Chinese New Year - How to celebrate and find products

I have been to the Chinese New Year festival in previous years here in my hometown of Sydney, Australia. For the most part it is very bright and colourful with a great atmosphere and lots of people having fun, The dragon dance is what everyone looks forward to, the drum beating and the firecrackers going off all the while. Now having said that, the firecrackers are very, very loud, but then that's what it's all about!

Information for Sydney Chinese New Year is at this site:

Sydney Chinese New Year

Chinese New Year celebrations are held worldwide in Chinatowns around the world.
To find you nearest festival, just google "Chinese New Year and your city"

In the dance, a team of people carry the dragon on poles which is an image of the Chinese dragon. A dragon can be composed of up to 50 people.
The dance team mimics the supposed movements of this river spirit in a sinuous, undulating manner. The movements in a performance traditionally symbolise historical roles of dragons demonstrating power and dignity. The dragon dance is a highlight of Chinese New Year celebrations held worldwide in Chinatowns around the world.

The dragons are believed to bring good luck to people, which is reflected in their qualities that include great power, dignity, fertility, and wisdom. The dragon's appearance is meant to be both frightening and bold but it has a benevolent disposition, and so eventually became an emblem to represent imperial authority.

  


Chinese New Year is associated with many symbols and customs. Each of these Chinese New Year symbols has its own importance. Every Chinese New Year symbol has a deep meaning in it.

  



Chinese Zodiac:
The rotating cycle of twelve animal signs was a folk method for naming the years in traditional China. The animal signs for one another in an established order, and are repeated every twelve years. 1976 was the Year of the Dragon, 1977 was the year of the Snake. 2006 in the Chinese New Year was the year of the dog, 2009 was the year of OX, and 2010 is the year of Tiger.

 



Chinese Lunar Calendar: Chinese Lunar Calendar is based on the cycles of the moon, and is constructed in a different fashion than the Western solar calendar.

This Chinese New Year symbol often shows the dates of both the Gregorian (Western) calendar and the Chinese Lunar Calendar. The Gregorian dates are printed in Arabic numerals, and the Chinese dates in Chinese numerals.



 

Lai-See Envelopes: (Also called Hong-Bao) Money is placed in these envelopes and given to children and young adults at Chinese New Year's time, much in the spirit as Christmas presents. Presents are also often exchanged between families. This is also a very important Chinese New Year Symbol.



Lucky Character: The single word "FOOK", or fortune, is often displayed in many homes and stores. They are usually written by brush on a diamond-shaped piece of red paper. This is supposed to be a lucky Chinese New Year symbol.


Happy Chinese New Year panda Vietnamese New Year by GOLDENJACKAL


Plum Blossoms: This Chinese New Year symbol stands for courage and hope. The blossoms burst forth at the end of winter on a seemingly lifeless branch. In Chinese art, plum blossoms are associated with the entire season of winter and not just the New Year.

Spring Couplets: This Chinese New Year symbol is a very old one and holds traditional significance. Spring couplets are traditionally written with black ink on red paper. They are hung in storefronts in the month before the Chinese New Year's Day, and often stay up for two months. They express best wishes and fortune for the coming year. There is a great variety in the writing of these poetic couplets to fit the situation. A store would generally use couplets hat make references to their line of trade. Couplets that say "Happy New Year" and "Continuing Advancement in Education" are appropriate for a school.


Chinese New Year Happy New Year 2011 lucky cat by GOLDENJACKAL
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Tangerines, Oranges, Pomelos: Tangerines and oranges are frequently displayed in homes and stores. Tangerines are symbolic of good luck, and oranges are symbolic of wealth. These Chinese New Year symbols have developed through a language pun, the word for tangerine having the same sound as "luck" in Chinese, and the word for orange having the same sound as "wealth". Pomelos are large pear-shaped grapefruits.

Tray of Togetherness: Many families keep a tray full of dried fruits, sweets, and candies to welcome guests and relatives who drop by. This tray is called a chuen-hop, or "tray of togetherness". This Chinese New Year symbol was traditionally made up of eight compartments, each of which was filled with a special food item of significance to the New Year season.

Water Narcissus: This Chinese New Year symbol signifies good luck and fortune. Flower that blossom at New Year's time. If the white flowers blossom exactly on the day of the New Year, it is believed to indicate good fortune for the ensuing twelve months.


Chinese New Year Happy New Year 2011 HNY Buddha by GOLDENJACKAL

Tet Nguyên Dán, more commonly known by its shortened name Tet or "Vietnamese Lunar New Year", is the most important and popular holiday and festival in Vietnam. It is the Vietnamese New Year marking the arrival of spring based on the Chinese calendar.


