New Year's Memory
Spring Festival is one of the most important traditional festivals of the Chinese nation, and it is also the warmest and most beautiful memory in the hearts of every Chinese. For me, the taste of the Spring Festival is the taste of home, the Chinese New Year's Eve dinner made by my mother, the Spring Festival linked by my father, and the laughter of the family sitting together. Every Spring Festival, I will feel the strong family affection and warmth, which is irreplaceable no matter where I am. The taste of the Spring Festival is the taste of home and happiness.
The Spring Festival food in Northeast China is rich and diverse, unique, not only rich in taste, but also rich in cultural connotation. Since the 80s, the Spring Festival cuisine in Northeast China has continued to innovate and develop on the basis of retaining traditional characteristics. Traditional dishes such as pig-killing dishes, fish stew in an iron pot, and chicken stewed mushrooms are still the protagonists of the Northeast Chinese New Year table, and these dishes are known for their rich flavors and strong local specialties. In addition, the Northeast Spring Festival food also pays attention to the matching of colors and shapes, such as colorful big peels, drawn sweet potatoes, etc., which are not only delicious and delicious, but also brightly colored, implying auspiciousness. In short, the Spring Festival food in Northeast China is an important part of the rich and colorful folk culture in Northeast China, which not only represents the lifestyle and emotions of the people in Northeast China, but also reflects the unique regional characteristics and cultural connotation of Northeast China.
The Northeast Spring Festival food is rich and diverse, and here are some common Northeast Spring Festival foods:
Pig-killing dish: pork, sauerkraut, blood sausage, etc. are the main ingredients, the taste is sour and fragrant, and it is a traditional dish in Northeast China.
Fish stew in an iron pot: Fish is stewed in an iron pot with various vegetables, tofu and other ingredients, and it is delicious.
Chicken Mushroom Stew: Stewed with chicken and mushrooms, it has a rich flavor and is a classic dish in the Tohoku region.
Disanxian: Potatoes, eggplants, and green peppers are used as the main ingredients, stir-fried, and the taste is refreshing.
Colorful big peel: with peel as the main material, with a variety of vegetables and seasonings, bright color, smooth taste.
Sweet potato: Fry the sweet potato until golden brown, then wrap it in sugar juice, crispy on the outside and tender on the inside, sweet and delicious.
Red sausage: A special sausage in the Northeast region, with pork as the main ingredient, it is delicious.
Sauce bones: Pork bones are the main ingredient, and after stewing, the meat is tender and has a rich flavor.
The tradition of eating dumplings on festivals in the Northeast has continued to this day, which is not only a inheritance of food culture, but also a kind of family emotional bond. 
As a traditional delicacy in the Northeast region, dumplings are not only delicious, but also symbolize reunion and happiness. During the Spring Festival, it has become a traditional custom for people in Northeast China to sit around and make dumplings and eat dumplings as a family. In addition, the production process of dumplings also pays great attention to details and skills, such as the selection of high-quality flour and fillings, mastering the thickness of dumpling wrappers and the matching of fillings, etc., which all reflect the love and pursuit of food by the people of Northeast China. In short, the tradition of dumplings every festival in Northeast China is not only a kind of inheritance of food culture, but also a kind of family emotional bond, which represents the Northeast people's yearning for reunion and happiness, and also reflects the unique regional characteristics and cultural connotation of Northeast China.