(College at the grassroots level in the New Year) New Year's Eve dinner "holds the spoon" to welcome intergenerational changes: "doubles" the deliciousness but saves effort
China News Service, Changchun, January 21 (Li Dan) The New Year’s Eve dinner is the highlight of the Spring Festival, representing reunion and reunion, and behind the rich dishes is the love for family members.
The reporter's investigation found that as the "post-90s" and other younger generations took over the New Year's Eve dinner, there are more new "opening methods" for the traditional New Year's Eve dinner.
Li Shan, a native of Changchun, is a self-proclaimed "kitchen novice". In order to cook a table that can break through the "Battle of Versailles" of the New Year's Eve dinner, she has long set her sights on prepared dishes.
"It used to be very hard for my parents to organize the New Year's Eve dinner, which was time-consuming and labor-intensive. This year, I cook it myself, focusing on whether it tastes good, looks good, and is convenient." Li Shan said that this year she bought abalone chicken in golden soup, Buddha jumping over the wall, and squirrels. Many "high-end dishes" such as mandarin fish only need to be oiled, poured with sauce, or cooked directly, which saves time and effort, and has a fresh taste.
Li Shan said that her family has a wide range of tastes. Before the Spring Festival, she paid attention to various New Year’s Eve dinner information, and ordered semi-finished and pre-made dishes in combination, making this year’s New Year’s Eve dinner a "gathering of delicacies from all over the world."
Special counter for New Year's Eve dinner in supermarkets.
Photo by Li Dan
The intergenerational changes in the "power" of the New Year's Eve dinner have made semi-finished and prepared dishes on the market very popular.
A promotional staff member of a large supermarket in Changchun told reporters that the New Year’s Eve set menus currently on the shelves are popular with many consumers, and young people around 30 years old who have already married are the main buyers.
"The packages of the New Year's Eve dishes are all equipped with cooking instructions." The promotion staff said that the New Year's Eve dishes with excellent taste and appearance can better meet the needs of young people for "taking photos".
Hao Qiuning, a 64-year-old Changchun native, said frankly that cooking the New Year’s Eve dinner made her child become addicted to being a chef. "My daughter is not very good at cooking. This year, she bought some pre-made dishes and wanted to show her skills. It feels very fulfilling to cook by herself."
In addition to traditional New Year's Eve dishes, various hot pots and barbecues are also popular choices for New Year's Eve dinners.
Rao Lei from Changchun ordered a grilled fish set meal on the takeaway platform. The dishes were delivered with simple heating stoves, etc., which added a different taste to the New Year's Eve dinner.
"This year, my family's New Year's Eve dinner is mainly made by myself, supplemented by purchasing some takeaway dishes. In this way, relatives and friends can not only eat my handicrafts, but also taste some delicious restaurants, killing two birds with one stone." Rao Lei said.
According to Meituan Waimai data, in the past two weeks, the number of merchants offering New Year’s Eve dinner dishes on the platform has increased by 20 times compared with the same period last year, and the search volume of keywords such as “New Year’s Eve dinner delivery” and “New Year’s Eve dinner takeaway” has increased by 4 times year-on-year.
On the Ele.me platform, the search volume for "family banquet" takeaway has increased by 10 times year-on-year since the twelfth lunar month.
When the old traditions of cooking are combined with various new ways, the content of the New Year's Eve dinner is also richer.
"I am very satisfied when I see the delicious food made by myself and the smiles of the whole family. The first thing I do is to take a picture and post it on Moments, showing the taste of the year and family affection." Rao Lei said.
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