What traditional foods are more suitable for Chinese New Year?
New Year's Day is coming soon, and we are about to usher in a new year. On this day, local customs are different, and traditional festival foods are also different. So what traditional foods are more suitable for Chinese New Year's Day?What traditional foods are more suitable for Chinese New Year?1. DumplingsAfter the meal, people go out to pay New Year’s greetings, from those near and those far away, from the Lantern Festival until after the lanterns are lit. "According to this, Tanglao balls are similar to dumplings, and can be boiled or steamed. The word "jiaozi" appeared in food in the Song Dynasty. In the Yuan Dynasty, dumplings were called "bianshi", which may come from Mongolian. As mentioned in "Zhengzitong", dumplings in the Ming Dynasty were called jiaoru, powder jiao, water dumplings, and steamed dumplings. In addition, there are also names such as water dim sum. In the Qing Dynasty, the Beijing bannermen also called dumplings "boiled buns." Eating dumplings on New Year's Day flourished in the north during the Ming and Qing Dynasties. For example, "Wanshu Miscellaneous Notes" by Chen Bang during the Wanli period of the Ming Dynasty said that Wanping County in the suburbs of Beijing "made flatbreads to celebrate the New Year's Day and presented them to the elders as longevity." "Quwo County Chronicles" in Shanxi during the Jiajing period of the Ming Dynasty recorded: "Two days of making flatbreads wrapped in gold, inviting sons-in-law to compete for blessings. "The term "Bianshi" was handed down among the people in the Yuan Dynasty. 2. Rice cake Nian Gao is also called sticky cake, which means getting taller every year. In the south it is made from glutinous rice, in the north it is made from sticky millet. Rice cakes have a long history. In the Han Dynasty, rice cakes were already known as "rice cakes", "cakes", "bait" and "ci". The recipe for making rice cake "white cocoon sugar" was recorded in the 6th century cookbook "Shi Ci", and the method of grinding rice into powder and making cakes was recorded in the Northern Dynasty's "Qi Min Yao Shu". Eating rice cakes on New Year's Day was popular during the Ming and Qing dynasties, especially in the south. Volume 2 of "A Brief Account of Scenery in the Imperial Capital" from the late Ming Dynasty records that on the first day of the first lunar month, "people wake up early, wash their hands, eat date cakes, and rice cakes." The "Weixian Chronicles" during the Jiajing period in northern Hebei Province said that the local people ate "steamed mutton cake". 3. Rice Balls Tangyuan, also known as Yuanxiao, symbolizes family reunion. Eating Yuanxiao means family happiness and good luck in the new year. Tangyuan is rich in nutrients. Its main ingredient, glutinous rice flour, contains nutrients such as fat, carbohydrates, calcium, iron, riboflavin, and niacin. Glutinous Rice Balls are one of China's representative snacks with a very long history. It is said that glutinous rice balls originated in the Song Dynasty. At that time, a new type of food was popular in various places. It was made by using various fruit baits as fillings and rolling them into balls with glutinous rice flour. After being cooked, it tasted sweet and delicious and was very interesting. Because this glutinous rice ball floats and sinks when cooked in the pot, it was originally called "Floating Yuanzi". Later, some areas changed "Floating Yuanzi" to Yuanxiao. Most southern families have the traditional custom of sitting together as a family and eating glutinous rice balls in the morning at the beginning of the new year. |
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