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Symbolic Foods Of Chinese New Year

Symbolic Foods Of Chinese New Year

For many Chinese, the annual Chinese New Year holiday is all about the food. From potstickers to noodles to citrus fruit, the foods eaten hold meaning and significance for the year ahead.

The foods enjoyed during New Year are similar to those consumed during the rest of the year, but with a special emphasis on bringing luck in the coming year. Potstickers and dumplings, for instance, are eaten across China every day, for breakfast, lunch and dinner. But New Year potstickers are special, shaped to resemble gold and silver ingots to bring wealth in the year ahead. Peanuts are said to bring long life, so during New Year celebrations some cooks will add peanuts to potsticker filling. And the shape of spring rolls already resembles gold bars, so more of these are eaten during New Year than any other time.

Noodles have a long history in Chinese culture: the world’s oldest known noodles were found in China, not Italy, and they date from over 4,000 years ago. But noodles at New Year are to be made as long as possible, in order to ensure a long life. In much of China, leaves also signify longevity. During New Year, families enjoy leafy greens like bok choy and mustard, served whole to wish long lives to parents. Citrus fruits hold a place of honor on the New Year table, since they bring wealth, luck and status. This is because the Mandarin words for many types of citrus sound similar to these prosperous words: gold and orange sound alike, as do tangerine and luck. A pomelo is a close ancestor to the grapefruit that we don’t see much in America, but is enjoyed during Chinese New Year because the Cantonese word for it sounds the same as the words for prosperity and status.

Wholeness is an important concept during Chinese New Year. Not only does it mean a good beginning and end to the year, it signifies completion in work and life. Many foods are cooked and served whole at New Years—fish, chicken, duck and crab. Even citrus fruits are presented with the leaves and stems still on them, to ensure wholeness and balance. And we can’t forget the sweets, which hold a special place on the New Year table. Desserts promise a sweet life in the new year. Sticky rice cakes are filled with peanuts and sesame seeds, two foods that bring luck. And the many layers in flaky pastries like egg custard tarts symbolize rising abundance in the year to come, while their round shape brings family reunion. Candied nuts and seeds celebrate fertility, and sugared lotus root brings luck as well as beauty to candy boxes throughout the country.

READ MORE: Chinese New Year Traditions

Symbolic Foods Of Chinese New Year - HISTORY

There are many kinds of food with symbolic meanings in the Chinese cuisine. In particular, the most popular are those foods symbolizing the family reunion (tuanyuan). Since traditional Chinese attach great importance to the family values, these foods can express their best wishes for the family reunion. also is the centuries-old “lucky” food traditions come from superstitions about feeding the spiritual world, legends and history.

Rice Glue Ball
Yuanxiao, sweet dumpling (Rice Glue Ball , “round balls in soup”) – togetherness, reunion . it is a kind of traditional food . January 15th on Chinese lunar calendar is called the night of Lantern Festival. On the lantern festival, every household eats glutinous rice dumplings. For celebrated Lantern Festival which is the last items for the spring festival. People in the north and south call it differently and make it in different ways. in the past they were do it by handmade but now also use the Rice Glue Ball Machine or buy it in the store

With its connotation of reunion and good luck, even the overseas Chinese, thinking of their relatives far away on festive days, will never forget to eat the lard “Tangtuan” on the Spring Festival, looking forward to reunion and delivering their homesickness.

Nian gao – sweet sticky glutinous rice cake
In the Chinese language, so many different characters have the same sound and it is ripe for word play. For instance nian gao – which is a new year’s cake – also means tall or high, so it is eaten to represent doing better or reaching higher every year

Nian gao – sweet sticky glutinous rice cake, dipped in egg batter. Chinese new year’s cake. It is considered good luck to eat nian gao because it has the symbolism of increasing prosperity every year. Nian gao is also part of the phrase “nian nian sheng gao” meaning “every year you rise up the ranks”.is to wish people “advance toward higher positions and prosperity step by step.the word of “Nian” also means “sticky”, so you will stick with loved ones through thick and thin. to make Niangao use by Sticky rice also mean cohering of family

Jiaozi- Dumplings
Jiaozi- Dumplings – wealth (the shape of the jiaozi dumplings is that of a yuanbao ingot, also the word Jiaozi shares the same pronunciation with the word that is a small jiao coin used in old times. Other meanings: togetherness, heavenly blessing .The northern Chinese tradition of eating dumplings (called jiaozi in Mandarin) to ensure a plentiful and prosperous year ahead.

