Unlike the New Year in the western world, which uses a fixed date that remains constant, the Chinese New Year is set by the lunar calendar, therefore, the beginning of the Chinese New Year may fall anywhere between the last part of January and the first part of February.
Chinese tend to greet the New Year with far greater abandon and more celebratory ritual and tradition than most of us in the western world greet our New Year. Families begin preparations far in advance with the assembly of decorations, banners, lanterns, food, drink and flowers. It is a time for families to reunite and celebrate each other with feasting and general revelry.
What better way to learn about people of varying cultures than through their celebrations and foods. Hey! Any excuse for a celebration, right? Why not host a Chinese supper for family and friends? If you don’t feel competent to whip up a batch of won-ton, sweet and sour spare ribs, ginger beef or some Char Siu Bow, not to worry. If you can steam a pot of rice, buy some chicken, beef or fish stock and use a knife, you know all you need to enjoy a feast of Mongolian Fire Pot.
Mongolian Fire Pot is a superb way for those who don’t consider themselves proficient in the art of Chinese cuisine, to non the less, be able to simply and economically assemble an authentic Chinese meal – and it’s fun. And, if served buffet stile it creates an excellent casual atmosphere that promotes conviviality.
If you are invited to a Chinese home during the New Year, bring them a sprig of flowering quince. It’s thought to bring good luck and prosperity in the New Year. A bowl of citrus would also be appropriate, particularly tangerines.
This year, 4710 is the year of the Dragon and those born in the year of the Dragonare considered to be endowed with particular good luck. It is also believed that Dragon people can turn fantasy into reality.
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