各地年菜

各地年菜

SPECIAL LOCAL FOOD IN THE CHINESE NEW YEAR

NO.1

DAZI (JIANGMEN, GUANGDONG)

A hollow ball made of glutinous rice fl our.It's tricky to make a dazi because the fl our should be even and without holes so that the dough can seal the air blown inside.After this the dough will be put into boiled oil and grows into a ball with a diameter of up to 30 centimetres.This process is called “qi” and “fa” in Cantonese which share the same pronunciation with “happiness” and “making a fortune.”(text by Deng Jie)

大糍（广东江门）

糯米粉团制成的食品，空心。吹大糍是技术活，粉团要捏得均匀，没有破损，一口气吹进去，迅速捏住封口。 吹过的糯米球放入温油中不断翻滚拨动，气体受热膨胀，原来五六厘米直径的大糍能在两分钟内胀起变大，手艺好的妇女可以做出直径30厘米的大糍。大糍又起又发，在广东话里就 是“又喜又发”。(文/邓洁）

NO.2

YUGAO (XIANNING, HUBEI)

Chop up the herring and mix it with starch and egg whites, and then steam it.The yugao is a must-have for Hubei people during the new year.There's also a saying about it in the province: eating fi sh without seeing the fi sh.(Photographed by Ruan Chuanju)

鱼糕（湖北咸宁）

将整条青鱼洗净，留大块鱼肉，削片、沥干，剁成膏状。膏中加入淀粉、蛋清，上笼蒸熟。鱼糕是湖北人年夜饭的必选项，也是湖北饮食中“吃鱼不见鱼”的代表。（摄/阮传菊）

NO.3

BLOOD CLAM (CHAO-SHAN REGION IN GUANGDONG)

People in the Chao-Shan region prefer to marinate the seafood, which is good for covering the smell and sterilisation while keeping the original taste of the seafood.In ancient China, the shell was used as currency and so the Chao-Shan people choose to reserve this “meaning.” In the region, people would collect the shell of the blood clam and keep it till the fi fth day of the Chinese New Year believing it would bring them fortune.(text by Deng Jie)

血蚶（广东潮汕）

生腌，是潮汕人对海鲜任性而智慧的做法。腌制时间控制在20小时以内，掩盖浓腥，杀菌，又可以保留最鲜美的滋味。在古代中国，贝壳就是钱，这便得到了讲意头的潮汕人的青睐。年夜饭上吃下来的蚶壳，要收集起来，堆到房门后，或放到床底下。一直到大年初五再收拾，潮汕人相信这样可以“旺财”。（文/邓洁）

NO.4

TORTOISE CAKE (XIAMEN, FUJIAN)

First, stain the glutinous rice fl our red and make it into dough with peanuts and black sesame inside.Then, shape the dough with a special tortoise mold and steam it.As tortoises symbolise long life and luck in the Fujian culture, Fujian people usually make tortoise cake during the Chinese New Year.(Text by He Shifei)

龟粿（福建厦门）

将糯米粉浸红，揉搓成米粉团，包上花生仁和黑芝麻制成的馅料后，用特制的龟印压出寿龟的图纹，再放进笼屉蒸熟。龟在闽南文化中象征着吉祥、长寿，当地人过年会做一笼红龟粿祈福。（文/何是非）

NO.5

CHAOMI (PARCHED RICE) (ANQING, ANHUI)

Eating parched rice in chicken soup is the tradition for Anqing people to spend the Chinese New Year.A bowl of parched rice in chicken soup well demonstrates parents' love for children who return to the hometown.(text by Deng Jie)

炒米（安徽安庆）

鸡汤泡炒米是长江边安庆人的年俗。用竹帚沾油，放半碗糯米，不断拌炒，直到表皮通体金黄。在走亲访友的春节里，炒米是招待客人的点心。如果有新女婿上门，由岳母送一碗鸡汤炒米再夹一只鸡腿，所有满意与疼爱都不言而喻。（文/邓洁）

NO.6

NIANMO (YULIN, SHANXI)

The nianmo, a kind of steamed bread, is a special food for Chinese New Year in Northern China.In Yulin, people will usually decorate the bread with red dates.A special rabbit shaped nianmo is for hoping children can grow as strong and lively as rabbits.(text by Deng Jie)

年馍（陕西榆林）

春节前蒸年馍的习俗在中国北方一直盛行，用枣提亮的枣兔兔与枣山山，也是过年必备的面点。枣兔兔是希望家人，尤其是娃娃，在新的一年像小兔子一样蹦蹦跳跳，身体健康、无病无灾。枣山山用来供给灶神，期盼灶神保佑一家吃饱吃好，来年平安。（文/邓洁）