The Hillman New Year Site Presents

New Years Food Ideas
Ten recommended delicacies to add to your New Year's menu.
Dumplings are always a popular food in Northern China and 
often find their way on the table during Spring Festival. 
Different cooking methods of cooking, such as boiling, frying and steaming 
can create dumplings with different tastes. 
Chinese dumplings date back to the Southern and Northern Dynasties (420-581).
Rice cake
A rice cake is mainly made of sticky rice. 
In the past, yellow and white rice cakes symbolized gold and silver.
Its pronunciation is similar to "live long" in Chinese, 
which gives "rice cake" another auspicious meaning.

Spring pancake
It is traditional to eat thin pancakes on the day of the solar term Beginning of Spring. 
Having a bite of the pancake with fresh vegetables rolled in it 
means to take in the vigor and energy of spring.

Sweet dumplings
Sweet dumplings are often made of white sugar, rose, 
sesame, sweetened bean paste, nuts and date paste. 
Because of their round shape, sweet dumplings are always
considered a symbol of a good reunion in Chinese culture
The shape of a wonton bears a resemblance to a shoe-shaped gold ingot
that Chinese people used in ancient times, so wonton soup is also called ingot soup. 
The second day of the first lunar month is the time to worship the God of Wealth, 
and people have wonton soup to wish for wealth in the New Year.
Melon-shaped sweets
Made of millet and malt, 
melon-shaped sweets are very sticky. 
They are often stored outside of the house 
to stay crisp in winter.

Rice and millet
In North China, people often eat rice and millet
that are cooked together during Spring Festival. 
Yellow millet and white rice also symbolize gold and silver, wealth and fortune in life.
Qi Bao soup
Qi Bao means "seven precious things" and Qi Bao soup
is made with seven vegetables and ground rice. 
These seven vegetables vary in places based on different specialties.


Wu Guo soup
Wu Guo soup is one of the traditional 
Cantonese delicacies for the lunar New Year. 
It is made of coxiseed, gordon euryale seed, 
dried longan pulp, lotus seed and red bean.

Tu Su wine
Tu Su wine is a kind of medicinal liquor that
ancient Chinese consumed on Chinese New Year's Eve.
It contains more than seven kinds of traditional Chinese medicine herbs.
Sun Simiao, a celebrated doctor in the Tang Dynasty (618-907), 
promoted Tu Su wine in China. "Tu Su" means
to defend from evil and harm and to stay alive.
Ref: China Daily

Bill and Sue-On Hillman