Cooking habits all over the country

The Spring Festival is coming. Do you know what vegetables are being eaten all over the country? I'll collect and sort out a complete collection of cooking practices from all over the country. Food brings a visual feast, and friends who want to feel it may wish to try it.

The only food in the world can't live up to it. Time has brought me to a world with only food.

China is a land of delicious food. Have you tasted all the delicious food on the tip of your tongue?

Guangdong

New year's food: fried dumplings (Cantonese food)

Fried piles are Guangdong's New Year food, and the so-called "fried piles are full of gold and silver" means rich. In addition, there is a pomegranate fried pile decorated with red flowers, just like pomegranate, which means more children and more happiness.

Frying practice

1, white sugar is boiled with clear water into white sugar water, and cooled.

2. Add sugar to glutinous rice flour and knead it into glutinous rice flour balls.

3. The stuffing is wrapped in the center of glutinous rice flour dough, and the kneaded dough is rolled with sesame seeds to form a green embryo.

4. Fry the green body in hot oil to twice the original volume, take it out and drain it.

Other local specialties: brown sugar cake, boiled chicken, fried meat.

Shanghai

On behalf of New Year's Food: Egg jiaozi.

Authentic Shanghai egg dumplings are made with iron spoons in the ingredient room. On New Year's Eve, under the dim light, there was a coal cake stove with the air door closed very small and the fire at the mouth of the stove was only a little dark red.

Egg jiaozi method

1, heat it with an iron spoon, add sheep fat and cook for a while.

2. After the oil is hot, pour a spoonful of egg liquid into the spoon to cover the bottom of the spoon.

3. Take a small group of minced meat and put it in the center of the spoon until the egg liquid on the side is solidified.

4. Stir up one side of the egg skin, cover it with minced meat, turn the iron spoon sideways, and close the two sides to solidify.

Other local characteristics: local smoked fish and braised pork.

Hong Kong

Representative New Year's Vegetable: Potted Vegetables

Pot dishes, a traditional dish originating from the village of Wai in Yuen Long, can contain hundreds of dishes and tastes in one pot, and the basic principle is "harmony but different tastes". In the past, when they held festivals in rural areas, they would equip wooden benches in open places and use charcoal to heat them. Everyone gathered around the hot vegetable pot and celebrated while tasting. People like to eat potted vegetables in festivals, which are meaningful for celebration and reunion.

Pot cooking practice

There are no special regulations on the materials used in pot dishes, but they usually include radish, bamboo shoots, squid, pigskin, mushrooms, chicken, herring balls, pork and so on. Now many pot dishes may even include donkey-hide gelatin, prawns, Nostoc flagelliforme, oyster sauce and dried eel. But in any case, in the eyes of the elderly, pork is the essence of potted vegetables.

Other local characteristics: Nostoc flagelliforme, oyster sauce and rice cake.

Taiwan Province Province, China

New year's representative dish: mustard

In Taiwan Province Province and southern Fujian, Han people, big or small, sit around a round table to eat hot pot and have dinner together, which is called "surrounding the stove". There must be mustard on the table, which is called "long-year dish" and symbolizes longevity. There are also some people who want "leek" on the dining table, that is, "leek" and "long" are homophonic, symbolizing longevity.

Mustard practice

The vegetables around the stove were not chopped with a knife. Wash it and cook it with roots, and don't bite it off when eating. But eat it slowly from beginning to end to wish parents a long life.

Other local characteristics: turtle bean paste rice cake, red and white rice cake.

Beijing-tianjin-hebei region

Representative New Year's Cuisine: Four Happiness Meets (Beijing)

Four Happiness Meeting is a must-eat dish for Beijingers during the Spring Festival. It consists of four balls, golden in color, full of fragrance, lifelike in shape, meaning happiness, auspiciousness, longevity and a happy life, in order to take its auspicious meaning.

Four happy party ball exercises

1, the horseshoe is peeled and cut into small pieces, and the onion and ginger are cut into sections.

2. Put the meat stuffing into a bowl, beat in the eggs, seasonings and chopped horseshoes, and mix well.

3. Put your hands with clear water meat stuffing in your palm to form four big meatballs of equal size.

4. Pour the oil into the pot, add the meatballs after the oil is hot, fry until the surface is golden, and take out.

5. Put the fried meatballs and seasonings into the pot, stew for about 30 minutes, and thicken with water starch.

Other local specialties: jiaozi and bean paste.