Jiaozi dumpling symbolises prosperity to diners, who traditionally sit down for a family feast on the eve of Chinese New Year. It also means wealth when the dumpling is crescent shaped, like the gold ingot once used in ancient China as money. in the past they were do it by handmade and everyone in the home but now use Dumpling /Samosa Machine or buy it in the store

It’s a celebration of past, present and future. A big family gathering and a great excuse to eat great food. Eating is a social occasion in China because Chinese food is cooked in a way that is specifically for sharing, with lots of dishes at the dinner table. So animals meat must be served whole to symbolise family unity and togetherness, and whole roasted animals symbolise fidelity. Sweet, steamed cakes are also eaten as the sweetness symbolises a rich, sweet life and the round shape signifies family reunion.

Vegetarian Chinese Chive Potstickers

We’re coming to the final week of Lunar New Year celebrations for Year of the Ox. It’s not too late to make lucky foods like dumplings and tang yuan (both pictured above) !

In the Chinese Zodiac, you’re an Ox is you were born in 1961, 1973, 1985, 1997 or any 12 years before or after. Having an honest nature, oxen are known for diligence, dependability, strength and determination. Having great patience and a desire to make progress, oxen can achieve their goals by consistent effort. They are not much influenced by others or the environment, but persist in doing things according to their ideals and capabilities. Before taking any action, Oxen will have a definite plan with detailed steps, to which they apply their strong faith and physical strength. As a result, people of the Ox zodiac sign often enjoy great success. Oxen are weakest in their communication skills. They are not good at communicating with others, and even think it is not worthwhile to exchange ideas with others. They are stubborn and stick to their own ways.

Lunar New Year is celebrated in many Asian countries. Food eaten at Chinese New Year is often chosen for symbolism or because they are homophones with words like luck, prosperity and fortune.

Dumplings, shaped like Chinese gold bars, represent prosperity.

Tang Yuan, glutinous rice balls, are usually consumed on the last day of the lunar new year their round shape symbolizes the first full moon after the new year. Try my tang yuan recipe, with two variations.

Most often, Chinese dumplings are filled with a pork-based filling, but you can really fill them with anything. I have found many vegetarian fillings to be lackluster, so I decided to create one based upon the jiu cai hezhi (chive boxes) my mother made when I was growing up. (These were more the size of empanadas or hand pies, and pan fried on both sides. Her filling also included bean vermicelli/cellophane noodles and sometimes shiitake mushrooms, which you can add here if you like.) While this recipe calls for eggs, I have also provided two excellent vegan alternatives: egg replacer or firm tofu.

Chinese Chive and Egg Potstickers

5 large eggs (or 1 cup of Just Egg egg replacer) you can also use 1 cup crumbled firm tofu (about 1/2 package)

30 potsticker wrappers (the round ones about ½ pack)

Dipping sauce (recipe follows)

  1. Cut chives into ¼ “ lengths.
  2. Beat eggs and salt together. (If using tofu, crumble with a fork in a bowl, and season with salt.)
  3. Heat 1 T oil in a nonstick frying pan over medium high heat. When oil is hot, pour in eggs/Just Egg and swirl to coat bottom of pan. Scramble until firm, using spatula to break egg into small pieces. (If using crumbled tofu, stirfry until slightly browned.)
  4. When eggs/Just Egg/tofu crumbles are completely cooked, add chopped chives, and combine thoroughly for about a minute, until chives are slightly softened. Remove from heat and allow to cool before filling dumplings.
  5. To make dumplings, get a small bowl of water ready. To make each dumpling, place a wrapper into the palm of your hand, then dip a finger of your other hand into the water, then trace a line around the outer edge of the wrapper. Then put a teaspoon of prepared filling in the center, and seal and pleat the dumpling, making sure to make a flat base for frying. (There are many ways to do this, but the key is to keep the center flat in your palm and to pleat one side, and press it against the other, unpleated side to seal the dumpling. This will automatically create a curved shape and a flat base.) Repeat until all filling is used up.
  6. To fry potstickers:

-Heat a tablespoon of canola or other vegetable oil into the bottom of a frying pan over medium high heat and place dumplings (standing up) into the pan, leaving a little room around each dumpling. Cook for 30 seconds until the bottom begins to get a little crisp and light brown.

