Eat your way lucky in the New Year
February 8th, 2013
01:15 PM ET
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While many of us were cramming our gullets on January 1 with Hoppin' John and collard greens for wealth in the New Year, many folks of Chinese descent like Chris Yeo, the chef/owner from XINO|SINO and The Straits, will be waiting to get lucky until February 10, or the first day of the Chinese New Year celebration.

Chinese New Year is a special time of year for many. "Chi fan le mei you?" or "Have you eaten yet?" is the most common greeting heard during the celebration of the Spring Festival, also known as the Chinese New Year throughout the West. Many of the traditions of Chinese New Year center around food either being cooked or eaten. To people who trace their roots back to China, the most important date in the lunar calendar is Chinese New Year – it’s a traditional time for feasting with family and friends that dates back thousands of years.

"Lucky" foods are served through the two weeks of the Chinese New Year celebration. The Chinese like playing with words and symbols so often homonyms, or words that share the same pronunciation but have different meanings, are used. Names of dishes and/or ingredients that are served usually sound similar to words and phrases referring to wishes expressed during the Chinese New Year. Almost every dish has a symbolic meaning or name that sounds like a Chinese characters for fortune, happiness, longevity and prosperity.

Read - Five Lucky Foods for Chinese New Year: Chris Yeo

More tastes of the Chinese New Year:

- Sundays are for dim sum

- Chinese dining 101: tap your tea and slurp noodles like it's your birthday

- Make the most of your dim sum experience

- Eddie Huang on Asian American identity

- Beyond Gewürztraminer: Wine and Chinese food

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Filed under: Asian • Chinese • Chinese New Year • Holidays


soundoff (2 Responses)
  1. cat@neohomesteading.com

    The Pennsylvania Dutch tradition is Pork & Sauerkraut, dumplings and noodles sound great too!

    February 8, 2013 at 6:13 pm | Reply
  2. Truth™

    Interesting!

    February 8, 2013 at 3:44 pm | Reply

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