Celebrate Chinese New Year

The rule in planning a menu for a Chinese family meal is to figure on one dish per person. All dishes are set out together and shared by everyone at the table.

• Desserts are not a Chinese specialty. However, at the end of a meal, exotic fruits and cold, refreshing ice cream may be served to soothe the palate.
• Contrary to widely held belief, the Chinese do not drink tea during meals (except maybe in the South around Canton) but broth or, sometimes, rice or sorghum wine or beer.

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Food is the focal point of this holiday, like so many others. The whole family gathers – this custom is called “surrounding the hearth” – round a table laden with dishes with auspicious meanings: many children, luck, prosperity, long life.

LONG LIFE : A dish of long uncut noodles, the longer the better

WEALTH : Whole fish

FERTILITY : Dates and chestnuts

YOUNG and SPIRITUALITY : Green vegetables

GOOD FORTUNE : glassy vermicelli

LUCK and PROSPERITY : Foods fried in oil 

TOGETHERNESS : round-shaped foods

HEALTH : oranges whether eaten or used to decorate the table.

Ginger

Ginger is a knobby rhizome cultivated in most tropical countries and sometimes also in more temperate climates as well.

Native to South-East Asia, it is renowned since Antiquity for its aromatic and medicinal virtues, as documented in ancient Chinese and Indian writings. The thick rhizomes vary in size and colour (gold, yellow, white or red) depending on the many varieties. The flesh is very aromatic, spicy, peppery and sometimes just plain hot.

Discover culinary tips for ginger

Bok Choy

Bok choy is one of the 33 varieties of Chinese cabbage found in Asia; it is however, the only one to enjoy any popularity in the western world. Bok choy (or Pak choi) originated in China and was introduced in the United States by the Chinese involved in the Gold Rush at the end of the 19th century.

Get recipe ideas and tips for bok choy!  

In decorating, remember the following elements that help clear out bad luck and attract good luck.

• Decorate the dining and living rooms with red lanterns and vases of bright flowers.
• Lay the table with a red tablecloth and napkins.
• Set a large plate of oranges and tangerines on the table. The Chinese consider them deeply symbolic.
• Ideally, the table should be round with a lazy Susan in the middle so that people can serve themselves from any dish without having to get up.
• Set a small plate, a porcelain spoon, a small soup bowl, a saucer for the sauce, a wine cup and chopsticks at each place at table.
• Post the menu at the door and give dishes poetic names inspired by Chinese proverbs.
• Tie chopsticks with a strip of paper bearing a short description of the person's Chinese sign or a Chinese proverb.

Decorating ideas for the kids

• Don't forget the sparklers! They're a great substitute for the fireworks that traditionally chase away evil spirits.
• Make up red envelopes, slipping a bill or a coin in each, for the children to bring them luck during the year.

A country as immense as China is bound to have various regional cuisines influenced by the climate. The four main schools of cooking evolved in the provinces of Canton, Peking, Szechwan and Shanghai.

The Mild Cantonese School

Cantonese cuisine, the best-known outside China, is the most varied with a wide range of ingredients steamed or stir-fried and seasoned with soya sauce and ginger. It also features grilled or stir-fried seafood and makes beef in many dishes. Canton is supposedly the home of the litchi and dim sum (dumpling appetizers). Cantonese cuisine is mild, with the odd pinch of sugar, and spices used sparingly.

The Meaty Peking School

What with its harsh climate, Peking evolved a cuisine of hearty comfort foods. Stews and meatballs are very popular. Charcoal barbecues and fondues are quite common. Peking cuisine is stingy with vegetables, but noodles are an essential part of all meals. Supposedly, Chinese barbecued duck was invented in Peking as was the costly imperial cuisine which requires a wide assortment of products and is reserved for special occasions.

The Hot Szechwan School

The hallmarks of Szechwanese cuisine are spices and hot pepper. A particular source of heat is Szechwan peppercorns which explode with flavour on the tongue, leaving it numb. Most Szechwanese dishes also use vinegar, sugar and salt. Meat is smoked or pickled to preserve it.

The Sweet and Sour Shanghai School

Shanghai, a fertile province, evolved a spicy yet mild cuisine that uses a vast assortment of vegetables. Rice, wheat, pork, fish and seafood are also present. Ingredients are braised in succulent meat and fish dishes. Shanghai is renowned for its fried rice and fragrant ham.