text/Yangcheng Evening News All Media Reporter Wang Min Photo/Respondent provided
New Year's Day, the New Year's atmosphere is approaching. What is the New Year atmosphere? The answer that comes out should be the aroma of the food surrounding the family and friends when they are reunited. As the unscrupulous New Year’s Eve dinner, it naturally becomes something that every family must plan well.
The New Year’s Eve dinners from all over the country have always been unique. Some dishes with the flavor of the New Year will not be able to show a more beautiful taste until the Spring Festival. As the number of citizens staying in the ears for the New Year is increasing, consumers are no longer limited to local traditional dishes when choosing dishes for New Year’s Eve dinner. The "hometown dish" injected with homesickness has become a major trend in New Year’s cuisine this year.
Hainan New Year flavor: The indispensable New Year chicken
With the improvement of national living standards, the current New Year’s Eve dinner style is no longer a dish that can be eaten on weekdays. But if you want to keep an indispensable dish for the New Year’s Eve dinner, you must be a chicken. As the saying goes, "No chicken can make a feast." Eating chickens during the New Year is an unshakable ritual for Guangdong people. In fact, in addition to Daming Yuanbo’s Cantonese cooking, the Wenchang chicken in Hainan cuisine is also loved by diners.
Hainan cuisine, which has gone through more than 2,000 years of development, is known as "all kinds of seafood and thousands of land". Hainanese people also mainly eat chicken, duck, sheep, fish and various wild vegetables. For example, the New Year chicken specially prepared for the Spring Festival is the authentic Wenchang chicken as the best product.
"Qiong Yao Hainan dishes" that I wish I could move Hainan to Guangzhou have almost strict requirements on ingredients and production. Hainan's Wenchang chicken can be cut in white, mixed with seafood, and can also be smelted with coconut green to meet all levels of taste.
The Wenchang chicken here is produced in Tanniu Town, Wenchang, Hainan. It usually uses chickens for about 200 days. The chicken tastes and tenderness are both tender and smooth. Soaking through ancient methods, the fresh original flavor of the ingredients is directly displayed.
The combination of Wenchang chicken and Hainan coconut green is the well-known coconut chicken. Open two coconut greens, take the abundant juice from it as the soup base, and boil it with old coconut meat and pearl horseshoe. Finally add Wenchang chicken and serve it with simple dipping sauce. It will be delicious. If you squeeze a few drops of fresh Hainan kumquat juice, it will be a different flavor.
Fujian New Year flavor: Pay attention to the taste and memory of the mind
Compared with the simpler New Year food customs in big cities, Fujian Putian's adherence to the New Year flavor is reflected in the fact that it still retains the New Year dishes that are complex in making. Eating a bowl of Mazu noodle noodles during the Chinese New Year means that Mazu will bless you with peace and good fortune. Later, a Putian red ball was handmade after more than 10 processes. It is a must-eat delicious food for Fujian people during the Spring Festival, symbolizing good luck and reunion.
For Putian people, what they must eat during the Chinese New Year is the first bowl of Mazu noodle thread on the morning of the first day of the first lunar month every year, and the emphasis is on increasing the year and life. Not only are the young and old must eat, but the people of Putian will also make it for the guests to eat. The owner will cook this bowl of noodles very heartily and put it in the best food at home, such as fried pork belly slices, fried seaweed, fried peanuts, fried eggs, braised mushrooms, etc.
Noodle thread is a specialty pasta in Putian. It has long been integrated into Putian's food culture. To this day, the older generation still insists on making noodle threads by hand. After several steps such as kneading, awakening, plated noodles, hanging, putting on the shelves, and drying, it can be made into noodle threads that look like flowing yarn, white as jade, and thin and even lines.
In addition to Mazu noodle line, Putian's tradition of making red balls has continued. Starting from the 26th of the year, the whole family has joined forces. Sometimes even neighbors come to help, which is very lively.
The red “face” of the red ball is particularly festive. The special impression is engraved with words such as “Fu” and “Longevity”, and there are patterns such as flowers and birds, and harvest celebrations. The filling of red balls is mostly sweet, mainly mung beans, with brown sugar added, which has a unique local flavor; some are also salty, with glutinous rice, scallion, mushrooms, shrimp skin, peanuts, shredded pork and other ingredients. When a basket of red balls with the aroma of banana leaves come out of the pot, the sweet and sticky taste memory is the New Year atmosphere rooted in the hearts of every Putian people.
Putian restaurant, which advocates "mastering the ingredients and original Fujian cuisine", will continue this "New Year's flavor" during the Chinese New Year this year. It not only serves the above two traditional New Year dishes, but also has "abalogue pot dishes" and "good luck and fortune fish farming" that symbolize a lot of money. You can enjoy it in the store, or you can easily take it home and enjoy it carefully. The signature Putian Ten Drunk is essential, and it can also match the most delicious way to eat according to different tastes.
