Cantonese cuisine

Recipes: Bean curd pig's trotters, lettuce in oyster sauce, braised pig's trotters, Cantonese steamed fish, scallion and oiled chicken, crab steamed with vermicelli in red cream, peppery chicken, steamed scallops with garlic and vermicelli, roasted goose in veggie sauce, asparagus mixed with celery leaves, braised meat with moss and mushroom, and marinated pig's tongue.

Cantonese cuisine is most concerned about the "intention", the New Year's Eve dinner is like full of festive atmosphere of the "intention of the dish", such as suckling pig platter is "lucky", lettuce means "wealth", "lettuce", "lettuce", "lettuce", "lettuce", "lettuce" and "lettuce". "Sheng Cai", Izumo Braised Pork, Izumo has a handle, on behalf of the male, looking forward to the family to add, as well as celery (hard) vegetables, asparagus (Shun) Fried Chicken (implies that the coming year is diligent, smooth), almost all of the dishes have an auspicious symbolism, to send a family's best wishes. Now the standard of living has improved, the New Year's Eve dinner there are many dishes are people usually rarely eat the high-end dishes, such as the name "Dragon Tiger Leap" baked Australian lobster in gold broth, the name "all-inclusive" abalone, ginseng, shark's fin soup, and so on.

Hakka cuisine

Recipes: white cut chicken, stuffed tofu, braised pork, celery fried bacon, cassoulet duck, sweetened fruit, steamed fish, garlic fried vegetables, ginseng chicken soup.

Hakka New Year's Eve dinner, can be said to be a big fish and meat, chicken, duck, fish, authentic Hakka New Year's Eve dinner is very important to "meat" complete, chicken, duck, fish is essential, there is also one in the New Year's Eve dinner will be the main attraction is that everyone in the Hakka restaurant will be ordered Hakka stuffed tofu. The hostesses of the family do their best with the fillings, some adding shrimp to add freshness, some adding mushrooms to add flavor, and all kinds of delicious fillings are stuffed into the freshly ground tofu the night before, which is so fresh and flavorful that it makes one's mouth water with aroma. In addition to the traditional tofu and chicken, celery and garlic are used to symbolize a diligent and calculating family in the coming year. The dessert of the New Year's Eve dinner, also known as "fried dough", is steamed and softened as a dessert, an indispensable part of every meal during the Chinese New Year.

Chiu Chow

Recipes: Stir-fried crab with ginger and scallions, braised eel, white-burned shrimp, stir-fried garlic shoots with fresh squid, goose soup with three kinds of fresh vegetables, fish ball soup with cabbage, mustard shredded vegetables, stir-fried leeks with veggies, and taro casserole with pumpkin (or sweetened water with white fruits).

Seafood is the main character of the Boomer New Year's Eve dinner, in recent years, "abalone pork chicken, sea cucumbers, lobsters and crabs," "swallows, shark's fins, abalone, ginseng, tripe (fish gelatin)," and other high-level ingredients have also begun to appear in the Boomers' table. But no matter how high-level ingredients in the New Year's Eve dinner, there is a green vegetable is indispensable, that is, fried leeks, "leek" word in the Teochew language is "long" meaning, meaning good luck for a long time.

The Boomer's New Year's Eve dinner focus on the stove, before, in the middle of the table must be put a "stove", the stove in the middle of the charcoal, charcoal fire red, dishes rolling, equivalent to the current hot pot, symbolizing the reunion, the days of red-hot. And pumpkin taro can be cooked into a delicious, beautiful shape, beautiful meaning of the "Golden Jade Hall".