-Add 1/4 cup of cold water, or enough to reach about 1/3 the height of the dumplings, then turn heat to low and cover pan. Covering is important because the steam is what will cook the dumplings.

– Cook on low heat for about 2-3 minutes, until water is almost evaporated. Check to see if the wrappers are cooked (soft and translucent) and if the bottoms are brown and release easily. If not, then add another 1/4 cup of cold water and repeat the process. Dumplings are done when the water has evaporated and the bottoms have a nice golden, sticky crust (potstickers!)

7. Serve immediately with dipping sauce.

Dumpling Dipping Sauce

3 Tbsp low sodium soy sauce

1 ½ Tbsp Chinese black vinegar or rice vinegar

½ Tbsp sesame oil or chili oil

1 Tbsp finely minced scallions

1 Tbsp minced fresh ginger

Stir together all ingredients.

Wishing you luck, fortune, prosperity and all the good things in the new year!

I’m feeling very lucky (and grateful) already, as my cookbook publication date is just weeks away! I hope you’ll purchase a copy of Spicebox Kitchen, and YOU are invited to my free pub day virtual launch event at Book Larder on 3/16 at 5PM PST . Register here! Thank you for your support!

Chinese New Year Recipes

The Spruce Eats / Ulyana Verbytska

Given the importance of food in Chinese culture, it is not surprising that certain dishes play a major role in Chinese New Year celebrations. Foods that are considered lucky or offer good fortune are part of the menu, as are ingredients whose names in Chinese sound similar to other positive words. Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like "luck" and "wealth," respectively pomelos are found everywhere as the Chinese word for them sounds like the verb "to have." In addition, certain dishes are served throughout the two-week celebration based on their physical appearance: a whole chicken eaten during the Chinese New Year season symbolizes family togetherness, and uncut noodles represent a long life.

Our collection includes recipes especially popular during the Chinese New Year season from appetizers to dessert, these lucky foods are delicious, worth trying, and representative of Chinese culture at one of the highlight moments of its yearly traditions.

Symbolic Chinese New Year Foods

Symbolic foods are an integral part of the festivities surrounding Chinese New Year, the most important holiday on the Chinese calendar. New Year's Eve dinner starts the celebration, typically featuring boiled dumplings, which signify family reunion.

Various types of symbolic seafood are also a big part of many New Year's Eve family meals, including oysters, which are said to represent all things good.

When Chinese New Year's Day rolls around, seeds -- like the lotus seeds pictured here -- may show up in some dishes. These symbolize the hope for having a large number of children.

Black moss seaweed, also known as hair seaweed, is a must at many Chinese New Year meals, as it signifies wealth and good fortune. You can use it in soups, vegetarian dishes and as a garnish.

Bamboo shoots, which can be sliced, cooked and used as a vegetable component in many dishes, are also said to symbolize wealth or "wishing all goes well."

A popular Chinese appetizer, the egg roll finds its way to the Chinese New Year table, too. Typically served as fried wrappers filled with ingredients such as pork and vegetables, these snacks also symbolize wealth, since they resemble gold bullion.

Also a featured food at many Chinese New Year meals, dried bean curd stands for happiness. Be sure to stick to the dried variety though -- the white color of fresh tofu signifies misfortune in Chinese culture.

Duck symbolizes fidelity in the Chinese culture. When served on New Year's Day, duck -- like chicken or fish -- will often be served whole, because slicing or cutting can represent negative things, like the severing of family ties.

Garlic chives, also known as Chinese leeks, have a strong, garliclike flavor that sets them apart from other chives. These can signify a long life.

The seventh day of the Chinese New Year is known as "Everyone's Birthday," and it's often a day when people eat noodles, which symbolize longevity.

The pomelo, a grapefruitlike citrus fruit, symbolizes abundance and prosperity and is a typical gift to bring when visiting friends and family during Chinese New Year.

If you're looking for an easy and meaningful snack to offer guests who visit you during the New Year, peanuts represent longevity in Chinese culture.

Oranges, which can symbolize wealth and abundant happiness, are also great to bring as gifts when dropping in on loved ones during Chinese New Year. It's OK -- and actually best -- to offer them up whole and intact, rather than cut up or prepared.

Taro root cake, which may be made with a variety of ingredients in addition to taro root -- including mushrooms and pork -- is a popular treat during Chinese New Year. Its flavor is said to symbolize a rich, sweet life.

