Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

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Monday, February 4, 2013

New Year's Eve Menu

You can find all our posts on Chinese New Year HERE

We've cleaned, and decorated, and now it's time to cook!

Below are the dishes we'll be preparing for our feast, all of which are traditionally eaten as symbols of hopes and wishes for the coming year.



Clockwise from top left: White Cut Chicken at Epicurious; Yangzhou Fried Rice with Shrimp at Epicurious; Jiaozi (Pork & Chive Dumplings) at Rasa Malaysia; Pineapple Tarts at Kuali; Whole Black Bass at Epicurious; Spring Rolls at Steamy Kitchen

Chicken represents the phoenix, therefore symbolizes rebirth. Cooking it steamed is to symbolize health.

Shrimp represents laughter and happiness.

Dumplings look like ancient chinese gold ingots, and represent wealth.

Springrolls, once friend, resemble long gold bars and represent wealth.

Pineapple tarts, as dessert, is something sweet, to sweeten the year.

Fish is traditionally eaten as the last course as the word for fish in Chinese (yu) sounds like the word for "great plenty". The fish is not eaten completely because saving a piece of the fish symbolizes a surplus of wealth and all good things in the new year. There is a saying that goes with this practice: “Nian nian you yu” which means: “every year (we) have leftover/surplus (wealth).”

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