Chuc Mung Nam Moi Vietnamese New Year 2012 by GOLDENJACKAL


Tet is celebrated on the same day as Chinese New Year, though exceptions arise due to the one-hour time difference between Hanoi and Beijing resulting in the alternate calculation of the new moon. It takes place from the first day of the first month of the Lunar calendar (around late January or early February) until at least the third day. Many Vietnamese prepare for Tet by cooking special holiday foods and cleaning the house. There are a lot of customs practiced during Tet, such as visiting a person's house on the first day of the new year (xông nhà), ancestral worshipping, wishing New Year's greetings, giving lucky money to children and elderly people.



Tet is also an occasion for pilgrims and family reunions. During Tet, Vietnamese visit their relatives and temples, forgetting about the troubles of the past year and hoping for a better upcoming year. They consider to be the first day of spring and the festival is often called xuân (spring festival).

Preparation for Tet starts weeks before New Year's Day. Homes are cleaned to get rid of bad fortune associated with the old year. Families paint their homes to give it a new look. Everyone gets new clothes and new shoes. Pay your debts and resolve differences between family and friends.


Chuc Mung Nam Moi Vietnamese New Year tet by GOLDENJACKAL


Family members exchange gifts and pay homage. They also visit local temples to pray for prosperity and good health.


Chuc Mung Nam Moi Vietnamese New Year Lunar Year by GOLDENJACKAL

Chinese New Year Sweet Rice (not sticky rice)

"This is a traditional Chinese sweet rice recipe that is usually served for the Chinese New Year."

Serves 8

Ingredients

3 cups uncooked jasmine rice
1 1/2 cups water
2 cups dried shiitake mushrooms
3 tablespoons oyster sauce, divided
2 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon red wine
3 links lop chong (Chinese-style sausage)
1 tablespoon sesame oil
1 pound fresh shrimp - peeled, deveined, and diced
1/4 pound cooked pork link sausage, diced
1 bunch green onions, diced
1 cup fresh water chestnuts, peeled and diced
1 1/2 cups frozen green peas

Directions

1. Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer
to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.

2. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice.
In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl,
and marinate at least 15 minutes.

3. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.

4. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms,
Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining
oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.



Chinese New Year Chocolate Candy

"An easy recipe to make!"

Servings 24

Ingredients

2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

Directions

1. Butter a 9x13 inch dish.

2. Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in
noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.



Chinese Firecrackers

"These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste."

Servings 14

Ingredients

1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, finely chopped
1 tablespoon chile paste
1 teaspoon cornstarch
1 tablespoon white wine
14 sheets phyllo pastry dough, halved into triangles
4 teaspoons vegetable oil
3/4 cup sweet and sour sauce for dipping

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.

2. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots,
and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable
mixture.

3. Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in
the skillet is slightly thickened. Remove from heat and set aside to cool.

4. Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of
phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and
turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with
remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.

5. Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.


Happy Chinese New Year of the Dragon Vietnamese by GOLDENJACKAL


Chinese Steamed Buns with Barbecued Pork Filling

"Chinese name is Char Siu Bao"

Servings 24

Ingredients

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
4 1/2 cups all-purpose flour
1/4 cup white sugar
2 tablespoons shortening or vegetable oil
1/2 cup boiling water
2 tablespoons sesame oil

2 tablespoons vegetable oil
1 green onion, thinly sliced
1 clove garlic, minced
1/2 pound Asian barbequed pork, cubed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon cornstarch
2 tablespoons water

Directions

1. Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth,
and let stand until bubbles appear, about 20 minutes.

2. Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour.
When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large
bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until
doubled in size.

3. Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry
for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the
pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.

4. Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle
using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges
around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel,
and let rise for about 1 hour.

5. Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted
steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.


Chuc Mung Nami Moi Vietnamese Year of the Dragon by GOLDENJACKAL


Chinese-Style Five Spice Rub

"This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade."

Ingredients

1/4 cup whole star anise pods
5 tablespoons whole cloves
5 tablespoons Szechuan peppercorns
5 tablespoons fennel seed
1/4 cup ground cinnamon

Directions

1. Grind the anise pods, cloves, peppercorns, fennel, and cinnamon in a spice mill or with a mortar and pestle to a fine powder. Store in a
sealed container in a cool dark place until needed.


Chuc Mung Nam Moi Vietnamese New Year Lunar Year by GOLDENJACKAL


*recipes courtesy of recipes.com