Shandong (province)

Representative New Year's Cuisine: Crispy Pot (Zibo)

Crispy rice is a famous dish of Han nationality in Zibo, Shandong Province, and is often eaten during the traditional Spring Festival. According to legend, it was founded by a woman named Su Xiaomei in Shen Yan Town in the early Qing Dynasty, so this dish was named "Su Guo". Therefore, more vinegar is used in dishes, and the main feature is that the bones of meat and fish are crisp and rotten, so it was renamed as "crispy pot dishes".

The practice of crispy rice

"Crispy pot" is called "pot" because its cooking process is in a big pot, but the finished product is just neatly sliced cold dishes. Locals put lotus root, kelp, Chinese cabbage, crucian carp, tofu, pork belly and other ingredients into a large pot, season them together, cook them, slice them, and serve them on the table, all with sweet, sour and salty tastes.

Other local characteristics: bacon, Jiaodong pie.

Inner Mongolia

Representative dish: hand-roasted mutton (Bayannaoer, Inner Mongolia)

Hand-roasted mutton is a large piece of boiled mutton with bones. Hold it in one hand and cut it with a Mongolian knife in the other. There is no seasoning, only a bowl of salt water dipped in it.

Hand-roasted mutton

1, sheep's lumbar fossa with meat and blood, cut into pieces and washed.

2. Put coriander powder, garlic powder, pepper, vinegar, soy sauce, monosodium glutamate, sesame oil and Chili oil into a bowl to make flavor juice.

3. Add enough water to the mutton strips, boil them on high fire, skim off the floating foam, remove them and wash them.

4, clean water into the washed mutton, add spices and seasonings, boil over high fire, cover.

5, stew until the meat is cooked and rotten, remove it and put it on a large plate.

Other local specialties: mutton offal and fried cakes.

Anhui province

Representative New Year's dish: Huizhou Maruko (called "Zi Yuan" locally)

The classic old recipes in Huizhou meatballs and Huizhou cuisine are well-proportioned, shiny, white, delicious, tender and nutritious, which are very suitable for the tastes of the elderly and children. Because the glutinous rice stuck on the meatballs is as transparent as pearls, it is also called pearl meatballs, which also means round and round, and is a necessary dish for Anhui's annual New Year's Eve dinner.

Huizhou meatball practice

1, glutinous rice soaking 12 hours or more, water control, quail eggs cooked and peeled.

2. Add seasoning and egg liquid to the meat stuffing, add a little starch and grab it evenly by hand.

3, quail eggs dipped in egg liquid, roll dry starch, take the meat stuffing and put it down, and put a quail egg wrapped in starch.

4. Knead into a ball, roll a layer of glutinous rice soaked in water and steam for about 20 minutes.

5. put the broth in the pot, hook the starch, and pour the steamed meatballs with sauce.

Other local specialties: salty platter, chicken and beans.

Jiangsu and Zhejiang provinces

Representative new year's dish: xinfeng eel owl (Xi Ming)

"Fresh Eel Owl" is a famous dish in eastern Zhejiang, which is made of sea eels. Every year in the dead of winter, the eel is cut open and dirty, and hung in a ventilated place to dry, which is a good product.

Steamed eel owl

1. Wash eel and cut into pieces.

2. Steam for 25 minutes.

3. Take out, cool and tear into strips.

Other local specialties: green onion oil, blood stasis and cold jellyfish.

Jiangxi

Representative new year's dish: eight-treasure rice

Babao rice is a traditional name of the Han nationality, which is popular all over the country, especially in the south of the Yangtze River. Eight-treasure rice is made by steaming glutinous rice, mixing it with sugar, oil and osmanthus, pouring it into a container filled with red dates, coix seed, lotus seeds, longan and other fruit materials, and pouring sugar marinade after steaming. It tastes sweet and is a good holiday and hospitality.

Eight Delicacies Rice

1. After the glutinous rice is steamed, add sugar, lard and boiled water and mix well.

2. Put the candied dates in a bowl with bean paste and sweet-scented osmanthus in the middle.

3. Spread the glutinous rice on the material, flatten it, steam it in a cage for one hour, and shovel it out when eating.

Other local characteristics: glutinous rice paste and Jiangxi rice noodles.

Fujian Province

Representative new year's dish: red group ng yιng m (Longyan, Fujian)

Hongtuan is a special snack person in Puxian, Fujian. It is steamed and consists of skin and stuffing. Red balls are the most distinctive traditional festival food in Puxian, and they are cooked by every household during the Chinese New Year. It is not only delicious food, but also used to render the festive atmosphere and sacrifice, and it is a profound gift.

Red group exercise

1, knead the stuffing into a ball with a diameter of about 5 cm by hand, which is the red ball stuffing.