Nanjing New Year: a simple but elegant family dinner
After experiencing various restaurants and takeaway baptisms, consumers have made a qualitative leap in their aesthetic level of food. Many people have begun to pursue exquisite and balanced or fresh New Year’s Eve dinner styles, such as the New Year’s Eve dinner at the Nanjing food stall, which is complete with snacks, hard dishes and small orders, and it is no problem to celebrate a festive New Year.
The New Year’s Eve dinner for Nanjing people is very particular. The opening cold plates of eight plates and ten plates are very common and appear grand. The New Year’s Eve dinner of Nanjing people is very simple and homely, with scallion oil mixed with citrus mushrooms, dried dried malan heads, Su-style smoked fish, sauce-flavored meat, sugar taro seedlings... It seems that they can make tricks. They use the simplest ingredients to cook various dishes that are full of colors, fragrances and flavors and express their beautiful expectations. They use exquisite cold dishes, meat dishes, vegetables, and sweet soup to form a family dinner that they attach the most importance to in the year, which also makes this meal full of love and warmth a concern that many people have remembered since childhood.
Speaking of Nanjing's food culture, we have to mention two classic cold cuts, salted duck and sausage. Order a plate of salted duck, and then a plate of vegetarian dishes, one meat and one vegetarian, two of the most classic cold dishes, which contain the most authentic Jinling delicacies.
is not like traditional pickled wax products. Brine duck is cooked at low temperature, maintaining the juicy nature of the duck meat. Assorted, also known as "Ten Spoken Vegetables" and "Yuanbao Vegetables", consisting of ten kinds of vegetables and vegetables, is a common New Year's dish combination on New Year's Eve. If you don’t eat this cold dish, it seems that the New Year will not be perfect. Of course, there is also the roast duck buns created by Nanjing food stalls. The fragrant roast duck meat hides in the bun skin like a cluster. The juice is not very much, but when you bite it, the aroma of roast duck flows in your mouth.
These dishes can be found in the New Year’s Eve dinner menu at Nanjing food stalls. In order to meet the needs of New Year’s Eve dinners of different people and at different prices, the store has a variety of sets to choose from.
Warm winter stewed old chicken soup is specially arranged according to the eating habits of Guangdong people. The stewed lion head, rice cake, onion and hairy crab, etc. reflect the cooking characteristics of Jiangnan cuisine. Other sea treasures such as sea cucumbers and shrimps are also included. Finally, the end of the exquisite Jinling snacks, roast duck buns or ancient sugar taro seedlings, bringing a perfect end to this New Year’s Eve dinner.
Shandong New Year flavor: rich and balanced, free reunion
If you want to have a table of exquisite and rich, but don’t worry about whether it is a classic enough reunion dinner, Shandong cuisine should be a good choice.
Shandong cuisine is a cuisine with a long history, rich techniques and insightful skills. The ingredients are mainly seafood from the Shandong Peninsula, aquatic products from the Yellow River and Weishan Lake, and inland poultry and livestock. The techniques are particularly good at exploding and stir-frying, and they are exquisite in cutting and cooking, with pure and peaceful flavor, salty, fresh, crispy and tender.
is re-organized in his hometown in Shandong, which has a very well-known reputation in Guangzhou, based on the classic Shandong cuisine. According to the eating habits of contemporary diners, the top ten must-order dishes are specially launched, which is very consistent with the specifications of the New Year’s Eve dinner.
"When there are many people, just order the top ten must-order dishes, which is a sumptuous and balanced table of delicacies. When we sort out the top ten must-order dishes, we also think repeatedly. Which dishes can be called classics? I believe that each era has different answers, and what we are looking for is the Shandong cuisine that is most loved by everyone at the moment." said Zhao Yongjing, general manager of Shandong Home Brand.
Top 10 must-order dishes are Shandong special dishes carefully selected by the store for customers. Behind each dish is a microcosm of Shandong culture and a footnote to Shandong ingredients. It not only includes Shandong cuisine business cards such as scallion sea cucumbers and traditional sweet and sour yellow croaker, but also adds classic shrimp roasted cabbage and Dalian abalone braised potatoes, which make northerners feel friendly. After all, the hotness of the stewed dishes can withstand the low temperature and give everyone a warm New Year.(For more news, please follow Yangchengpai pai.ycwb.com)
planning | Sun Aiqun
coordinate | Liu Yun Shi Peilin
source | Yangcheng Evening News·Yangchengpai
Editor | Wang Min
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