The little-known history behind your favorite Chinese New Year foods

With the Lunar New Year approaching, Asians around the world are looking forward to a variety of sumptuous festive foods. Many children are already drooling at their mothers’ home-made steamed cakes. Food is an essential part of the tapestry of symbols and traditions that weave the Lunar New Year. The Chinese, in particular, believe that one can bring joy and prosperity into one’s life by observing propitious practices based on custom and folklore. Let’s take a look at what is behind some of the foods.

Niangao (Chinese New Year cake)

Throughout China and other places where there are Chinese, different types of New Year cakes, or niangao, are prepared in anticipation of the Lunar New Year.

In his book, “Chinese New Year: Fact & Folklore,” William C. Hu writes that originally, gao, or pudding cakes, were “eaten not on New Year’s, but rather on the ninth day of the ninth lunar month,” called the chongyang, when there was a custom called denggao.

The origin of denggao traces back to the Han dynasty (206 BC–220 AD). The word deng means “to mount,” whereas the word gao means “height or higher up.” The term implies “promotion” and is “a homonym for the word meaning pudding cake.”

Hence eating pudding cakes is “symbolic of attaining success in one’s career.”

Though gao was originally prepared and consumed on the ninth day of the ninth lunar month, it “became so popular that various types of [gao] were made for the celebration of a number of” holidays One type is the niangao used for the Lunar New Year.

Reinforcing this history, the 17th-century Chinese scholar Liu Tong noted in his writing that on New Year’s Day, people “ate as their most important festive food, a pudding cake,” called nianniangao, made of sweetened glutinous rice, which was steamed. Sticky to the touch, it acquired the popular name nianniangao, or “glutinous, adhesive[,] and sticky pudding cake”—which was also “a homonym for ‘becoming lofty with high hopes with each year.’”

This expression was initially used only in the palace in the Song dynasty (960–1279), but was later adopted by the general populace in their common speech.

People liked the auspicious meaning and later “abbreviated the name” to niangao, or “the pudding cake that is filled with high hopes and expectations.”

Jiaozi (dumplings)

In northern China, it is common for family members to get together to make boiled dumplings, or jiaozi, on New Year’s Eve.

Hu writes about a popular folk tale regarding jiaozi. It was originally eaten on the winter solstice rather than New Year’s. During the Han dynasty, a renowned doctor named Zhang Zhongjing returned one winter to his hometown, Nanyang, in today’s Henan province.

“The weather was extremely severe” at that time, and Zhang was concerned that the harsh condition was “detrimental to the weak, old, and especially the poor people.”

When the winter solstice came, he erected a tent in the town and inside prepared an herbal broth by boiling lamb, peppers, and other warming vegetables. After removing the lamb and herbs from the broth, he chopped and minced them and wrapped them “in a dough wrapping.” He then served the broth and dumplings to the public, and “the poor were able to avert the cold and keep in good health.”

Zhang performed this public service annually for some 30 years, and in his honor, people have carried on this tradition of having dumplings on winter solstice.

It was not until the Ming dynasty (1368–1644) that jiaozi was “established as a New Year festival food.” It was considered auspicious to consume dumplings, as they were shaped like silver ingots and “symbolic of wealth.”

Radish cake

Ian Bartholomew writes in an article entitled “New Year’s Eve dinner: easy as pie,” in the Taipei Times, that Chinese radish, chhai-thau in the Hoklo language (also known as Taiwanese), “is a homophone for ‘good fortune.’” Traditionally, radish is accompanied by dried shrimp and mushrooms in a radish cake to ensure that it is not “embarrassed because of its humble origins.”

Fat choy and oysters

Black moss, also known as hair moss, is a dried fungus “harvested in the deserts of Central Asia,” says Bartholomew. Its inclusion in a New Year’s Day vegetable medley dish or a New Year’s Eve dinner is because the name of the fungus in Cantonese, fat choy, is “a homophone for ‘get rich.’”

Fat choy ho shi, black moss and oyster stir-fry, is a popular dish served in Hong Kong during the Lunar New Year. Ho shi, oyster in Cantonese, rhymes with a good (prosperous) market.

Fish, specifically a fish served whole with its head and tail intact, plays a part in the Lunar New Year celebration. Yu, fish in Chinese, is a homonym for “abundance,” according to Rhonda Parkinson in her article,“Chinese New Year Food: Symbolic Food and Recipes to Celebrate Chinese New Year,” on about.com. Serving a fish at the end of the New Year’s Eve dinner symbolizes “a wish for abundance in the coming year.”

