10 recommended dishes for New Year’s Eve dinner: boiled beef, fish-flavored shredded pork, kung pao chicken, mapo tofu, twice-cooked pork, couple’s lung slices, ants climbing a tree, taro pork, dry pot Cauliflower, sweet and sour carp.

1. Boiled beef

A unique traditional dish with the numbing, spicy and hot flavor of Sichuan hot pot. It was selected into the "Chinese Recipe" in 1981. Boiled beef is characterized by its delicious flavor, tender meat, oil but not greasy. It is an excellent delicacy that can be eaten with wine and rice, and is very suitable for consumption in autumn and winter.

2. Fish-flavored shredded pork

Fish-flavored shredded pork is known as the divine dish for New Year’s Eve dinner, but fish-flavored is just a flavor of food. This dish was invented by a Sichuan cuisine master during the Republic of China. Created by the kitchen, it is said that it was inspired by shredded pork with pickled peppers. In 2018, Chinese cuisine was released to the world for the first time, and fish-flavored shredded pork was on the list.

3. Kung Pao Chicken

The Kung Pao Chicken in the New Year’s Eve dinner menu is a special traditional dish famous both at home and abroad, and is included in Sichuan, Shandong and Guizhou cuisines. , this dish originated from Shandong cuisine's stir-fried chicken with spicy sauce, and is also related to Guizhou cuisine's spicy chicken. It was later improved and promoted by Ding Baozhen, an official of the Qing Dynasty.

4. Mapo Tofu

A famous Sichuan trademark, a famous Bashu dish, a famous Chinese dish, and selected into the Chengdu Intangible Cultural Heritage List. Mapo Tofu highlights the spicy characteristics of Sichuan cuisine, and the hemp comes from Zanthoxylum bungeanum. The spiciness comes from chili peppers. It is simple to make and has a delicious taste. Nowadays, Mapo Tofu has gone abroad and has been tasted by people in Singapore, Malaysia, Australia, Japan, the United States, the United Kingdom and other countries, and has become an internationally famous dish.

5. Twice-cooked Pork

The Twice-cooked Pork in the New Year’s Eve recipe plays a very important role in the hearts of people across the country. It has always been considered the incarnation of Sichuan cuisine and the first of Sichuan cuisine. When it comes to Sichuan cuisine, Twice-cooked pork must be thought of. Twice-cooked pork is full of color and flavor. It is a great dish to accompany New Year's Eve dinner. Its ingredients vary. In addition to garlic sprouts, it can also be made with onions, leeks, colored peppers, etc. It is bright red in color, fat but not greasy.

6. Husband and wife's lung slices

As a traditional classic dish, Husband and wife's lung slices are usually braised with beef, beef tongue, tripe, beef heart, and beef scalp as the main ingredients, and then Slice and garnish with pepper noodles, chili oil and other accessories.

7. Ants Climbing the Tree

This traditional dish is named after the minced meat stuck on the vermicelli, which looks like ants crawling on the branches. There are many ways to make the ants climb the tree. , but the specific history cannot be investigated.

8. Taro Braised Pork

A famous dish in the Pearl River Delta of Guangdong, it is also one of the 12 traditional New Year’s Eve dinner recipes. It is a must-make dish for locals during the New Year’s Eve. The "kou" in the name of the dish means that the meat is fried and cut into rectangular pieces. It is placed in a sea bowl with taro and steamed thoroughly before being served on a large plate.

9. Dry pot cauliflower

Big fish and meat are a must for New Year’s Eve dinner, but vegetables are also very necessary. The crisp texture and light taste of vegetables have always been our favorite. My favorite, this griddle cauliflower dish is crisp, refreshing and delicious. It has become a common dish on our dining table. Of course, this dish is also indispensable for New Year’s Eve dinner.

10. Sweet and sour carp

A must-have for the traditional Spring Festival New Year’s Eve dinner in northern China. It is one of the representative dishes of Shandong cuisine, symbolizing good luck and abundant abundance every year. The specialty of this dish is that the sweet and sour carp is golden in color, with its head and tail raised, and its shape is beautiful, charred on the outside and tender on the inside.