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（廣東江門）

糯米粉團制成的食品，空心。吹大糍是技術(shù)活，粉團要捏得均勻，沒有破損，一口氣吹進去，迅速捏住封口。 吹過的糯米球放入溫油中不斷翻滾撥動，氣體受熱膨脹，原來五六厘米直徑的大糍能在兩分鐘內(nèi)脹起變大，手藝好的婦女可以做出直徑30厘米的大糍。大糍又起又發(fā)，在廣東話里就 是“又喜又發(fā)”。(文/鄧潔）

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)

魚糕（湖北咸寧）

將整條青魚洗凈，留大塊魚肉，削片、瀝干，剁成膏狀。膏中加入淀粉、蛋清，上籠蒸熟。魚糕是湖北人年夜飯的必選項，也是湖北飲食中“吃魚不見魚”的代表。（攝/阮傳菊）

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（廣東潮汕）

生腌，是潮汕人對海鮮任性而智慧的做法。腌制時間控制在20小時以內(nèi)，掩蓋濃腥，殺菌，又可以保留最鮮美的滋味。在古代中國，貝殼就是錢，這便得到了講意頭的潮汕人的青睞。年夜飯上吃下來的蚶殼，要收集起來，堆到房門后，或放到床底下。一直到大年初五再收拾，潮汕人相信這樣可以“旺財”。（文/鄧潔）

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)

龜粿（福建廈門）

將糯米粉浸紅，揉搓成米粉團，包上花生仁和黑芝麻制成的餡料后，用特制的龜印壓出壽龜?shù)膱D紋，再放進籠屜蒸熟。龜在閩南文化中象征著吉祥、長壽，當?shù)厝诉^年會做一籠紅龜粿祈福。（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（安徽安慶）

雞湯泡炒米是長江邊安慶人的年俗。用竹帚沾油，放半碗糯米，不斷拌炒，直到表皮通體金黃。在走親訪友的春節(jié)里，炒米是招待客人的點心。如果有新女婿上門，由岳母送一碗雞湯炒米再夾一只雞腿，所有滿意與疼愛都不言而喻。（文/鄧潔）

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)

年饃（陜西榆林）

春節(jié)前蒸年饃的習俗在中國北方一直盛行，用棗提亮的棗兔兔與棗山山，也是過年必備的面點。棗兔兔是希望家人，尤其是娃娃，在新的一年像小兔子一樣蹦蹦跳跳，身體健康、無病無災。棗山山用來供給灶神，期盼灶神保佑一家吃飽吃好，來年平安。（文/鄧潔）