What to eat in the Spring Festival?

Every Spring Festival is a festival for foodies. It is not a lie to gain three pounds on holidays. What pepper dried bean curd, cold dish mixed noodles, frozen skin, are commonplace. I am most looking forward to these delicious dishes.

Chicken: Chicken means "good luck", so you must eat chicken during the New Year. When I was a child, I cooked chicken in a pot for the New Year. With spare money, there will be roast chicken to eat, and then there will be smoked chicken. The children are happy to eat chicken legs. The eldest son and grandson meet the requirements, so others have to stand aside.

Shrimp: If you want to eat prawns during the Spring Festival, this dish must be regarded as a hard dish. There must be prawns at home for the New Year, and they are good at making prawns. Red soup is especially festive. I remember that when I was a child, families who could eat prawns were relatively well-off.

The busiest time in the countryside is a few years of fallow, and the farm work that has been busy for a year can be temporarily put down, and all those who go out to work come back. Find a sunny day in winter, invite a pig killer in advance, ask someone to help catch pigs, chop dry wood, kill the big fat pigs in the pigsty and celebrate the New Year with great prosperity.

Be sure to inform the neighbors and relatives in the village on the day of killing pigs, not necessarily to help catch pigs, but more to express gratitude. The villagers have helped us for a year. On this day, the family should get up early, boil a large pot of boiling water, and there should be a large piece of firewood in the stove. In the cold weather on March 9, guests could not leave the fire.

Don't worry, the pig slayer and the pig catcher came early, lifted the wooden basin, removed the door panel, found the rope, and tied the fat pig in the pigsty when it was ready. The pig seems to know that he is doomed, but he always struggles desperately until he is covered in pig shit and slowly exhausted, and he will not give up.

Killing pigs has been a skill for decades, but it didn't hurt much when it was cut. They perm their hair with boiling water, shave it with an iron scraper, and clean it up three times, five times and twice. It's time to show the skill of the pig killer.

The seemingly casual division is indeed a profound experience. Like a skilled worker, I divided the whole pig beautifully, then cut off a piece of fresh meat with fat and thin bones and took it to the kitchen for cooking. This is the main course of the pig killing banquet. I won't deliberately cut the meat on the back seat, which will make my family feel distressed, and I won't cut the meat on the pig's stomach, which will make people laugh at my family. We must make our family face, and the guests will not waste their meals.

Vegetables in winter in rural areas are monotonous, and cabbage and radish are the protagonists of vegetables on the table. Stewed pig soup must use radish, which is also the most important dish on the table; Lean bones, fat chunks, half fat and half thin should be available, and meat should account for more than half. Let all the guests eat and drink well. Steamed pork must be sweetened, indicating that life is sweet.

A new year's pork rice table symbolizes the coming of the new year and deepens the feelings between neighbors.

After the guests left, the host family was not so idle, pickling pork, branding pig's trotters and refining lard ... The deepest and most delicious bite in memory was golden crispy lard residue. A piece of lard residue just out of the pot is crunchy in my mouth, with a mouthful of incense and oil.

On New Year's Eve, jiaozi, who chopped stuffing with oil residue, was my most unforgettable bite. After lard residue is made into dumpling stuffing, it is not as crisp as before. It's made with jiaozi soup, which is a little greasy. Half a mouth of jiaozi is slowly full of happiness, full of the flavor of the year.

After leaving my hometown for many years, I will buy some lard and refine some oil residue every year to satisfy my restless taste buds and relive my unforgettable childhood. This smell, maybe I will never forget it. 50% off lard residue is concentrated with fresh crown oil, boiled with lard, and the oil residue is crispy, and the other half catty is 250g (original flavor is crisp).