Oranges and tangerines

It is common for Chinese families and businesses to decorate their homes, stores, and offices with pots of tangerines during the Lunar New Year. Parkinson notes that the words for tangerines and oranges “sound like luck and wealth, respectively.”

An assortment of seeds is served during the Lunar New Year. Lotus seeds and watermelon seeds are two examples. Seeds signify “having a large number of children,” notes Parkinson.

Noodles symbolize “longevity in Chinese culture,” says Parkinson. Besides being a part of a traditional Chinese birthday celebration, it is served during the Lunar New Year. Some Chinese believe that the noodles served should not be cut.

Dried Oysters, Pork, Mushroom and Lettuce Dish

I have chosen one traditional Chinese New Year dish to further explain my points above. This is the Dried Oysters, Pork, Mushroom and Lettuce course that is typically part of a set Chinese New Year banquet dinner menu for 8-10 people.

See! Appetizing or not? It’s okay. I’m born and raised in Vancouver and I’ve had this dish a lot, but I still think it looks unappetizing. It’s 󈬢 Shades of Brown”… enough said. However to someone who identifies with traditional Chinese tastes this picture could have them salivating. It might even look beautiful. The dried oysters are arranged in a circular pattern, the bed of lettuce is laid out leaf by leaf underneath, and the mushroom was nicely placed in the centre. The dish is more or less neatly arranged. The visual is really just the beginning though. This dish might look like a pile of slop, but it is actually a delicacy and very well thought out dish. It is also very expensive and eaten especially during Chinese New Year and it figuratively has “good luck” all over it.

What is it?

It is braised dried oysters, Chinese Shiitake mushroom, abalone sauce, black moss (hidden underneath the black mushroom in the centre), lettuce and pork tongue. Sometimes it also comes with pieces of pork hock/pig’s feet.

What does it taste like?

The dried oysters can vary in quality, but they are soft and tender and not dry, hard or chewy. They are strong and pungent in cooked oyster flavour and can be a bit mushy or pasty.

The pork tongue is incredibly tender and soft and it tastes like super tender pulled pork. It requires very little chewing and the slices almost melt in your mouth if cooked properly.

The black moss (a type of photosynthetic bacteria) is very controversial and it is going extinct and destroying land as it gets harvested so China has made the exporting of it illegal. This made it even more highly prized than it already was. It looks like very fine black hair and it melts in your mouth and tastes mushroomy. Most of what is sold and served these days is artificial black moss that is made to look and taste the same. The real black moss is actually dark green and extremely rare.

The abalone sauce can be a bit gluey depending on how much cornstarch is used, or sometimes it will thicken or get a bit gelatinous from the meat juices. It tastes like seafoody mushroom sauce for the most part and the higher the quality the more abalone you should taste.

The lettuce? Well, you know.

What is the significance?

This is the mother of all dishes when it comes to symbolism and every ingredient is a Chinese delicacy except for the lettuce.

Lettuce (called sang choy in Cantonese) – The literal translation is raw vegetable, but “sang” also means “to produce” and “choy” also means wealth. “Sang choy” said in a slightly different tone in Cantonese would imply “growing wealth”. This is why the lions during the lion dance eat the lettuce and find lucky red pockets with money inside.

Dried Oyster (called ho see in Cantonese) – It means dried oyster, but “ho” also means good and together “ho see” said in a slightly different tone means good things to come. The dried oyster eaten specifically with the black moss also holds significance. In Cantonese the ingredients together are “ho see fat choy”, but in a slightly different tone it would mean good business.

Chinese Shiitake Mushroom (called dong gu in Cantonese) – It is prized for its health benefits. It has been used for medicinal purposes in ancient Chinese history so it is symbolic for longevity. The bigger black Shiitake mushrooms are most valued in this dish.

Black Moss (called fat choy in Cantonese) – You should even know this one! “Gong Hay Fat Choy!” Get it?! “Fat Choy” means wealth and prosperity. Most places will only give a small pile to be shared amongst the table since it is very expensive.

Abalone Sauce (called bao yu jup in Cantonese) – “Bao yu” means abalone, but “bao” also means assurance and “yu” surplus so “bao yu” in a slightly different tone in Cantonese also means “assurance of surplus”. Abalone is a delicacy and very expensive so in this dish you only get the sauce. If you get actual abalone meat you are paying a lot for it.

