One year and one year year replacement.
It's time to be reunited with the family again.
Raise a glass and drink together. Congratulations on the New Year's reunion.
As one of the most important family feasts of the year.
The Chinese New Year's Eve dinner is not only.
A "sense of ritual" that is indispensable for the New Year
It is also in the Spring Festival.
There is a new year's flavor".
Beidou today.
from 14 municipalities in the province.
Each carefully selected a dish.
A table was prepared for everyone.
from all over Liaoning.
Special Chinese New Year's Eve dinner.
Let's take a look.
There is a voting session at the end of the article.
Steamed crab in the mountains. "Red" through the Chinese year.
In Panjin, the hometown of river crabs, crab is an indispensable dish on the Chinese New Year's Eve dinner table of every household. After cooking, the fiery appearance implies good luck and a prosperous New Year; Two pairs of pliers imply money from both hands, and eight calves imply wealth from all directions; A shell on the back means a rich side, and walking horizontally means a rampant world. Gather your relatives and friends, have a reunion dinner full of New Year's flavor, and spend a prosperous and happy year together!
Tieling Amazun meat.
The taste of reunion.
Amazun meat is one of the Manchu dishes, commonly known as "Nurhachi ** meat". This dish is handed down from the era of the Qing Dynasty Taizu Nurhachi, and it is a famous dish in the sacrificial activities and palace ceremonies of the Qing Dynasty, so it is also called "Nurhachi ** meat". It is one of the eight bowls of the Manchu people under the Manchu and Han full seats. According to legend, during the Qing Dynasty, Hengdaohezi Town, Tieling County, was stationed with royal nobles, and the custom of eating eight big bowls during the New Year was spread among the people, and the people there still maintain this tradition.
Fengxiang "eight blocks".
Hot moments of bliss.
Stewed chicken "eight big pieces", is the local specialty dish of Benxi Manchu Autonomous County, with the rural "stupid" chicken as raw materials, the whole chicken is evenly cut into eight large pieces, the cooking process does not add edible oil, all rely on the oil of the ingredients themselves, simmer for two hours on slow fire, with onions, ginger and garlic to enhance the fragrance, the meat is fresh and tender, the soup is rich and full, it is an indispensable delicacy on the New Year's table of the local people.
Fumeng roast leg of lamb.
My family's New Year's flavor is not ordinary.
Roast leg of lamb is a traditional Mongolian dish that originated from the cooking method of roasting whole lamb. It represents the lifestyle and food culture of the Mongolian people, and is also an important dish for the Mongolian people to entertain guests. Roast leg of lamb plays an important role in the daily life and festivals of the Mongolian people. In traditional culture, the sheep symbolizes reunion and auspiciousness, while the roast leg of lamb symbolizes family reunion, joy and happiness.
Wafangdian over oily meat.
A taste that has been passed down for 100 years.
In Fuzhou's old dishes, oily meat is a household name, known to all ages. The best plum meat from the pig must be selected for the oily meat. During the processing, select eight taels of plum meat, then cut it into 8 mm slices, beat an egg and mix well, hang the paste with an appropriate amount of sweet potato powder, and fry it in the oil pan until it is just right. Put an appropriate amount of oil in the pot, stir-fry the green onion and garlic, add the broth and aged vinegar, stir-fry on high heat, and then thicken with water starch, and a traditional and delicious oily meat is made.
Fushun spicy mix.
The most unpretentious desire can't be stopped.
Fushun spicy mix originates from the folk, its own school, more refined than the spicy pot, and more spicy and refreshing, spicy with numbness, slightly sweet in sour, fragrant in salty. The common ingredients are cooked in the most simple way, and the secret ingredients are blended, so that the smooth taste on the tip of the tongue has an unforgettable taste. Nowadays, spicy mix has gone out of Liaoning from Fushun to all parts of the country, which is the most missed thing for Fushun's children when they go out, and it is also the best food business card of Fushun.
Xinmin sauerkraut blood sausage.
Come and serve food on Chinese New Year's Eve.
Prosperous stove, steaming, good pork belly is a necessary ingredient for stewing a pot of delicious sauerkraut, put the meat in a pot under cold water, put in spices, remove the meat in the meat, the Xinmin sauerkraut that has been pickled has long been crisp and smooth, is the best match to resolve the greasy, the thick garlic fragrance makes this dish sublimated, the rich taste can spread in the mouth, the sauerkraut blood sausage is Xinmin's special food, boiling in the Xinmin people's hospitality!
