Every Spring Festival is a festival for foodies, and it is no lie to gain three pounds during the festival.

Dried tofu with hot peppers, cold dishes, and skin jelly are all commonplace.

I'm most looking forward to these delicious dishes.

Chicken: Chicken represents "good luck", so chicken must be eaten during the Chinese New Year. When I was a child, chicken was stewed in the pot during the Chinese New Year. If I had spare money, I would eat roasted chicken. Smoked chicken was also available at that time. Children are very happy if they can eat chicken legs. The eldest son

The eldest grandson is qualified, and others have to step aside.

Shrimp: We eat prawns during the Chinese New Year. This dish must be regarded as a tough dish. Prawns are a must-have for the Chinese New Year at home, and we are good at making prawns. The red soup is particularly festive. I remember that families who could eat prawns when I was young were the most popular ones.

Well-off.

The most lively period in the countryside is when it has been closed for several years. The farm work that has been busy for a year can be temporarily put aside, and those who went out to work have also returned.

Find a sunny day in winter, hire a pig butcher in advance, hire someone to help catch the pigs, chop dry firewood, kill the big fat pigs in the pigsty, and celebrate the New Year in a prosperous way.

On the day of killing pigs, you must inform your neighbors in the village. Your relatives do not necessarily have to help catch the pigs, but more to express your gratitude for the help they have received from the villagers throughout the year.

On this day, my family will get up early and boil a large pot of water. There must also be a large piece of firewood in the stove. It is cold and it is impossible to cook without a fire when the guests come.

No need to rush, the pig butcher and pig catcher had already arrived, carried the wooden basin, removed the door panel, and found the rope. When everything was ready, it was time to tie up the fat pig in the pig pen.

The pig seems to know that it is doomed, but it always has to struggle hard until it gets help covered in pig shit, and it will not give up until it is exhausted.

Pig butchers have decades of experience in craftsmanship. One knife went in, but the pigs did not suffer much. They were scalded with boiling water and shaved with an iron scraper. The pigs were cleaned up with three strokes. This time it was time to show the pig butchers.

It’s time for the craftsman’s craftsmanship.

The seemingly careless cutting is actually a profound experience. The cook cuts the whole pig into beautiful pieces, then cuts off a piece of fresh meat with fat, lean and bones, and takes it to the kitchen to cook. This is killing the pig.

The main dish of the banquet.

We will not deliberately cut off the best meat on the back seat to make the host feel distressed, nor will we cut off the meat from the belly of the pig to make people laugh at the host. We must make the host look good, have enough food for the guests, and not waste it.

Vegetables are very monotonous in the countryside in winter, and cabbage and radish are the protagonists of the vegetables on the table.

The radish must be used to stew the New Year pig soup, which is also the most important dish at the banquet; there must be lean meat bones, fat meat lumps, half fat and half lean, and meat must account for more than half.

The guests all ate and drank well.

Steamed pork with rice flour is also a must, and it should be filled with sugar, which symbolizes the sweetness of life.

A table of New Year pig rice means that the New Year is coming, and it also deepens the relationship between neighbors.

After the guests left, the host's family was not so free, marinating pork, roasting pig's trotters, refining lard...

The deepest and most appetizing bite in my memory is the golden and crispy lard dregs. I put a piece of lard dregs just out of the pot into my mouth and chewed it. It was crunchy and crispy. My mouth was fragrant and my mouth was oily.

On New Year's Eve, the most unforgettable bite for me was to make dumplings filled with lard residue. After the lard residue was filled into the dumpling filling, it was not as crispy as before. It was softened by the dumpling soup and softened a bit.

The dumplings are greasy and half a mouthful, slowly filling them with happiness and full of the flavor of the New Year.

After leaving my hometown for many years, I would buy some lard and refine some oil residue every year to satisfy my restless taste buds and reminisce about my unforgettable childhood.

This taste may never be forgotten in this life.