Pork Tongue/Pork Hock (Pig’s feet) – The pig itself symbolizes strength, honesty, wealth and fertility and it is considered a very lucky animal. They are always well fed and they bring happiness and good fortune to the home and family. If your Chinese zodiac is a pig, then for once, being a pig is actually a very good thing! *Oink*. The reason for the pork tongue is because it sounds like the words for wealth. Sometimes the dish will also have pork hock or pigs hand/feet and this is the idea of giving money to the hands of people since the other ingredients represent wealth too. Sounds creepy, but it’s true!

Where to eat it?

By the way it’s the year of the snack… I mean snake! Water snack! All the cunning, business hungry, money making and wise children will be born! Let’s welcome the poisonous bread winner. That being said, any house hold with a snake in the family is said to never starve… with so much money I’m not surprised. Lucky you!

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# 6 Longevity Noodles — Happiness and Longevity

Longevity Noodles or “Long Life Noodles” are longer than typical noodles.

These are cooked uncut and served.

It is symbolic of the eater’s wish for longevity.

Longevity noodles (长寿面 Chángshòu Miàn /chung-show myen/) are fried or boiled.

Lucky foods can be noodles that are served on a plate or in a bowl with a broth.

Auspicious “Long Life Noodles” are a traditional Chinese dish of egg wheat noodles that are often served at birthdays and celebrations like Chinese New Year.

Seeds (Lotus seeds, Watermelon Seeds, etc)

Visit an Asian bakery during the Lunar New Year, and you're likely to find a wide assortment of snacks with different types of seeds in them. The seed-filled treats represent bearing many children in Chinese culture.

Symbolic Foods for Chinese New Year

What gives a certain food symbolic significance? Sometimes it is based on appearance. For example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness. Noodles represent a long life an old superstition says that it's bad luck to cut them.

Both clams and spring rolls symbolize wealth clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.

Or, food may have special significance during Chinese New Year because of the way the word sounds. For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky foods.

Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like luck and wealth, respectively. And let's not forget pomelos. This large ancestor of the grapefruit signifies abundance, as the Chinese word for pomelo sounds like the word for "to have."
Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune.

Here are a few traditional foods that are eaten during the two week holiday extravaganza, some with symbolic meaning and others incorporated simply for the delicious taste and tradition.

Eight Treasures Rice (contains glutinous rice, walnuts, different colored dry fruit, raisins, sweet red bean paste, jujube dates, and almonds).

"Tang Yuan" - black sesame rice ball soup or a Won Ton soup. Tang yuan is a dish of glutinous rice balls served in a sweet broth. In Chinese culture, it is traditionally served on the winter solstice. By eating tang yuan, you welcome in the winter and become one year older.

Chicken, duck, fish and pork dishes. Fish play such a large role in festive celebrations. The word for fish, "Yu," sounds like the words both for wish and abundance. As a result, on New Year's Eve it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.

  • "Jiu Niang Tang" - sweet wine-rice soup which contains small glutinous rice balls. There are two typical kinds of soups. There is the usual tang yuan in brown sugar syrup tang yuan and the tang yuan with jiu niang , which is a kind of fermented glutinous rice popular in the Jiangsu and Zhejiang regions of China.

Sources: Thehistorychannel.com Aboutfood.com Wikihow.com Chinesefood.com Google images Chinesesnacks.com and Yelp.

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Symbolic Chinese Foods for Chinese New Year

On February 8, we will be ushering the lunar New Year which is commonly known as Chinese New Year. It is one of Malaysia’s biggest festive celebration for Chinese. The celebrations usually start on the day before the first day of the first lunar month, which is also called lunar New Year’s Eve (Chinese: 大年夜), begin with ancestor worshipping and will be followed by a reunion dinner.

The reunion dinner is one of the important events of Chinese New Year eve. All members of the family, near and far, will once again unite despite their work or studies outside. The feast that’s served on Chinese New Year eve is always the dishes with a meaning, and in abundance too. Names of dishes or their ingredients which will be served on Chinese New Year eve sound similar to words and phrases referring to wishes expressed during the Chinese New Year and with a symbolic meaning.

Watch the video: Κινέζικη Πρωτοχρονιά 2017: Γιάννης Μπουτάρης και Ηλίας Ψινάκης (January 2022).