Tai'an stewed goose.
The taste of home.
For Tai'an people, during the Chinese New Year, the most hometown complex is stewed goose! The adults were busy in the kitchen, and the children were playing in the yard. Does the warm and lively scene evoke your expectations for the New Year and your homesickness? Wanderers, no matter where you are, home is the only direction you can return! The goose is coming out of the pot soon, hurry up and go home for a reunion!
North Ticket Dial. A bowl of noodles to send homesickness.
There is a dish that has been passed down to this day - dialed noodles. Mix the flour and water into a dough in a ratio of 2:1, roll out the dough cake with a rolling pin about 5 10 cm thick, hold the knife with both hands, the blade of the knife is horizontal on the noodles, turn the knife upside down from far and near, push everything hard, directly dial the noodles into the pot of boiling water, and take out the noodles from the bottom of the pot floating on the water surface, overheated boiling water, and pouring brine. A bowl of noodles, a few spoonfuls of braised flowers, and half a cup of old wine diffuse the taste of life and carry the same nostalgia.
Fengcheng silkworm chrysalis. The most delicious thing in the world is reunion.
Liaoning Fengcheng's unique delicacy silkworm chrysalis, this seemingly ordinary "little bug", but contains rich nutrition and deliciousness. At the same time, silkworm pupae are cooked in a variety of ways, such as frying, boiling, stir-frying, etc., each of which can bring different textures and tastes. On the table of the Chinese New Year's Eve dinner, silkworm chrysalis will become a surprising delicacy. It not only brings enjoyment to our taste buds, but also makes us feel the taste and warmth of home.
Yixian white balls.
The taste of looking for the new year is stronger.
White balls can be described as the most distinctive intangible cultural heritage food of Yixian County. The white balls are steamed with pork belly and sweet potato starch, the meatballs have a strong aroma, loose but not scattered, and the seemingly simple white balls can withstand the tests of frying, stir-frying, cooking and frying. Stir-fried white meatballs with crispy green peppers are more appetizing and refreshing, and the addition of starch makes them crispy on the outside and tender on the inside. The white meatball soup is refreshing and scraped with oil, and the skin of the meatballs is soaked in soup for a softer taste.
Eat fish to the lighthouse.
Fireworks shine on the world.
As the lighthouse city of Liaoning Yellow Catfish and Pangasius Fish Specialties, the freshwater fish aquaculture industry has a history of more than 40 years. Fish is indispensable on every Chinese New Year's Eve dinner table, which is a delicacy exclusive to home. The deliciousness of fish lies not only in the method, but also in the freshness. Adhering to the characteristic cooking method of Liao cuisine, the fresh river fish is selected, and the perfect fusion of the sauce, the fish skin is rich in gelatin, the fish meat is like a paste, tender and delicious, and the sauce is fragrant.
Xingcheng grilled cockles.
One side of the water and soil supports the other side.
Xingcheng is located in the western part of Liaoning, rich in marine resources, and behind the Chinese New Year's Eve dinner in Xingcheng is actually a gift from nature to people. Xingcheng people pay attention to "eating seafood to be original", seafood to choose the most full and fresh, so the cold water seafood in Bohai Bay must be the best, among the ranks of Chinese New Year's Eve dinner! The calcium carbonate shell of the shellfish contains the mystery of the flavor of the sea, and the fisherman's table is often accompanied by cockles, which make the delicious taste simple and friendly with its salty and fresh charm and flexible taste.
The long sea is full of jujube dumplings.
Traditional island specialty.
Sweet and delicious jujube is put into the kneaded dough and covered with natural anti-stick pad paper made by drying corn husks. The sweet and dense jujube is wrapped in milky and fluffy steamed buns, and when you take a bite, the jujube fragrance is overflowing, and the aftertaste is endless. Nowadays, the traditional island jujube dumplings have also derived many new forms, fish-shaped, flower-shaped, and various, which also carry the blessings and hopes of the island people for the New Year.
Chinese New Year's Eve dinner we prepared.
What you have at the dinner table at home.
Come and vote.