2. Wrap the stuffing with skin, put it in a wooden box, and print a red ball with a flat ball under the upper arch.

3. Put the printed red balls with chicken leaves at the bottom, put them in a steamer and steam for 20 minutes on high fire.

Other local characteristics: Fujian fish balls and zongzi.

Three northeast provinces

Representative new year's dish: white meat with sauerkraut

Pickled white meat with sauerkraut is the most typical dish in Northeast China. In many places in Northeast China, a pot of pickled white meat is stewed on New Year's Eve. Eating salted white meat on New Year's Eve has become a major feature of the Northeast diet.

Practice of blanching white meat with sauerkraut

1. Pork belly is cooked in the pot and sliced.

2. Stir-fry pork belly with dried Chili and aniseed, and add the cut sauerkraut.

3. Bring to a low heat and stew 15 minutes, then add vermicelli and stew 15 minutes.

4. Put salt before cooking and sprinkle with chopped green onion.

Other local specialties: stewed pig's trotters, stewed mushrooms with chicken, braised carp and sauce bone.

Henan Province

Representative New Year's dish: Crispy Meat Buckle Bowl sú ròu kòu waner (Zhoukou, Henan)

Crispy meat buckle bowl is a famous dish of Han nationality in Anyang, Henan Province, which belongs to the representative dish of local diet. This dish is characterized by crisp, tender and refreshing, fat but not greasy, and it is a frequent visitor to the local dinner table.

Crispy meat buckle bowl method

1. Add a proper amount of salt to egg white, flour and starch, paste pork slices and size them.

2, hot pot wide oil, the next piece of meat fried into golden brown, remove.

3. Put the fried meat slices into a bowl, add broth and onion ginger, and steam for 20 minutes on high fire to get onion ginger.

4. Cook shredded kelp and shredded egg for a few minutes on medium heat, then pour the sliced meat into the pot and take it out.

Other local characteristics: "Quanfu" jiaozi, Damao and Zhutouling.

Hubei province

Representative New Year's dishes: Sanquan, Sangao and Sanwan S:NQ:Ns:Ng:O:Nw:N (Shiyan, Hubei)

During the Lunar New Year in Hubei, there are mainly three series of delicacies on the dining table: Sanquan (whole chicken, whole duck and whole fish), Sangao (fish cake, meat pie and mutton cake) and Sanwan (fish balls, meatballs and lotus root balls). There has always been a saying in Jingchu that "no bread, no table". This cake is first of all fish cake. Fish cake is a kind of food processed and steamed with minced fish, eggs and meat as the main raw materials. Delicious, delicious and nutritious, it is the top grade of folk banquet. Fish cake is the masterpiece of Hubei cuisine "You can't see fish when you eat fish, but you can't see meat when you eat meat".

Other local specialties: Mianyang Sanzheng, lotus root clip, fried preserved fish.

Hunan

A dish representing the New Year: a bowl of incense.

"A bowl of incense", also known as "Hunan local food" and "Koukou Eating Meat", is a famous dish in Hunan with a spicy taste. During the Chinese New Year, every household will sort out all the materials and put them directly into the pot. Mixing a pot of delicious food becomes a must for the New Year's Eve!

A bowl of incense

1, sliced pork belly, sliced bamboo shoots, diced red pepper and garlic with the same size.

Stir-fry the eggs and serve them. Slice the pork belly until slightly burnt, and serve.

3. Add oil to the pot, add pepper, garlic and garlic slices and stir-fry until fragrant.

4. Pour in bamboo shoots and pork belly and season with salt, sugar and soy sauce.

5, pour the eggs before the pot, turn well.

Other local specialties: braised fish with bacon.

Shanxi

Representative new year's dish: oily meat

Oily meat is the most famous traditional dish of Han nationality in Shanxi. It originated in the Ming Dynasty and was originally an official dish. Later, it spread to Taiyuan folk, with strong Shanxi characteristics, and became an indispensable classic dish for Shanxi New Year's Eve.

Over-oiled meat practices

1. Add salt, pepper and so on. Marinate the fillets for 4 hours.

2. After the oil is hot, break up the meat slices and take them out for about 30 seconds.

3. Mix bowl juice: add soy sauce, cooking wine, vinegar, chicken essence, water and starch.

4. Stir fry quickly and pour a bowl of juice. Put oil in the pan, saute shallots and ginger slices.

5. Stir-fry cucumber slices, meat slices and auricularia quickly and put them in a bowl of juice.

Other local specialties: loafing and oil cakes.

