HOME > Chowhound > General Topics >

Discussion

Chinese New Year

  • k
  • 9

Food traditions? Traditional recipes? I have some knowledge of the culinary celebration of this holiday, which is January 22, but I would love to host a celebratory dinner. Suggestions/recipes/any and all info grrrrrreatly appreciated!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'll venture eventhough I can't spell (see my previous message subject).

    For Cantonese, you usually want dishes that rhymes with money, lots of money, making money, and in general, getting rich (see the theme here?).

    A couple of standards is anything that rhymes with "Choy", which means fortune in Cantonese. Luckily it also means vegetable. So essentially a lot of vegetables are appropriate here. One standard is "hair vegetable", which sounds like getting rich (Fat Choy). But hair vegetable is expensive. So lettuce is also good. It also sounds like getting rich ("sound choy").

    Other items are the standard shark fin, fish maw, abalone, and sea slug.

    Another choice is fish. In Cantonese it means having left overs, meaning you have enough food for the rest of the year.

    Be aware that if you serve fish or chicken, serve it whole (with head). Wholeness is very important.

    3 Replies
    1. re: Peter

      A few more, dried oyster Ho See meaning good things. Tofu meaning something as moving ahead on the job. A yellow cupcake Fat Go which moving up in business. Lop Chong for long life.

      The whole has the meaning from keep the family together. Since is the first Chinese New Year that we will all be home for a while we are planning a big home cooked menu which I will post after we finish eating it.

      1. re: Yimster
        m
        Melanie Wong

        Here's a link to the invitation to the chow fundraiser for Chinese New Year's at R&G Lounge two years ago. The menu and symbolism are listed.

        Link: http://www.chowhound.com/topics/show/...

        1. re: Melanie Wong

          Thanks for the link, Melanie. I am organizing a Shanghainese new years banquet for Chicago CH, and that is a useful guide.

          d

    2. i am NO expert, but lots of RED (for good luck) and GOLD (for money). red foods, red decorations, etc. w/ that, you can't go wrong.

      1. The sounding like money thing is not limited to Cantonese but is true, to the best of my knowledge, in Mandarin as well.

        A couple of the dishes we have for our local FCC banquet are braised lettuce with shitake mushrooms and noodles. The lettuce dish has to do with money and the noodles are long life.

        When we did dinner at home, we had a whole steamed fish with green onion, garlic and ginger. It was really fantastic.

        You can find a lot of information on Chinese New Year traditions at the Chinasprout website.

        Link: http://www.chinasprout.com

        1. The traditional thing is mostly to have a sumptious feast on New Years Eve for family. I think the "symbolic" foods are a relatively minor part of it, and vary by region, as the homonyms tend to get lost when you switch dialects. In the North, crescent shaped dumplings are traditional (new moon-shaped) as are noodles. My wife always makes egg jiaozi because they resemble little gold ingots. She'll serve them in a soup with bean thread.

          It's also the time of year to start eating Shanghai's favorite comfort food, a soup known as "yanduxian" (but pronounced much differently in Shanghai dialect): salt pork with fresh bamboo shoots and bean thread. It's a combination of last year's bounty, preserved, with the New Year's promise of the fresh bamboo.

          1. Chinese New Year cake is traditionally presented to friends and neighbors on New Year's Day calls. It's like fruitcake in the Christmas tradition, only in this case the gift is considered to be a friendly gesture ;).

            Chinese New Year cake is made from sweet rice flour and optionally nuts and dried fruits, which is steamed, chilled to firm it up, then dipped in egg and fried into a sweet goo with slightly crisp edges.