

Po Tofu has gone abroad and has been tasted by people in Singapore, Malaysia, Australia, Japan, the United States, the United Kingdom and other countries, and has become an internationally famous dish.

5. Twice-cooked pork. Twice-cooked pork in New Year’s Eve recipes plays a very important role in the hearts of people across the country. It has always been considered the incarnation of Sichuan cuisine and the first of Sichuan cuisine. When mentioning Sichuan cuisine, one must think of twice-cooked pork. Twice-cooked pork is full of color, fragrance and is a great dish.

The New Year's Eve dinner dishes have different ingredients. In addition to garlic sprouts, onions, leeks, colored peppers, etc. can be used to make them. Their color is red and bright, fat but not greasy.

6. Husband and wife's lung slices, as a traditional classic dish, are usually marinated with beef, beef tongue, tripe, beef heart, and beef scalp as the main ingredients, then sliced, and served with auxiliary ingredients such as pepper noodles and chili oil.

7. Ants Climbing a Tree is a traditional and famous dish. It is named because the minced meat is stuck on the vermicelli, which looks like ants crawling on the branches. There are many ways to make ants climb the tree, but the specific history cannot be investigated. However, there is such a

Legend has it that the name "Ants Climbing a Tree" is related to Dou E. Dou E minced small pieces of pork, stir-fried it with vermicelli and gave it to her mother-in-law. Her mother-in-law thought it was delicious, so she gave the stir-fried vermicelli dish the image of "Ants Climbing a Tree".

name.

8. Taro braised pork, a famous dish in the Pearl River Delta of Guangdong, and one of the 12 traditional New Year’s Eve dinner recipes, a must-have dish for locals during the New Year’s Eve.

The "kou" in the name of the dish means that the meat is fried and cut into rectangular pieces. It is placed in a sea bowl with taro and steamed thoroughly before being served on a large plate.

9. For Dragon Tiger Fight, first wash the eels and sausages, then cut the sausages into hob pieces. Add a little oil to the iron pan and stir-fry the garlic cloves. Pour in the sausages and stir-fry them over low heat. Heat the wok without adding oil and pour in

Stir-frying the eel segments can quickly remove the eel mucus. Then pour the eel segments with the mucus removed into the iron pot, add garlic cloves, light soy sauce, oyster sauce, dark soy sauce, fine sugar seasoning, and add an appropriate amount of hot water.

10. Sweet and sour carp is a must-have for the traditional Spring Festival New Year’s Eve dinner in northern China. It is one of the representative dishes of Shandong cuisine, symbolizing good luck and abundant abundance every year.

The specialty of this dish is that the cooked sweet and sour carp is golden in color, with its head and tail raised, and its shape is beautiful, charred on the outside and tender on the inside.