Chinese's love for food is not only the enjoyment of taste buds, but also the human touch on the table. The family sits together, shares food, and exchanges the ups and downs of the year, this is the taste of home, this is the taste of the year. And when the Spring Festival is approaching, the most anticipated thing is the sumptuous Chinese New Year's Eve dinner. Today, let's take stock of the "big pot dishes" overlords on the Chinese New Year's Eve dinner table and see which one can tug at your heartstrings the most!
The first to appear is the pig-killing dish of the Northeast. It's not just a dish, it's a cultural heritage. When the bell rang for Laba, the people of the village began to get busy, just for the tender and delicious pig-killing dish. The perfect fusion of sour cabbage and fatty pork, coupled with the embellishment of pig intestine, pork liver, and blood sausage, every bite is full of happiness. And the charm of this dish lies not only in its delicious taste, but also in the taste of hometown and the longing for home.
Immediately afterwards, we ushered in the Boshan crispy pot in Shandong. The name of this dish is mouth-watering. The abundance of materials and the complexity of the process are amazing. Dozens of ingredients gathered in a pot, after more than ten hours of careful stewing, finally reached the realm of crispy bone spurs and mellow taste. This is not just a dish, but also like a thick history book, recording the diligence and wisdom of the people of Shandong.
Hunan's sour and hot elbows are not to be outdone. The pork knuckle is fried until golden brown and crispy, and then stewed with wild bamboo shoots, wild pepper and other seasonings, and finally presents a sour, slightly spicy, fat but not greasy taste. This dish perfectly blends the pungency and delicacy of the Hunan people, which makes people have an endless aftertaste.
Of course, chicken stewed mushrooms in the Northeast are also frequent guests at the Chinese New Year's Eve dinner table. The aroma of hazelnut mushrooms and the deliciousness of the chicken, combined with the smooth texture of the vermicelli, make it easy to eat. This dish is not only delicious, but also has a deep cultural heritage. Whether it is the tradition of the Manchu people or the spirit of the Shandong people, they are all perfectly reflected in this dish.
When it comes to Northeast cuisine, we can't ignore the classic pork stewed vermicelli. The perfect combination of pork belly and vermicelli, the soup is full of aroma and makes people want to stop. This dish is a symbol of the hospitality of the people of the Northeast and a manifestation of their persistent pursuit of food.
Finally, poon choi is the finale. Although the preparation and flavor of poon choi are not described in detail here, it naturally has its own unique charm and status as a major dish on the Chinese New Year's Eve dinner table.
Each of these six "cauldron dishes" has its own merits, and each dish has its own unique flavor and cultural connotation. They are not only a delicacy, but also a longing for home, the inheritance and development of traditional culture. So, the question is: in your heart, which dish is the real overlord at the Chinese New Year's Eve dinner table? Come and share your thoughts! Let's find the taste of home in the world of food and feel the warmth and joy of the year!