新年里的传统菜肴有哪些？中餐哦！

观点1：一品香又叫头碗粉蒸排骨豆豉蒸鳗鱼(豉汁鳗鱼)
好事就手（蚝鼓炆猪手）红烧鱼红烧肉梭鱼斗乌贼
宫爆鸡丁香肠八宝饭当归炖鸡糖醋丸子等等等等; 观点2：麻婆豆腐、猪肉顿粉条、小鸡顿蘑菇、毛血旺、还有各种的汤类。
饮料 Drinks
啤酒 (pi jiu) Beer
可乐 (ke le) Coca-Cola
花茶 (hua cha) Jasmine Tea
红茶 (hong cha) Black Tea
绿茶 (lü cha) Green Tea
八宝茶 (ba bao cha) "Eight Treasures" Tea
凉菜 Cold Dishes
拌腐竹 (ban fu zhu) Seasoned beancurd sheet rolls
炝芹菜 (qiang qin cai) Spiced celery
凉拌土豆丝 (liang ban tu dou si) Seasoned shredded potato topped with parsley
香菜小辣椒 (xiang cai xiao la jiao) Parsley with green chillies
蔬菜类 Vegetable Dishes
清炒豆苗 (qing chao dou miao) Stir-fried pea sprouts
尖椒土豆丝 (jian jiao tu dou si) Stir-fried potato shreds with green chillies
鱼香茄子煲 (yu xiang qie zi bao) Eggplant stewed in yuxiang sauce and served in casserole
虎皮尖椒 (hu pi jian jiao) Deep-fried chilli peppers
洋葱煎蛋 (yang cong jian dan) Onion omelet
蚝油生菜 (hao you sheng cai) Stir-fried romaine lettuce in oyster sauce
松仁玉米 (song ren yu mi) Stir-fried corn with pine nuts
酸菜粉丝 (suan cai fen si) Pickled Chinese cabbage with noodles made from green pea
青椒土豆片 (qing jiao tu dou pian) Fried sliced potato with green chillies in soy sauce
猪肉类 Pork Dishes
木樨肉 (mu xi rou) Stir-fried sliced pork with egg and "tree ear"
回锅肉 (hui guo rou) Twice cooked pork
干煸扁豆 (gan bian bian dou) Minced pork fried with French beans
三鲜锅巴 (san xian guo ba) Rice crisps with seafood
肉末粉丝 (rou mo fen si) Stir-fried minced pork with noodles made from green pea
鱼香肉丝 (yu xiang rou si) Hot and sweet slices of pork
牛羊肉类 Beef & Mutton
水煮羊肉 (shui zhu yang rou) Quick-boiled beef slices flavored with pepper oil
洋葱牛肉丝 (yang cong niu rou si) Shredded beef fried with onions in soy sauce
干煸牛肉丝 (gan bian niu rou si) Deep-fried shredded beef with pepper
葱爆羊肉 (cong bao yang rou) Quick-fried mutton with scallion
蚝油牛肉 (hao you niu rou) Sautéed beef slices with bamboo shoots in oyster sauce
鸡肉类 Chicken
宫爆鸡丁 (gong bao ji ding) Stir-fried diced chicken with peanuts and served with red chilli sauce
西柠煎软鸡 (xi ning jian ruan ji) Soft-fried chicken in lemon sauce
汤类 Soup
酸辣汤 (suan la tang) Hot and sour soup
粟米羹 (su mi geng) Corn and egg soup; 观点3： ①鲁菜。又称山东菜。其孕育期可追溯到春秋战国，南北朝时发展迅速。经元、明、清三代被公认为一大流派。原料多选畜禽、海产、蔬菜，善用爆、熘、炒、烧、扒、烤、锅、拔丝、蜜汁等烹调法，偏于用酱、葱、蒜调味，如葱烧、葱爆、蒜爆、蒜泥拌等。善用清汤、奶汤增鲜，口味咸鲜比较明显。菜品风格大方高雅，适应性强。

②川菜。始于秦汉，在宋代形成流派，当时影响已达中原。原料多选山珍、江鲜、野蔬和畜禽。善用小炒、干煸、干烧和泡、烩等烹调法。以善用“味”闻名全国，味型较多，富于变化，以鱼香、红油、怪味、麻辣较为突出。其菜品风格朴实而又清新，具有浓厚的乡土气息。

③苏菜。发轫于先秦，隋唐时已有盛名。其发展和形成流派主要在明、清两代。原料以水产为主，注重鲜活;刀工比较精细，尤以瓜雕享誉四方。善用炖、焖、烤、?丁八?等烹调法。口味平和，清鲜而略带甜味。其菜品细致精美，格调高雅。

④粤菜。汉魏、南北朝已见于文献，清末民初驰名于海内外。原料广采博收，追求生猛。善用烧、炆、煲、焗、煀、软炸、软炒等烹调法，口味清淡鲜和。其菜品风格清丽洒脱，刻意求新。

除四大菜系外，中国菜肴还有许多风味流派，各有其浓厚的地方特色。少数民族在长期历史发展中，也形成了各自的饮食文化模式，曾出现了不少著名的菜肴风味流派，主要有清真菜、蒙古族菜、满族菜、朝鲜族菜等。; 观点4：各地的风俗不同的。我家乡一般有青菜豆腐（保平安），芋头汤，红烧鱼，红烧肉等; 观点5：汤圆.团团圆圆
红烧鱼,年年有余
呼啦啦; 观点6：我这一般是搞点小菜了~水饺了~啤酒了。; 观点7：水饺kb

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