learn chinese in hong kong –Chinese New Year customs

Mandarin Lesson

Eat cake, eat cake tastes vary. Beijingers like to eat glutinous rice or yellow rice cake made of red dates, mince rice cakes and white rice cakes. Hebei, others prefer to add jujube cake, small red beans and mung beans and other people steamed. Northern Shanxi, Inner Mongolia and other places in the New Year, used to eating yellow rice fried rice cakes, and some still wrapped in red bean paste, such as stuffing Zaoni, Shandong, others with yellow rice, red dates steamed rice cakes. North cakes with sweet-based, or steam, or deep-fried, it was also just stick candy. South cake is both savory and sweet, such as Suzhou and Ningbo, the cake, to rice production, light taste. In addition to steaming, deep-fried, it also can be sliced fried or soup. Sweet glutinous rice flour cakes with added sugar, lard, rose, osmanthus, mint, Su-rong and other ingredients, fine craftsmanship, can be directly coated with egg white fried or steamed food.

Chinese New Year is called the night before the real reunion night of wandering away from home must be far behind thousands of miles to drive home the whole family sitting together dumplings to the New Year.

春節食俗

吃年糕,吃年糕的口味因地而異。北京人喜食江米或黃米製成的紅棗年糕、百果年糕和白年糕。河北人則喜歡在年糕中加入大棗、小紅豆及綠豆等一起蒸食。山西北部在內蒙古等地,過年時習慣吃黃米粉油炸年糕,有的還包上豆沙、棗泥等餡,山東人則用黃米、紅棗蒸年糕。北方的年糕以甜為主,或蒸或炸,也有人乾脆沾糖吃。南方的年糕則甜鹹兼具,例如蘇州及寧波的年糕,以粳米製作,味道清淡。除了蒸、炸以外,還可以切片炒食或是煮湯。甜味的年糕以糯米粉加白糖、豬油、玫瑰、桂花、薄荷、素蓉等配料,做工精細,可以直接蒸食或是沾上蛋清油炸。

 


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