kake: The word "菜單" (Chinese for "menu") in various shades of purple. (菜單)
[personal profile] kake

Today is the fifth day of the New Year by the Chinese calendar. Unlike British new year celebrations, which are generally restricted to the evening/night of the last day of the previous year (and generally followed by hangovers), Chinese new year celebrations can continue until the fifteenth day of the new year.

Today I'd like to link to some New Year related blog posts I've enjoyed reading.

Sunflower has a great post from 2009 listing traditions associated with the different days of the New Year celebrations, and symbolically lucky foods that are eaten throughout.

Red Cook describes the planning and execution of a ten-course New Year banquet that he held in 2008.

Charmaine Mok has a lovely post with some great pictures detailing a New Year spent with her family after three years away. You may recognise one of the photos from my post last week on 羅漢齋 (luó hàn zhāi/Buddha's delight) — she uses the Cantonese transliteration, loh hon jai.

Helen Yuet Ling Pang describes and photographs some traditional New Year foods and their symbolism.

Milk and Cookies has some photos from the 2009 Chinese New Year celebrations in London.

Bread et Butter has not only a very comprehensive post on the foods of Chinese New Year, but also an explanation of Hokkien New Year, which is celebrated on the ninth day of the year.

I'm also going to sneak in a non-Chinese link here — the Vietnamese year starts on the same day as the Chinese year, and the New Year is celebrated in a festival known as Tết Nguyên Đán. Playing With My Food reports on several delicious-looking vegan dishes that his family enjoys on the first day of the new year.

If you have any questions or corrections, please leave a comment (here's how) and let me know (or email me at kake@earth.li). See my introductory post to the Chinese menu project for what these posts are all about.


December 2012


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