Shanxi province

Representative New Year's Cuisine: Four Bowls in Northern Shaanxi (xi in Shaanxi)

As soon as we entered the twelfth lunar month, every household in northern Shaanxi began to be busy with new year's goods. On New Year's Eve, every family will cook all kinds of New Year's Eve. The four bowls in northern Shaanxi are traditional delicacies in northern Shaanxi, and they are indispensable dishes for people in northern Shaanxi, including meatballs, roasted meat, crispy chicken and crispy ribs. These four foods have their own flavors: meatballs are crispy, barbecue is fat but not greasy, crispy chicken is soft and delicious, and crispy ribs are rotten and delicious. A dish has four flavors, which complement each other. Eating it in your mouth is full of aftertaste, which makes people really enjoy the taste of "Year".

Other local specialties: stewed mutton, Guanzhong braised dishes.

Gansu

Representative new year's dish: rotten meat Z m 4 o r ó u (Lanzhou, Gansu)

Lanzhou bad meat is a traditional dish of Han nationality, which is fat but not greasy; Lean meat is red as fire. The more you chew, the better it tastes. It can stimulate appetite and increase your appetite. Rotten meat in Lanzhou is a must-have food for Lanzhou people in the New Year.

Lanzhou bad meat practice

1, cold water, put the meat tightly in the pot and remove impurities.

2. Put water in the pot, add meat and seasoning, and cook for 30-40 minutes. Put the bean curd and bean curd soup into a bowl and stir well.

3. Take the cooked meat out of the pot, put it face down in a plate, cool it, slice it, and shred the onion and ginger.

4. Stick the sliced meat with soy sauce and tofu one by one, take a rice bowl and put it neatly.

5. Add shredded onion, shredded ginger and aniseed, and steam the bowl with meat in a pressure cooker for 30 minutes.

Other local specialties: fried meatballs, elbow buttons, sand and sweet rice.

Sichuan-Chongqing area

On behalf of new year's goods: bacon and sausage NG (Chongqing)

In Sichuan, pigs are fattened in winter, villagers kill pigs every year, and every household cooks bacon sausages, which can be eaten next year. On New Year's Eve, a necessary dish for every family is fried side dishes.

Fried bacon

1, the bacon is soaked in warm water for half an hour, drained and sliced.

2. Wash the green garlic, cut the roots, and break the dried peppers into small pieces.

3. After the oil is hot, pour in the dried red pepper and pepper, and after the fragrance is released, pour in the bacon slices and stir fry.

4. Stir the bacon and fat until transparent, pour in soy sauce and green garlic, and stir well.

Other local specialties: fried crispy meat and braised pig tail.

Tibetan-inhabited area

Representative new year's dish: bone rabbit

On the 29th day of the Tibetan calendar, eating "ancient pictures" is a traditional habit of the Tibetan people. "Gu" means nine, here is twenty-nine, "Tu" means suddenly, and it is a kind of noodle porridge. On the 29th day of the twelfth lunar month, Tibetans eat ancient tu to mark the new year. This year's Tibetan New Year coincides with the Spring Festival, and it is rare for Tibetans and Chinese to celebrate the New Year on the same day.

Ancient map practice

Pasta made of beef, mutton, radish and pimples is also the food that every household in Tibet will eat during the New Year. Interestingly, there are many symbolic objects in Guttari, such as stones, peppers, wool, charcoal and coins, which respectively represent "heart of stone", "knife mouth", "soft heart", "black heart" and "making a fortune". People who eat these things should spit them out immediately, which will make everyone laugh and add a happy atmosphere to New Year's Eve.

Other local characteristics: highland barley wine, butter tea and firecrackers noodles.

Guizhou (province)

Representative New Year's Food: Braised Pork with Sour Plum Soup (Zunyi, Guizhou)

Plum cuisine is a traditional specialty of Hakka, known as "healthy food" and has a long-standing reputation. It is said that brine chicken and Sufu are the three treasures of Hakka. In Guizhou, it is a necessary dish for holidays and wedding banquets.

Braised pork with plum vegetables

1, pork belly is cooked until it is 80% cooked, removed, wiped with water, and smeared with soy sauce while it is hot.

2. Add hot oil to the pork belly until it is dark red, remove it and let it cool. Soak the dried plum vegetables and wash them.

3. Slice the fried pork belly, with the skin of the pork slices facing down, and put them neatly in a bowl.

4. Put the dried plums on the meat, pour the soy sauce evenly, steam in a steamer until the meat is soft and rotten, and take it out and put it on a plate.

Other local specialties: eight-treasure rice and pork-killing dishes.

