First of all, in the north, jiaozi must be indispensable for every family's New Year's Eve dinner. Eating jiaozi is the meaning of "alternating the old with the new". Moreover, many people will wrap jiaozi in the shape of an ingot, and when serving, a plate of jiaozi full of ingots also symbolizes the good pleasure of "making a fortune". I remember when I was young, my mother would pack a sterilized coin into jiaozi. Whoever ate it would make a fortune this year. But later, because of hygiene problems, and sometimes biting coins will hurt your teeth, you will not put coins. But sometimes, a date with a beard will be put instead. As for the choice of dumpling stuffing, in fact, according to different tastes, it will be different. Common dumpling stuffing, such as: leek eggs (shrimp and meat stuffing are optional), sauerkraut stuffing, celery stuffing, cabbage pork, shepherd's purse pork and so on.

Secondly, it is also essential to make a whole fish. Eating fish means "more than a year, good luck". Usually, if you spend the New Year, you must buy a live fish to cook. Common practices such as stewed crucian carp, braised carp, sweet and sour fish, steamed babao fish and so on.

Then there is the cold winter in the north. In order to drive away the cold, stew is one of the indispensable dishes on weekdays. Then the Chinese New Year is over, and the stew is indispensable. I believe everyone knows the most famous stewed mushrooms with chicken, stewed vermicelli with pork (also called pork-killing dish, because besides pork belly, pig's large intestine and pig's blood are also put in it). In fact, there are really too many kinds of stewed dishes in Northeast China, such as stewed pork ribs, stewed sherry red (snow vegetables), stewed sauerkraut, stewed cabbage, dog meat pot and donkey meat pot.

There are sauce dish and cold dishes. Sauce dish and cold dishes in the north are very uninhibited. All kinds of wild vegetables, radishes, garlic, eggplant, cucumber, after washing, simply cut them, and a large pot can be served. With a bowl of thick sauce and Chili sauce, you can let go and eat. In addition, there are cold dishes like: bumper harvest, cold tomatoes, northeast big face lift and jellyfish skin, which are also a highlight of the New Year's Eve.

Then there is the northern metropolis HU (that is, braised) elbow, tendon and beef. After it is cooked, it can be served in thin slices, with sauce made of soy sauce and garlic paste, which not only retains the flavor of the meat itself, but also has an endless aftertaste. Of course, whole roast chicken, braised chicken and roast chicken are also essential.

The rest is home-cooked cooking, such as fried fungus, fried moo Shu pork, cumin mutton, hot kidney flower, fried pork intestines and so on. There is no particular emphasis on the type of cooking, and it depends on the different preferences of each family.

How about the New Year's Eve dinner in the north?