Spring Festival is China's lunar New Year, the most important festival for the Chinese people.
Fro the New Year's Eve Meal in northeastern part of China, styles of the Han and the Man peoples interact while old customs are retained.
In the past, in the northeastern part of China, meal for the New Year's Eve was the richest of the whole year. On the table spread with a feast, fish was indispensable, which meant extra money and grains and abundance (The Chinese characters for "fish" and "extra" have the same pronunciation). In addition, a bowl of braised meatball is required as it implies a family reunion.
Traditions remain for this feast, such as ancestor worship before the mal, setting off firecrackers and so on. The idea still prevails in this area that no matter whether a family is rich or poor, a new year without dumplings can't be counted a new year. The northeasterners have long advocated that during the Spring Festival, dumplings should be taken for the first time at midnight on New Year's Eve. This custom spread every corner of the area and is still observed today.

"Sui Jiu Wine" and "De Gu" are important parts of the Meal for Korean people.
Meal for the New Year's Eve is rich for the people of Korean ethnic group. Two specials dishes are "Sui Jiu Win" and "De Gu".
"Sui Jiu Wine" is brewed before "Sui Shou Festival", which equals to Spring Festival celebrated by the Han people, who constitute the majority of the Chinese people. The wine is medicinal liquor mainly made of rice mixed with traditional Chinese medicinal materials. During the festival, the Korean people drink it themselves or use it to treat their guests. They believe it can help shun demons and contribute to longevity to drink this wine.
"De Gu" is made in this way: First steam flour made of rice and pound it is sticky. Second twist it into an oval shape and cut it into chips. Then put the chips in a pot of soup with meat of hen, pheasant or beef. Seasoned with seaweeds and sesame oil or rape oil when served, "De Gu" tastes delicious.