Yunnan Province

Representative New Year's Food: Bait Block (Kunming, Yunnan)

Bait block is a must-eat thing in Kunming folk custom during the New Year, which is usually fried, boiled or burned. People in the border areas are keen on "bait" and have been adhering to the tradition for thousands of years. In the past, Kunming was also the favorite bait for Zijian, and the New Year Festival was often snapped up.

Fried bait block exercise

1. Slice bait and bacon, wash Chinese cabbage, mince pickles and cut onions into small pieces.

2. Stir-fry the bacon until the fat part turns yellow and oily, and roll out the bacon.

3. Add a little oil to the wok, heat it, pour in the bait pieces, and turn to low heat to stir fry evenly.

4. Add sauerkraut, bacon and onion, stir well and pour in a little soy sauce.

5. Add Chinese cabbage, sprinkle with appropriate amount of sugar, season with salt, and stir well.

Other local specialties: soaked rice, sugar water and raw skin.

Guangxi

Representative new year's dish: roast suckling pig

Roasting suckling pigs is the highlight of ancestor worship in Guangxi for many years, and almost every family is indispensable. After ancestors sacrificed suckling pigs, relatives got together for a big meal.

roast suckling pig

1, cleaning and pickling of suckling pigs 1 hour or so.

2. Shape the suckling pig with bamboo strips and several bamboo sticks, and then water the suckling pig with boiling water until the skin becomes hard.

3, white wine, vinegar, maltose bowl, add water to reconcile, smear on the skin of suckling pigs.

4. Bake the suckling pig in the oven for about 2 hours until the pig is dried and sliced.

Other local specialties: zongzi, steamed fish, fried large intestine with sour radish.

Xinjiang

On behalf of the New Year's dish: mansaf

"Pilaf", known as "Polu" in Uyghur, Uzbek and other ethnic brothers' flavor food, is also an administrative guest of Central Asian countries, Russian Federation and other ethnic groups. On holidays, weddings, funerals and weddings, we must "grab meals" to entertain guests.

Pilaf practice

1. Dice mutton, carrot and onion respectively, wash rice and soak for 30 minutes in advance.

2, a small amount of base oil, add mutton and stir fry for a while, then add carrots and diced onions.

3. Pour in the carved wine, salt, pepper powder, cumin powder and raisins and stir well.

4. Add water, cover the pot and stew for 15 minutes, spread the rice on the top floor and stew for 20 minutes.

5. Add chicken essence, stir well, cover and simmer for 5 minutes.

Other local specialties: stewed mutton and saute spicy chicken.

Hainan

Representative new year's dish: Wenchang chicken

There is a saying in Hainan, "No chicken, no table". Authentic Wenchang Chicken has crispy skin and tender meat, pure flavor and Huang Liang skin color, and is fragrant and attractive after cooking. Nowadays, ancestors are still worshipped before the New Year's Eve in rural areas, and chicken is an essential memorial. After the ancestor worship, the New Year's Eve begins.

Wenchang chicken practice

1. After the chicken is washed, it is salted 1 hour. Put the whole Wenchang chicken in the pot and bring it to a boil.

2. Cook for about 10 minutes, lift the whole Wenchang chicken with chopsticks, and drain the water in the chicken breast.

3. Put the chicken back into the pot and continue to cook for about 10 minutes.

4. Take the cooked Wenchang chicken out of the pot, put it in a dish to cool slightly, then cut it into pieces and serve.

Other local specialties: vegetarian dishes and Hainan powder.

Ningxia

Representative New Year's Cuisine: xi in Yinchuan, Ningxia

Every Chinese New Year, sesame oil is an indispensable Chinese New Year food for Ningxia people. Oil-scented, that is, Ningxia oil cake, looks like a discus on the sports field, round and thick, some have a hole in the middle, and some have two or three knives stuck in it. This kind of oil cake is fried without salt and sugar, but it tastes tender and sweet. Therefore, people in Ningxia call this kind of oil cake "oil fragrance". Especially in Muslim areas, the streets and alleys are filled with the attractive smell of oil, which makes people drool.

A fragrant practice.

1, and a fermented dough with moderate hardness, put it in a warm place and make it twice as big.

2. Knead the dough evenly and knead it into long strips.

3. Grease the chopping board, cut it into pieces of uniform size, knead it into a circle and flatten it.

4. Roll into a round cake with a thickness of 1cm, and cut it three times.

5. Heat the oil to 70% heat, add the cake blank and fry until both sides are brown.

Other local specialties: wrapping sheep, sowing seeds and grabbing mutton.